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Can a sourdough starter be kept alive if you live in a dry climate? I have recently moved to Colorado and now I live in a dry climate at about 5,000 ft (the western slope). I had a starter in Sacramento CA with me for years, but I'm told that it is too dry here to keep the starter alive. Is that true? My fridge sure...	You can dehydrate a sourdough starter, seal it in a jar in an air-tight situation, and store it in the pantry for months.
Can I selectively breed my sourdough starter? I have a nice bowl of sourdough starter sitting in my kitchen, and I love making my bread as sour as possible. Right now I let my loaves rise for a little longer, but is there a way I can alter my starter's environment to select for a sourer mix of microorganisms ("selecti...	Unless you are fixated on getting there via sourdough, I'd suggest picking up some citric acid if you like your bread "as sour as possible" - though even that might do in your yeast if you use too much - of course, there's always really sour flatbread, I suppose, by either method.
Split pea soup won't soften. Any way to soften the peas without burning? I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and the peas are refusing to soften. Ingredients are 1 bag each of split peas, frozen carr...	If after overnight soaking and cooking split peas for the normal time in the recipe, you might consider putting a portion into a blender or food processor to see if that gives the desired smoothness and creaminess.
Tomato Soup substitute in cake Can I substitute Carrot Juice for Tomato Soup, in 'Tomato Soup cake'? Do I need to adjust the recipe in other ways? <Q> Tomato soup is thicker and richer than carrot juice. <S> Using carrot juice will change the moisture content of the cake, and it will not rise or bake properly. <A> Grab...	You can't directly substitute carrot juice for condensed soup, and simply thickening carrot juice in a similar manner as what I described above is going to give the cake strange sweet and wet spots after it bakes.
How can I make my Garlic Bread less soggy? I want to make simple garlic bread pieces without getting them too soggy in the middle due to butter. Most of the restaurants near my area get this wrong - the bread pieces are soggy and yellow due to the butter they use and crunchy and tough on the crust. I want to try and ma...	Another alternative is to roast your garlic, and then use it as a spread on the toasted bread.
Dense pizza dough- need help! How to make lighter and more airy pizza? I am trying to make New York style pizza at home. I have tried many different recipes and different types of flours. I live in India, so I don't have access to bread flour brands like King Arthur etc, but I have managed to find high quality bread fl...	Some methods of shaping will deflate the dough more than others, and if you're stretching by hand you should try to be careful not to handle too roughly, especially around the edges where you want a fluffy crust.
What would the best Cornflour substitute be for a Pavlova? Our local stores do not sell cornflour so I need a substitute. Online I'm finding people saying use normal flour, or you can use arrowroot or you can use cornstarch at half the quantity. But these substitutions are given for purposes like thickening agents. ...	There is a Fielders "Wheaten Cornflour" that is made from wheat.
I don't care about the non stick property of a non stick pot. Is there any harm in washing it in a dishwasher? I have this T-Fal non stick pot, and really I don't have any use for the non stick coating. I'm wondering if there's any harm in washing it in the dishwasher aside from the non-stick coating wearing off. In pa...	Without making any health claims (as I don't know what the impact of ingesting particles of T-fal coating), I don't think the dishwasher is going to do more damage, or release any more coating, than your use of inappropriate non-stick utensils already has.
When does baking/cooking in bulk have an advantage? I often wonder (in the cases of spanish rice, soup, & bread) if my local restaurants have an advantage over what I can do at home because they're working at a different scale. How does this affect the flavors and prep? Are there other results of working at scale I w...	A couple additional advantages in large batch I can think of, temperature control can be easier for processes calling for steady temperature or slow changes as adding an ingredient to a small batch will have less effect on the temperature of the batch.
How to make instant noodle with egg? I made instant noodle, just put the noodle into boiling water for about 3 minutes, and noodle is already. But this time I want make this with an egg, how? should I break the egg first and then put the egg into a boiling water for a minutes then I put the noodle or vice versa? <Q> It...	If I'm pouring boiling water onto the noodles (already in the bowl), I add the egg first, even break the yolk and stir a little, lay the noodles on top, and pour the boiling water.
What is the name of this style of knife? Several years ago I found this knife at a thrift store: I like this knife a lot because it is very effective at transmitting force to the food I am cutting. But I am anxious because I do not know how to find a replacement if this one breaks or is lost. Does this style of knif...	You might look for "Ulu" knives, which are found in Alaska (and nowadays, online , of course). Given that it was made in Japan, I believe it is a YAX brand knife/saw.
Why should (or shouldn't) we wash rice before cooking? There are pretty confusing articles on this topic on the internet.Some suggest that we should wash them to remove starch, talc, etc. Some suggest that we should not wash them because they are fortified with minerals. This also varies according to the type of rice ...	We almost always wash rice.
How sharp should a paring knife be? Recent bought a chef's knive and a paring knife, both are high carbon stainless steel. The chef's knife is quite sharp and can cut a piece of butcher's twine just by touching it, with little or no pressure. The paring knife cannot. In fact, I can even grip the blade quite hard and i...	A sharp knife is safer because it is easier to control.
