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Can I use an electric smoker without wood chips as an oven to cook a ham? I'm cooking a big dinner. I am wondering if I can use my electric smoker without woods chips like a second oven so I can free up space in oven inside. Will it cook my ham well? I don't want to smoke my ham. <Q> I wouldn't recommend it, but that s...	I would use the electric smoker as an oven for things like your side dishes..ones that wouldn't need high searing heat.
Using Pyrex casserole dish as bread cloche? Can a casserole dish (Pyrex) be used upside down as a bread cloche? <Q> I've done it several times with good results. <S> It shapes a round loaf so that it rises up instead of spreading out, and you can see when it has risen enough to bake, but it would be easier to remove th...	I personally would not recommend it, because there is a risk of cracking or shattering your Pyrex due to sudden temperature changes, particularly at the high heat used for baking bread.
Adding Instant Yeast to dry bread mix for later use I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via post but to remove an extra step for our clients, I would like to know if there is any harm in adding the ins...	If you can portion your yeast in an environment free of moisture or air, if your customers will be using your mixes within a few days, or if the mixes will be refrigerated or frozen you should be fine. One thing to consider is that you will have to package the mix in single-batch sizes.
Tea water: heat to 80 °C or boil to 100 °C and let it cool down to 80 °C? Boiling water is too hot for some teas. Today I heard that it's better to boil water to 100 °C and let it cool down to 80 °C rather than heat water to 80 °C. Is this true? Does it really affect properties of the water, other than killing bacteria...	Other than boiling to kill pathogens the one thing I can think of would be to purge chlorine from the water, which boiling does.
Is salty tongue effect normal after eating sichuan peppercorns? I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would just get the buzzy, numbing effect but now my tongue becomes salty and everything I eat afterwa...	For most people it is a sensation of numbness or having a touch sensation everywhere.
Does Agar Agar expand in the stomach if not diluted enough? This might be an odd question. But I am making gummybears from fruit i mixed smooth in a food processor and agar agar. I read that agar is a potential chocking hazard when taken with insufficient amount of water. Since I used about 3 teaspoons for my mixture t...	It is only agar that has not been combined with liquid, heated, and gelled that it is a choking hazard. This risk can be completely mitigated by near-total hydration of the ingredient, i.e., by assuring that its capacity to absorb water has been nearly exhausted.
Do I need to separate all the eggs if a recipe needs more yolks than whole eggs? I am going to make lemon bars except I am going to use oranges instead, so I was reading the recipe for lemon bars. The recipe calls for 2 large eggs and 1 large egg yolk separated, then in the instructions it says to beat eggs and egg y...	It depends on why they are separated, if one is going to be cooked more or if you need to fluff up the whites and what not.
Indian cooking - How do I get the consistent taste I am a grown-up man who has developed an interest in the art of cooking. I have been spending time in the kitchen with my wife and mother-in-law to learn their ways of cooking. Here are the questions I don't seem to be able to get definite answers from them. 1. How do...	Secondly, as others have said, try some simple dishes before you jump in at the deep end, to really learn and understand how food behaves when it is being cooked. Assortment of whole spices - green and black cardamom, cloves, tejpat, cinnamon sticks
Correlation between perceived sweetness and sugar content A couple of months ago I started to take note that the perceived sweetness of foods isn't always correlated with its sugar content. One stark example was yogurt, where yogurts that tasted mostly plain or even tart would sometimes have higher sugar content than y...	Liquid and solid foods with the same sugar content can have different perceived sweetness ( ScienceDirect ).
Gelatin powder vs Gelatin leaf when and why When preparing jelly type recipes there seem to be two options gelatin leaf and gelatin powder. When looking around I found explanations for the ratio of powder to leaf such as here how much powdered gelatin to one gelatin leaf? but I'm struggling to find any good explana...	The difference (which is already slight in itself) is more likely to appear between different brands of gelatine, and it can simply happen that in some market, the available leaves have a quality which the powder doesn't, or vice versa.
How to get rid of extra flour on homemade pizza dough and tortillas I make my own pizza dough and I just made my own tortillas for the first time. Both are great, my family and friends like them. However in both cases I roll them out on a floured cloth and they all wind up still having flour on them at the time of ba...	Add small amounts of flour as you go to keep your dough from sticking to the surface you are rolling on and your rolling pin
Is it safe to eat butter that have mold on the surface? I have got a large chunk of butter, with some green molds growing on one surface only, with spots that are 1cm in diameter, and only like 3~4 of them total. the butter itself tastes and smells fine, once i cut off the mold parts. it is unsalted butter. It has b...	Throw out the entire stick immediately - mold on food means the food has mold roots, which contaminates the food.
