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Can you slow down the time it takes for dough to rise? I am going to make bread sticks and I don't want them to rise too soon. It is hard to predict what time my husband will get home from work. Can I slow the dough from rising too soon? The recipe says first rise about 1 to 2 hours and then let rest for 20 minutes. Ca...	Yes you can slow things down by cooling the dough somehow
Pyrex that can be used in an instant pot What pyrex would be suitable for pressure steaming in an Instant Pot (also known as 'Pot in Pot' cooking)? I am a new user and want to make sure I have the correct cookware. <Q> That is commonly done, and yes, any pyrex is fine for it although metal has an advantage in that it ...	Anything that is safe to use in the oven is safe to use in the Instant Pot.
What is a good substitute for avocado oil in Indian food recipes? I am making dal and would like a suggestion for an oil that could be a substitute for avocado oil. <Q> For dal, any oil will work because it is a fairly minor flavor component of the dish. <S> The other flavors (I assume onion, garlic, and spices) will p...	But generally for dal you can use any Oil , Ghee or Butter.
Prevent gummi bears from drying out I have tried making gummi bears but have the problem that they dry out very fast. I'd like to make gummi bears that could be eaten for a couple days. After five days they dried out so much it was impossible to chew them anymore. Am I missing some other ingredient to prevent it from...	Try 50/50 sugar corn syrup.
What went wrong with this cake? This is an olive oil cake (with gluten free flour). It baked in this completely crazy way. The entire cake lifted up and there was a large bubble under the cake that shifted the batter to the sides before it cooked. Here's how it cooked in the pan with half removed (we used a conventio...	A couple possible causes could be too much of the wet ingredients in the batter or too much leavening.
How to stir fry frozen veggies? There are various frozen veggie mixes available in my local grocery shops, that are meant to be used in stir fries (according to their description at least), but I can't seem to get satisfactory result out of them. Whenever I try to stir fry them, two things happen: Wok's temperature d...	Thaw the vegetables before using them. The only solution in these cases seems to be don't buy them . The key to a great stir-fry is a good sear.
How to clean a mill My girlfriend and I moved into a new flat together and now we´ve got at least 2 salt- and 2 pepper mills. We only need one of each kind and I wanted to ask, if somebody knows a good way to "clean" the mills and prepare them for reuse with another spice. Is there an ideal, neutral substance for clea...	Once it's as clean as I can get it I would run the new spice through the mill for as many turns as it takes to get the old spice out of the works.
Why do grape-flavored foods taste different than actual grapes? Grapes are one of my favorite fruits, but I typically don't like grape-flavored foods. For example, grape jelly or grape candies (like Jolly Ranchers) have a distinctly different taste. I imagine some of the taste perception has to do with water content. W...	Another important factor is that nice table grapes are raw.
Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove? Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because I'm lazy. I want to th...	It sounds like a non-stick high-sided saute pan would be a good way to go, just keep the heat under control and don't be afraid to add a bit of water to the bottom to keep things from burning. If you are looking for something that takes less stirring then a wok is not for you.
Could adding oil to boil benefit the taste and texture of the pasta? Note to mods : this is not a duplicate. I am not concerned about pasta sticking. Note to anyone who wants to stand on their heritage and say only their way is best : I am Italian, I am 45, I have been cooking for my family for my entire adult life, ...	It's very unlikely that adding oil is improving the taste or texture of the pasta, the amount people added is incidental to the process. What is likely to make a difference is salt, as seen in this answer :
Reducing the moisture in cooked rice for making fried rice I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and stored for at least 24 hours. However, it's often difficult for me to plan anything a day in advance for certai...	I am sometimes asked to make some fried rice in a jiffy and by simply beating up some eggs and mixing it with the freshly cooked rice, you can make really good fried rice.
Are Pull N Pak plastic bags appropriate for storing raw or cooked meat in freezer snd vegetables in fridge? Pull-n-Pak plastic bags are freely available in supermarkets at produce and meat sections. When I buy a package of 12 drumsticks or a jar of chicken livers, I plan weeks to eat them. So I use the Pull-n-Pak ba...	Nothing wrong with using them to store vegetables in your fridge though. However, plastic( In bags, jars, whatever ) is never actually 100% air/water tight, meaning that bacteria can actually makes its way out of the sealed bag/jar.
Name of the snack (possibly Indian) I wanted to ask if anyone have any idea what is the name of that snack that can be seen on top of a salad, between burgers. I know the name in my country, but now, in Canada I can't find it anywhere. Appreciate any help! Tom <Q> This is funny because: In English they are called "...	You can try calling them "crisps" but even in the UK, asking for crisps is likely to get you the non-puffy version, not any shape of the puffy one.