Cooking rice with limited equipment I will be cooking in my dorm this coming year, and I only have an electric kettle at the moment. Is there a way for me to cook rice with only this (i.e. without a stove), or should I just get one of those plastic microwave rice cookers to use in the floor lounge? <Q> Typically an ele...	Use the cooking facilities provided (there might even be a real stove someplace in the dorm you can use if you expand beyond the microwave - but if a microwave is all you have, learn to make the most of it.)
Could you smoke a sauce? I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot off and just put the lid of the weber on. Can you actually impart smoke flavours to a liquid li...	So, you can, in fact, impart smoke flavor in a liquid by using a smoker.
How much salt should be used in dishes for the best flavor? Is there a way to determine how much salt per quantity of food is required? For example if I use 1kg of ingredients then I need at most one tbsp of salt. Any such metrics? The quantity of salt to be added to food is a major problem for many people just learn...	Some ingredients need more salt to balance them than others. Across the board, regardless of the recipe, we tend to season our food at a level of 0.5 percent of the weight of what we are cooking.
Chemistry of making carbonated water? I've found guides online for making carbonated (soda) water at home using a CO2 tank, a regulator and a plastic bottle. The guides suggest using "ice cold" water, filling the bottle 1/2 to 2/3 full, but differ on how much to shake the bottle, how many times to refill the bottle and...	CO2 actually dissolves better in cold water vs hot water.
Can i make ice cream with artificial sweetener I wonder if an artificial sweetener like sucralose or erythritol could be used to make a reasonably soft ice cream. <Q> Weeeellll...remember, the sugar in ice cream helps it not form into a solid chunk of ice (as does the fat). <S> Often reduced-sugar recipes call for alco...	Sucralose is a 600x strength artifical sweetener that you would, in its pure form, usually only add in far too small quantities to have any textural impact, so you would get the same result as making the ice cream with no sugar.
Ceramic knives for boning? I have read that one shouldn't use ceramic knives for cutting THROUGH bones, but how about for cutting AROUND bones? Examples would include cutting breasts off a chicken, carving around bones in steaks, etc. So the knife would probably come into occasional contact with a bone, but not with an...	the problem with ceramic knives and bones is that they are incredibly brittle.
How to clean red tea stains from cracked glaze Japanese tea cups I have a set of green, cracked glaze Japane tea cups.A totally unused one is pictured in Figure 1. Figure 1: A clean, unused tea cup. As I have used one of these cups several times with African red tea, the cup has begun to take on a stain, as shown i...	I've had success in removing tea stains (although not Rooibos) from pottery mugs by using baking soda and vinegar.
Why aren't my vanilla beans imparting vanilla flavor? Has anyone noticed the lack of vanilla flavor in vanilla beans? I have tried several varieties, from different countries and suppliers. While there is a hint of vanilla, I am using triple the beans plus extract and gain some but not much effect. I have taken all t...	If you are using the whole bean, there is a significant dilution of flavour caused by the actual 'pod' of the bean.
How to make cake mix less sweet I recently made a simple box cake, the one where you just add water and oil to the mix, but once I ate it I thought that it was way too sweet. I looked up how to temper this sweetness, but the best I could find was a suggestion to add lemon rind or - I assume - lemon essence (to a vani...	So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want.
Are cans dishwasher safe I use canned food from tins from time to time (cat food, chickpeas etc.). I need to clean them before throwing away as I don't have that many recyclable items to throw them away daily and I don't want the smell. I started wondering if I can clean them up in dishwasher? Usually there is some fr...	Personally I give all cans a rinse with hot water to remove any food then spray them with a common lemon kitchen cleaner -
Fork left in microwave, hole in microwave wall I left a fork in my microwave and there were no sparks but there is now a small hole on the inside wall. The microwave works fine but is there anything dangerous about this? <Q> First off, what is the hole in? <S> Is it just a hole in the plastic interior, or is a hole cle...	However, even if the waves leak out, it is highly unlikely that they will cause any damage, as microwaves are non-ionizing in nature and do not carry much energy as individual waves in open space. Therefore, for any of the microwaves to escape the interior of the oven, the hole would have to be 4.7 inches in diameter.
What can I substitute for Cointreau I want to make cocktails that call for Cointreau (Orange Liquor), but it's rather expensive for a college student as myself. What can I substitute Cointreau for that wont break the bank? Options should be obtainable at SAQ (in Quebec, Canada) Note: I heard of Meaghers triple s...	Any other triple sec, as will other curacaos and orange liqueurs such as Grand Marnier, GranGala, Combier, various Blue Curacaos, etc, will get you a similar result, possibly with color and minor flavor changes.