How do I reduce kitchen temperature during cooking? My kitchen gets too hot during the summer while I am cooking. I have exhaust fans installed in the kitchen, but it's not really helping. I have four questions: Is there any other way I can reduce the kitchen temperature? Does the kitchen chimney help reduce kitc...	Sucking hot air out of the kitchen using the hood ("chimney") will cool the room, though possibly not by much on a hot day.
What, if at all, is the difference of cooking an egg on high or low heat? When I fry an egg I frequently cook them on medium-high and it takes 2-3 minutes with one flip. Some of my family will cook eggs over a very low heat that takes as much as 10 minutes. Do the eggs come out differently this way? I personally don...	Again a matter of taste between an extra runny yolk that I would call not cooked at all, to warm but still runny, to cooked hard, and depending on which way you prefer your eggs you may not see a difference.
Is there a general strategy to cooking a stew? I've looked at a couple of stew recipes with the aim of learning a general approach that can be applied to whatever I have on hand, but I can't see one. I was expecting something like: brown meat add hard vegetables after X minutes add soft vegetable after Y minutes ...	The rule of thumb is "STEW all until it's soft".
Tips for cooking pasta twice I would like to cook pasta twice, with a cooling phase before the second cooking. Unfortunately, I’ve found that reheating pasta isn’t easy: I would like to keep it al dente and prevent tangling/sticking. It is also important to heat it all the way through both times, and to cool it down ...	In college, I would oil the pasta lightly after cooking (so it didn't turn into a giant lump), then would steam it 'til it was warm, and add it to hot sauce.
How to carry a knife around a kitchen safely? How do I carry a knife when moving between my cutting station and the sink for cleaning safely? Any way I hold it feels like I'm either endangering my fellow cooks or myself. Context: I'm not a chef, I cook at home, but my kitchen is large and there are often multiple pe...	Consider using knives that are pointy AND big at the same time only when absolutely necessary, and carry them point down and/or with non-walkable space below the knife (eg over the counter).
When to apply a white egg wash on white wheat bread? My go to bread is a much appreciated result of many tips from this site. It is a basic 75% hydration high-protein wheat bread that proofs in total for about 4.5-5.5 hours. I think it qualifies as a no knead bread. I wanted to get a shinier and softer surface so I tr...	I usually brush on the egg right after the shaping of the loaves to keep make sure the top of the loaves don't get dry, and then brush on egg again immediately before baking.
How can I remove surface rust from a cleaver and keep it off I was in Amish country in Ohio last weekend and found this in an antique shop. It seemed interesting and reasonably priced so I bought it. I did notice the surface rust. The cleaver is 9" from heel to toe on the blade and weighs almost 3 pounds. Can someone ...	For the rust you can try an oxalic acid cleaner like Barkeeper's Friend (try it on a small spot first!).
Better way to make Iced Tea Should I brew at full strength, allow to cool to room temperature before refrigerating, or should I brew at a higher strength and “shock cool” over ice? <Q> The advice I have heard is for stronger tea use more tea. <S> Do not steep longer as it can get bitter. <S> Maybe experiment with...	If you are in a hurry a stronger tea with ice could work but if you want to come from brew temperature to ice temperature it would need to start very strong.
How do I get rid of excess flour on my dried pasta shapes? I dried some cavatelli I made with egg dough (I know it's usually made with AP, semolina and water but I was improvising), however, I had to add some excess flour around the shapes to prevent them from sticking during the drying process. I'm reluctant to cook t...	Since it is not a fragile pasta shape, I'd put them on a baking sheet (or a bowl) and shake them, the friction and collision with the other pasta will rub off the excess flour.
Pizza dough keeps breaking through plastic When storing freshly made pizza dough in the fridge, I use your everyday plastic wrap, two sheets, to wrap around the dough. Sometimes, when the dough expands, it breaks through the plastic and the bit exposed outside the plastic dries up. Not the end of the world, but annoyin...	A completely sealed container won't work (the lid will pop up after a while), but you can place a plate or loose lid on top of it, then something else heavy on top. Many recipes call for an oiled/grease vessel covered with cling film (plastic wrap), kitchen towel or damp kitchen towel to allow for the dough to proof/ri...
Why wine _before_ butter in shrimp scampi? According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic slices, add white wine and let the alcohol evaporate, then add butter to melt and add the shrimps back. Is there some ...	Also as the other poster said the butter will emulsify the sauce, which it will not do if added first.
How can I use corn meal more efficiently when making pizzas? When I make pizzas, I put down a bunch of corn meal on my wooden pizza peel. I then put the shaped dough onto the peel (corn meal), add the toppings, and slide it onto a preheated stone in the oven. This always makes a big mess, as corn meal slides off the pe...	I use parchment paper instead of cornmeal.