How can I obtain perfectly peeled boiled eggs? Let me put some context to this question. Sometime ago I checked into this hotel (it no longer exists). It used to be some mansion, and a chain converted it to a routine hotel. Lousy sound insulation, but I'm digressing. The breakfast was included, and said breakfast con...	It's best to use older eggs, fresher ones will be harder to peel.
"Universal" aka "Bristle" Knife Blocks: Blade Damage and Hygiene Does anyone have any experiences of /advice about "universal" knife blocks, i.e. blocks that hold the knives in place with a dense bunch of plastic bristles instead of the usual slots in the wood. I've recently got some decent knives, some that I've boug...	Yes, very sharp/thin edged blades (think of something like a yanagiba or laser gyuto) will take damage because they will bite lengthwise into the plastic straws and get dulled and/or deformed/chipped.
How to make century eggs? I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few years now, and I desperately miss century eggs. It's impossible to purchase them anywhere within 1000 km radius, so I guess the only optio...	If you extract an egg yolk and cure that with salt and sugar (no added water), you can use it almost like cheese, the texture would allow you to grate it over pasta without cooking for example.
Are there safety concerns with cooking something with beer or wine in the oven? Probably a silly question, and I have never heard of an incident, but then again that does not rule out a safety issue. Basically, if I want to put a covered pot in the oven with beer or wine (or some other alcohol), is there a safety conce...	: Unless you decide to pour high-proof alcohol straight into your oven, there is no risk of a fire or explosion.
Is there any advantage to combining spices before applying them to meat? Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). I often see cooks combine these spices into a ...	If you premix to make a rub, it's easier to apply spices evenly.
What to put underneath a polycarbonate sous vide bath container? I am using a polycarbonate gastro container for sous vide cooking. The water is relatively hot and I prolonged heat can damage the counter on which it is sitting. What would be a good and cheap pad to put underneath my sous vide container to protect the ...	I find that towels are the best especially when folded.
Is it safe to warm bread in the oven with plastic wrap? I bought a loaf of Italian bread that came with plastic wrapping. Not sure if it was made intentional for toasting in the oven. Should I just get rid of plastic and put bread in the oven (I ran out of foil)? <Q> Unless the plastic specifically states that it's ove...	I wouldn't put any sort of plastic in the oven. You can just heat the unwrapped loaf in the oven (I usually do), but it will make the crust crustier.
How to bake frozen breaded cod without breading sticking to alumnium foil? Context: I'm a poor and lazy college student. I have breaded frozen pieces of cod from costco. I like to bake them in my toaster-oven on aluminum foil to avoid having to clean the baking dish/tray. This brand (janes) is the only kind they have a...	You can put a small amount of oil on the foil and that should solve your problem.
How do you clean cheesecloth? Do you only rinse it with water and accept stains? Boil it? Soak it in bleach? Put it in the washing machine? Put it in the dishwasher? Are they disposable? <Q> For real cheesecloth, I throw it in the washing machine, with my clothes. <S> It doesn't get sterile, but it gets clean enough th...	Microwaving it works too but can be a bit messy - I do that to my dish sponges and small kitchen towels
Why fry rice before boiling? Ordinarily when I make fried rice, the general process is: Boil the rice until done. Fry the cooked rice in oil. However, I recently made a different rice recipe which flipped the order: Lightly fry the dry rice in a pan. Then boil the rice until done. This struck me as being real...	In addition to the other answers, toasting the rice first can reduce the cooking time considerably.
To knead or not to knead, that is the question I recently saw a recipe for no-knead bread. The process was the same except that instead of kneading, you just let the bread sit for 12 hours. The bread maker claimed that no-knead bread tastes better than kneaded bread. Is kneading just a time saver and we would be bette...	The difference in taste would not be attributed to kneading or not kneading, it would be because of the additional time that allows for more flavor development from the flour.
Common ingredient to thicken the soup Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose". One way was to cook some more rice, of course. However, I wonder, is there another commonly usable ingredient to thicken up things? I...	If you are looking for the basic and common ingredient to thicken the soup then I would suggest to go with Corn flour.
How to make ridge structure of crispy chicken In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pieces in a bag after dipping it in the butter, then shake, dip and re shake. But in practical, this shaking process ...	You aren't going to be able to get the ridged structure without something like cornflakes because it's the flakes themselves that give the breading that texture. Before frying I remove the chicken from the bowl, lay the chicken pieces on a piece of foil or a dish, and let the coating set for ~15 minutes.