Is beef ever brined? I quite often will brine poultry and sometimes pork but I have never (or ever heard of anyone) brining beef? Does anyone know why it doesn't seem to be as popular with beef or has anyone tried it? If so, how are the results? <Q> People often marinate beef cuts like flank steak or skirt steak. <...	Yes, most obviously salt beef (treated wth brine), but also corn(ed) beed (treated with corns of rock salt), bully beef, pastrami, and beef jerky / biltong (both dried as well as salted).
Can someone identify this herb? I found this herb in an Asian supermarket. The label didn't actually say what it was, and the clerks at the store didn't speak English well enough to ask them. My first thought was mint, but I would expect mint leaves to be more wrinkly than that. My second thought was holy basil , w...	I suspect it's the botanically related Korean kkaennip (aka 'sesame leaf', which is also of the family Perilla):
Will pizza dough stick on steel platform in conventional oven? I'm trying to avoid cornmeal, although it used to be the ideal choice since the dough tasted too much like flour when I used corn flour. But now I've moved on to using a steel surface to bake. Should I worry about adding semolina, flour, or cornmeal to t...	Now what will stick to a steel is sauce, cheese, and toppings that slide off of the pizza and melt/burn long after your pizza is done. If you're using a pizza peel (the large wood spatula for sliding the pizza in), you should definitely use parchment if you aren't using cornmeal.
Cooking meat directly above the flame of a gas stove What's the easiest way of cooking meat holding it over the flame of a gas stove burner? Is there any device to help with it? How I am doing it right now is holding a skewer a couple of inches over the flame. What annoys me more is the oil dripping on the stove and ha...	There's something called a kitchen stove grill that you can use to place over your stove's burner.
Can I freeze beef stew? I've made too much beef stew, and I'd love to be able to freeze it instead of letting it go bad. It's a stew with cooked vegetables and chunks of beef. Will this freeze and defrost well? (If it matters, I bought the beef frozen, not fresh -- but I think the "don't refreeze" guideline is bef...	By all means, freeze the stew!
Air bubbles in sausage Are air bubbles/pockets/loose casing in raw sausages okay food safety-wise? I don't know if it's just because they didn't fill them as full or if they formed from gases/bacteria. They are five days before the best before date Merguez sausages. Thanks! <Q> It is most likely just a void. <S> It i...	The only worrisome hypothetical I can think of would be that they appear to inflate on their own while the sausage is in cold storage: that means something alive is producing gas. If there are a lot of bubbles, it's a sign of perhaps not-quite-painstaking manufacture: usually the bubbles are pierced after the links are...
What is the difference between bread dough and pizza dough? Our local supermarket sells bread dough, and I was wondering whether I could use it for a pizza base, or whether it would rise too much. At present we've been using frozen pizza bases, but something fresh would really be nice, -I just don't always have a chan...	The main thing you will find is you can get decent pizza from most types of dough, but you will need to experiment with how to prepare and cook the dough to get the best out of it.
Can one preserve cooked fish with salt? I am attempting to replicate a Thai delicacy called 'Pla Tuu'.It is a small fish that is salted, cooked in water, and then reheated periodically to preserve it. My question is: Should the initial salting be done before the fish is cooked for the first time, or afterwards? My w...	Salt-cured meat usually needs to be prepared further before eating (it is an ingredient, not a ready-made food).
Drying store bought bread for stuffing I am drying a loaf of sourdough on my counter. There is a lot of it, so I will need to store some of the dried cubes. My question is, how do I store it and how will I know if it is no longer good to cook with? Also, is it better to just put it in the oven to dry it rather than on ...	If you have room in your freezer, that would be a good place to store the bread you're planning to use later to make stuffing.
Does adding olive oil in pasta while boiling make it sticky? I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. What are the other advantages and disadvantages of this approach? <Q> Adding a tablespoon of oil to pasta water won't af...	Some people think adding olive oil to pasta water will keep the pasta from sticking, but in reality it does absolutely nothing.
How to prevent eggplant having a tough or rubbery texture I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("melt in your mouth"). In the past, I've had eggplant turn tough...	From On Food and Cooking: It turns out that in certain vegetables and fruits - including potatoes, sweet potatoes, beets, carrots, beans, cauliflower, tomatoes, cherries, apples - the usual softening during cooking can be reduced by a low-temperature precooking step.
How do I clean a vintage carbon steel pastry cutter? How do I remove old rusty spots from a 70-year-old pastry blender & make "food safe"? Prefer not to use polishes or other volatile, caustic products. <Q> Look up what has been written on restoring carbon steel knives, similar techniques apply. <A> So for a liqui...	To clean up loose rust, steel wool, sandpaper and wire brushes will help; afterwards, you might want to try and build a patina by treating it with a food-safe acid (vinegar, lemon...).
Can you cook quince whole? All the instructions I've read for cooking quince talk about how much of a pain it is to peel and quarter them before cooking them till they are soft. Am I missing something, or could I cook them till soft and then cut and core them? <Q> No, this should work. <S> But you need to get that ...	If you are aiming for quince puree, just rub off the fuzz, cook the fruit and then push it through a food mill or sieve.
