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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 said your ham by definition has already been cured and all you are really doing is heating it. <S> Smokers are optimized for smoking meats at a lower temperature than a traditional oven or fire. <S> They use a combination of smoke and water moisture to make great moist smoked meat. <S> You could easily make your own ham by taking a pig's leg bone and "smoking" it with or without wood chips. <S> You should always use a smoker outside, and not indoors. <S> Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? <S> (or can I...?) <S> Happy Easter! <A> Yes, they are often marketed specifically for the purpose of being portable outdoor ovens. <S> They are usually not well insulated and are aimed at lower temperatures. <S> It would be tricky to bake a cake in one. <S> But meat is less fussy and it should work fine. <S> Just keep an eye on the internal temperature (ideally, with a probe thermometer) so that you can adjust it before it overcooks. <A> For example.. roasting baked potatoes, or sweet potatoes, carrots and parsnips anything that can be done at a lower temperature like 250? <S> You can also start like a pot roast or pulled pork roast ( if you aren't smoking it) in your regular oven and then move the meat to the electric smoker and use it as a "low and slow" oven... <S> braising is usually done lower temps. <S> You could also use the electric smoker as a hot box to keep food warm as well. <S> I actually got a free electric smoker when buying furniture and plan on using it this Thanksgiving to free up oven space.
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I would use the electric smoker as an oven for things like your side dishes..ones that wouldn't need high searing heat.
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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 the finished bread if it were a real cloche with a knob on top instead of a bowl. <S> I put a lot of oil on the bottom and sides of the bowl so that the bread does slide right out, but still it can be a little tricky getting it out. <S> The 1.75 qt bowl has the right depth to width for me, but I wish they had a bigger bowl with the same proportions. <A> Pyrex is designed for oven use, so it would work if it's deep enough. <S> You don't even need to have it upside down, I've used my Le Creuset dutch oven as a cloche right side up very successfully, you just take the lid off halfway through. <S> The same would work with pyrex. <S> The main thing you have to consider is size. <S> Bread will expand considerably, especially if it is a high moisture dough, so anything you use as a cloche needs to be bigger than the dough. <S> I'd say you'd want at least 2 inches (5cm) clearance all around, maybe even more. <A> If you have a metal (steel) bowl, that would be safer to use. <A> If your glass/Pyrex dish is made of Borosilicate glass there <S> shouldbe <S> no problem as this glass handles high temperatures and thermal shock well. <S> Someone already said old Pryex was made of this <S> but no more. <S> Maybe a cost issue or that it scratches easily. <S> No problem for bread making.
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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.
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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 instant yeast amount to the flour mix itself. I don't have experience with such a scenario and am curious to know what the consensus is on this. Thank you,Chris <Q> Active dry yeast will lose quality quickly once it is opened. <S> When you portion the yeast into your flour it will be exposed to oxygen and moisture from the air and flour. <S> Even in vacuuming out the air there will still be some moisture in the flour. <S> Some of the yeast will come out of dormancy and will consume their adjacent food and die. <S> How much yeast you lose will be variable- <S> probably dependent on how fast you work, how well your vacuum sealer works, the ambient humidity that day, how long and at what temperature the mix is stored before use, etc. <S> There are plenty of anecdotes of regular people and even pastry chefs leaving yeast at room temperature for a few days with no loss of quality. <S> It is hard to find scientifically observed shelf life numbers because the recommendation is to refrigerate or freeze yeast immediately upon opening. <S> I suspect that it will be hard to find a definitive answer that fits your specific use case. <S> Otherwise your mixes will sometimes fail to rise. <A> You can certainly buy bread mixes to which you only have to add the liquid ingredients. <S> So it's possible. <S> But I don't know if the manufacturers have to do anything clever. <S> Certainly it doesn't look like the yeast is all in one place, or anything like that. <S> Why not make a test batch of your proposed mix, store it for a couple of weeks, and then make it up? <S> You could compare it side by side with the same recipe made from separate ingredients immediately before kneading. <A> Even if you mix it very evenly, the laws of physics mean that after some time, the yeast particles will settle unevenly throughout the package, either close to the top or close to the bottom. <S> So, plan ahead your package sizes. <S> Other than that <S> , I am not aware of any constraints, but I have not tried it either, so see this as a partial answer.
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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.
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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? <Q> It's actually the opposite, you shouldn't boil water for tea unless you want it boiling. <S> Water has dissolved oxygen in it, the more you have the nicer your tea will taste. <S> This has been covered in this question . <S> The hotter your water gets, the faster it loses dissolved oxygen, so you'll get better tea (for most people's palates) if you raise your water to 80°C and use it right away. <S> If you boil it and then let it cool you will lose much more O 2 . <S> FYI, 80°C is pretty low for most black teas, I experimented with this some years ago and found that most black teas brewed at 80° <S> C came out pretty awful, green tea seemed to be the exception to this. <S> I found 90–95°C to be more of the sweet spot. <S> However, you'd need to boil it for 15 minutes to get rid of all of it, not just raise it to boiling. <S> Also, boiling doesn't get rid of chlorinates, which are used to purify water more often these days. <S> See this question for more details on that. <A> Boiling helps getting the lime out of hard water. <S> In that case, it's better to brew tea with water which had boiled, since lime interferes with brewing process and gives your tea a chalky after-taste. <S> Edit: Since I got several sceptical comments regarding the statement above, here 's a wiki page on temporary hardness, which is due to dissolved lime mineral and can be removed by boiling . <S> As for dissolved oxygen, I've found an article which claims it has no effect on tea taste, and cites several sources to back up that claim. <A> There's not much difference in taste between the two options. <S> I do recommend to get a water cooker that can boil it just to 80C for two reasons: <S> It takes 3 minutes or so to let the water cool down from 100 to 80. <S> When you reheat the water twice to 100C to steep tea, the tea is gonna taste dull. <S> I don't experience when reheating to 80C. <S> Update: I noticed when I answered the question that I assumed use of bottled water. <S> That's what I use, since tap water isn't great in my country. <S> For tap water, I would recommend to always boil to 100C first.
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Other than boiling to kill pathogens the one thing I can think of would be to purge chlorine from the water, which boiling does.
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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 afterwards tastes salty. I wonder if it's because I'm using a different brand or whether I used too much, or possibly whether there is contamination or something with the peppercorns. Has anybody else experienced this? Is there any risk posed if I continue to eat these? I don't mind the effect, but I don't want any permanent damage to my taste buds. <Q> Yes. <S> This happens to me. <S> Some scientists are investigating the possibility of using the peppercorns as a means of reducing people's salt intake. <S> Potential of Szechuan pepper as a saltiness enhancer , Tram Hong Le Bao, Siree Chaiseri and Yaowapa Lorjaroenphon, International Journal of Food Properties 21(1) , pp533-545. <A> Did anyone else eating your Szechuan Peppercorn dish experience the same effect? <S> That would isolate if the problem is specific to you, or something with the spice. <S> I know table salt enhances your tongue's taste buds to taste sweetness, but I haven't read anything on spices that enhance your ability to taste salt. <S> Any chance you are experiencing a cold or infection? <S> That can cause taste disorders. <S> https://www.nidcd.nih.gov/health/taste-disorders <S> Did you recently switch where you get Szechuan Peppercorns from? <S> If so try a different brand. <S> You may discover your current batch is contaminated. <S> If so please file a consumer safety report. <S> In turmeric, lead contamination can make it taste sweet, with a rash of lead contamination reports in the past. <S> https://www.foodsafety.gov/report/problem/index.html <S> It is normal for Szechuan Peppercorns to cause a confusing sensation in your mouth and tongue. <S> https://www.thespruce.com/szechuan-peppercorn-info-694248 <S> I hope you find an answer. <S> Usually with spices the effects are temporary. <S> In the case of cilantro it was discovered why some people hate it - they have a gene that makes cilantro taste like soap! <S> http://mentalfloss.com/article/91060/why-does-cilantro-taste-soap-some-people <A> Yes! <S> This has happened to me. <S> I ate Szechuan cuisine a few times and love spicey food. <S> One time when I ate it I got salty tongue and everything tasted over salty. <S> The next time - same thing but more extreme. <S> Next time I could barely eat anything. <S> My husband has also experienced the same. <A> I also experienced the same thing! <S> Like someone dumped a spoonful of salt in my mouth. <S> One other person at the table had the same issue, but the other few didn't. <S> I'd never had the "salty tongue" effect in the past.
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For most people it is a sensation of numbness or having a touch sensation everywhere.
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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 to set it firm, will it expand once it comes in contact with the fluid when eaten? Or is the structure changed once it got heated and then cooled again into jelly form? <Q> Assuming that you are worried about the expansion rate in the stomach from having an insufficient ratio of water to agar during digestion, a quick search came up with the following results from wikipedia ( https://en.wikipedia.org/wiki/Agar ): <S> Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator. <S> Its bulking quality has been behind fad diets in Asia, for example the kanten (the Japanese word for agar-agar[3]) diet. <S> Once ingested, kanten triples in size and absorbs water. <S> This results in the consumers feeling fuller. <S> This diet has recently received some press coverage in the United States as well. <S> The diet has shown promise in obesity studies. <S> The same Agar used in culinary dishes is the same one used in laboratories for testing. <S> Resistance to high temperature <S> (melting point is 85 °C) <S> makes Agar ideal for studies that need an environment to mimic human body temperature. <S> This means that Agar will not melt in the body once digested. <S> Melting Agar is also not the same as denaturing Agar. <S> The act of melting it to form and then cooling to set does not change the structure and properties of Agar. <S> Just like how ice melts into water <S> and you can freeze again while also being able to reverse the process at any time, you can do the same with Agar just at a different temperature. <S> Since the Agar has the same properties as before melting, this does not keep it from expanding when exposed to water. <S> To add to this: Just because your body does not get hot enough to melt agar, that does not mean the bacteria in your intestine won't break it down into smaller molecules and denature the Agar to aid in digestion. <S> Source: <S> https://www.ayurtimes.com/agar-agar-kanten/ <A> The short answer is: Yes, it can. <S> But it's not really about dilution. <S> Agar agar, along with foods such as chia seeds and flax seeds, are mucilaginous. <S> This property can indeed pose a hazard if the ingredient is consumed while it still possesses a substantial capacity to absorb water. <S> In this case, the product absorbs moisture from the alimentary canal, which can lead to an obstruction of the gut. <S> There is at least one well-documented case of this occurring with chia seeds. <S> To do so, find the absorptive capacity of the ingredient. <S> My research found that agar agar's capacity is to absorb about 20 times its weight in water. <S> Thus if your finished product contains 1Kg (1 liter) of water and 50 grams of agar agar, you have nothing to worry about. <S> (You should do your own research and not rely on mine.) <S> I would guess that your finished product is actually substantially dryer than that, and as such, consuming substantial quantities of the product along with dehydration could lead to an obstruction. <S> I would suggest eating this "food" with water. <A> Like other gelling agents, agar becomes more liquified and hence softer in the presence of the warmth of one's body and the liquid present in the digestive system. <S> Therefor the cooked agar is not in itself a choking hazard, though, as noted above, the gummies could be. <S> So your cooked agar is not a danger. <S> (Though I did notice a distinct flavor from the agar when I made a similar recipe several years ago.)
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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.
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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 yolks together in a bowl. Wouldn't it be okay to just leave them as whole eggs if they are going to be mixed together anyway? <Q> Your recipe calls for both whole eggs and egg yolks. <S> (Presumably, it needs the extra fat from an additional egg yolk without the liquid/protein contribution of an additional egg white.) <S> Since the goal in this recipe is just to have 2 whites and 3 yolks in the mixture, there is no reason to separate the first two eggs. <S> So you will only need to separate one egg to get that extra yolk. <A> Another reason is how you want the yolk or white to combine with whats being mixed. <S> The yolk and whites have obvious difference in consistency and flavour so this can make a difference in the end product of the dish if you use the whole egg at once. <S> You can probably get away with putting it all in at once assuming theres no cooking or whisking difference <S> but the texture will be off from the the intended in the recipe so its better to just separate it unless you have experience and knowledge that its better whole. <S> Also another reasoning for adding them separately could be to avoid clumping in which case you'll be causing yourself more work if you put it in all at once. <A> It calls for 2 large eggs, 1 large egg yolk, and says to beat eggs and egg yolks together in a bowl. <S> I am not reading that as the 2 large eggs need to be separated.
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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.