Why flour on bread? My local bakery tends to put flour on the top of what I thought was already baked bread (but which based on the answers apparently is flour added before the baking process). It looks something like this: Is this purely for decoration or is there a good reason for doing this? <Q> In traditional bre...	However, when the bread is turned out of the tin it could be onto a floured surface or a very floury hand, the excess flour will tend to stick on.
Smoker or Sous Vide first? I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, however, I also want it to sit on the smoker (most recipes seem to call for liquid smoke). My question is, should I put it on the smok...	If you do sous vide and then smoke, you might risk overcooking the meat since the temperature in your smoker can run higher than your sous vide. Short answer as already stated...definitely smoke first....
Cooked or raw mushrooms on pizza? Should I precook mushrooms before putting on pizza to prevent soggy pizza? I swear when I've seen pizza shops do it, they put them on raw--albeit from recollection they're more thinly sliced than the supermarket pre-sliced variety. Is that the key? Or do most pizzerias saute their m...	However, I've been to thin-crust Neopolitian-style pizza places where they did, indeed, partly cook the "wild mushrooms" ahead. The only reason to sauté them would be to add extra flavor.
Pizza dough didn't rise, maybe yeast cells were killed off I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast cells: Yeast Is Too Hot. Recipes that call for active dry yeast direct you to dissolve that yeast ...	Used directly from the fridge, yeast is too cold to work properly.
What can be added to veggie burgers to increase texture? I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like soft rubber. I think mushrooms, beans, corn and peas can make it more texturized but I'm not a big fan...	Also, a classic ingredient in meatballs (and old-school burgers) works brilliantly in veggie burgers too: breadcrumbs.
Are there desserts which use whole eggs (not mixing them in)? It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception. However, the idea of doing that to a sweet dish seems totally foul. Considering that eggs are ingredients in many desserts, like cake...	I would contend that I have never seen Italian Easter bread served as anything but a dessert, but I am told by others they have had it as a main course side.
I get black flecks on my butter when I grease my pan I recently bought a Teflon-coated pan and have been using it without cause for concern, but while greasing it tonight I found the butter stick I used came away with grey flecks / residue. I typically handwash it, but I have also used steel wool in the past to get bu...	The residue could be actual flakes of the nonstick coating, or food residue that stuck (non-nonstuck if you will) to the pan where it was no longer nonstick, or the result of some reaction between food/cleaner and base metal (unprotected aluminium tends to create black residues when in contact with aggressive foods or ...
How long can oil sit for? My brother is having a go at me because I apparently destroyed his Tefal fryer because I left the oil sitting. He said that "the oils been sitting too long, it's messed up the wiring underneath, and it doesn't work". Can the oil stop the wiring from working?? I believe it can't as oil cant se...	Letting a unit sit too long may result in spoiled or contaminated oil, but not issues with the unit.
How do you cook lasagne noodles? Do you throw it all out in a tall pan at once or by batches? In what pan should you cook it? Do you put them on top of each other in the pan? Do you place them horizontally or vertically? With oil in the water or not? How do you drain them in the colander without everything stick...	I once boiled the noodles fully (as per the instructions on the box), and while they were nicely al dente at the time, they got too mushy by the end of baking.
Does the order in which I turn off the gas stove matter? I have a gas stove. This is connected to a big gas canister (I don't know the volume, but I'd guesstimate 20-30 liters). Whenever I want to cook, I turn on the valve on the gas canister, as well as the knob for the corresponding stove plate. When I'm finished, I...	It is best to turn of the stove first.
Why is my stock flavorless? I made stock last Sunday, which I intended to use as the base for homemade tonkotsu (pork broth) ramen. Accordingly, I used both chicken and pork (roughly equal amounts of chicken backs and pork hocks). I also added several cloves of garlic, a large leek, celery, carrots, and small knob of...	I make stocks on a weekly basis and am used to some variation in flavour but the lack of potency usually comes from 1) too much water 2) not enough salt
Sugar Free Chocolate Cake Too Dense Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something nice for his birthday. This recipe is good-tasting, but too dense, with a fudgy layer at the bottom. I've been working on ...	If you want a delicious chocolate cake, and your only concern is that it's sugar-free, your first job is to find a delicious conventional recipe.
Sealed package submerged in water in the fridge, still safe to eat? In my fridge I had a sealed package of bacon and hotdogs in the bottom drawer, and the water of the fridge somehow got in there. The package was partially submerged in this water (1 inch of water). The reason why I think they might have gone bad is bec...	I don't quite get how that water got into the bottom drawer of your fridge, but if the water was at refrigerator temperature when it came into contact with the bacon and hot dog packages, and if they truly are sealed so that the meat isn't touching the water directly, then they shouldn't be harmed by having the outside...