What am I doing wrong with my rice cooker? I have a Breville rice cooker and follow the instructions exactly (for 2 cups of rice). There are two settings - on or off (keep warm). The manual says: But no matter what type of (white) rice I use, there is always a layer of hard (overcooked) rice at the bottom. I've tried...	I would make sure that you are using the "cup" that comes with the rice cooker.
How can you judge whether juice is really freshly squeezed? I already know that boxed or cartoned juice is less likely to have been freshly squeezed, but what about transparent bottled juice especially in the refrigerated section of supermarkets? This article from the Atlantic and Squeezed: What You Don't Know About...	In restaurants or shops you often get "freshly squeezed" juice that only once was freshly squeezed - a long time ago.
Can gluten-free flour be cooked and eaten as a hot breakfast cereal? I'm talking about single flours, such as quinoa flour, amaranth flour, and buckwheat flour, not flour blends or hot cereal mixes. <Q> Yes, you can do it. <S> It will taste more like a pudding (not necessarily wheat pudding) than like a cereal. <S> The...	Yes definitely you can use flour as a breakfast dish.
Why is soba not entirely buckwheat flour? I thought that soba was completely made of buckwheat flour, but I learned that it's actually around 80% buckwheat and 20% wheat flour. Is there a reason for this mixture ? Is it for flavour or ease of preparation or cost ? <Q> Buckwheat flour is gluten free. <S> The small a...	It isn't only that buckwheat flour doesn't have gluten (though that is true), but that it needs a binder, and using wheat flour is an easy methods of introducing one.
Chef at restaurant seemed to be using really flimsy pans I was at a restaurant and sat at the chef's table where I could see the chef making the entrees. He seemed to be using thin pans that were battered and dented. I couldn't tell what material they were (either alu or steel; they weren't copper), but they were thi...	A bad cook won't turn out good food with a great pan.
Is it different to add seasoning at the beginning, in the middle or at the end of cooking? I think the question doesn't need more explanation, just if you have to add any seasoning, from pepper to any other kind, specially if you have a variety of them, do you decide an order for them? <Q> The taste varies depending o...	Yes it does make a difference when you add the seasoning.
Why did apple filling in the pie turn to mush? I'm not talking about the crusts. Those came out fine. But the fruit of my apple pie came out dark brown without any crunch at all. They turned to mush, like a thick pudding or sauce. I used 2 pounds of Granny Smith apples sliced thinly, 3 teaspoons of lemon juice, 1 te...	I don't see any other cause for the apples to have completely macerated in your recipe other than the acid content to cooking time.
What was the mysterious ingredient in making of Japanese sweet bean paste (an or あん) from the movie? The Japanese movie Sweet Bean (あん) shows the process of making red bean paste in one of the scenes. The cook uses a clear gelatinous substance which presumably is the sweetener for this paste. What is it exactly? <Q> Th...	I would assume that it is Agar, a seaweed gelatin common to Asia. There are also candies that use red bean paste as an ingredient that include gelatin.
Iron cast cookware: rust-ish or black coat even on new cookware, is it safe? Some time ago I got iron cast dutch oven, alomost right away I noticed that when I wash it (just water, no soap) when I wipe it with white paper towel I get something black on it (see pictures). Today I got a new cast iron fry pan (same manuf...	This is quite normal, and is harmless.
Kneading dough with long nails; latex gloves? Is it possible/recommended to knead dough with disposable latex gloves on? I'm asking because I have quite long nails and don't find it a very hygienic idea to knead dough with long nails. Not to mention the amount of dough I'd have to pick out from under my nails later on...	Thick latex gloves, like the one for washing dishes, will be more durable, but they are also grippy and a lot of dough will stick. You should be kneading with the open ball of your hand, and your nails should not be involved at all.
How to toughen cookies I have a problem with my cookies becoming crumbly as they hang-out in room/warm afternoon temperatures. I bake cookies -- a lot for fundraisers. Normally these cookies are stored in display cases within main halls and sold by students. What happens whenever I test them in the middle of the day, ...	Some rice flour in a small shallow tin might just be enough to do it.
What supermarket fish is good for frying, besides tilapia? I've been frying tilapia fillets in flour for a while and I like it, easy and tasty, just getting a bit tired of the same fish. Is there any other fish available in most supermarkets that is just as good for frying (I know some fish can't be fried easily)? I'm ...	In addition to catfish, basa (a Vietnamese catfish) fries very nicely, as does haddock or cod.
Clarified butter for gumbo roux I don't have much regular butter on hand to make a roux. Is it a good idea to use clarified butter instead? What could go wrong? <Q> Making your roux with clarified butter will certainly work, and work well. <S> Clarifiying removes the milk solids, which add nutty flavor when browned. <S...	Your roux will actually be easier to cook out (getting rid of that flour-y taste) if you use clarified butter, so you can cook a very very light roux that doesn't taste like a dough ball.