Why is there a noise and big flame when starting my gas cooker? I installed a new gas bottle a few days ago for my stove and trying to find out why the following is happening. When the gas hasn't been used for a few hours, the moment you turn the gas button on the stove there is what looks like a higher pressure wave ...	I assume with bottled gas that the regulator is on/near the cylinder rather than built in to the stove.
How long can I store open wine for cooking? I bought a bottle of wine larger than required for my recipe. How and how long can I keep the remainder, so I can use it in cooking again? (In other words, it needn't be drinkable.) <Q> Wine has to be drinkable to be used in cooking, if it goes nasty you'll be adding the nast...	Wine should be drinkable if used to cook with (exception being cooking wine for the drinkability but that also can still go bad). Wine keeps for a long time in the refrigerator, so cap it back up as tight as you can and get it in there as soon as you can after using it.
What's the beef cut with solid, thick bone? I need a cut of beef with very specific requirements. I'm interested in bone first: It should have it medullary cavity approximately in the size of a small finger. It should have compact (dense, cohesive) bone walls as thick as possible. It should be cut perpendicular...	If you are looking for a bone-in cut of beef for an aesthetic purpose then it would be hard to do better than beef shin, also known as shank.
How can we keep the crisp part of French Fries for longer time? Since few time I observed that whenever I make french fries, after 15-20 mins of its making it is getting loose. Is there anything doing that we can maintain the crisp of the fries for longer span i.e. for at least 20 mins or so? <Q> I am no expert <S> but...	Several brands of fries in you freezer section are actually par cooked before freezing. Rinse them, after soaking just pouring off the starchy water isn't enough you actually need to rinse the surface starch away.
Can I make bread/pizza dough with only cricket flour and no wheat flour I want to make bread and pizza dough, but all recipes I find online include other types of flours than the one I am interested in. Is it possible to make with only cricket flour? Acceptable ingredients are cricket flour, eggs, yeast, water, salt an...	Some recipes for things like cookie dough or standard bread use cricket flour as a protein enhancer but not a complete substitute for wheat flour.
How do bakeries get smooth jam to top their cheesecakes with? Every brand of jam or preserves I’ve bought has a coagulated consistency. While it’s shiny, the surface isn’t smooth when either spread or spooned or piped. Every cheesecake I’ve purchased from a bakery has been topped with, say, this smooth strawberry jam...	When making glazes at home, boiling down jams and jellies produces superior results.
How to ensure rice from rice cooker becomes dry? I'm adding 1.5 cups of water for 1 cup of basmati rice to my rice cooker. I don't think the amount is the problem. It's not very watery but it can feel a little watery(which probably isnt an issue for most) but I would like it very dry. Sometimes I eat straight after i...	You might get better results by just soaking/rinsing the rice beforehand or adjusting the water quantity downward, but from personal experience I've never managed to get absolutely perfect rice that way.
Why does rice go bad next day? I'm using a rice cooker to cook rice and I find the very next day it starts to increasing smell bad and I feel like puking just smelling it. Not sure what the cause is but the rice cooker has started making funny noises when cooking(though rice cooks fine so probably not that) and I leav...	Once cooked it needs to be immediately cooled down if you aren't going to eat it straight away, and it needs to be kept cold until reheated.
How to make nut butter without a food processor? I want to make peanut butter and almond butter. My food processor heated after a couple of minutes last time, so this time I first used a mortar and pestle to grind it a little and then use the processor. After 3-4 minutes, the motor just stopped and I had to press the r...	There are a few recipes for nut butters on the Internet, which use a food processor.
Egg freshness--stale eggs at market? What's the best way to tell if eggs are fresh when you don't have access to a glass of water (I.e at farmers market)? The teaching has been eggs from the farmers market are fresher than those at the store. I recently hard boiled eggs from both the farmers market and the store. The ...	Individual eggs may have large air cells and still be fresh, but in general large air cells equate to old eggs, and possibly eggs that were stored at too high of temperatures.
Angel Food Cake: crushed pineapple instead of sugar? For my mom's birthday, I want to make an angel food cake. I am against using any type of processed sugar (even cane sugar) but I am okay with fruit so I am looking for a way to substitute sugar with fruit. The only thing I could come up with was crushed pineapple....	In angel food cake, you absolutely cannot replace it.
Recovering old wok with unknown lining I found this old wok in my new apartment, and I was wondering if it would be useful (and safe) to use after completely scrubbing off this kind of black enamel, which is already wearing down.What kind of lining do you think it is? It is black and glossy, not a matte finish like you...	One with a factory-added/bonded coating that is flaking off.... not worth the effort to try and get all that coating off, the quality of the wok underneath it would be questionable, as far as being something you'd want to season and continue to use, and the coating materials that are mostly fine, while bonded to the me...
Coconut Cookies have bitter underlying taste so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but it did make the cookies not enjoyable to eat. The cookies also came out very flat even though it contained baking ...	To me there the only thing that could have a bitter aftertaste is the coconut.