Transforming shredded cheese into chunk cheese I am at an event where I need to serve cubed chunk cheese, but I only have shredded mozzarella. Is there a simple way to melt mozzarella into chunks? Any idea would help. <Q> Make 1 round of cheese. <S> Only thing I could think of would be to see Felx. <S> Our local blac...	Normally when you have smaller cheeses you use a cheese press to mash them together.
Unable to make yogurt in cold climate I have read the answers to this question - How to thicken yogurt and I am not sure if my question is on topic or not - this is the procedure I followed to make yogurt in a mountainous region and I am not able to make yogurt twenty four hours after I started the procedure 1) Boil...	If you are making a small quantity of yogurt you can add bottles or jars of warm water for additional thermal mass (wrap them all up together inside the insulation/box.)
Substitute for Aluminum Foil - Grilling I have used aluminum foil when I grill salmon because it keeps the oil from running onto the heating element and smoking the fish. Can anyone suggest a substitute for aluminum foil? <Q> Dried palm fronds are traditional Thai. <S> Not sure you have access however. <A> Soaked corn...	Some supermarkets and specialty stores carry banana leaves, which do a great job of cooking and steaming food over a fire.
Is canned “tomato sauce” already cooked? The can says the ingredients are tomato puree, garlic, etc. I suspect that cooking turns puree into sauce. But then why does it change again when simmered for half an hour with ground meat and chili seasonings? The meat's already browned prior to adding the tomato sauce, so I...	Yes, in some sense, the contents of a can of tomato sauce are already cooked.
Are eggs left in car trunk for 3 days safe to eat? I had purchased eggs at the supermarket and i forgot them in the trunk of my car for for 3 days are they still okay to eat? <Q> Would you risk getting sick for ~ $4. <S> It's not like you left a tin of Beluga caviar in the trunk for 3 days. <S> Toss them! <A> In Eu...	Eggs can be stored at room temperature, though I still like to put mine in the refrigerator. As long as you use the water bowl test, you're good to go.
How to mask the taste of iron? Right, so this is an odd one. Due to a person's combination of iron deficiency, a not-so-sturdy stomach and no particular interest in eating red meat or the like, that person essentially handed me a bag of heme iron supplement and an enquiry as to whether or not I could make this suppleme...	Easiest way to hide the iron taste, for me, would be to mix it with gelatine and add some sour fruit acids. The fruitier and stronger tasting, the better.
What situations are pressure cookers not appropriate I have now pretty much replaced all my long slow cooking dishes (chilli, stews etc) from either cast iron in an oven or stove top to pressure cooking due to the time saving. Are there any these sorts of recipe where you should not use a pressure cooker? <Q> By rai...	Obviously, any really thick stew that is best handled in a nonstick pot (unless your PC is nonstick), or anything that could unexpectedly foam into the pressure vent, is also unsuitable...
How much is a "splash" I've run into several recipes which asked for a "splash of" water, soy sauce, etc. How much is a "splash"? I assume if it's something more concrete like 1/4 cup, they would have said so. Since it's a "splash", I just poured some (1/2 a cup) water into a coffee cup and poured once around the pa...	I would measure a splash by the second - that is, holding the container (usually bottle) about a foot above the pan, and pour about a second or two's worth of liquid.
How to clean up spill? I've noticed some of the most difficult messes to cleanup happen in the kitchen. I opened the fridge and a large container of salsa fell out and spilled on the floor and beneath the fridge. It was chunky and a rag didn't absorb it well. Lot's of things in the kitchen are partly solid and partly ...	For chunky spills, you can use a food scrapper to help pickup the solid part of it, and after that use a mop to clean up the liquid part of it.
What is the function of salt in chocolate? Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets: To the food simpleton that I am, adding salt to chocolate and caramel seems counter-intuitive. I realize th...	Often in chocolate, large crystal sea salt in used to give a salt crunch and taste.
What stops commercial ice lollies from being rockhard? In the UK you can purchase ice lollies/suckers that are pretty soft to eat.However, if you were to make your own in an ice lolly mold they'll be rock hard like ice normally is. What do commercial companies do to their ice Lollies to make them soft to eat. I'm uns...	So, commercial ice-pop makers may well have access to ice cream churning equipment or the equivalent - and simply letting the ice pop liquid churn for a bit while (or after) freezing and before pouring into their final molds would result in much softer ice pops...
When do you add spices to homemade butter? I have looked up many homemade butter recipes. I know how to make plain butter. I have seen some recipes with herbs added and other seasoning. They don't say when to add the seasonings. Do you add them with the cream or after it is turning into butter? <Q> I'd add herbs and sp...	Seasoning will works perfect as it is turning into butter and mix it.