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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 I ensure that a dish has the same consistent taste every time I prepare it? These women don't use any measuring cups/proportions (it an art and not a science!) and use whatever spices/things at hand. I am worried that their method is not going to help me in ensuring a consistent taste. 2. How do I determine the minimum number of things required to get a certain taste? My wife adds at least 10-12 condiments /spices in her curry. My questions is are they all required? What all spices we can avoid and still get the taste I like? Just adding everything from the Masala Dabba doesn't make any sense to me. It is about efficiency for me. Also, is there a book or website that can help me get the answers to these questions? Thanks <Q> Perhaps you couldn't get definite answers because there aren't any... <S> You can't get a consistent taste every time: your basic ingredients won't be the same (different stage of development for vegetables, possibly different varieties, not always the same freshness, etc.), and neither will the fresh spices like ginger and garlic, or things like yoghurt. <S> With experience, you can somewhat correct for this, but never completely. <S> You probably don't need all the 12 spices, but they each add something to the final taste (or appearance: turmeric and dried sweet pepper come to mind). <S> Leaving out some of the minor ones won't do much harm, but might make you wonder what's missing. <S> Also, the same spice might get added twice: e.g. cumin: once whole, and fried in the hot oil, then ground just before the simmering stage. <S> And that will give two different "notes" from the same spice. <A> It's all a question of experience; you can't do a recipe for the first time and have it taste the same as someone who's done it hundred of times, especially if there are no written recipes. <S> I suggest 2 things: <S> Get a proper simple recipe with a good ingredients (spices) list; try it as is; taste it, try to describe how it tastes and what ingredients in the recipe brings to the end result. <S> Now, try again by either removing one ingredient (spice) from the recipe and see how it affect the result, is it more/less salty? <S> more/less spicy ... adjust then the quantities or add or remove it from the recipe and make it your own. <S> Ask what your wife and MIL and ask them why they do this or that, do they skip one spice because it gets things bitter ? <S> or too spicy ? <S> or anything else ? <A> (perspective of a non-indian indian cooking enthusiast) <S> "Adding everything from the dabba" makes more sense than it appears to make, unless we are looking at a large dabba with many optional things that are really specific to some preparations (eg black pepper, kasoori methi, methi seeds, very mild or hot additional pepper powders, anardana, szichuan pepper, ajowan, nigella seeds, star anise, fennel seeds, khus, foreign dried herbs ... <S> all of these COULD upset the wrong recipe seriously.) <S> Mark. <S> A small 7 way masala dabba is typically filled with these: <S> Chile powder (Lal Mirch) Coriander powder Garam masala Cumin seeds (Jeera) <S> Black/brown mustard seeds <S> Turmeric powder (Haldi) <S> These are ingredients that you will find in almost every "curry" preparation (apart from the mustard seeds and some of the whole spices being omitted in some). <S> Other typical ingredients found in most of them: <S> ginger, garlic and green chilies - each chopped, or ground in a mortar, or bought as ready made paste. <S> oil and/or ghee chopped onion and tomato salt, sugar, vinegar, lime juice to adjust the taste profile (not the aroma profile) <S> yoghurt and/or cashew paste <S> and/or cream <S> Now here is the thing: You could make several very good sauces employing absolutely ALL of the ingredients listed after "Mark." <S> - the ratio of amounts used, and WHEN the ingredients are added, being the only difference. <S> OMITTING any of them - without knowing exactly why you are omitting them <S> -actually has a higher chance of upsetting the basic formula than improving it. <A> Almost all food, especially Indian food are different. <S> You're correct in saying "it's an art <S> not a science" Try to get the basics of Indian food and try more simple recipes and build up to how she cooks because she's more comfortable with the ingredients. <A> Welcome to the world of cooking. <S> First of all, cooking is both a science and an art. <S> And lastly, if you want to have a go at the food your wife & MIL makes, then observe and write everything down. <S> This might take a few, or several, tries where they cook and you observe, but it would be worth it. <S> Write down the ingredients, how much are they using, if it's a pinch or spoon or something else, do they just pour from the container?If the latter, "Wait, stop!" and get a measuring jug or set of scales out. <S> It might annoy them at first, but it will be for the best for everyone in your household. <S> And same with spices, try making food without some, and see how you get on with the flavours. <S> Treat new recipes like science, where you follow the instructions to the letter (Regarding your Q1), and when you know what you're doing, you can treat it as an art(Regarding your Q2)... <S> EDIT: <S> And document everything you do, no matter how minuscule. <S> I keep a cookbook in my kitchen where I document changes I've made to recipes, <S> which heat I used <S> , how long I let the cookware heat up, which spices I substituted and so on. <S> That way you can recreate your best dishes, and you get a feel for which spices are needed and which aren't. <S> For some recipes I have two columns of ingredients; "Required" and "Would be nice to have"...
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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
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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 yogurts that were appreciably sweet. Unfortunately, I don't have any great examples to show at the moment. I was munching on one of these: Kirkland Protein Bars which got me thinking about this topic again. The bars are fairly sweet, but the product claims to only have 1 gram of sugar and it doesn't have any artificial sweeteners. I understand that serving size is a confounding factor, especially given that I don't have any good examples to show on hand, but from what I recall, the serving sizes for the yogurts were comparable. TL;DR: is there a strong correlation between how our tongues perceive sweetness and the stated sugar content? Are there other ingredients that can contribute to sweetness without contributing to the net sugar content? <Q> Different sugars have different relative sweetness (in %) <S> ( Elmhurst College ): <S> Sucrose: <S> 100 Fructose: 140 High fructose corn syrup (HFCS): 120-160 <S> Glucose: 70-80 <S> Lactose: 20 Relative sweetness of some non-sugar sweeteners <S> ( NutrientsReview ): <S> Aspartame: 180 Acesulfam potassium: 200 (in some diet colas) <S> Stevia: 300 <S> Saccharin: <S> 400 Sucralose: <S> 600 Plain yogurt (100 g) contains 4.7 g sugars, but mostly lactose, which is not sweet. <S> ( NutritionData , milk composition ) <S> Kirkland Protein Bars contains stevia (300% sweetness) <S> ( link - read at the bottom of the Nutrition Facts), which explains its sweetness. <S> Stevia is a natural non-sugar sweetener. <S> Perceived sweetness can increase with the food temperature ( ScienceDirect ) and salt content ( a study in mice ). <S> And there are sweet taste enhancers... <S> ( ChemistryWorld ) <A> The linked protein bars are sweetened using stevia , a sugar substitute that's extracted from plants, but like artificial sweeteners, isn't actually sugar, so it's not going to show up in nutrition facts. <S> It's on the ingredient list for both: Hard to say about the yogurt. <S> Could have been one or more of many reasons: stevia or some other sweetener <S> you missed differences in acidity (which counters sweetness) <S> other flavors that make us perceive sweetness more easily (even salt works) <S> other flavors that we associate with sweetness <A> Was there salt in the bar? <S> Salt can bring out and intensify sweetness like in chocolate lava cake (sea salt tops) or on pineapple (typically Asian norm). <S> The other possibility are the many varied natural sweeteners that may be in the bar.
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Liquid and solid foods with the same sugar content can have different perceived sweetness ( ScienceDirect ).
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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 explanation of the difference and when one is preferable over the other. The only difference I've noticed personally is that it can be a little tricky to get powder right in that if I put it in and don't mix it quickly it can become a separate ball. So as for the question, Gelatin leaf vs gelatin powder when and why? <Q> I have never personally noticed a difference. <S> I saw that there are other answers which say that a difference exists, but the points made are not inherent in the form (powder or leaf). <S> It is like filling olive oil in square or round bottles: the final shape is different, but it has no effect on the content. <S> There can be some slight personal preferences in handling one over the other - as you said, for you blooming the powder sometimes fails. <S> There is nothing universal about that, I suspect that every cook makes fewer mistakes with whichever they are more familiar with. <S> I remember how comically I failed when I tried to bloom leaves for the first time. <S> For me, there is no culinary reason to choose one over the other. <A> So, gelatin leaf and powder both have to be bloomed in cold water. <S> Recipes using powder will account for the exact quantity of water needed to hydrate it. <S> With gelatin powder, there is one strength, with the leaf there are three (bronze (weak), silver (medium), gold (strong)) and most often recipes will use the silver. <S> Gelatin leaf is one set weight, so it is easy to know how much you are adding without having to weigh <S> (for example, mine are always 2g each, but different manufacturers provide different weighted leaves). <S> I prefer the flavour of the leaf (neutral flavour), whenever I have used powder I have been totally turned off by the scent and flavour of it. <S> In professional pastry the leaf is generally preferred. <A> From my experience with reading cookbooks, the main thing that I’ve noticed is that American recipes call for powder, while British recipes call for leaf <S> I have no idea what the availability of powder is in the UK, but leaf isn’t typically available in regular grocery stores in any of the places that I’ve lives
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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.
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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 baking or cooking. I blow them off but there is still flour on them after cooking. Am I using to much flour? OR should I just spray them with a little water mist? <Q> Although they are generally advertised as being for clearing one’s bench of flour, I’ve seen bakers use a flour brush of this sort to remove excess flour from scones etc. <A> All around the world, wherever flatbread is stretched or rolled, there seems to be that lovely move at the end of the process, where the sheet is thrown from hand to hand. <S> Anything from the simple 'pat-a-cake' back-and-forth after rolling roti, to the theatrical spinning after stretching Italian-American pizzas. <S> I believe there are two main reasons for it: first, to settle the dough, to let it find its shape without crushing it, and second, to dispose of excess flour. <A> To reduce the amount of excess flour on the surface of pizza and flour tortillas, you can do a few different things: Roll out your dough on a non-porous surface that is lightly floured, such as a counter top or large, smooth cutting board - small holes in fabric (or some heavily scratched cutting boards) will cause the dough to push into them and stick, requiring a lot of extra flour. <S> Let your dough rest in the fridge for a half hour or more (covered with plastic wrap) to become less sticky and more firm, requiring less flour to roll out Shake, <S> spin, brush, or pat the rolled out dough to remove any flour which is not stuck to the surface Frequently flip you dough as you roll it out For flour tortillas, you can try rolling them out sandwiched between sheets of plastic wrap to drastically cut down the amount of flour needed For pizzas, you can also stretch the dough by hand which should result in less surface flour
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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
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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 been sitting in the fridge for few weaks. so is it safe to eat butter after completely removing the mold parts ? <Q> You could theoretically salvage the butter, but it really boils down to mold type. <S> Melting and filtrating the butter will get rid of the mold and create ghee. <S> But filtration will not remove aflatoxins that some types of molds produce. <A> Frankly, I would not eat anything with mold on it. <S> It is safe to cut moldy spots off hard cheese (like cheddar) but softer cheeses should be thrown out if they grow mold. <S> I would put butter in the soft cheese category. <A> From the USDA <S> "Molds on Food <S> : Are They Dangerous?" : ... <S> you only see part of the mold on the surface of food — gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. <S> While the FDA article does mention that this is for "heavy" mold growth, it is difficult to determine how deep the mold growth is from the surface level. <S> And it also goes on to mention: <S> In some cases, toxins may have spread throughout the food. <S> Throwing it out is the safest bet.
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Throw out the entire stick immediately - mold on food means the food has mold roots, which contaminates the food.
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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 kitchen temperature? I read one ducting kitchen chimney is as powerful as 15 exhaust fans. But I also read that kitchen chimney mainly help to fight with odors, oil, etc, but not temperature. My friend said using kitchen chimney will definitely give some relief. I really want some expert/experienced advice, will it really help to reduce kitchen temperature by at least some degrees? Are there other appliances like air purifier, humidity controller that can solve this issue? Should I stop trying to reduce kitchen temperature, as it's essential for cooking? (But, I really want food getting cooked, not myself :'( ) <Q> A nice big open window to allow fresh air in will maximise this effect. <S> Even on a hot day, the hood will cause a through draught, and the lower humidity, slightly cooler air blowing over you as you cook will be much more comfortable. <S> In very rare cases where the outside temperature is above the inside temperature (traditional buildings that are designed to cool at night and heat as slowly as possible during the day) <S> there's little you can do. <S> Such buildings aren't really designed for use with air conditioning (and they often come from a tradition involving outdoor cooking) <S> Some other things you can do that make at least as much difference: <S> Cover dishes when cooking and turn the heat down (yes, even if it's not traditional). <S> This is especially useful when boiling/simmering as the steam contributes to the discomfort. <S> Some dishes can be brought up to boiling point then insulated to continue cooking. <S> In a heatwave I've been known to get a long extension lead and an electric hotplate and cook outside <S> (probably not an option in an apartment unles you have a balcony). <A> Thanks for your clarification of 'kitchen chimney'. <S> A lot of the readers of this SE come from places where it would be called an 'extractor hood'. <S> In my experience, an domestic extractor hood which draws air to the exterior of the building can really help remove steam, and oily vapours / occasional smoke from searing, grilling and frying. <S> Their effect can be quite local to the hob; depending on how your kitchen is arranged, they can have surprisingly little effect on say. <S> a separate oven. <S> They can really help to keep a kitchen clean, reducing oily deposits around the room. <S> But I think they would have to move very large amounts of air (more like an industrial extractor) to have a significant impact on temperature in the room. <S> Also, before choosing one, carefully imagine the steps involved in cleaning and maintenance, so you can be sure they suit what's available to you. <S> The best way to cool your kitchen would be to create a through draught, moving large amounts of air from a cooler place, through the kitchen, and out again. <S> You will have noticed that sometimes, to cool a room, it's not enough to open one window in it - you must also open another window on the other side of the building. <S> You have exhaust fans fitted, you say there is only one window - make sure there is somewhere to draw the air from without resistance, maybe by opening/venting doors or windows elsewhere. <S> In the days before air conditioning, traditional buildings in hot places took advantage of these natural phenomena much better than they do now, making use of light and shade, water-cooled central spaces, and chimneys, to create flows of cool air. <S> If there's any way you can emulate that, I would try it before resorting to A/C. <A> Cooking sous vide and using induction burners both reduce kitchen heat. <A> The term I am more familiar with is exhaust hood (there are also recirculating hoods). <S> Sometimes they use the terms ducted and ductless. <S> A powerful exhaust hood is about 1000 CFM. <S> A small kitchen 10x8x8 = <S> 640. <S> So it would turn over the air in less than 1 minute. <S> That is enough to pull off some heat. <S> Is it more than a couple degrees would be hard to say. <S> Humidity controller should drop the humidity but it produces heat. <S> Your refrigerator produces heat. <S> Be organized and pull all you need in one sweep. <S> Let dishes cool outdoors (if you need them to cool). <S> An outdoor BBQ keeps the heat out of the kitchen. <S> Cook with lids when possible. <S> Turn off the heat and let it continue cooking as it cools. <S> High end highly conductive cookware will have less lost heat. <S> A crock pot probably uses about the same amount of heat but if it is spread over 4+ hours it should have less effect on temperature. <A> The only way you are going to reduce the ambient temperature in your kitchen during the summer is with air conditioning. <S> Yes, I know it is not the answer you wanted to read, but it is the reality. <S> I've no idea what you are talking about with a 'kitchen chimneny', <S> but if it is some sort of exhaust, you have got to makeup the air it sucks out of the kitchen from someplace. <S> Is that air in that 'someplace' hot to or even hotter? <S> Any appliance you think up other than an air conditioner is going to consume energy that euauals more heat. <A> A more long-term solution could be to invest in an induction range/cooktop. <S> The lack of excess heat is one of induction cooking's lesser-known eco-friendly attributes. <S> Traditional gas and electric ranges heat up the air around the pan, losing up to half their heat to the surrounding environment. <S> Not a good thing for large kitchen spaces like restaurants and warm climates - which are often made hotter with cooking. <S> This means having to crank up the air conditioning (if you're lucky to have it) when you're cooking - <S> but not so with induction, where all the heat is transferred to the pot and very little ambient heat is generated. <S> So induction cooking essentially reduces the heat in the kitchen.