What is this odd tool used for? What is this tool I found at the thrift store in the kitchen section? <Q> Following Lorel C's idea, I searched a bit for "patent" "kientz" and "foot massager", and found the patent for this device - https://patentimages.storage.googleapis.com/3b/09/3c/f580058fba56fc/USD243557.pdf Short...	I say, not kitchen at all, but foot massager.
What makes small tea leaves better than big tea leaves? According to wikipedia, the smaller the leaf (especially the buds) the more valuable it is. Tea leaves of different sizes just after plucking. Small leaves are more valuable than big ones. From what I gather, the biggest quality pickings are the buds. Also, ...	A small leaf eventually grows into a bigger leaf, which has more weight thus can be sold for more money than a small leaf if quality would be equal.
Why is my lemon curd metallic? How should I fix it? I used this recipe and followed it to the letter. I used organic/unsprayed lemons (and was careful not to zest the pith) and free-range eggs. I did a quick Google search, but the only cause I could find was using a reactive saucepan, which couldn't be the case becau...	Try cutting back on the amount of lemon. It might be that an acid react with metal to form salt and hydrogen.
Can chicken skeleton be made edible? I like to preserve as much as possible from my cooking and trash as little as possible. With that in mind: can chicken skeleton be made edible? or is there a way for the bone marrow to be extracted and cooked? Or does it exist a reason for why it is a bad idea to consume chick...	We make stock with our chicken carcasses in a pressure cooker, and the resulting bones can be crushed with fingers, no splintering.
What does it mean when a chef says a dish is a "rustic" dish eg. a "rustic pot roast" I've been watching some cooking videos and frequently the chef would say that something he cooked was a "rustic" dish eg. "rustic pot roast"? What does rustic mean? <Q> There's no standard definition - it's a descriptive term, not a s...	There is also a subset of the term Rustic that mimics dishes that are frequently made in a homestyle manner but with an interesting and fancy technique added for ( well lots of reasons: flair/ artistry, taste, presentation, novelty (all of those if the chef is truly skilled)).
Salvaging a cheesecake that's oozing butter I just made a White Chocolate Raspberry cheesecake, and it ended up being a failure appearance-wise. For some reason, it cracked a lot , and the batter ended up super lumpy, so the cheesecake is all heterogenous looking: The main problem though can be seen in the large cr...	I would try something else instead of that chocolate with butter,maybe a white chocolate ganache or dark. Firstly, cheesecakes should always be baked in a water bath to prevent cracking.
How can I keep my burgers flat? I have tried to keep my burgers flat for a while but they always end up turning into a ball and I have to flatten them out as they cook, even tried the little hole in the middle of the patty but it doesn't work. It's ground beef (90/10 angus beef) and I'm only adding salt and pepper bef...	Salt the burgers, outside only, just before you put them on the grill.
How can I recreate canned whipped cream from scratch? I tried by using two quarts of heavy cream, two cups of sugar and a spoon of honey and mixed it all together but I feel like it's missing something to the flavor. I'm trying to create something similar to what you get out of a can of whipped cream. Reddi-whip to b...	NO2 Whip Cream Canister Just add whip cream, sugar and give it a good shake then connect an NO2 cartridge (or CO2, cheaper and more readily available but be careful to get food grade, your average 'paint ball' CO2 cartridge can have unpleasant additives)
Is allspice traditional in the Levant? From the Wikipedia entry for allspice : Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. I am confused by this because I thought allspice was a Central American spice. Is thi...	Allspice is very widely used in the Levant, and it is from Central America originally, and it's not a contradiction.
Cooking at, or below, the boil. Is there any impact that the actual boil has? When cooking in water, is there any difference between 98°C or 100°C ? In the second case water is boiling, and in the first it isn't. <Q> For example, the collagen in beef needs to be held at above 68C to transform. <S> But I don't know of a...	The usual difference comes because there are foods which have to reach certain temperature to get done.
Bell peppers become either crunchy or soggy Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem hard, then they become soggy and/or bitter. Is there carry-over cooking that happens with bell peppers as there is...	So, the way to get closest at home is to preheat your wok (or your largest flat, not non stick skillet) till it is screaming hot, add a bit of oil and cook your food in batches; No more than 1 layer and nothing crowding one another.
How long do vine leaves need to be cooked for? I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be enough to cook the leaves. Most recipes for stuffed vine leaves cook for long enough to cook the filling as well, ...	Depends on the type of vine leaf.
How to make Instant Hot Chocolate Taste Less Watery How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery? I work in an office with limited kitchen appliances, we only have access to a tap that dispenses boiling hot or ice cold water and a microwave. I have tried adding m...	Or you might even try keeping on hand a candy to dissolve in your drink (peppermint round, wrapped caramel) The second is to ditch the sachets and simply use chocolate. Third option would be to add a pinch of salt.