Tasting food while cooking I cook quite regularly at home, but I have trouble tasting food while cooking. All I want to know is if I should adjust salt, pepper or sourness. On the rare occasions that I taste, I invariable mess up the ingredient that I tasted. For example, I might place a little quantity (enough to lick...	While many seasoning do need to cook with the dish so that the flavors meld, in most cases, if you add salt, then continue to cook, the end result will be saltier.
Should I write Steak or Beef Tenderloin on the menu? I am trying to write a simple menu. One of the dishes is "Pan seared sliced beef tenderloin". Is sliced beef tenderloin considered steak or would that cause confusion? My concern is if I write just "beef" it could be confused with beef stew or any other type of beef...	Steak, IMO, is no more clear than beef.
Substituting white chocolate in Julia Child's mousse I've been making chocolate mousse à la Julia Child since I was 12. I vaguely recall trying it with butterscotch chips, which didn't work. Now I have high quality white chocolate I'd like to try in lieu of semisweet, but what to substitute for the two liquids, espre...	Perhaps white rum is the best liqueur, and water instead of coffee to thin the chocolate.
How to imitate the oven on the stovetop? I would like to know if there are techniques of replicating oven-cooking on the stovetop, without using actual stovetop ovens (aluminum box that sits atop a flame). Although I can cover skillets and grill pans with foil, the problem would be that meats would burn on the bottom ...	It is going to be impossible to get a good immitation of an oven, on the stovetop, due to the fact that there is no way to get a dry heat source on all sides.
Do roasted and unroasted peppers taste different after slow cooking in soup all day? I love red bell peppers. Is there a taste difference if I roast them before chopping and adding them to soup or beans that slow cook for 4-6 hours? Am I just cooking them before cooking them again or does roasting (under my broiler, th...	The roasting process doesn't just heat the peppers, but the high, dry heat also causes a bit of both scorching and carmelization of the sugars, so I would expect there to be a bit of different flavor, even if both get cooked to the same consistency in a subsequent process.
What's the line between salsa and guacamole? I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But where is the line where guacamole becomes a salsa and a salsa becomes guac...	Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
Rescuing a CUT but unripe avocado I've seen this Q&A What can I do to help my avocados ripen? And this one Will avocado stay fresh longer if stored in the refrigerator? and this one What can I do to help my avocados ripen? but none of them answers my question which is: I have an avocado I cut open but it's not r...	Another possible way to protect it from oxidation without affecting the taste/texture of the avocado would be to coat all the exposed area in a thick layer of avocado oil
What is the best way to cook chicken if I plan on microwaving it a few days later? I'm going to start meal-prep sunday soon (in about a month). Basically I'm going to be making all of my meals on sunday and eating them throughout the week. I'm loving the idea but I'm a little worried about my chicken. I love chicken bu...	Instead of broiling, cook your chicken on the stove, then make a basic pan sauce to serve over it, which will add moisture and flavor.
Is it possible to season chicken breast with BBQ sauce before baking it in the oven? I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time? <Q> Baking the chicken with the sauce will cook the sauce and will start caramelize some of the s...	Yes you can, and should try it.
why my dishes are always over satiating? whenever I cook dishes its always over satiating, I believe it has too much umami on it, and whenever I cook I always feel like being full already by just tasting while cooking. Like its too delicious and you cant eat more of it. Is there a way to get rid of that over satiating ...	Try intentionally seasoning so your tasting spoon seems underseasoned but reasonably balanced.
What fruits, vegetables, raw meats, or spices are naturally blue? So, here's an odd question. A few years ago, my home ed. teacher told us that she would not eat anything that is colored blue. it's unnatural. Thinking on this, I confronted her about blueberries. She argued that blueberries are purple. Okay. What ve...	Blue corn is also an option, as payton B mention - there are many varieties including hopi blue ,
Grilling Surface for a DIY Barbecue What is an appropriate semi-permanent surface to use over an open fire barbecue?I am planning on making a grill rack for my fire pit. My intention is have this surface remain outdoors within the pit. I'm looking for something that wont corrode and that is food safe and something that...	Finding a large cooking/pizza stone and making a stand to hold one or two in place over the fire is an option. I've seen use unpainted steel road grates.
How can I measure / weigh really small quantities? Yesterday I was cooking a Focaccia were I required just a gramme of yeast and a gramme of salt. When I try to use my (electric) scales, it never registers 1 gramme of difference. I also needed to weigh 5 grammes of olive oil, but i could not take out the exact quant...	Since you want to use fairly cheap ingredients, you can create a "stock solution" (in water 1 ) and measure that with much more accuracy. In your case, you can measure 10g each of salt & yeast, mix them with 80g of water to make 100g of a stock solution 2 containing 10% by weight salt and 10% b.w. yeast.