Does milk make eggs more fluffy? I just heard that putting milk in eggs make it more fluffy, but is it really a good idea? Some people say putting milk/cream in eggs makes it more fluffy, but some people say that it makes the eggs loses flavor. So, is is it true that putting milk in eggs make it more fluffy? <Q> While ...	However milk or cream give more nutrients to your meal, and yes decreases the eggs flavor a little bit.
UV lamp to disinfect raw sushi fish slices I'm considering exposing raw fish slices to a UV lamp to kill bacteria before making it into sushi. Would this help? Is there a practice of doing this? And what could be the drawbacks, if any? UPDATE Thank you very much for your answers. A couple of points to clarify. I am ...	Limitation with the UV wand is that is only kills bacteria on the surface.
How to Bake Banana into Banoffee Pie A friend recently went to Ireland and had a banoffee pie with the bananas somehow made into the caramel. How would one go about replicating this? The only recipes I can find have the banana slices on top. <Q> My recipe, from the originators' Nigel Mackenzie and Ian Dowding cook...	Banoffee pie is a no-bake dish but what you suggest could be achieved by constructing the dish as normal (biscuit base, covered in caramel and then sliced banana), then sprinkling lightly with sugar and browning under the grill.
How do I properly cut a bell pepper into strips? I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm most interested in the techniques associated with efficiency and safety. Here is an example of what I'm trying...	For efficiency, I cut planks off of the outside of the pepper, then slice those planks into strips.
Storing spices against mold I'm storing spices and dried herbs, as I always did, in glass containers into a spice only-drawer. It always worked fine. But looks that this house is particularly humid, because ground spices, and even seeds like fennel, started to become moldy, and they're not THAT old...I don't always hav...	First, I would suggest moving any spices that still seem good (that don't look like there's mold, and don't smell off, or anything like that), and any new spices you buy, to the fridge or even to the freezer for a bit - that should let them store safely for a while, so you don't get new spices growing mold. If you go t...
When's the best time to buy a Thanksgiving turkey? I know this is about buying, not cooking, but gathering your ingredients is the first step, and right now this is the one worrying me most. I'll be cooking the Thanksgiving bird this year, due to my wife's work schedule. I know that in the past she's had issues with g...	If you want a fresh turkey, that of course you should pre-order and pickup no earlier than a few days before you plan to prepare it. Order now, pick up maximum 1 week beforehand
Is it OK to wash other things than dishes with the same sponge scrub? My friend does it and I argued with her that the dish sponge scrub should only be used for dishes and not the sink or the counter top because it will make the sponge too dirty for future uses for the dishes. <Q> Yes, it's ok to wash other things with...	If you can clean a sponge well enough to keep using it on dishes until it's soft and thin, you can clean it well enough to also use it on counters, sinks, and so on, the cleaning process is just the same.
How to contain trash/waste food smells? After using certain foods e.g. fish, spinach the remaining trash/waste food starts to smell and my tiny flat starts smelling of fish etc. I cannot take the rubbish out daily and if I put them in plastic bags I notice the smell keeps coming out, maybe these bags are porous. I'm ...	Alternatively, soaking the smelly parts in bleach until disposal could help, but will potentially create another odor problem; also mind that bleach can dissolve plastic garbage bags.
Can we use white sugar, instead of brown sugar? I want to bake a cake but I don't have light brown sugar. Can I replace it with white sugar? <Q> You can substitute white sugar for light brown sugar with no problem, in my experience. <S> Make sure you substitute by weight (grams/oz), and not by volume(cups/spoons). ...	You can make brown sugar from white sugar if you don't have brown sugar on hand.
Can I use an oven instead of a dehydrator to prepare lentils for milling at home Can I use an oven instead of a dehydrator for grains and pulses? Dehydrators are not so common in my neck of the woods. <Q> From what I've heard you might be able to if your oven can be set on 170 degrees Fahrenheit and left propped open ...	Using ovens as a dehydrator is pretty universal for any kind of food that can be dried.
Can one bake a cake with a cooked egg instead of a raw one? This recent question about a person who wanted to bake a cake but only had a cooked egg left suggested me an even stupider one: is it possible to bake a cake with a cooked egg instead of a raw one? After all, the egg is going to end up cooked inside the cak...	No you can’t: chemical reactions do happen to the egg (not necessarily with the other ingredients) as the proteins in the egg are changed during the cooking process.
How do I label already-frozen bags? We have a question about how to label things for the freezer in general, but that's for if you've managed to plan ahead. What if you have a bag in the freezer, already thoroughly frozen, so tape doesn't stick well and markers don't write well? What's a good way to label it at that ...	So, you can just cut a brown paper bag so it wraps around whatever you need to label, and a tiny bit of tape to secure the ends of the paper once it's around your frozen bag.