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Sucking hot air out of the kitchen using the hood ("chimney") will cool the room, though possibly not by much on a hot day.
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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't taste/see much of a difference between my high-heat approach and my families lower-heat approach. <Q> The proteins in egg white and egg yolk behave differently at different temperatures. <S> It is an ingredient that responds to very subtle temperature variations. <S> That is why it is a favorite item to cook for those of us interested in low-temperature cooking using an immersion circulator (sous vide). <S> However, predating the immersion circulator, the Japanese lowered eggs into the Onsen hot springs , cooking them low and slow, to produce a texture that was not able to be produced any other way. <S> More recently, Dave Arnold created a handy chart that illustrates eggs cooked sous vide at various temperatures. <S> Of course, when cooking in a pan, you have less precise control, however, you can certainly come up with different results by using high heat, medium heat, or low heat. <S> In fact, ChefSteps has instructions for a "fried" egg that they called the "emoji egg." <S> It uses very low heat and takes several minutes. <S> All of this to say is that you are able to control the texture of the white and yolk with subtle variations in temperature. <S> Also keep in mind that at higher temperatures, the browning of fat in pan and egg white will contribute to flavor. <S> There is also an added bonus of lower temperature egg cookery for some people who experience, and are turned off by, the sulfur aroma that eggs cooked with higher heat have. <S> It turns out that cooking below 72.5 C (162.5 F) keeps these aromas at bay. <A> Really just adding to @moscafj's answer with some personal observations: <S> If you use something like a duck or goose egg, you really see the differences due to the different protein structure. <S> With them, at higher heat, the white will come out about the consistency of a rubber band. <S> My experience is that a fresh chicken egg sees the same effect but less noticeable, and as the egg ages the protein <S> the the white loses structure and the differences become more subtle. <S> As a matter of taste, some prefer the firmer texture, others the softer, and some may not even notice. <S> In my opinion though, the lack of difference between methods with he older egg is simply the result of lower initial quality. <S> In addition, frying at a lower temp I find can allow more heating and an almost custard like thickening of the yolk without cooking it hard. <A> When heated, the protein molecules suspended in egg white unfold, straighten, bind with each other and precipitate out. <S> The more heat and/or time is applied, the more this happens and the more the white solidifies. <S> Meanwhile, the watery suspension medium evaporates. <S> See: <S> https://chem.libretexts.org/Textbook_Maps/General_Chemistry_Textbook_Maps/Map%3A_Chemistry%3A_The_Central_Science_(Brown_et_al.)/13%3A_Properties_of_Solutions/13.6%3A_Colloids <S> I, like jpaugh, like crisp-edged (but not rubbery!) <S> whites and a runny yolk, which requires quick cooking and high heat <S> (I prefer olive oil for this). <S> Crisping on lower heat would make the whites more rubbery and the yolk less runny. <S> On the other hand, Gordon Ramsay challenges Master Chef contestants to produce a consistent soft texture throughout the egg without browning or under- or overcooking, which is better achieved with lower heat and more time. <S> By making it a speed/quantity contest, he encourages exactly the wrong approach. <S> Fast food eggs are rubbery because they are purposely overcooked for safety and because they often sit around under heat lamps. <S> And they are often put in sandwiches, where solidity is desired. <A> It all depends on fat you're using. <S> Small/low heat is good for butter. <S> The egg will not be burnt on side, yolk will be creamy and runny. <S> Frying egg on high heat can be done with oil and there's a high chance it will have this brown outline, the white will be kinda chewy and yolk firm. <S> It's the type of egg you get at fast food. <S> Difference in taste in noticeable with butter ( <S> and I mean butter and not god save the queen <S> it's not butter) as it add sweetenes or saltines where oil fried will have, well, oil aftertaste.
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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.
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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 Is there a general approach like this? <Q> You can't give a general approach the way you outlined it, as different cuts of meat (and different ages of the animal) demand different cooking times. <S> So the timing of the vegetables would have to be "X minutes before the meat is done"... <S> (and that leaves out the characteristics of your particular batch of vegetables) <S> Then there's the option of adding a vegetable in two batches, once to add flavour to the stew (added very early in the process) and once just in time to get the vegetable cooked to taste. <S> So there not really a standard approach, but more a few basic principles to be understood and then applied at will. <S> (As an aside, flouring the meat is done here in France sometimes. <S> I don't quite agree with the reason given not to flour the meat, as the maillard reaction needs both protein, from the meat juices, and sugars, from the flour. <S> Browning only the flour would be closer to a caramelisation process) <A> Stew, in it's origin idea is way of creating a meal from oversalted cured meats during winter, long stored vegetables. <S> Those things can vary from time it was stored, temperature it was kept in and amount of salt. <S> You put meat and hard vegetables together. <S> Add whole potato to have something to absorb the salt. <S> If using fresh meat you need to fry it on high heat before to keep the moisture inside meat. <S> And that's all. <S> I've never seen a gulasz recipe that had time included. <A> If you're struggling, one thing you can do is fry the meat (in one or more batches), reserve it in another dish, then fry the vegetables (again in one or more batches). <S> This is normally done to avoid overcrowding the pan but makes the timing more flexible. <S> Then you can add everything back in and stir it up with a little flour before adding the liquid. <S> This is a good time to add garlic as well (if you want it) as it's easy to burn garlic. <A> Although I cannot compete with all the wonderful chefs above, I can affirm that I make a simple stew in a crockpot <S> and it tastes wonderful! <S> No browning, no flouring of the meat. <S> Just throw everything in and let in cook 6-8 hours on high. <S> Spray the bottom of the crockpot. <S> Put sliced onions at the bottom. <S> Add 1/4 cup barley or rice (gluten free). <S> desired vegetables (any combination of carrots, potatoes, sweet potatoes, celery, turnip, or other root vegetables). <S> Add stew meat in chunks. <S> Add bay leaves, garlic powder, black pepper, paprika and salt. <S> Add packet of onion soup mix, if desired. <S> Pour in water until it reaches ALMOST the top of the meat, but doesn't cover it. <S> After 6-8 hours, mix thoroughly and enjoy!
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The rule of thumb is "STEW all until it's soft".
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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 completely in between. So far I’ve tried simply cooking the pasta again, for a short time. But unsurprisingly it becomes soggy. It also became bland (I didn’t add salt the second time). Is there a better way? (For what it’s worth, this is for store-bought, dried pasta; I rarely have the time to make fresh pasta, and I wouldn’t want to ruin it by cooking it twice.) If anybody is wondering why cook it twice, it’s a matter of nutrition . <Q> I was typically working with linguini or other strand pasta. <S> I'd start it in the steamer for a bit, then turn the mass over. <S> As it softened up, I'd lift it with a fork or tongs to re-distribute it, and try to break up any lumps. <S> These days, I'm more likely to use a microwave than steaming. <S> You can also portion it out into oven-safe containers <S> w/ some sauce, maybe a cheese or breadcrumb topping, and reheat it in the oven. <S> This works well for any size/shape of pasta (although I admit I've never tried angel hair or similar size, as I hate cooking them). <S> Reheat covered at 300 to 350F, then once the middle is warm, uncover and brown under the broiler <A> The technique you are referencing is the standard practice in almost any restaurant. <S> Par cooking, then finishing at the time of service is how any good (and not so good) <S> pasta you have had in a restaurant is prepared. <S> To get this technique right, you have to experiment a little. <S> For a pasta that has 9 minute cooking time (many dried Fettucini), start by cooking some and stopping 3 minutes short. <S> Now drain and run cold water over the pasta until cool and not clumpy. <S> In restaurants, this pasta is then oiled and portioned into bags. <S> When I do this I like to drain into another pot, so I do not lose that cooking water. <S> Some of it is good for the reheat of the pasta and sauce. <S> Regardless, get water to the boil and season it, then plunge the pasta back in. <S> This will finish the cooking and hopefully accomplish your goal. <S> This can also be done right in the pan with your sauce or sauteed veggies, etc. <S> Just have enough liquid to finish the pasta cooking. <S> Really comes down to time and temperature control and a little experimentation. <A> I imagine that you can cook your pasta normally, perhaps slightly under done, cool, then place in a bag and reheat using a water bath and immersion circulator. <S> You will not get to 100C (212 F) because most circulators will not allow a boil, but you can get within a few degrees. <S> This will allow you to precisely control your re-warming step, and also avoid a rolling boil, which might be contributing to the pasta breaking apart. <S> If you don't have a circulator, you could reproduce the effect with careful monitoring on the stove top. <S> This could be an advantage for homemade pasta. <S> Alternately, and perhaps more simply, the article states that the pasta was just re-heated. <S> If you are using store bought, dried pasta, why not cook to a minute under-done, cool in ice bath, then add to the pan with your condiment to reheat and finish cooking? <S> You could even save the pasta cooking water to finish the sauce in your pan. <A> Pre or par cooking is commonly used by restaurants. <S> When the water returns to a full, rolling boil, cook the pasta for exactly two minutes, then drain, shock in ice water, and drain again. <S> Note: <S> Strand pasta like spaghetti or linguine will be brittle, so handle them with care. <S> Place the pasta in a container large enough to hold it, then add enough olive oil to just coat each strand. <S> Cover and refrigerate until needed. <S> Parboiled pasta will keep, refrigerated, for four to six hours.
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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.
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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 people cooking simultaneously (up to 4) <Q> One should try not to situate the cutting station away from the sink. <S> Most of the time you clean what you are going to cut and you have scraps to put down the garbage disposal. <S> If you need to clean the knife you also need to clean the cutting board. <S> If I had to carry a lone knife around I would extend my arm down the knife next to my thigh blade pointing behind me. <S> I used to work as a cook and that is how I carried my knife to my station. <S> Coming back I would typically have a number of dirty items so I would just place the knife in the bus tray. <S> Other way is wrist bent with dull side of the knife against your forearm. <S> Mistake I see <S> is people want to start cooking before they prep. <S> You start producing dirty pans and use up the prep area and things just go to shit. <S> Here is what I recommend: Clean (and disinfect) the kitchen. <S> Sink counter, pots, and dishes Soak and clean vegetables and fruit <S> Cut / prep vegetables and fruit and put them aside <S> Quick clean Cut / prep meats (if marinade then do that first) <S> Cook - clean as you go <S> One full sanitize Assemble / serve <A> Typically hold the knife blade flat in the center of the cutting board you used to give a buffer if someone bumps into you and make it clear you have a knife. <S> If its food, hot pan, a knife or anything let people know you're walking behind them. <S> I work in a medium sized, crowded kitchen and that's how we are sure to stay safe. <S> Most of the time we don't even have the cutting board just the knife ; in that case make it clear you have a knife by holding it moderately up and in front of you , and maneuver it vertically up rather than horizontally or down if you're moving past people and tight gaps. <S> It's easier for everyone to see and notice something up high than down by your waist. <S> Other than that you can get a knife sheath or an apron with a slot for the knife. <S> (typically aprons only hold pairing knives if any.) <A> If the knife can be SAFELY held at the tip, doing so might be also recommendable. <S> Try using non-pointy knives as your normal tools if you like large blades: Chinese cleavers, nakiris, tokyo style usubas. <S> They can be held by the blade easily (edge down), and while they can be made wonderfully sharp, they do not have a tip that creates an accidental stabbing hazard (dropping a chinese cleaver on your feet is, of course, inadvisable - tough shoes might be wise). <S> If using something pointy, do take extra care to warn anyone in your path - since that won't happen all the time, attention will be paid. <A> I have been taught to hold the knife by the handle with the blade against my forearm, sharp edge away from the arm. <S> This way you are hardly likely to accidentally stab someone, and if you trip the instinct is to let the knife go as you try and save yourself. <S> Holding the knife straight down against the leg, if you trip and someone tries to catch you, can result in them being injured by the knife, especially if you forget to let go of the knife first.