How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo? I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I have tried to achieve: Tangy Salty A distinct 'eggy', or egg-li...	The cooked egg flavor you're looking for comes from pasteurizing the eggs for the mayo.
Is there a name for the taste coming from alkaline food? I know "acidic food" is described as "sour" but what do we call food that is "alkaline"? <Q> The most recognizable taste to encounter would be "soapy". <S> You can see it as a bit of a special case though, since it is not the taste of a pure alkaline substance, b...	There is no single word to describe that taste, and no single taste receptor for alkaline substances either (whereas there are taste receptors for acids).
Very moldy cast iron cookware - what's the best way to clean it? Returning home after using cast iron cookware on a camping trip, I forgot to clean the cast iron in the midst of much unpacking and other matters. As a result of A) leaving any cookware with food in it for almost a week, and B) leaving a cast iron pot sea...	The most efficient method would be to skip the whole bleach step, and start right in on burning the mold (and seasoning) off either in a fire or in an oven on the self-clean cycle.
Please can someone help me identify this? Please can someone help me find out what this is <Q> This is a Chaenomeles speciosa , commonly known as flowering or Chinese quince, sometimes also as Japanese quince (but not to be confused with the smaller shrub C. japonica, also known as Maule's quince). <S> It is edible...	The seed shape is very characteristic of quince though as said before this is chaenomeles speciosa which is used more for decoration, pretty flowers.
How can I reduce the sugar in this oatmeal bar recipe? I made this recipe for oatmeal bars, following the instructions with just a couple changes. Although they turned out well, I would like to reduce the sugar content while still preserving the texture of the bars. They are currently somewhat dense and a bit crumbly...	To make the bars lighter, try adding 3/4 cup butter or coconut oil and 1 teaspoon of baking powder.
How can I reduce the sodium/salt in Halloumi? I bought some Halloumi cheese the other day, and noticed that its sodium content is a whopping 1.3 grams per 100 grams! I'm really scared to serve this now. Surely your blood pressure would skyrocket through the roof after consuming it? I've read somewhere that soaking Hal...	Soaking Halloumi might get rid of a bit of the salt in the cheese that's close to the outer surface, but it isn't going to do much for you.
Are trace amounts of lead in seasoned bakeware safe? I want to order a custom-cut steel plate to use like baking steel in the oven, and I read that in common raw steels the trace amount of lead can get up to 0.36%. If I season the steel like I would cast iron, and only use it to make pizza and bread on it, could that ...	Unless you are paying a premium for "free machining" steel , there is "no " lead in it.
What am I doing wrong soft boiling my eggs? I've been trying to cook a good soft boiled egg for a long time now, and I don't think I've ever gotten it right. I've tried a bunch of different methods, but this is the one that I've seen thrown around the most, and this is the one I try when I want a soft boiled egg but ...	Also, ensure your eggs are cold before and start them in boiling water. Finally, depending on your location, equipment, and how set you want your eggs, you may have to adjust your cooking time.
Does Tomato Damage a Wok's Seasoning? I have been using a wok since some years, it is nicely seasoned and I was quite happy with it and the results. Recently, I have started cooking some Indian dishes, and because I like my wok, I just made them in the wok. However, it seems like the tomato is removing the seasoning ...	Tomatoes do have a high water content which cools down the part of the pan they touch significantly.
Trouble frying an egg on a stainless steel pan I recently purchased a stainless steel pan from AllClad, but I'm struggling to use it. Food, and in particular eggs, seem to stick readily to the pan, making it hard to use. There is a question on Seasoned Advice that pertains to cooking an omelette on a stainless steel pa...	For eggs, you always want to use lower heat to prevent them going dry and sticking (even in a non-stick pan, you will have some sticking if you use high heat for eggs, especially when scrambling) so try this: clean your pan.
How to correct bitterness in blended homemade salsa? Anybody know what might work to correct the bitterness I got from Blendtec blending fresh tomatoes, onion, jalapeño, cilantro, and garlic salsa? <Q> If you can find out where the bitterness came from by sampling other pieces of your raw ingredients, you can try uppin...	If the problem is just a little bitterness on the tongue, salt is usually the best foil.
Bread baking: dough has little holes after first rise I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even though it wasn't as springy as I'd like. It was also a bit sticky, but was afraid to make it too dry since ...	Your dough looks rather irregular to me, and I believe to see tiny beige dots which may be bran.