Help me find a chinese recipe from "Green Tea" restaurant in Beijing Some years ago I went to Beijing for a business trip. My chinese hosts took me out for dinner to a restaurant called Green Tea (it was exactly this restaurant at this location). Amongst many delicious meals I ate there, there is this one I am tryin...	According to what I know about this restaurant (a major restaurant chain in China, in fact), most of its dishes are Szechuanese-inspired.
How to toast whole nutmeg to put in coffee? Playing mad scientist a bit, I tried putting some ground nutmeg in coffee, and I really thought it tasted neat, especially with brown sugar. I think it'd taste even better if I used whole nutmeg, toasted/roasted it a little, and ground it up with the coffee beans. Since nutme...	To toast the pieces, the easiest way really is just to use a pan.
Pros and cons to cooling gelato liquid? So, I'm new to the world of desserts and am getting into making some gelato. My ice cream maker is the type that has a cooler in it so it pre-cools the bucket and continues cooling it while churning. Given that, I've seen some recipes that specifically call for heating the gela...	A pre-chilled base will not be able to deliver unlimited cooling (actually, won't be able to absorb unlimited heat), so a too-hot base can warm up the base beyond usefulness before enough churning has happened - resulting either in a prematurely stopped churning process, or in re-melted ice cream.
What can replace milk, for vegan pancakes without eggs? Please see the question in the title. My goal is to make vegan pancakes without: eggs, milk, any milk alternative that uses Natural Flavours , like soy or coconut milk. I live in Ontario, Canada and visited these 6 stores, yet all their soy and coconut mil...	Alternatively, cashew-based cream substitute can be easily made (just blend boiled cashews thoroughly, adding only as much water as needed to keep the blender happy) - this is close enough to cream that it can be churned into ice cream, and a traditional indian ingredient too (eg as a thickener in kormas and "shahi" st...
Best practices for using taps while avoiding cross contamination What are the best practices when it comes to touching taps while handling raw meat? I have germ related OCD issues so I end up avoiding using raw meat at all costs because in my head the following would occur: Cut meat > turn on tap > wash hands > turn ...	I generally wash my hands in the basin first then turn the tap on to rinse them under running water. A common fix for this in food service is to use (usually disposable) food-grade gloves when handling the raw meat, and taking them off when you're done.
Does the fruit label get put on a bad spot, or does the bad spot develop as a result of the label? So often when I take the little barcode sticker off the piece of fruit when I'm washing it, I discover a blemish under the sticker. Is that because the sticker was placed so as to cover up the blemish, or because the act...	It's not malicious sticker placement to fool the buyer, it's coincidental sticker placement that allows an existing blemish to slip past quality control.
What method can be used to remove the seed from a peach other than just trying to pull both sides after cutting it? I tried to find an answer to this question in this community but I couldn't find one. Therefore I'm asking it. So far the method I'm using is cutting the top and the bottom with a knife and then carefully...	Other than cutting a hole from top to bottom there's no other way to get the pit out of a peach without splitting it in half.
Why is my custard eggy? I have followed the instructions in this video from Delia Smith precisely, twice: https://www.deliaonline.com/cookery-school/second-term-perfect-eggs/lesson-6-separate-ways-eggs-part-2 What I get from the final product is a custard which is very egg-like is taste. Not overpoweringly so, but en...	I do get that eggy taste with eggs from certain brands .
Can you roast soybeans directly in a popcorn popper or microwave? Howdy, I just wanted to ask if it was possible to roast this type of soybean directly in a microwave popper contraption or a dedicated popcorn popper without any prior water work, just straight out of the box? And If they'd be edible if I did such a thin...	All recipes for roasted soybeans require some combination of soaking and/or boiling before they can be roasted.
Is it ok to skip onions in a recipe? so this yet another attempt of mine to start cooking and yet again I'm frustrated by the perverse need of every single recipe to include onions. I hate onions, their flavour, their texture etc. and I can even taste it in soups. So my question is, if I leave onions out of the pictu...	While you can do whatever you want to recipes you're following, you should be aware that onions are the backbone of the flavor of many dishes. You can absolutely leave the onions out!
What is this cut of meat? Ideas on what to make? I have this leftover chunk of meat in my freezer, and I foolishly did not label it. Does anyone recognize it? I just need to know enough to be able to cook it. At the very least whether it is beef or pork :) Feel free to suggest what I should make with it. Thanks....	Even if not beef it should still make a good stew or pot roast I'd say it is some sort of pork cut that includes ribs like pork loin chops, porc rib. Without being able to smell it and feel it knowing how big it is (there is no frame of reference as that plate could be a saucer) and how long it was frozen for and how, ...