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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).
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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 tried to brush on a white egg wash with a 3:1 whites:water ratio. I can't imagine this to be an issue. I applied the wash just before I tossed it in to the oven at 240C -> reduced to 200C after the initial steam (about 40 grams of water I threw in) wore off. The result was disappointing in that I didn't get it as shiny as I'd hoped for and the brushing looked like it was painted on, not a part of the crust. The crust also has none of the softness I'd expect from something with egg-white protein in it. I hope my question isn't too broad, my immediate concern is, should I brush on the egg white just after final shaping: 20 minutes before it goes in the oven or is it fine to brush it on immediately before? After the answers: This is a poor reference: My main problem was that my electronic scale was off in an unpredictable fashion. <Q> You are trying to counteract the formation of a crust - which is the opposite of what a good hot bake works towards. <S> The key to this is to keep the surface of the dough as moist as possible and this starts already after the shaping during the second rise. <S> Apply the first wash at this point. <S> I personally go for a whole egg, mixed with a splash or two of milk. <S> This will reduce the “skin” that tends to form on the surface. <S> Repeat the egg-washing right before you bake your bread. <S> A generous steaming will also slow down the crust formation. <S> If you don’t like the slight color caused by the egg yolks, using more milk or pure cream could be a start in the right direction. <S> But without eggs, it’s difficult to get a soft crust and that lacquer-like gloss. <S> This is an enriched dough, twice brushed with cream and baked at 200 - 180 C for about 45 minutes: <S> The crust is super soft, though. <S> For hard crusts on bread, a quick spray or wipe down with water just a minute or two before you pull it out will be the simplest way. <A> I think what JadeSo might have been hinting at is that using a whole egg will make the crust of the bread just as shiny as the egg white, without compromising on flavor or color. <S> Crust is going to be "crusty" and not as soft as the inside of the bread. <S> Hope that helps. <A> Try a 50:50 whites:water ratio at the last 5-10 mins of baking (depending on the oven temp), be sure the egg wash is fully mixed but try not to aerate the egg whites . <S> I honestly think you should try a typical egg wash with yolk and all (same ratio though), it won't add much if any flavour given how little you'd be putting on. <S> This should also give you that desired glossy top.
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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.
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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 tell me how to remove the surface rust and how to keep it from rusting? Does anyone know what kind of cleaver it is and what it is good for? Thanks <Q> It's worked great for my bakeware's cooked-on spots, and should be useful for rust as well. <S> Using it will be a bit of trial-and-error, because leaving the metal exposed for too long will etch it, and not long enough won't clean much. <S> For rust prevention, just clean the cleaver after each use and thoroughly dry it. <S> I'm not sure what it's made of, but those steps should suffice to prevent rust formation. <S> If you're obsessive about this, or don't cleave often, you can coat it in petroleum jelly afterwards (I do this with my straight razor. <S> It's probably not feasible for a kitchen tool unless you're storing it away). <A> For later maintenance, once the coarse rust is gone: Attack small rust spots with a cloth and a bit of toothpaste as soon as they appear. <S> If you want to keep the cleaver oiled, use a food safe oil of the kind that is also sold to maintain cutting boards (eg food grade mineral oil. <S> Not a cooking oil that could become rancid, not a non-food grade oil like gun oil or WD40, not any oil that easily polymerizes into a sticky resin). <S> Do not obsess too much about the blade face, a brut-de-forge finish like this on a non-stainless steel is supposed to be rustic. <S> Since the edge area already looks reasonably polished, polishing it even smoother should help building a patina instead of developing rust spots. <A> Both Quito's answer (but NOT using non-food grade petroleum jelly = <S> Vasoline?) <S> and rackandboneman's gave sound advice From what I can see in the picture (enlarged) though <S> , you are not dealing with a simple surface rust. <S> The face of the blade, however, appears to be pitted. <S> You are not going to be able to remove these pits without use of machine tools. <S> Don't even try! <S> Remember, you are dealing with a carbon steel TOOL, not a sterling silver tea service. <S> It is never going to look like <S> it did when new As anyone familiar with antiques will tell you, the most sure fired way to devalue your antique is to refinish it. <S> The value of your $38 cleaver will be about $0.50 to $1.50 in seconds at a fea market, even before you finish. <S> Uses? <S> https://en.wikipedia.org/wiki/Cleaver or Google 'What is a cleaver used for'
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For the rust you can try an oxalic acid cleaner like Barkeeper's Friend (try it on a small spot first!).
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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 double strength and let it cool to like 100 F. <S> You would add as much ice as tea. <S> If all the ice melts then you need to let is cool more next time. <S> If almost none of the ice melts then you need to let is cool less next time. <A> Tea goes bad like just about every other food and drink, so the faster <S> you cool it <S> the better <S> it will be long term, especially if you're adding sugar to the mix. <S> However, by adding ice directly you water down the tea. <S> Making a super strong tea isn't a good solution as you end up with a higher proportion of bitter compounds, your best bet is to brew the tea normally, add your sugar and flavorings and then cool it as quickly as possible using methods that won't add ice. <S> My favorite rapid cool method is to stick a load of cutlery in the freezer for an hour, then make the tea and put the ice cold knives, forks and spoons into it for a few minutes. <S> I then remove the cutlery (using tongs, they're hot) and put the tea into the refrigerator to cool the rest of the way. <S> You can also put the pot in an ice bath and stir the tea. <S> I've heard of people using re-usable ice cubes, personally I wouldn't because most of them I've seen are not high temperature plastic, they also tend to leak apparently. <A> Ideally, if you have the time, try 'cold brewing'. <S> The name suggest you should brew the tea with cold water, and compensate by allowing for a very long steeping time. <S> Basically you can pour water at room temperature over the tea and then let it sit over night. <S> The result is that you still extract all the flavour and leave the bitterness in the leaves. <S> I've tried this before with a dragon well green tea as well as some Yunnan blacks, and it works very well. <S> Never tried it with tea bags though. <A> What I do is brew a concentrate. <S> I know the number of teabags I need for a 2 quart pitcher of tea, to suit our taste. <S> I steep them in .5 liters of water. <S> (I don't use sugar but, for someone who does, I would add it immediately after steeping.) <S> I then let the concentrate cool slightly for safety reasons. <S> I then put ice in my pitcher, the amount depending on how soon I plan to drink it. <S> I then pour the concentrate over the ice and fill the rest of the way with water. <S> This is how I learned to make iced tea growing up. <S> It certainly is much easier than trying to start with the full amount and then adjust to get the desired results. <S> And using this method, the results are always consistent. <S> I would think the best (and safest) way to achieve this using the coffeemaker would be to use the correct amount of tea for the whole pot, but only half as much water. <S> When brewed, add sugar if you are going to. <S> Then fill the pot the rest of the way with ice and water. <S> This should give you the right strength and consistent results. <A> How about just cold brewing your tea ? <S> Cold brew Not the fastest way to brew tea, but it will get the job done. <S> Also, I think that making a strong(er) tea will result in a bitter tea; that even with sugar added will not clear the bitter taste.
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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.
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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 them with the flour stuck to them so as to prevent the dreaded gummy layer from forming on the outside of the pasta. Should I wash the shapes when they're dried? What's the best course of action? Thanks. <Q> Brush the flour off using a soft cooking brush (or even a clean paintbrush). <S> It might take a while, but as with making pasta itself, it's a slow and involved process which eventually gets faster. <S> You might want to consider doing this over a baking sheet with a wire rack. <A> I would not wash them up!!! <S> You could also use a colander or a sieve. <S> I'm not certain why you needed to add up more flour when you dried them up? <A> Rather than drying, you might consider freezing your hand made pasta. <S> You can freeze them flat on a semolina or flour dusted plate or pan. <S> Once frozen you can store them in freezer bags. <S> This will allow you to use less flour in the first place, but, in the event that you've used too much, once frozen, you could get rid of some of the excess flour by shaking them in a strainer just before you put them in boiling water. <A> I'd do with a mix of what's already been mentioned: let it dry, then put it on a sheet pan or strainer and shake to see what you can get off that way <S> (strainer will help more with surface flour, but not the stuff in groves). <S> If it's still bad, use a pastry brush or similar. <S> And one other possibility to help with the "gumminess" ... when you're ready to cook it, give it a rinse in a couple of changes of cold water (but it needs to be really dry for this, so it just washes off the loose flour), and you need to get it into boiling water immediately afterwards
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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.
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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 annoying. Anyone know a better, more foolproof way to store dough in the fridge? Thanks. <Q> Use a 'big enough' baggie or 'big enough' rigid container. <S> Most dough recipes call for the dough proofs (rising of the dough) to be double in size. <S> Use a baggie or container 2-1/2 to 3 times the pre-rise size of the dough ball <S> I have never encountered a yeast dough recipe or anyone's recommendation to 'wrap it in plastic' film <A> I'm not going to claim it's foolproof, but there are some possible approaches: Use a recipe that's intended for refrigeration. <S> High hydration doughs in a sufficiently sized container will slump before it gets to the top of the container. <S> Others will specify what size container to use. <S> Reduce how easy it is for the dough to climb up out. <S> A well-oiled dough ball and bowl will have a more difficult time climbing out of the container. <S> You also want to make sure the container is sufficiently large (3 to 4 times the size of the dough ball for typical pizza dough) <S> Restrain the dough from climbing out. <S> So, my typical technique: <S> Put some oil in a container <S> at least 3x the volume of the dough ball, then turn the dough ball over in it 'til <S> it's well coated ... then smear it all over the sizes of the container <S> so both are well coated. <S> Press some plastic wrap against the dough <S> ball Put a large enough plate on top of it to cover the container <S> Put the container in the oven, then something else on top of it to take up the space between the plate and the shelf above (or top of the fridge) <A> Foolproof way: lightly oil the dough ball and place it in an empty bread bag. <S> Remove all excess air from the bag, then twist the end of the bag closed and tuck it underneath the dough ball as you place it in the fridge. <S> This has numerous advantages: <S> in a cold ferment (CF) dough, you generally want it to be cooled as quickly as possible. <S> This method maximizes surface area exposed to the cold air without the insulating walls of a plastic container getting in the way. <S> It also removes all excess air space which prevents condensation from happening. <S> Additionally, it allows for expansion to take place (the bag will simply untwist slightly), yet the weight of the dough ball itself assures that it remains sealed. <S> Avoid using a ziplock bag, as you generally can't remove enough air before sealing it to prevent condensation from occurring.
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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/rise.
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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 specific reason to avoid putting the butter in before the wine? I ask because in the video they mistakenly put the butter first and then they even throw the whole thing away and start over. <Q> Because you want to cook (reduce) <S> the wine down (or any other liquid). <S> Also, adding butter, usually cold butter chunks in the pan at the end will help emulsify the sauce. <S> in the grand scheme of things <S> it is not a big problem if you add wine after the butter, but the result will be different, the wine will taste more raw, the sauce will not be as smooth. <S> I personally would not throw it out if it is for me only. <A> When adding wine for such a sauce, you want to reduce it down quite a bit (not to complete drynesss, though). <S> The butter is there to give the sauce body by thickening it. <S> But as there's not much that acts as an emulsifier 1 except the butter proteins, you don't want to heat it more than strictly necessary once you add the butter: excessive heat would denature the proteins and destroy the emulsifier properties. <S> This kind of sauce is also very difficult to reheat without it separating. <S> And of course, reducing a water-based liquid with a lot of oil in the pan gets messy. <S> Butter or olive oil won't make a difference in that. <S> 1 <S> : It's the emulsifying action of the butter proteins that keeps your sauce smooth, and prevents it separating in oil and water layers. <A> Fat and liquid don't mix well. <S> If you add the better first you risk the wine splattering all over the place. <S> It will be difficult and messy to reduce the wine down with the butter already in. <A> Well, as you're adding the wine directly after browning some garlic, I would expect that the wine ends up deglazing the pan - it will cool the pan, stop the garlic from overcooking, and loosen any bits of frond from the bottom, which brings all that lovely browned flavor into the sauce. <S> If you add butter first, it tends not to stop food from overcooking the same way liquids do (the butter gets to frying temperature quickly, as opposed to the liquid boiling off and taking heat with it) and it really doesn't loosen the frond the way liquid does. <S> The other answers mention the reduction, and longer/shorter cooking times for the wine and butter on the flavorings, and they all can play roles, but I thought it'd be worth mentioning the mechanical role the liquid can play
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Also as the other poster said the butter will emulsify the sauce, which it will not do if added first.