Why aren't my chocolate chip cookies coming out the way I'd like them? I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom. They're soft on top and are crunchier at the bottom. They taste fully cooked and good, but not exactly like cookies shou...	Play with your recipe until you have a cookie to your liking
Is it safe to reheat tea with milk? I have leftover tea from last night but it has milk in it. Is it safe to reheat it the next day and drink it? Or should I just bin it? <Q> The official answer from your health department is no, it's not safe. <S> After four hours at room temperature, you have to pitch it. <S> That ...	So if the tea still smells and tastes fine, it is safe to drink, assuming that your milk is pasteurized.
Baking in drinking glasses -- heat vs. logo paint, other issues I've made this chocolate Guinness cake (Nigella Lawson) before. It's delicious and looks good. But it would look even better baked in pint glasses (or half pint). It's a moist, slow-baking cake so should be fairly forgiving on cooking time.What should...	You should not have any problems as long as you handle your glassware carefully Using drinking glasses, or even canning jars, risks the glass cracking, splintering, exploding, or shattering.
What percentage of my chicken legs are bone I usually buy chicken legs in a pack of four from the supermarket and the packet comes at 1000grams. This would mean that each leg should be 250 grams. I am trying to calculate how many calories are in each leg after I cook them. (I cook them on the bone without the skin in...	Larger legs are on the low side for bone.
Appliance to wash or scrub fruit and vegetables? Washer or scrubber I need to wash or scrub 20 lb of oranges a day. Some have a layer of white stuff on them and I never tried juicing those without scrubbing. Does anyone know of a household sized automated machine for this? The best I have found Cuisine cleaner at AMZ...	Hanabishi wash machines are good for this.
Microwave oven first time use — "10 minutes with water"? My Samsung ME731K microwave oven just arrived. There is this instruction (in less than perfect English) and I'm not sure how to interpret it. Before using the your oven first time, oven should be operated with the water during 10 minute and then used. Does it...	The directions are in fact asking you to place a bowl of water in the Microwave Oven and run it for 10mins.
How to reduce cracking and increase browning in sourdough loaves? Lately I've been learning how to make these delicious sourdough breads and I have managed to create very flavorful breads but I always get very ugly results... The picture below is my latest try. Notice how my scores seem totally useless, since the brea...	Another way to decrease rupturing is to ensure that sufficient rising occurs before the bread is put in the oven. To improve browning I recommend using a baker's tile. This can be decreased by scoring which creates an intentional weak point in the crust.
What foods to cook in a new cast iron skillet that will help improve the seasoning? I've never cooked with cast iron before and just picked up a couple Lodge cast iron skillets (6" and 12"). They come preseasoned, but I imagine some additional seasoning is desired. I tried bacon, which took a lot longer than I expec...	To improve seasoning, any frying or searing will help. Some doughy things are good for the seasoning, if they are not stick-prone.
Utensil that forms meat into cylinders I'm making some kebabs, which involves taking a mixture of ground meat and spices, then rolling them into small cylinders. I usually hand roll, but I have to make them in large volume soon and would like them to look a little more like perfect cylinders. I cannot figure out the n...	regardless, it seems that the " Ham Dogger ", a device for making hot dog-shaped hamburger "patties", may do what you're looking for. Where you can press out the meat mixture into long cylinders and then cut off at the lengths you desire. If you really don't feel like using pipes to do the trick, maybe you could use on...
Suggestions for easy peanut butter clean-up I have a family member who sometimes likes to eat peanut butter by itself -- no bread, crackers, etc. For sanitary reasons, we do discourage eating directly from the jar, but that poses a quandary in terms of clean-up. (He also has a habit of not quite finishing, leaving a ...	I use paper towel or used paper napkin to wipe away the peanut butter also do the same on any extra greasy cup or plates. The solution to fat- or rather to make a solution of fat- you use soap. On most surfaces, it's pretty easy to gather it up and toss it in the bin.
Are there any fish bones which are edible without canning or pressure cooking? As the question states, are there any. I know things like sardines require pressure cooking or canning but what about thuings like anchovies or other, is the bone edible without having to pressure cook? My goal is to get calcium from bones ...	Japanese cuisine knows the practice of eating Hamo eel after shortening the bones by mincing them IN the fish (special knife techniques) and poaching it....
Can I decrease salty flavor after brining a turkey? I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but is there something I can do to remove some of the salty taste? I will not be using the turkey drippings fr...	If you make good turkey gravy with little or no salt, and simmer and store the turkey in that, I think that's the best you can do.
Am I supposed to eat frozen cherries directly I just got a bag of frozen cherries. Are they supposed to eat directly, or after they are unfrozen, or after I cook them? I have never eaten frozen berries before, but just fresh berries. <Q> Frozen berries as noted elsewhere have a mushier texture than fresh, so perhaps ...	Cherries can be eating raw if they are fresh, when frozen, better to cook them.
Mug cakes in the oven? I'm planning a party and want to make multiple mug cakes, but since I need to make about 100 and don't have a microwave that big I was wondering if I could make them in the oven and if there were oven safe mugs. I've been looking but they all seem to say dishwasher and microwave safe but nothing ...	While there are good reasons to be wary of some mugs in the oven, if you get plain (not painted) glazed mugs with the glaze undamaged, you should be able to just put them straight in.