Sanitizing fridge and freezer after days of no power Coming back from 10-day vacation, we found that our fridge was off the whole time. Fruit and packaged ham in the fridge, veggies fruit and meat in the freezer. Oops. Obviously everything has thawed and became really smelly. Even tbough the meat was in bags, some of ...	You may have some residual smells in the air ducts, those should work themselves out fairly quickly, a plate of baking soda will help absorb these although there are purpose made fridge deodorizers which are better.
White chili and chocolate I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate? <Q> Cocoa powder is sometimes added to regular chili because the bitter earthiness compliments the dark chilies. <S> White chicken chili only contains green chilies...	But white chocolate wouldn't be suitable as it's too sweet.
Bitter taste of rocket pesto I've gone overboard with sowing rocket ( Eruca sativa , also known as arugula, eruca, rucola, roquette, etc.) in my vegetable garden... To use up the surplus I've made some fresh salad (recommended), filling some omelets, and also tried a pesto using these leaves instead of the more commo...	Adding sweetness, saltiness, fattiness, or acidity will cut down the bitterness of the rocket.
How can I separate fresh rice noodles that are stuck together? I sometimes buy rice noodles from an Asian grocery, especially since certain sizes (like sheets) are hard to find in dried form, and the finished texture is different. However, I generally find that unless the rice noodles are very fresh (as in made within...	I think those are chow fun noodles, cut them to the desired size if not already cut, soak it in cool water for about 7-15 mins then hand unroll them.
What food can contain a hot drink? Tempered chocolate, thickened caramel, even ice can all be used to produce a container (aka cup, mug, glass) for a liquid which, after drinking, can then also be consumed. Is there an edible material which can be used to create a container for a hot drink? eg: Hot chocolate or coffee...	A fluffy/airy cracker would sog up pretty quickly, and in a richer dough fats might lift out with heat (and leave openings for liquid), but a simple flour-and-water dough could probably be made sturdy enough to hold liquid without dissolving for some time. Some of the liquid might soak in, but the structure should rema...
Why is my Aji Gallina not yellow? After a recent trip to Peru, once back home, I have tried to make one of their typical dishes, Aji Gallina . I have compared about a dozen recipes from various sources, and the one I used is quite typical. The result tasted great, and everything worked well, except - it was not as yel...	As you noted in your question, turmeric is an option.
How can serrated knives be sharpened, without the serration being eroded? This post recommends having serrated knives sharpened by professionals, and not an amateur. I ask about whetstones, steel rod, and pull-through sharpeners. But wouldn't sharpening efface and remove the serration? Or can the professional recre...	Knives with a much wider serration can be sharpened professionally but it can be tricky.
How to remove the distinct flavor of vital wheat gluten when making faux meat? How do I remove the distinct protein flavor of vital wheat gluten when making faux meat? <Q> One way to avoid the vital wheat gluten taste is to develop wheat gluten directly from flour (a somewhat popular food in China). <S> To do so, make ...	One method to increase it involves adding a small percentage of vital wheat gluten to the flour.
What is a 'parmigiano pearl'? I've read the following dish description in a wedding buffet menu: Truffle essence potato soup with parmigiano pearl I can't seem to find any relevant results using Google Search. <Q> This is a translation from the Italian of perle di parmigiano. <S> Youtube recipes (in Italian) are...	It is a mixture of egg whites and grated parmigiano formed into balls ("pearls") and deep or shallow fried.
Sourdough starter stopped growing, is it normal? I posted a question a few days ago. This was my first sourdough starter: My sourdough starter split in 2 on the 3rd day. What should I do? and I decided to only keep the foamy part and throw the other half away. After another day that sourdough stopped growing and beca...	Nothing that happens in a starter in the first few days is normal, in the sense that it doesn't behave like a mature starter.
Sourdough starter - Have I been doing it wrong? I made my own starter a couple weeks ago: flour and water, and left it on the top of the fridge. I have been feeding the starter each day for the past two weeks. I have not discarded any. Now the more I am reading I see I should have discarded half of the starter before...	But you should discard from your starter all but about a cup, or 100 grams, at each feeding and add equal amounts of flour and water, or more water for sourer flavor and a little less water for more yeast activity.
Why did my cake go Offsided? Not sure where I went wrong 3 layers cake, cutted the top (levelled) Cooled overnight Did buttercream in between and on the sides Fridge for 3hrs It's offside! Any future suggestions? <Q> You might want to include your recipe for the buttercream. <S> That could help people figure out ...	A thought: perhaps put the buttercream in the fridge a little while if it seems too soft.
Is it safe to store dry food products under the sink? I'm in an apartment with limited kitchen storage space. I want to store some dry food products like tea, coffee, cereal, rice, etc. but the only place I found for them is basically under the sink (actually, it's not directly under it, but it's one of those sketchy a...	I would not prefer to put any dry foods under sink but if that's the only place left, why not put non food items under the sink. These connections also mean you have holes in the cabinetry, which makes it much more likely that vermin of various sorts would get in.