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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 peel with the pizza and onto the bottom of the oven (where it then burns). It gets all over the counter and floor. Sometimes I don't put enough down on the stone and the pizza sticks to the peel, so I lift that section and add more corn meal, occasionally leading to a big mound of cornmeal stuck to the crust. When I take the pizza out of the oven, there is a lot of corn meal left on the stone, so it seems like I'm using too much. This related answer indicates the solution to pizza sticking on the peel is (more) cornmeal, but that's not my problem. Is there a better method for "applying" corn meal to my pizza peel and/or the dough itself, to make less of a mess? I sprinkle the cornmeal on the peel gently, so most of the mess happens during the transfer from peel to stone and back. I typically use Quaker yellow cornmeal , if that makes a difference. <Q> When I first started making pizza at home, I tried cornmeal then tried semolina. <S> Neither worked to my satisfaction Despite <S> that the box of Reynold's Parchment paper says 'Oven SAfe to 420 degrees F', I tested it at 550deg F for 30 minutes at 550 deg F (the max temp my oven can be set to) on a heated pizza stone with a 10" cast iron skillet on top. <S> The parchment turned a light brown, there was no fire and <S> the structural strength remined (I pulled on the paper to slide the 4+ pound skillet back onto my peel without it tearing) <S> I ceased using corn meal or semolina from that moment. <S> No more pizza mess in the oven <A> I use a cornmeal and flour blend. <S> The flour helps significantly with the moisture and prevents sticking while the cornmeal provides a better slide . <S> Id say our ratio (which I eyeball) is approximately 50/50 or 60/40 flour/cornmeal. <S> I have definately noticed if the blend is too heavily cornmeal then the ammount required becomes wasteful, with large quatities in the oven (which scorch), on the peel, on the table, and on the floor. <A> Pro tip: <S> Let your stone heat for an hour Roll out your dough <S> Put a piece of parchment paper onto the peel, big enough to come between your stoneand pie Place the pie onto the stone with the parchment paper stillunderneath <S> Cook Profit dinner <A> I used to use cornmeal <S> but I've found that semolina flour works better. <S> You can use a bit less and it's less likely to burn.
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I use parchment paper instead of cornmeal.
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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 that comes with a large flame and a 'wooof' sound when the gas ignites. The the stove works normally. It takes 3-4 hours of not using it for this to occur again. It looks like there is a pressure buildup in the gas line when it's not in use. What could be the reason? Here is a video: https://imgur.com/a/WTiI4id If you want sound for a full experience: https://we.tl/p9CR4Dihok :) <Q> This sounds like delayed ignition where a greater than normal amount of gas is present when the burner gets spark. <S> If you manually initiate the spark independent of turning on the gas you might try starting the spark first and then turning on the gas. <S> Also the spark ignitor may be slightly out of place, moved during cleaning, etc. <S> There are all sorts of stoves. <S> A photo of the controls, burner and ignitor would help. <S> You could also check the manual. <S> After viewing/hearing the video it seems to me the ignition is rather forceful. <S> This might point to the regulator and too high gas pressure. <S> A technician could test the gas pressure after the regulator. <A> All bottled gas systems I've used are like this. <S> If so you should try replacing the regulator. <S> They're not expensive and they don't last forever. <S> They can also get particles in them when changing cylinders, that degrade their performance. <S> At the same time you should check the hoses are in good condition (some regulators and hoses come as sets, but I've no idea what system you've got). <S> Is the flame noticeably bigger than before? <S> That would be further evidence of a bad regulator. <S> Another less likely thought: Does it light as quickly as normal when it does this, or does it take a little longer? <S> A mix of gas and air in the line can cause this (it does in my camper van). <S> I say less likely because of your "as soon as". <S> You mention that it starts sparking well before it ignites (I couldn't load the video with sound when you posted it). <S> I've had this with my stove when the gas distributor crown is partly blocked , so gas doesn't flow towards the ignitor directly. <S> On mine there's an enameled cast iron cap that lifts off, revealing the nozzle, mixing chamber, and crown. <S> Make sure all of that is clean and dry. <S> This is most likely when it's just one burner that's at fault. <A> Can you reduce how much the valve on the bottle is open by ? <S> I use LPG and get a similar although not as dramatic effect.
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I assume with bottled gas that the regulator is on/near the cylinder rather than built in to the stove.
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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 nasty flavors to your food! <S> Don't cook with wine you wouldn't be happy to serve at your table. <A> Tightly closed and in the fridge it will keep for a few days, maybe a week if you can tolerate it being a bit rough (which you can for some dishes like my tomato, smoked garlic and red wine sauce with chilli - in fact that doesn't want anything too delicate to start with). <S> If there's less than about 2/3 of the bottle left, transfer to a smaller container. <S> But that's not what I would do. <S> Instead I'd freeze it in useful quantities. <S> There are two things to bear in mind of you freeze wine: it expands (so use a bigger container than you think); and it doesn't go completely solid <S> (so keep it the right way up). <S> In the freezer it keeps indefinitely. <S> You don't want it to go far beyond drinkable, unless your recipe calls for vinegar as well, which you should use less of. <A> I freeze it. <S> I have a bag full of wine ice cubes that I can use when I want to deglaze a pan, or just need to add a little wine to a dish. <S> It lasts for months this way. <S> (at least, good enough for cooking with) <A> I recommend a Wine Pump Preserver, it's cheap and has open wine bottles last much longer. <S> Doing this and keeping the wine refrigerated should help the wine last longer otherwise taste and or smell for a sour or vinegar taste before use.
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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.
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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 perpendicularly to the bone, in a way that does not create fracture. Seasoning and cooking it to preserve bone strength may be a follow up question, but it is out of scope for now. Now I want to know: What cut I should ask a butcher for? I want meat and bone, for specific aesthetic purpose. I want it to be edible, but artistic vision comes first. <Q> You're doing it wrong™. <S> Your question is, essentially, "What code-word should I use to tell my butcher to give me a cut of beef with properties X, Y and Z?" Don't do that. <S> Just go to your butcher and describe what you want. <S> Quite apart from anything else, the cuts of meat that, say, a British butcher understands will be different to the ones that and American butcher understands and you haven't told us what language your butcher speaks. <A> It has a good, strong bone with a cavity and the bone will be cut straight across. <S> It's also very flavorful meat. <S> The consideration with it is cooking, shin is very tough and requires low and slow with moisture, typically braising for at least 2.5 hours. <A> I believe an arm roast is what you are after: For cooking purposes note that this is a "roast" (and not just a 'big honk'in steak') and is suitable for a low & slow cook time in a crock pot but not just 'throwing it on the grill'.
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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.
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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 I recently moved to a student apartment in the Netherlands and <S> my roommates have some experience making fries. <S> I'd say one of the main factor that makes the fries get soggy is the steam that comes out of them. <S> If all of the fries are very close together, like in a bowl, the fries will basically steam themselves. <S> To prevent this try to spread them out as much as possible. <S> What we usually do is put the in an oven tray (with parchment paper) and season them. <A> The tip I hear the most with fries is, to double-fry them. <S> First fry them till they are cooked, but still pale on the outside. <S> Then let them cool off. <S> Then fry them again, till they are crispy. <S> This should improve overall crispiness, but also potentially keep sem good for longer, as you´ll reduce water content. <S> That said, fries are greatest when they are hot. <S> So try to make smaller portions and then make some more if you need them. <S> With the above tip it´s easy, as you can have them prepared and the second fry does not take long. <A> There are several steps to getting crispy fries that stay crispy. <S> Soak them in cold water, this will remove some of the starch that captures the moisture later. <S> Dry them - pat them dry with a towel to remove excess moisture <S> Par frying (@320°F) <S> first this cooks the insides to a soft & fluffy texture <S> Rest them at room temperature to cool off. <S> Finish fry (@375°F) <S> The higher temperature will crisp them up... <S> and they should stay crispy 'longer' than if you just slice 'em and fry them. <S> A Couple of short cuts: <S> Buy Pre-Cooked frozen fries . <S> All you need to do is finish them...and eat them. <S> Fact is manufacturers (at least some of them) are doing step 1-5 for you. <S> Get an " Air Fryer " <S> These will allow you to 'fry' with significantly-less-to-no oil. <S> Less oil = <S> Crispier Longer
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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.
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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 and baking powder. <Q> I think you will be disappointed. <S> While a fantastic protein source, cricket flour does not contain the gluten proteins that make bread what it is. <S> Therefore, bread made with cricket flour must get its structure somewhere else. <S> The majority of recipes I can find are quickbreads which get their structure from added eggs blown up with baking soda. <S> Dense and tender, not light and chewy. <S> If you are determined to make bread dough without wheat gluten then you will have to employ tricks from standard gluten-free recipes. <S> Making your "bread" more like a cracker or adding gums of various types. <S> Keep in mind that no gluten-free bread will come close to real bread and especially high protein pizza dough. <S> They just can't get the light, crispy, chewy texture. <A> I am presuming you mean cricket POWDER not cricket FLOUR in your question. <S> There can be some confusion as a lot of companies sell their cricket powder as cricket flour but as it is 100% milled crickets <S> it isn't a flour and shouldn't be labelled as a flour because it leads to this sort of confusion. <S> There are products on the market that are labelled as cricket flour that are a mixture of flour and cricket powder. <S> If you are using one of these then use it the same way you would use normal flour. <S> If you have cricket powder then you can still use it <S> but I would advise using it as a replacement of up to 20% of whatever flour you are using in the recipe. <S> Using 100% cricket powder can be done but its not advisable as cricket powder is expensive and using 100% on a pizza base that won't taste nice doesn't make sense. <S> The base will be grainy in texture and depending on the species used it could have an overpowering earthy flavour that probably put you off using it in the future. <A> You could make "something" out of it. <S> It might even be good, but it won't be anything anybody would expect if you said you were making pizza. <S> Pizza crust is held together with gluten, which is something crickets don't have. <S> Pizza dough also rises, which is something crickets won't do. <S> At least not when they're dead. <S> 8-) <S> If you have a bunch of cricket flour, give it a try. <S> It might even be tasty. <S> You'll never know until you try.
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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.
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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. The consistency is really smooth and gel like. Even on my tongue it feels so smooth. How do bakeries get their jam like that? <Q> You are thinking of jelly like actual jelly in a can: Sweetened fruit juice thickened with pectin. <S> While some bakeries use special pectin to make glazes (look at LM pectins) <S> most jelly fillings and glazes are made with starch. <S> In the US, usually corn starch. <S> Jelly donut filling is like canned pie filling: a sugar syrup that is thickened with starch. <S> This is an example recipe . <S> Fruit glaze toppings are similar but have a bit more starch so they set up more firm. <S> Here is a commercial example . <S> Notice the ingredients, corn syrup and corn starch are prominent. <S> Starch is cheap, sets up firm and is less sweet than sugar. <S> Pectin has a better texture and flavor, in my opinion. <A> I haven't actually tried this on a cheesecake specifically but, when I need a spreadable jelly, I'll heat it in a pot until it goes back to being a runny liquid. <S> (It's original state before the starch/pectin cooled and gelatinized.) <S> Let it cool slightly then pour it over whatever you want to cover. <A> The topping for the cheesecake in my profile picture wasn't a jam but instead a very thick coulis made with puréed, strained blueberries and arrowroot (starch). <S> I added some whole blueberries back in on this one, but you get a very smooth shiny topping if you don't do that. <S> This is then quite stable. <S> To quote the wikipedia page linked above: Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. <S> It can also be used as a thickener for acidic foods, such as Asian sweet and sour sauce. <S> It is used in cooking to produce a clear, thickened sauce, such as a fruit sauce. <S> It will not make the sauce go cloudy , like cornstarch, flour, or other starchy thickening agents would. <S> Emphasis mine <A> Put some sugar in a saucepan on super-low heat and add pectin right before it's caramelized, add a water/neutral vinegar/lemon juice mix, then put in macerated strawberries and cook down until almost before syrup. <S> If you run that through a chinois (shinwah) and add cornstarch you'll get that effect. <S> I would also try making a loose strawberry "curd" and finishing it with cornstarch. <A> It's most likely flavoured jelly and not jam. <S> Here is an example recipe of cheesecake with strawberry jelly <S> , I haven't tried the recipe myself <S> so I don't know if it's any good. <A> To make smooth jam topping for my cheesecakes or other baked goods, I use a stick blender, food processor or blender with a tablespoon or so of hot water and a jar of jam or preserves and process to the consistency I want.
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When making glazes at home, boiling down jams and jellies produces superior results.