Is garlic peel safe to eat? I ask NOT about the white outer layers that must be peeled and I do peel. But I lack the time to peel the red peel off cloves. Is it safe to eat? picture source <Q> Garlic peel isn't dangerous to eat. <S> There's not really any difference between the outer and inner layers of the peel. <...	Peeling the skin off is quite easy -- lay the cloves on your cutting board, cover with the flat side of your chef's knife, and crush them a bit with your palm on the knife. Most people wouldn't want to eat it, since it's pretty papery and can sometimes be a bit tough and fibrous, but I guess if you don't mind, go for i...
How shall I arrange my slowly-eating plan and preserve a box of 5Lb frozen eggs over a long period? I have a box of 5Lb of frozen eggs with citric acid, where 1 Lb is 9 large eggs Unopened product should be used within 3 days of thrawing. Unused portion should be kept refrigerated and used within 24 hours of open...	You could experiment with a variety of egg dishes that are not just "one egg, scrambled", or "one egg, fried" to use 9 eggs at a time.
My dough is cracking (not crumbling) and more water does not help I am following this Serious Eats pie crust recipe . It's the second time already where I struggle with the dough folding stage. The dough is too crumbly when I take it out of the processor. When I (gradually) add water it stops being crumbly but then i...	In addition to making sure that your dough is well hydrated and that you are using the right flour, you will also want to ensure that your dough is room temperature or slightly warmer.
Dark grey residue from newly purchased stainless steel kitchen items? I have had this happen a few times now. What happens is that I purchase a new kitchen item made of stainless steel. When cleaning it, I find out that there is some kind of dark grey residue that comes off of it. The items that have done this are supp...	It could be stainless steel and abrasive residue created from polishing.
How can I get my flavorings to flavor my carnitas all the way through the pork? So, I've been trying for a while to mimic taqueria carnitas at home with my slow cooker. I initially tried a recipe that had you put some water in and then cook in its own juices, with seasoning; that was good, but it was a bit dry, and the...	When looking at carnitas recipes for the slow cooker, if you find a method that adds the seasoned cooking liquids back into the post-shredded meat, that's probably your ticket for distributing those flavors more thoroughly.
Over easy eggs sticking in copper pan I was given a new copper pan and tried to cook my over easy eggs in the pan without butter, as it says in the ads. However, the eggs stuck in the pan horribly. I usually use butter to cook even in my other not stick pan and they come out fine. What am I doing wrong? <Q> Eggs are...	Even with butter, eggs stick in anything that isn't a nonstick pan. The secret is to add a small amount of water (few millimeters on bottom of pan) to the pan about half-way through cooking.
How to prepare an easy and fast snack rich in protein? I'm going to the gym, usually, everyday. I'm looking for a simple and easy snack, something that I can carry with me to work, to the office, and would help me to recover from my workout. :) I know some recipes rich in carbohydrates but none rich in proteins :((Bes...	Peanut Butter Crunch Cups (8 g protein per two cups) Chocolate Peanut Butter Protein Bars (5.8 g protein per bar) Dark Chocolate Crunchy Coconut Cashew Sesame Bars (9.5 g protein per bar) Chocolate Chip Cookie Dough Protein Balls (5 g protein per ball) Protein Muffins with Quinoa, Prunes, Dates and Coconut (18.2 g prot...
Using sugar when making pizza dough A lot of the recipes that I've seen on YouTube and different forums have used four main ingredients when making pizza dough - flour, water, yeast, and salt. I'm confused because I though sugar is also a main ingredient since yeast feeds on it. Would y'all recommend always adding suga...	Extra sugar could even cause it to burn, especially if you're using very high heat.
Why isn't Almond Milk (and other non-animal based 'milk') considered juice? As per the title, I consider "Milk" to be the substance secreted by living being to sustain their young, whether they be human, cow, dog, etc... Almonds do not produce milk to sustain their young, in fact they are simply crushed. This reminds ...	It is worth pointing out that nut milks were substitute for so long because they worked in dishes calling for milk, at both the chemical level and for rough flavor profiling. The flavor isn't strong or sweet like other juices. The choice of what they call it is strictly a product marketing decision, so strict scientifi...
Why does my invert sugar always crystallize? I often use invert sugar as a humectant in confections. The problem is that it always crystallizes after a few days. My recipe is fairly simple. 1 kg refined sugar 200 ml filtered water 1 g cream of tartar Bring to boil at 110C. Let cool. The syrup is definitely in...	My first guess would be your pan was dirty or not completely clean, happens quite a lot when boiling sugar that spits from the boiling cristalize on the side and "infect" the other sugar.
Is cereal a soup? Just curious, no other answer seems to be specific. I'm not looking for a discussion here, just an answer and an explanation. <Q> I would say no, cereal in milk is more simply comparable to a food in sauce - there's very little interaction between the cereal and the milk to make it a single dish, it i...	Hot cereals might count a (sweet) soup, especially if there are other ingredients (like a gruel with grain and milk, and spices, dried fruits, and egg yolks to thicken) - though I think it would depend on consistency.