Use non-inductive pans on induction cook top I moved to new place with inductive cook top. But all the pans I have are the normal non-inductive pans (ceramic and stainless steel). I tried using them with no luck. Cooktop shows error, keeps beeping and doesn't start. If I try an induction pan, it works. Is there any ...	Another option is a series of solid ceramic pots and pans developed for the stove, like Arcoflam/pyroflam
How to thin Ranch dressing? I found a recipe online for Ranch dressing that uses mayonnaise, sour cream, and buttermilk. The ratio of these ingredients are to my like (tastes good enough). However, I'd like the dressing to be a bit thinner (more liquidy). How would I go about achieving this? Add milk, cream, water, or ...	I would try decreasing the sour cream and replacing it with whole milk, cream, or buttermilk in equal volume measures.
How to get sour cream & onion potato chips flavor? I've noticed that when eating common 'sour cream & onions' potato chips, there is a distinctive, cheesy-like flavour that distinguishes the chips. What gives it this flavor? Is it simply MSG, or is there a way to achieve this using natural ingredients , such as blac...	Perhaps pureeing a product like chive cottage cheese which is made with dehydrated/freeze-dried chives might get you there.
How to liquify butter -- and keep it liquid? Is there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can't seem to find any solution on the web. Everything seems to point to making clarified butter, which is not what I want (plus, the ghee I'...	4th & Heart makes a ghee oil that remains liquid at room temperature by blending 60 percent ghee & 40 percent grape seed oil.
Emulsifier: is it safe to cook mayonnaise? I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure how much -- suggestions?) as an emulsifier. Is it safe to cook mayonnaise? I can't readily find Soy Lecithin, which I...	If seeking advice on how to emulsify your hotwings sauce, cook it as normal, then after it is taken off the heat and cooled a little, whip a little mayonnaise into it. I don't think mustard would be out of place in wing sauce at all.
How to clean up after a grease fire? So I was about to sear some steaks in my trusty cast iron skillet tonight, when upon pouring a couple tablespoons of avocado oil, it burst into flames. Having read about how to put out grease fires , I covered the pan with a lid and turned off the electric burner, extinguishing the...	I tried everything on my latex painted ceiling and walls for grease fire smoke, the magic thing that worked the best was a regular white eraser.
Sausage patties dry when cooked I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The recipe is as follows: Ground pork with high fat content Chopped onions Ground nutmeg, ground cayenne,powdered oregano,crack...	It seems there may be two culprits causing dryness: Overcooking Salt
How to get the texture of commercial ketchup? This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve a texture close to Hienz, or Hunt's ketchup, or any commercial sauce for that matter. My xanthan gum-added ketch...	If you pureé the tomatoes until they are extremely smooth using a high-speed blender such as a Vitamix or Blendtec, and then cook the mixture down slowly until it turns into tomato paste, you can then add your spices, sugar, and vinegar to get something which more closely approximates commercial ketchup. I am trying to...
What quantity of baking powder satisfies a mass of size x? I have always had a question when it comes to "how many grams of baking powder to use for that amount of cake I made." I would like to understand if there is any kind of proportion and if there is technique where I can always make changes based on it. Without e...	Each recipe behaves differently, and a lot of experimentation is needed to finetune the ratios of all ingredients, including the baking powder.
Why would a commercial kitchen buy enormous carrots? I was recently on a Caribbean cruise ship, and took the behind-the-scenes tour (it was fun seeing an immersion blender the size of an outboard motor!). While we were in the pantry, I saw enormous bags of enormous carrots; that is, the bags were enormous, and each car...	There's an economics reason for large carrots -- they're cheaper to process. There may also be economic or logistic reasons, like saving space and money. By yielding larger chunks, bigger vegetables can be cut into different shapes and allow sculpting more inventive forms with attractive appearances that wouldn't "fit"...
How to grill without an actual grill Clarification: The term "grill" is used here with the US-based term for grilling, which may differ from other countries such as Great Britain and Australia, where it is typically called a "barbecue"; Ideally it is a direct flame against one side of the food at a time, though other ...	Another option is a smokeless indoor stove top grill.
Is there any way to avoid fruit flies with my fruit on the counter rather than the fridge? I enjoy keeping bowls of fruits out at room temperature in my kitchen. This has given me quite an annoying abundance of fruit flies in my apartment. I've brought my fruit in the fridge to avoid this for now, but I was wonderin...	The solution is to simply lay something over the bowl of fruit.