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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 its heated, could that be the issue? After it's cooked do I need to leave it open so all the water evaporates? What can I do to ensure I get very dry rice? Thanks <Q> What I normally do is fluff up the rice- <S> sometimes its just the top layer which is a little more moist due to condensation, <S> but if it's watery <S> I sometimes leave the rice cooker open for a bit and let it evaporate which works for me (although I don't know if that is how you're supposed to do it) <A> If you like your rice 'al dente' (very firm, but totally cooked), use a rice cooker but only half the water recommended for whatever rice you're cooking. <S> Then cook the rice until the liquid water is gone, then continue to cook on 'warm' <S> (most rice cookers will switch to warm automatically when the water is gone) until the full cooking time has been reached. <S> I've done this with white rice, wild rice, wild and brown rice mixed, brown rice, black rice, and yellow (Mahatma) rice, and I've loved the results every time! <A> If you want really dry, perfectly separate and elongated grains with a rice cooker, I'd suggest this method which gives me excellent results. <S> It is a bit more work (and requires another pot), but works well with basmati/long-grain rice and any rice cooker with a steaming basket. <S> Rinse your rice either in a collander or by putting it in a saucepan and swirling/changing the water a few times Leave to soak for 20 minutes <S> Bring to the boil, boil for 2 minutes, meanwhile boil a kettle of water Drain, and rinse in boiled rice in cold water and allow to drain thoroughly <S> Add the boiling water from the kettle to the base of your rice cooker Place <S> the rice in the steamer section (you may need a sheet of kitchen towel to stop the rice falling through) and place in cooker Steam for 15 minutes once steam emerges through the rice <S> The problem with many rice cookers I've come across is the way they actually cook the rice. <S> When the rice and water are added, the combined weight pushes down on a switch and brings the water to the boil. <S> Once the water has evaporated, the cooker goes into "keep warm" mode, which ends up with congealed rice at the bottom. <S> Different brands of rice will also behave differently. <A> A one more solution for getting perfect dry rice. <S> While cooking white rice put some drops of edible oil in it. <S> It is helpful for getting perfect fluffy rice. <S> And for better results use World’s Longest Basmati Rice . <S> It's taste texture and smell is awesome.
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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.
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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 leave the rice in a poorly ventilated and warm environment. Still dont think that should cause it to go bad so soon as Ive always made rice in the same place and it doesn't do so bad. Thanks <Q> Leftover rice is one of the most common causes of food poisoning. <S> Reheating should be a quick process that doesn't allow it to sit for a long time at a lukewarm temperature. <A> Still dont think that should cause it to go bad so soon as Ive always <S> That's the problem with your line of thought, right there. <S> Your rice has always been unsafe. <S> For safe rice, you have to cool it down to under 4 Celsius within 4 hours of being cooked. <S> Unsafe food will sometimes spoil, sometimes won't. <S> It will sometimes make you ill, most of the time do nothing. <S> And the two conditions - "spoiled" and "will make you ill" are only weakly correlated, you can get sick when unsafe food looks and smells perfectly OK. <S> Predicting what bacteria will take over unsafe food, or retroactively explaining it, is as difficult as predicting the weather. <S> So a literal answer to your question (why did it happen now when it hasn't happened before) will take mountains of data and weeks of developing an appropriate model. <S> Also, there is no way to give you advice under which circumstances to expect it - as long as you don't follow food safety rules, it can happen any time. <A> Rice can be a very dangerous food. <S> It's always been recommended to me very strongly by my in-laws <S> (Japanese, the family all together eats close to 1kg of rice a day) that rice, if not going to be eaten immediately, must either be left in the rice cooker on the 'keep warm' setting, or stored immediately in either the fridge (if you plan to eat it the next day or so) or the freezer (for keeping it up to a month after originally cooking it). <S> And by stored I mean wrapped tightly in cling wrap or placed in a tupperware container or ziplock like bag. <S> If storing in the fridge or freezer, it must also be prepared and stored straight out of the rice cooker while still warm. <S> Do not leave it to cool on the bench before throwing it into the fridge/freezer, because that's when the rice will start to go bad. <S> Now, I don't have any scientific research to back up these claims, but I have seen the above advice repeated on various cooking related shows and by many a housewife here in Japan, so <S> I would assume that they know what they're talking about to some extent. <A> I noticed that the rice I cook lasts longer without spoiling than when my mom cooks it. <S> I realized that it’s because I rinsed the rice more times than my mom did prior to cooking.
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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.
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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 reset button. I'm a kid and have to use my mum's food processor, so I'm really scared that I'll break it. Any other way to make the butter? I don't add any oils or anything and would prefer not to. <Q> There usually is no good way to do this, since most home appliances in an average kitchen are simply not suited for making nut butters. <S> If you really want to do it, the preferable tool would be a masticating juicer. <S> It is an expensive thing which also uses up quite a lot of counter space, and the process is messy. <S> All other electric tools you can misuse - food processors, blenders, mills, etc. - run into the problems you already noticed, because they are not designed to make nut butter. <S> For all, it is easy to burn them out. <S> If you take the risk and grind away, and the motor survives, you are as likely to end up with a collection of nut pieces and nut dust as you are with a butter. <S> And not adding oils reduces your chances of success. <S> The mortar and pestle approach would work, but you will probably have to spend several hours for a jar of nut butter. <S> It is usually not worth your time when compared to buying the nut butter. <S> See also earlier questions like <S> What features should a food processor have in order to make nut butters? , <S> What features should I look for in a hand grinder (for peanut butter)? <S> and How to make ground almonds creamy <S> ? . <A> They recommend using raw, unsalted nuts, without skins. <S> Begin by lightly roasting the nuts, then, placing them in the food processor while still warm . <S> In bursts, begin to grind the nuts. <S> While you stated that you didn't want to add anything, it might actually be necessary. <S> They suggest 2 tablespoons of mild flavored honey, and 5 tablespoons of fat (coconut oil or palm oil), per 2 cups of nuts. <S> This aids in the emulsification process. <S> They suggest grinding in shorter bursts. <S> Do the initial grind of 1 - 3 minutes (before adding emulsifiers), then allow to cool for 10 minutes. <S> Add 1/2 of the emulsifiers <S> , grind for 5 minutes, cool 10 minutes. <S> Add rest of emulsifiers, grind for 5 minutes. <S> Adjust seasoning, grind for an additional minute. <A> Look for 'making peanut butter without a food processor'. <S> The lady uses a mortar and pestle & adds a little salt, some oil & honey. <S> She says she can crush 3/4 cup of roasted nuts in about 15 minutes. <S> There are pictures & instructions. <S> It can be done, don't give up & don't ruin Mom's machine. :)
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There are a few recipes for nut butters on the Internet, which use a food processor.
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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 farmers market eggs had a big air pocket at the bottom ( conveniently making them easier to peel). I was always told that this is a sign they are not as fresh. I fed my baby the ones from the store instead. <Q> At higher temps, the air cell grows faster. <S> To test, use a small flashlight and shine it through the egg, and you can find the outline of the air cell. <S> It is a bit more difficult with colored eggs, and you may have to use shadows to see the air cell in bright conditions. <S> For the record, eggs are often stored incorrectly. <S> Properly stored eggs should be placed with the air cell up, not down. <S> The rounder side of the egg should have the air cell, the more pointed side should be placed down. <S> The reason is, the air cell breaths through the porous shell as nature designed. <S> Putting the air cell down, slows this breathing. <S> Not only does this slow the growth of the air cell, sometimes making the egg look fresher than it really is, it also increases the chance of the egg trapping gases and going bad. <S> Stored flat is also fine as again, the egg can breath, it is in cartons and such that orientation matters, and for some reason many believe the pointed side goes up and that seems to me the more common orientation when put in randomly. <A> I used to raise chickens for fun...hundreds of them over the years, and processed many thousands of eggs (considering my biggest 'haul' in one day was 227 eggs, I feel safe to say thousands.) <S> There were methods based on where an egg floated in a temperature gradient bath, etc., but the most reliable (to me) was what you saw when you cracked it open. <S> A fresh egg should have a rounded yolk domed well above a second domed albumin structure; the third level is a cohesive flatter mass of albumin. <S> Buy an egg and crack it. <S> If it's fresh, it will look like the picture. <S> If it doesn't, it's not fresh (the color of the yolk is not an indication of freshness. <S> It varies by the feed.) <S> Above, there are three distinct "layers" to a fresh egg. <S> As the egg ages, these distinctions fail in degrees every day. <S> This is a fresh egg next to an older egg. <S> A hard boiled fresh egg is very hard to peel when boiled; you wind up tearing chunks of egg white with the shell. <S> We would wait about a week before trying to hard boil them. <A> There's no foolproof to check the egg's freshness, even with a water bath. <S> If you feel the eggs were not fresh enough, go back to the market and tell the egg seller that his eggs were not fresh. <S> Ask him when the eggs were laid. <S> If he's proud of his eggs, he will make certain that you get fresh ones.
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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.
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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. I found a recipe for a pineapple angel food cake online but it requires Betty Crocker cake mix, and I am planning to make mine from scratch. Do you think it would work if I use a basic angel food cake recipe, but add crushed/ pureed pineapple chunks instead of sugar and add more flour so it's not too wet? Has anyone tried adding crushed pineapple as a sugar substitute? Also, is a tube pan necessary? Cause I don't own one. Thank you. <Q> Sugar is not used as a sweetener in cakes, it is a major component which creates the needed texture. <S> As such, it is very difficult to impossible to replace. <S> Angel food is a fragile cake without chemical leaveners, and depends on a very well balanced ingredient list. <S> Using a fruit puree instead of the sugar will create a mess. <S> Also, the tube pan is important for angel food cake, unless you are willing to bake very thin separate layers, else the cake won't bake properly. <S> If you really insist on replacing the sugar, the least risky base would be a pound cake, since it is relatively insensitive to extra moisture. <S> The basic ratio there is 1:1:1:1 of eggs, sugar, flour and butter by weight. <S> If you are extra careful in reducing the moisture of your puree - maybe drying the pineapple in a low oven for several hours after it has been pureed - you will likely end up with something edible. <S> It will be quite far from the original, and it would be better classified as a fruitbread than as a cake, but at least it is likely that it won't bake into a brick or remain a sticky underbaked mess. <S> Other types of cake won't be as forgiving. <A> Angel food cake gets it's characteristic texture from the egg foam on which it's structure is built. <S> The flour and, to a lesser degree, the sugar stabilize the foam <S> so it's less fragile. <S> Adding more flour will change the texture of the cake to be more... cakey. <S> That is, not as springy as we expect from an angel food cake. <S> I don't know what the texture of the foam will be without any sugar. <S> I suspect it will be drier. <S> Pineapple won't be able to replace the function of sugar because it can't be fully Incorporated. <S> In fact, many angel food cake recipe even use powdered sugar as regular sugar is too coarse. <S> If you are satisfied with the texture changes of no sugar, you can certainly fold in pineapple chunks when the batter is folded together. <S> I would recommend canned to avoid the risk of protease enzymes in fresh pineapple damaging your structure-- egg foam is all protein after all. <S> I have never tried this <S> but if I were to do this experiment, I would cut out part of the sugar but leave some for the texture. <S> Then I'd place canned pineapple slices on the bottom of the pan and make an angel food pineapple upside down cake. <S> You do need a tube pan for egg foam cakes like angel food and chiffon because they are mostly air and don't conduct heat well to their interiors. <S> Tube pan are cheap and easy to find at thrift stores. <S> In a pinch I've had success using a regular cake pan with a clean, empty can or canning jar in the middle. <S> Made it tricky to invert the cake at the end <S> but it worked. <A> Aside from whether it's a good sugar substitute in other ways, pineapple contains an enzyme called bromelain which digests proteins. <S> Be careful how you use it as it may have undesired effects - for example pineapple jellies will not set properly as the bromelain prevents it from doing so. <S> Since the angel food cake recipes I've seen contain egg whites, there may be some reaction between the protein and the pureed pineapple there. <S> This may be mitigated if the pineapple is cooked first (and I believe canned pineapple is cooked) as I think this denatures the enzyme. <S> Also seconding what another user said though, sugar is sugar. <A> I have managed to bake a cake with no sugar whatsoever, using only baked pineapple, flour, and egg whites. <S> The cake came out very tasty but extremely soggy since either I added too many cups of pineapple or not enough flour (I followed my own recipe). <S> If someone wants to make a sugar-free pineapple cake, here is my advice: <S> The pineapple should be extremely sweet and ripe. <S> I roasted pineapple for 40 minutes prior to baking to get rid of the enzyme that could ruin the egg whites. <S> If I had to do it over again, I would add a yolk and I would decrease the number of eggs and would put less pineapple to make the dough less runny. <S> I used parchment paper all over so it didn't burn even though I didn't use a tube pan. <S> Next time, I would use the following ingredients: 3 egg whites (possibly one egg yolk?), 1 cup of sifted flour, 1/2 cup of sweet baked pineapple and I would get a bigger pan because otherwise, it won't be dry all the way through. <S> Enjoy!
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In angel food cake, you absolutely cannot replace it.