Replace or reduce sugar in milk? Is there any company that produces milk with the sugar removed or replaced? If not, is there any way to do this on your own? I love skim milk and mostly buy Fair Life Skim Milk, which is filtered to improve nutritional value, but it still has way too much sugar. <Q> So, there's no meth...	Final possibility I thought of - you can maybe grab some creamer powder and use that to flavor your diluted milk (again, not more than half and sweeten to taste).
Kitchen knife rust after one day of use? I've taken the plunge to buy two expensive kitchen knives and somehow they picked up these stains (rust?) in less than 24 hours of use. I dried them, I thought completely, before putting into the block last night. I tried to remove with vinegar but the stains didn't come off. ...	I have many Japanese knives, and this happens when I don't immediately wipe off the blade after washing, or when cutting up more acidic foods, and not wiping the knife off with a damp towel.
I have a water-logged meat thermometer (non-digital) How do I dry it out? I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquarium heels, and it has not dried a milliliter since then (over a week). The brand name...	What I would do first is to get a safety pin and see if I can pry the gap between the 2 pieces apart a bit to let the water run out. Sticking it through a medium size potato will keep it stable, don't use styrofoam as the fumes will be toxic.
What can I safely put between my cast iron skillet and induction glass top stove to prevent scratches? I moved into a new flat and it comes with a brand-new induction glass top stove. Unfortunately, it seems like the glass rather easily scratches: There is already a visible scratch in it (likely caused by me, but I hav...	I have an older induction cooker and used the silpat to protect the cooking surface from scratches and from the food/oil splatter that happens so often when I cook. Basically, what would work would be ceramic or glass, but you need a rather thin one (inverse square law, etc.), and the glass would need to be heat resist...
Choice of new seasonable cookware (iron/carbon steel, pan/wok) I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (one tall, one short) and one nonstick stainless-and-aluminum pan. I do not have infinite money or s...	Lodge makes a set of carbon steel pans. A wok does not have the heat capacity of a cast iron pan because it is relatively thin.
What's a good spicy salt with only heat, and not a lot of flavor? I'm looking for something I can sprinkle on my food to add heat, but not change the flavor. I typically add salt to just about everything I eat anyway, so I am considering a spicy salt, however, if there is some other spicy "powder", that would be perfe...	Or, you can just get a hot chili powder and either use it by itself or mix it with salt.
Vegan egg substitute in sweet roll dough Every Christmas we have home made sweet rolls. The recipe calls for 1 egg. Is there anything I could use to replace the egg so the new vegan people in the family can still eat the rolls? Or can I just leave the egg out? <Q> You can use either chia seeds or ground linseed. <S>...	Eggs add oily richness, so sometimes it helps to throw in a teaspoon or so of extra vegetable oil to help with that homey yummy "oomph", but in this case, the caring gesture of inclusiveness toward the new members of your family will probably more than compensate for the loss of an egg.
How do I keep cake from collapsing when adding lemon juice? I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does not rise much and comes out a little too dense. I figured it was the acidity of the 5 lemons I juiced ...	Also adding 1/4 tsp of baking soda could counteract some of the acidity.
What are the downsides to "low and slow" when cooking meat? In many cooking resources, "low and slow" is given as a solution to cooking juicy, tender meat (after it has been seared). Cooking slowly is also highly recommended when making stews and various other sauces. My question is - what are the downsides? Is going ...	Low and slow is best for certain types of dishes and certain cuts of meat. The downside is flavor. Cooking on a grill introduces smoky flavors.
Why is my pizza coming out "soggy"? I am an owner of a small pizzeria. Im noticing my pizzas are coming out "soggy".. The crust and bottom of the pizza is cooking good, nice golden brown. But there seems to be an excess of water on the pizza sometimes. The more toppings the worse it is. I use canned mushrooms but I dra...	If the more toppings you put then the more watery your pizzas get, it would only makes sense that your toppings are releasing water. Use fresh ingredients, especially mushrooms, they tend to absorb a lot of water if canned (and hard to remove).
when to add the curry powder I heard that if I put the curry powder early, the cooking heat will destroy the flavour, and that it should be put at the end, before turning off the heat but I can't find anywhere on the internet confirmation for this statement. is that true ? when is the best time to put the curry powde...	Adding it early or late will give different flavor, adding it at the very end of cooking will usually leave you with an unpleasant raw spice taste unless it is a roasted variety of curry powder. I'd say "it depends".
How do you minimize the heat loss from adding meat to a hot pan? Yesterday as soon as I added 2 chicken breast fillets to a 350°F (175°C) pan (the oil) it dropped all the way to 250°F (120°C). And it took forever for the heat to climb back up. Is there a way to minimize the heat you lose when you add ingredients? <Q> ...	Try patting your chicken dry with paper towels or just a clean dish towel before frying.

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