Transfer vegetables objects from cutting board to pan I have one of those thick & heavy bamboo cutting boards that I just got. Until now, I've been using a simple plastic cutting board that doesn't weigh much. After dicing vegetables, I would simply lift the cutting board in my left hand and use my right hand holding...	2) Use a large cake/pie server, spatula or turner and then transfer the blade over the pan or object you want to ditch your vegetables / objects in.
Does Kombucha Tea spoil if left outside of refrigeration? I accidentally left an unopened bottle of GT Kombucha tea outside the refrigerator. Discovered it the next day... It was in my basement, thus cool and out of sunlight. No where on the bottle, could I find where it says to "keep refrigerated" OR "refrigerate afte...	If you leave it out of the fridge it may undergo a second fermentation , which will make it more vinegar-y and carbonated Seems as if it must be kept refrigerated.
How to preserve herbal syrup or herbs that will be used to make syrup? I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.) The method I'll use is a cold, dry maceration - bruising herbs in sugar and leaving them...	Make herb seasoned salt And answering your question, yes, frozen herbs lose some flavour.
What to use instead of John Dory fish? I was looking to make Marco Pierre White's Dory a la Nicoise , but John Dory fish is quite a high-end, pricey fish which you will find in many fancy and high-end restaurants – while I am happy to give the recipe a try, I'd like to use a more common/affordable alternative, as ...	Lower cost fish alternatives would be bream, grouper, red mullet, snapper (red has the most flavor because it's diet is shrimp), and sea bass. St Peter’s fish (St Pierre in France, Janitore in Spain), as he is alleged to be the origin of the distinctive dark ‘thumbprint’ (or spot) on its side as a thank you for some he...
How do green jackfruit and hearts of palm compare for vegan pulled pork/carnitas/barbecue? I have been reading a lot about the latest vegan meat substitute choices, but I'm having trouble deciding between green jackfruit and hearts of palm. I am wondering what the advantages and disadvantages of each are. Why I might p...	As a veg/vegan for 24 years, I've used both and prefer jackfruit. Hearts of palm typically come canned and quickly turn to mush if you do anything but slice them up.
too many hot chilli peppers in my Italian Beef! I put way too many hot chilli peppers in my Italian Beef! What can I do to tame it down? <Q> The only things that could really work without modifying the recipe: pick out the peppers, if they're whole and not thoroughly cooked in add a lot more beef, so it's diluted d...	I have found that a slight amount of sugar put into chili can cut some of the heat, not enough to make it sweet, I usually add less than a teaspoon, however
What to do with ginger leftover from ginger ale production so I have been experimenting in ginger ale brewing lately and I have been following a method which involves fermenting the ale as always (ginger, water, sugar) and then discard the ginger before bottling. But as a good ginger lover, I found it to be a pity to ...	I have used excess ginger by candying it- Spread the leftover slices out on parchment paper and put them in the oven at low heat until they're as dry as you would like them.
do szechuan peppercorns get stale? I've got some Szechuan/Sichuan peppercorns that don't make my lips numb or tingly, even when I just chew on several of them for 10 seconds or so. I would expect that they would. The jar smells good. Are they old? Low quality? (Or am I immune to the chemical?) <Q> It's impossible to sa...	Keeping spices sealed well in a cool, dry place helps slow degradation, but eventually the flavor will go.
What could be the basic ingredients that potentiate sourness and bitterness? When it comes to basic tastes (saltiness, sweetness, bitterness, sourness, and umami ), I can easily think of very basic ingredients that could be considered the essence of a given taste, something that you can add to any meal and potenti...	Citric or lactic acid solutions are both neutral flavored organic acids; acids are what cause a perception of sourness.
Self-made fatty dough separates in refrigerator, how to prevent I'm not sure if this dough has a specific name in English, it consists of 3 parts (by weight) flour, 1 part fat (mix until it consists of small crumbs) and 1 part water (+salt, mix until it's smooth). Used either to wrap around some filling, or as the bott...	The oil dough comprises flour and oil and perhaps baking powder, but absolutely no water.
Can raw honey look dark and runny? I have purchased Safa raw honey . They have written that their honey is: 100% Pure & RawRawUnheatedUnfiltered This honey is runny and dark in colour (almost black). It has some residue in it. This website shows raw honey that looks like a paste: http://www.hibeautiful.net/direc...	Mass-produced honey is very often lighter, and wildflower honey (where the bees just get whatever they want) is very often darker.
Is it possible to do slow cook things using a sous vide machine? My question is the exact opposite of this one . I'm considering getting a sous vide tool like this one . I'm wondering what's preventing me to use it as a slow cooker? Like, would it make sense to use the sous vide thing to circulate water in a bain-ma...	You can't do things like stir food in a sous vide setup easily.

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