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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 your classic Teflon or any other non-stick lining I've seen before. <Q> The way it is flaking off (flakes sticking out instead of breaking off) suggests it is an old-school (non reinforced) teflon coating, not an enamel. <S> If the underlying metal is actually stainless (not likely to be carbon, would not look bright after that abuse) steel, you could make it usable, but it is unlikely to be worth the effort - the remaining coating won't come off as easily as you think. <S> If it is aluminium, forget it - bare aluminium cookware is controversial from a food safety/health perspective, especially if the unknown alloy used wasn't chosen with intent to be a cooking surface. <S> As it is, it is unusable as a nonstick wok - which is best for some stewed/braised dishes - but you want an intact coating for that. <S> It is unusable as an uncoated wok, where the last thing you want is any nonstick coating that can only take limited heat - even if intact that is. <S> Some modern nonstick types that are rated to 350 or 400 °C (not °F!) could be ok for a saute/stir fry wok - old school soft teflon isn't. <S> The example shown would, at best, serve as a driver for bamboo steamers. <A> Buy a new wok insteady of gambling with a total unknown that is probably more trouble than it is worth and more effort to remove. <S> I've had good success buying from the WokShop in San Francisco. <S> CA USA http://wokshop.stores.yahoo.net/ <S> I recommend plain, uncoated, carbon seel <A> It looks like to me that the wok has some sort of nonstick coating which is in very bad shape. <S> I wouldn't use it. <S> If you want to cook with a wok I suggest that you buy a new one. <A> Ah.... I thought you were referring to a previously seasoned "raw metal" wok, where you'd remove the seasoning and start fresh. <S> Just buy a good high-carbon steel wok, season it, and go. <S> Those things never wear out, and the seasoning improves over time. <S> Mine was my first late-night infomercial purchase ("The hand-hammered wok!"), over 20 years ago. <S> Still performs like a champ. <S> You might even be able to find one really cheap at a second-hand store or garage sale, and those you'd be able to strip down and re-season if it was looking the worse for wear. <S> Here are instructions for how you strip down a cast iron pan to bare metal to start fresh and re-season. <S> I can't imagine it would be any different for a carbon-steel wok, if you get a second-hand one. <S> Cook's Illustrated - How to strip a cast iron skillet <A> I recognize that as a mainstays wok. <S> Get rid of it. <S> It's literally $5. <S> Think that lining is a paint, but I never figured it out either.
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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 metal, are pretty nasty if ingested, and you'd run a high risk of not perfectly stripping the wok to bare metal, which means you'd be ingesting loose bits of the chemical coating in your food.
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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 soda and I chilled the dough. I don't have proper dry measuring cups, so I didn't use any for the cookies. I also used an actual spoon to measure a teaspoon, would this make an actual difference in anything? I also think I might've used a little too much vanilla. What do you guys think could be the problem? Recipe: https://www.allrecipes.com/recipe/9589/chewy-coconut-cookies/ Ingredients 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1 1/3 cups flaked coconut <Q> Baking requires accurate measurements. <S> In fact most people who bake seriously avoid volume measurements for anything but liquids, and use weight instead (with the exception of small quantities up to about a tablespoon, which affordable scales have only been able to measure accurately in recent years. <S> That said, there aren't any particularly bitter ingredients, except the baking soda, and you say the rise wasn't good. <S> However baking soda needs to react with acid, and a shortage of acid would lead to both a poor rise and a bitter flavour. <S> Coconut and butter are both slightly acidic, and even poor <S> mixing of the soda and acid can cause bitterness and a poor rise <A> If you're going to bake most things, having accurate measurements are required. <S> You're dealing with chemical reactions, and having the wrong proportion will throw off whatever it is you're trying to make. <S> For example: <S> Too much baking soda : bitter taste Improper acid to baking soda recipe (or using baking soda when it called for baking powder) : will not rise correctly Too much fat for the amount of flour : will spread before they rise Your standard tableware spoons are designed for functionality and maybe for how pretty they are -- it has nothing to do with how much volume they hold. <S> Now, it's possible that your grandmother and people in her generation got away with using them, but odds are, she wasn't following a book recipe, it was one that she had written down, and so was written for her specific spoons (that she got to after repeated attempts using trial & error). <S> Until you've cooked something so many times that you can get away with it by eye and feel (easier for breads & pies, harder for cakes & cookies), you're going to need to find ways to measure the correct proportions. <S> It doesn't have to be a professional set (although, you can get plastic ones that'll do at most dollar stores), you just need the right proportions: 1 tablespoon = 3 teaspoons 1 cup ~= <S> 16 tablespoons <S> And you're still going to have some variation as measuring flour by volume <S> is still pretty inaccurate; you also need to know how the person who wrote the recipe measures it . <A> I added the list of ingredients to the question. <S> I'd wonder if the oils in the coconut are rancid. <S> For the next batch mix everything but the coconut. <S> Make a couple of cookies out of the batter, then mix in the coconut into the rest of the batter. <S> The difference in taste between the two types of cookies will tell you if it is the coconut that is the problem.
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To me there the only thing that could have a bitter aftertaste is the coconut.
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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 answer - yes, it's a foot massager. <A> If it is kitchenware, it's got to have an obscure decorative function, or else someone would have figured out the use by now, and it would not have obvious features designed for stationary use <S> (the pads mentioned by NaniBly). <S> It sits on the ground stationary, and you run your tired feet over it. <S> (Assymmetry makes it more versatile for a variety of foot types.) <S> Something like this: <S> For sale at Gearbest . <S> No I am not affiliated with them. <A> Pastry fluting tool ... <S> it could also be a meat tenderizer, I used to have something similar back in the late 50's that i used to roll back and forth over lower grade meat cuts to break the fibers down, not like the pounding ones that cut the meats. <S> You could use it to flatten them for rolled meat recipes too.
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I say, not kitchen at all, but foot massager.
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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, tea quality grading takes into account how many leaves were plucked alongside the young leaves. Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds. Top-quality pekoe grades consist of only the leaf buds, which are picked using the balls of the fingertips. Why does the number of leaves that were picked alongside the bud matter? Also, it seems like the lower the leaves, the lower the quality. Maybe it's about sun exposure, or is it simply age? <Q> Before I answer this question, the focus on small leaves and young buds is mainly relevant for green and white teas. <S> This category of teas are very lightly processed and are therefore very 'raw'. <S> Using very large leaves would result in a more bitter brew. <S> Therefore small tips and buds are the best and result in more delicate brews. <S> The smaller leaves are also picked in early Spring. <S> As the temperatures are low, they grow slower and are thus richer in flavor. <S> These Spring buds have less supply, while there's less demand. <S> As you can imagine, that results in higher prices. <A> Do some empirical research and go into your garden and taste some of the flowers, buds, small leaves and old leaves. <S> Warning <S> : Do this only if you know something about horticulture and botany as you want to avoid poisoning yourself! <S> ;-) <S> The smallest leaves are the least bitter ones of most plants and this is true for tea as well. <S> If the more bitter, older tea leaves would be sold at the same price as the smaller, younger ones, no one would be buying the older ones. <S> Therefore: the buds are "most valuable" <S> , the small, young ones are "more valuable" again until the larger, "older" leaves: it's a combination of taste, age and economics... <S> As a marketing tool, they're even named differently: "White tea" consists of only the young leaves and buds and "green tea" consist of the less young leaves. <S> Black tea consists of the even older leaves that are subsequently processed. <S> Green tea has existed forever, black tea is a recent invention from the 1800s whereas white tea is just an extremely recent marketing fad as this Ngram chart clearly shows: <A> Other answers have spoken to why the buds and tender leaves are considered of higher quality, so I thought I'd weigh in on why the number of leaves picked alongside the bud matters... <S> I would guess it would be because this kind of grading works when the leaves and buds are not separated , so buds picked by themselves make a tea blend that is 100% bud, buds picked with one leaf end up with a proportion of 50% bud and 50% leaf per serving/container, and buds picked with three leaves are 25% bud and 75% leaf - while the actual proportions are likely more handwavy than my 1-to-1 assumption, the basic idea that the more leaves are picked (per bud) <S> the fewer buds you'll get in any given serving of tea, holds true. <S> Additionally, since the youngest leaves are higher quality, there is very likely a quality difference between the youngest (1st) leaf and the older (2nd, 3rd) <S> leaves - so again the grading is about the % which is of the highest quality, and the % that is the slightly-less-than-highest category, and the slightly-less-than-slightly-less-than-highest-quality. <S> It is also relevant, though not quite as strongly so, that it takes more work to be more precise (picking only the bud vs the whole branch-tip), and more smaller leaves to gain the same weight of tea as larger leaves, so <S> the effort expended is quite different which also weighs in for what the tea is worth... though without a discernible quality difference, the effort alone might not be worth nearly as much of a price difference outside some rather specialized markets. <S> Costing more because it's harder to do is as valid as costing more because the quality is greater, just look at artisan vs mass produced prices.
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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.
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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 because both the whisk, the strainer, the bowls, and the pan were nonreactive, stainless steel. Yet the lemon curd ended up with a metallic aftertaste, that got stronger as it chilled. Why was my lemon curd metallic, and is there any way to fix it? How? 3 large eggs, or 1 large egg plus 3 large egg yolks Zest of 1 medium lemon 1/2 cup strained fresh lemon juice (from about 3 medium lemons) 1/2 cup sugar 6 tablespoons unsalted butter, cut into chunks Set the strainer over a medium bowl. Whisk the eggs (or egg and yolks) in a small nonreactive saucepan to blend. Whisk in the lemon zest, juice, and sugar. Add the butter. Whisk over medium heat, reaching into the corners and scraping the sides and bottom of the pan, until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer. Remove from the heat and scrape into the strainer, pressing gently on the solids. Scrape any lemon curd clinging to the underside of the strainer into the bowl. Refrigerate until chilled before using. Lemon curd keeps in a covered container in the refrigerator for up to 1 week. EDIT: I made a new batch, using 1 part lemon juice to 1 part sugar plus the zest from the lemons, and the same amount of butter. I omitted the egg yolks and used cornstarch instead. The lemon curd came out perfect, so it must have been the yolks. Why? <Q> From your Edit, it looks like you have narrowed the problem down to the egg yolks. <S> Did anyone else taste your original batch of lemon curd? <S> If you still have original batch, you may have a close friend or relative see if they can taste difference. <S> For years (side effect of medication) I would perceive either "off or metallic taste" which my husband or anyone else could not taste. <S> Pregnant women will also experience metallic taste (dysgeusia): https://www.whattoexpect.com/pregnancy/symptoms-and-solutions/metallic-taste.aspx <S> Off taste from yolks are usually associated with "old eggs." <S> It is usually described as tasting like sulphur. <S> What chickens eat also affect the taste of the eggs: <S> https://grist.org/urban-agriculture/2011-11-1-peebottle-farms-what-to-feed-your-chickens/ <S> archived at: http://archive.is/WccwR <S> http://homesteadingguide.com/115/news/best-tasting-eggs-what-to-feed-your-chickens/ <S> archived at: http://archive.is/rt2RF <S> The following post has made me shy away from any "natural feeds" which contain kelp: <S> http://www.maryjanesfarm.org/snitz/topic.asp?TOPIC_ID=64661 archived at: http://archive.is/EUac3 <A> If you can change from metal to a glass bowl, that might help. <A> I have noticed a metallic taste in some Greek lemon soup (Avgolemono) when the amount of lemon seemed to be greater. <S> Another possibility is to try to use the ripest lemons available. <S> I realize you are using sugar, but I have also read reference to the use of powdered sugar (when less fresh) apparently contributing to the taste.
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Try cutting back on the amount of lemon. It might be that an acid react with metal to form salt and hydrogen.