Why does this Egg McMuffins recipe taste terrible? I tried to recreate the taste of a McDonald Egg McMuffin at home. I cut an English muffin in half and cooked it in the oven. I fried an egg in a pan. I added mayonnaise to the English muffin halves, then added the egg and a slice of American cheese. The result tasted...	A plain piece of Canadian bacon, straight from the package McDonald's cooks their egg more by steaming it in a round mold
What is the difference between fruit teas and pure fruit teas? In this Livestrong article they make a distinction between "fruit teas" and "pure fruit teas". The only difference i picked up on is that pure fruit teas have more sugar. But dont fruit teas also have sugar? Im confused. <Q> Teas made with fruit and herbs...	Fruit teas are hot beverages that contain real fruit juice alone or infuse the sweetness of exotic fruits with earthy teas, herbs and spices.
Pizza dough with a mixture of strong and plain flour turned out surprisingly well. Lucky? Better with lower gluten? I was a little short of strong (bread) flour when making a pizza base the other day and substituted about 1/3 plain flour (Moulinex breadmaker, the recipe in the book with sugar and salt slightly reduced)...	Bread with higher gluten has a different crumb quality, being somewhat tougher, more translucent and less absorbent. You can certainly make pizza without strong flour.
Can I dilute double cream with milk to get lower fat content? I need close to 900 ml of cream 30–35 % for a mousse recipe (which requires part of the cream to be whipped). Is it possible to dilute double cream (48 % fat) with whole milk (3.6 %) to get an average in the range I want? Using the numbers above, I calculat...	Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement).
Does the beef cut matter when making stroganoff? I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its place. The steak I was given was not labeled, so I don’t know what cut it is. How interchangeable are beef cuts...	The cut of beef used for stoganoff matters somewhat.
How do I make my curries saucier? So I've made curry a few times before but I've always had a problem with the sauce. So before I try and make one again I want to know, how do you make the sauce thick and flavourful rather than almost non-existent and overly tomatoey? When I last made curry I remember adding almost a ...	A sauce base using onions as I mentioned in the comments: a base sauce made from boiled, blended onions (plus garlic/ginger/tomato and a little spice) is also a good way of adding richness. Ground almonds are one thing I've used in the past (usually in a yoghurt-based sauce, but not always). For extra thickness: I have...
Does using a heavy based cook pot stop things from burning on the bottom? I cook things in a pan on the hob, sometimes for an hour or two, and end up with a thick black layer on the bottom. If I used a cast iron pot, would that still happen? <Q> Depending on what you are cooking, stirring will also help. <S> There is...	A heavy based pot will not prevent burning, but it help a great deal as more mass retains and distributes heat evenly, allowing more flexibility with temperature.
Should I keep the microwave turntable and plastic turntable support ring in the microwave oven when using convection mode? I am trying to operate a microwave convection oven for the first time. It is a GE Profile convection/microwave oven. I am wondering if I am supposed to keep the glass microwave turntable and plast...	I used a microwave-convection oven (GE profile) for many years and you are correct, that the wire shelves should be removed while microwaving.
Are all slugs edible? I've heard about people eating escargot, but are slugs just as edible? I live in MN USA, and came across some all tan ones, but had no camera at the time. <Q> Slugs are not poisonous, but in the wild can pick up the parasite Angiostrongylus cantonensis, also known as rat lungworm, from rodent sca...	I would assume that if you were going to eat slugs that you check if they are poisonous in any way.
How do I follow a recipe if my oven doesn't go as high as the recipe states? I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube. . His recipe says that the oven should be 250 degrees Celsius. My oven only goes to 220 degrees. I bought an oven thermometer to confirm and it taps out at 230...	I would start with just " baking it for longer " as a starting point.
The quest for the perfect croissant I've been practicing baking croissants for a couple months now. I'm getting the hang of it (I feel) but I'm missing a crucial step that I cannot master and can't put my finger on how to fix it. I'll share my process below and I'd appreciate advice on the process. I like being an 'exa...	I would suggest add another rise just before baking, let the dough relax and the yeast re-puff the dough.
How much is "1-2 cents worth" of yeast in an old recipe? I'm looking through an old cookbook, ''The Art of German Cooking and Baking'' by Lina Meier (2nd Ed., 1922, Milwaukee, file on wikipedia ). There is a recipe for waffles here which calls for "1-2 cents worth of yeast." How much yeast actually is it calling for? ...	I have no idea about historic yeast prices or measuring units, but there are typical ranges for yeast, and you are pretty flexible on the amount you use. 1 pkt (sachet if you are a Euro) is appropriate for this waffle recipe.
What's the point of hot food? Many people prefer certain dishes and drinks to be hot (or cold). I can understand the impact it has on mouthfeel for some foods (cold pizza has a very different texture than hot pizza, for example), but for liquids like soup and coffee that doesn't seem to be a factor. But both of these...	The main reason why foods are often served hot is because higher temperatures increase our perception of taste.
How to decide whether to reduce a sauce or thicken it? The approach I always adopted to thicken a sauce is to reduce it so the water can evaporate, leaving a sauce that is more concentrated. Earlier, I watched a video where the host was talking about thickening agents such as flour. Looking up on google, It seems that ...	The best way to decide whether to reduce a sauce or to add a thickening agent is to taste it.
Smoke after cooking = grease? I really really really hate grease. I have a small house, my kitchen is next to my living room separated by a tiny hallway. I close the doors when I cook and generally don't have a problem. But when I do a steak, I like high heat to fry the outside well. Its not on for long as I like the ...	Scientifically speaking, smoke is a solid mixed with a gas, so no, smoke is not grease. The best way to ensure the grease molecules don't settle down inside is to ensure there is excellent ventilation or invest in a high-volume extractor
Is it possible to release the earthy citrus of a tomato in a soup without eating it? I have this idea that maybe along with other ingredients for a savory Thai-inspired soup that I can boil whole tomatoes with it to balance the savory flavor with the earthy citrus that the tomatoes have. But, the tomatoes themselves ar...	An alternative approach may be to use a sprig of tomato leaves and remove them.
How to reduce the intensity of garlic in a soup? I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic flavor. Is there anything I can put in the soup to temper or balance the intensity of the garlic? I found this: ...	You might find a hard boil will temper some of the rawness, as the garlic may get a bit more cooked (I suspect a cooker would not rise to a hard boil to prevent burning, since slow cookers aren't stirred).
How to grill eggplant and tomato? I have a infrared oven. I want to use it to grill eggplant and tomato. I have no clue why restaurants can do that so good. Every time I do grill them, it just like to put them into reheat. Any advice? <Q> If all you have is a hammer, every problem looks like a nail... <S> ;-) <S> ...	If you want to grill them: buy a grill
When should I add fresh fruits in homemade yogurt? I just bought an Instant Pot and want to use it to make yogurt. I found a recipe online for fresh fruit yoghurt that I want to try ( https://recipes.instantpot.com/recipe/fresh-fruit-yogurt-in-the-instant-pot/ ). After scalding the milk, the recipe calls for the additi...	The easiest way is to just add fruit after the incubation period, when you cool it, or just mix it in when you eat it.
How to eat wheat as a staple? I'm wanting to stop having rice as my staple and try something else. I was thinking to try wheat however I never heard that people eat pure wheat daily like they eat pure rice daily like in the far east. What I mean to say is wheat is often associated with bread, biscuits, cereals which ...	There are types of wheat that can be cooked without being ground into flour first.
Made a bland curry, it's cooled down and about to freeze it. Help! I've just made a tasteless chicken and veg curry. I have put various spices in, but it's still bland. It's cooled down now and I was going to freeze it tonight as I've made it to take camping next weekend, so will be heated up again then. My question i...	Bring spices with you, bloom them in oil, then add your pre-made curry to reheat.
Can mold grow in vinegar? I found this: The bottle has a best by date of 2022 and was opened a few months ago. Is that common that mold can grow in vinegar? <Q> Normal vinegar concentration (usually around 5% acetic acid) is too acidic to grow mold in the vinegar itself. <S> It isn't dangerous and can be wiped/skim...	Mold can sometimes grow on the bottle or on the surface of the vinegar.
Is it possible to cook millets without having to grind it into a powder? Am considering Ragi as a substitute to rice to avoid the spike in blood sugar each time I eat rice. Purchased 1kg of Ragi seeds and found that every single recipe makes use of Ragi flour . Even friends in India say they are unaware of recipes t...	There are a lot of millets and each of them have different cooking time if using whole.
How could I split the proving and baking of bread over 8 hours plus? I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it proves in time to be baked before work, and the kitchen...	For sourdough boules I would usually do the rising in the evening, then shape the loaf and place it on a baking sheet with baking paper.
How can I get rid of as much oil from my schnitzel after deep-frying it? My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it. I use napkins to dry as much as possible but it doesn't do a great...	You can use dried bread, and then make croutons after it has soaked up the oil.
What is the appearance of expired brown sugar? I have a bag of brown sugar that I never noticed in my cupboard, and I needed it for a cookie recipe that I decided to make today. The brown sugar has been there for about a year, and it looks really packed together. Is it safe to use? <Q> Any package date would be a "best...	I'm sure you can use that old brown sugar safely.

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