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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 chicken skeleton? <Q> Chicken bones have a tendency to 'splinter' when 'mashed' (as in chewed upon), which is why you never give chicken bones to a dog. <S> This applies equally to humans, <S> if we gnaw on a chicken bone it is more like to create a harmful splinter that may find itself lodged in any number of places in your digestive system. <S> That said, as has been commented above, extracting the flavorful marrow and those 'last little bits' from the carcass can be achieved by making stock. <S> If you are wanting to reduce the waste, I would then recommend drying and grinding the remaining bones to provide calcium into your compost. <S> [Edit] <S> Interesting comments from @JohnEye & @Molot prompted a bit of research. <S> Here is an article from WebMD that supports my original statement. <S> Is Eating Chicken Bones Bad For Our Health <S> Other articles suggest that some people do this, but I would still conclude that it is not safe to do so, though apparently it can be done. <A> Pressure cookers will quickly soften most chicken bones. <A> Absolutely! <S> My wife makes her own dog food out of 1 Lb of rice, 1 Lb of carrots, and the trimmings of 1 whole chicken. <S> After she breaks down the chicken for the meat that the family will eat during the week, all the trimmings, including the bones, are put into a pot and boiled so we get the marrow and gelatin from the bones as well. <S> I'd describe it as making stock except that the liquid is not separated for reasons I'll get back to. <S> Once the 'chicken stew' has cooked, she finds all the bones and puts them into a high-end blender to render into a thick paste we call a 'bone shake'. <S> She puts the rendered bone into the the stew / stock along with the rice and carrots to finish cooking. <S> Once that is done she adds vitamins and other supplements to the batch before dishing out portions for freezing <S> and then we have dog food for several weeks. <S> We have used everything from the chicken, including the skeleton . <S> We joke that the dog eats better than we do and have had multiple vets give their approval. <S> Now, for those who ask what this has to do with human food, my response is even though we use this process to feed the dog, there is nothing special about it and would be perfectly safe for humans. <S> The bones are completely rendered in the sense of cook time and safety. <S> Cooking them in the stock makes them safe from a bacteria perspective and using the blender essentially grinds them into particles so small as to eliminate any issues with splintering. <S> In fact, my wife started to make (dog) cookies by adding sugar, flour, salt, etc. <S> I mention this to illustrate the multitude of uses for the bones so there is no reason why the bone shake couldn't be incorporated into other recipes for people. <A> We recently made a chicken bone stock by cooking a carcass in water with a few tablespoons of vinegar. <S> When it was done, the bones had demineralized enough that they could be chewed thoroughly without any difficulty nor observable splintering. <A> Torigara (鶏がらスープ) is a common Japanese recipe most commonly associated with the making of ramen. <S> The recipe usually calls for a whole chicken carcass or chicken bones and using a very long cooking time (eg. 5 to 10 hours) in order to reduce everything to a rich broth that can be made into a ramen. <S> Some recipes call for discarding the bone while I am aware of some ramen shops actually pounding the soup and keeping the crushed bones (which renders down to powder) as part of the soup. <S> The recipe is common in ramen shops all around the world and is safe to consume. <S> PS, I think the addition of rice-vinegar in some recipes would help breaking down the calcium in the bones faster. <A> I cooked my whole turkey carcass for several days and poured all the bones and juice from boiling it, a little bit at a time: liquified it in my osterizer to get all the marrow and nutritional value but strained it to get rid of all the pulp at the bottom and have been drinking it. <S> It’s delicious! <S> I’ve heard it’s good for arthritis. <S> It made over a quart to drink! <A> Using a pressure cooker and a vitamix blender you can turn the leftover bones into a paste.
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We make stock with our chicken carcasses in a pressure cooker, and the resulting bones can be crushed with fingers, no splintering.
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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 standardized culinary one. <S> In practice, it's often used in fine-dining contexts to denote a deliberately less subtle or carefully assembled dish. <S> Stews are often considered "rustic", in contrast to highly precise cuisine like sushi. <S> A loaf of irregular sourdough bread might be called "rustic" in contrast to a croissant. <S> It's often meant to imply a focus on flavor, simplicity, and familiarity rather than on appearance, originality, or technique. <S> It's a somewhat disingenuous term in that it's often used by and applied to professionals who focus overall on fine cuisine. <S> It implies something that could have been made with much finer precision and presentation, but was kept deliberately rough. <S> A Michelin-starred chef's chili con carne might be considered "rustic"; your grandmother's chili made with ground beef and tomato paste probably wouldn't be. <S> A roadside barbeque shack's brisket isn't necessarily "rustic", but the same beef cooked and plated in a high-end restaurant would be. <S> That all said, it bears repeating that this isn't a consistently applied term. <S> It's used in the same way as words like "classic" or "artisanal" - because it sounds good to diners and conveys an impression of simple quality, not because it means anything specific in regards to preparation. <A> I'd like to start by showing you this page of knife cuts. <S> Not to teach lessons about cutting but to illustrate a point. <S> Look how each cut has a flat surface (even on potatoes and carrots). <S> However I have worked in kitchens where even some of those would be thrown out. <S> Perfection can be paramount in some places. <S> Even in the bars I've worked at cut consistency is fundamental. <S> What does this have to do with anything? <S> In my experience Rustic is homestyle. <S> Rustic is less professionally demanding. <S> Rustic might have the occasional minor flaw that high class standards would not allow. <S> Rounded potatoes and carrots, and vary cut sizes. <S> Rustic dishes don't usually have very advanced techniques <S> but I would not go so far as to limit them to only the simplest of techniques. <S> I also once heard Mario Batali on "Molto Mario" say any chef who used the word "rustic" was probably being lazy. <A> Usually, a more "rustic" presentation will have things chopped rather than minced with no more complex sauces than a simple reduction sauce and often served in its own ceramic cooking vessel.
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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)).
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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 crack at the bottom of the image. For some reason, when I took it out, there was liquid pooling in the cracks. I tried wicking it with some paper towel, and it came out yellow. I felt it, and it was greasy. The only thing I can think that it might be is butter. I've never had this happen before. It must have been because to make a chocolate layer in the middle, I added some butter to the chocolate to thin it a bit (~1 tsp/oz of chocolate), and I must have overdone it. I was BS'ing this recipe as I went, so I don't really have a recipe book to blame here. Now, I can't taste it because it was made for someone else. I have no idea what the "damage" is in the inside. My problem now is deciding if it's salvageable, and how to go about fixing it if it is. I've been wicking the butter out with a paper towel, but that doesn't get much, and I don't want to risk widening the crack further. Does anyone have experience with cheesecakes that have had too much fat added to them? Is there a way to get rid of the butter on the top? Is there a way to tell if it'll be edible? Update: So, after chilling it overnight, the butter on top seemed to have receded back into the cake. At that point, I was worried less about the appearance (because that was already out the window), and more about it being a butter-sponge when bitten into. I guess after the fact though, there's likely nothing that can be done about that. And I've already given it to the ""customer"" (a coworker). I offered to refund it if it's inedible. She's convinced that it will be fine, but we'll see. From this point, I'd like to know how, in the future, a situation like this can be dealt with should it happen again. Here's the recipe that I had put together by the end: Crust:3 cups Ginger Cookie Crumbs⅓ cup butterFilling:500g Cream Cheese½ cup sugar½ tsp vanilla¼ Cup Raspberry Jam (+ a little to compensate for moisture loss from heating)2 eggsChocolate Layer:6-8 oz White Chocolate6-8 tsp butter (~1 tsp/oz of chocolate)Preheat to 325FCrust:Combine ingredientsPack into 9-10” springformBake at 375F for 5-7 minutesSet asideFilling:Mix cream cheese, sugar and vanillaHeat jam just until warm and runny, and mix in to batterMix in eggs carefully, mixing just enough to combineLayer:Melt butter, and add chocolate on very low heatPour a thin layer of about half the melted chocolate over the crustSpread half the batter over chocolate covered crustPour the rest of the chocolate over the first layer of batterPour in the rest of the batterBake for 50-60 minutes, or until centre is almost set.Allow to cool, then chill overnight. Edit: I asked the buyer how it was. She said it tasted fine, but that the chocolate layer had an odd consistency and crunchiness. Apparently the oozing butter was non-consequential. <Q> I would suggest using a bit of simple syrup or maple syrup instead to melt the chocolate, if you want the taste of butter, add a little bit of flour to the butter first when melting it to make a little bit of a light roux. <S> The problem is the chocolate and butter for sure will separate at the temp that a cheesecake bakes at, there's nothing for the butter to cling to. <A> So if you place your springform pan into a larger pan, of any size, and fill that large pan with ~1" of boiling water, then put it into the oven to bake, you shouldn't see those large cracks. <S> The steam from the water will keep the top of the cheesecake hydrated so that it won't crack. <S> Secondly, this is exactly the instance where a ganache would have worked better than chocolate plus butter. <S> The heavy cream in a ganache would prevent the chocolate from hardening in the fridge, as butter also hardens in the fridge it isn't the best way to counteract that textural "crunchiness" your colleague mentioned. <S> A good ganache for this would be 8oz chocolate, 6oz cream - bring cream to boil, pour over chopped chocolate (aim for chocolate chip sized chunks), let the cream sit over the chocolate for 30-60 seconds and then use a whisk to combine from the center outwards. <S> This will leave you with a silky smooth ganache that won't harden in the fridge. <S> Best of luck on future cheesecake endeavors! <A> I usually bake my cheesecake,1st at 175 celsius for 10-12 minutes,than at 100 celsius for 30 minutes. <S> I use a tray with water .. <S> inside the oven,the steam from it hepls the cake to bake uniformly. <S> After the time ended,I leave them in the oven to chill down. <S> In your case I would have covered the cracks with a layer of raspberry or wild berry jelly.. <S> Problem solved ;)
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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.
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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 before i shape them. I am doing 8 oz patties and grill at medium high temp. Ok the inflation is gone, put no salt on it and added a bigger dimple. Now my second question would be, what can I do to keep the meat together?. Sometimes about 30% of the times it breaks a little from the sides. <Q> Many chefs in the USA recommend pressing a large dimple in one side of the meat patty before cooking it on the nondimpled side first, to prevent the problem you are experiencing <A> You shouldn't salt burgers before shaping; it tends to give them a sausage-like texture instead of a burger texture. <S> (See, for example, this note from Cook's Illustrated ). <S> I suspect that firmer texture probably makes the balling up problem worse, and that's why normal approaches like a thinner area in the middle aren't able to overcome it. <S> If you want the texture you get from salting them before forming, then you'll have to get a press (or re-purpose something as a press, small cast iron pan for example) or cook them with less heat (you could, for example, bake in a low oven or bag and sous vide them, then just brown over high heat). <A> Try a burger press, such a this one Burger and Meat Press with Wooden Handle available online at Home Depot. <S> To use, place on your grill to get warm, and then place on top of your patty while it cooks. <S> They're made of cast iron, and have some weight to them, which makes keeping your patties flat pretty easy. <A> The chemistry of your "burger recipe" is affecting the physical 'cupping' action of the patty; as you explained here: I'm only adding salt and pepper before i shape them <S> My question to add quality to my answer though, is, are you adding more salt to one side of the patty over the other? <S> That could explain the cupping action. <S> It is precisely like two dissimilar metals forged together and then heated again <S> and then you notice the arching of the 'unified' piece of metal. <S> So, consider how you are seasoning the meat before cooking. <S> Perhaps consider seasoning while you are cooking. <S> The only other option is the dead-weight/press that you see posted above; which does work well, but you are only countering the forces of the edge cupping upward (before being flipped). <A> I make patties every few weeks and have resorted to freezing them before frying them on my outdoor flattop. <S> I don't find that a dimple is needed if you're making smash-style patties. <S> My current method: form <S> 140g/5 <S> oz balls out of lean (11-17% fat) ground beef, ideally chuck, rib, etc. <S> press each ball between cut squares of parchment paper using a cast iron pan to get a .75cm or ⅓ inch thick patty ( <S> about 12-15cm / 5-6inches across) freeze (30 minutes - 3 weeks) <S> I season the patties once I flip them the first time, and I cook them at 230C/450F on a oiled flat top. <S> The freezing is optional, but it produces a patty that doesn't fall apart when using leaner meat. <S> The frozen patty takes 1-2 minutes longer on a hot flattop to cook, and the texture/flavour are not significantly changed. <S> Using "regular" ground (18-25% fat) doesn't require the freezing step.
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Salt the burgers, outside only, just before you put them on the grill.
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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 be exact. These are the ingredients: Nonfat milk, cream, sugar, corn syrup, maltodextrin, inulin (chicory extract), cellulose, mono- and diglycerides polysorbate 80, artificial flavors, carrageenan. Can someone explain what these are: (maltodextrin, inulin (chicory extract), cellulose, mono- and diglycerides polysorbate 80, artificial flavors, carrageenan) <Q> Sigh, I was trying to avoid answering this, but feel compelled to provide some information after all your revisions. <S> I'm answering only this part of the question: <S> Can someone explain what these are: (maltodextrin, inulin (chicory extract), cellulose, mono- and diglycerides polysorbate 80, artificial flavors, carrageenan) <S> Let's break that down: <S> maltodextrin is a sweetener <S> inulin is also a sweetener <S> cellulose is a fiber (wood, basically) used as a stabilizer <S> mono- <S> and diglycerides are emulsifiers, that make the cream smoother polysorbate 80 another emulsifier carrageenan algae, also a stabilizer <S> Now, "artificial flavors" could literally mean anything, which is a big challenge for your recreation experiment. <S> Not only does it not say which flavors they've added, the formula may be a trade secret. <A> If your trying to imitate the flavor of 'reddi-whip' then you're going to have to play around with the chemistry to get at what you want. <S> If you are wanting to make home-made whip cream come spraying out of a canister, then I have just the thing for you: <S> An NO2 whip cream canister can be purchased at any of several outlets. <S> and you have 'ready whip' <S> (you can also add a variety of other flavorings, I enjoy Amaretto... ) <S> Be careful, a little bit of sugar and some flavored syrup can go a long way in here. <A> Reading the label gives you a long list of stabilizers, sweeteners, emulsifiers, and "artificial flavors", none of which are likely to significantly alter the flavor profile of your homemade replica. <S> If you are needing to bump the flavor, a (small!) <S> pinch of salt helps accentuate flavor without making things salty. <S> Vanilla extract could help -- however, at that point you're starting to move beyond just whipped cream flavor. <S> Your biggest challenge is going to be consistency , regardless of the flavor profile you accomplish. <S> Texture, or mouthfeel, can be a big influence on whether something "tastes right," and homemade whipped cream is definitely thicker than its canned counterpart. <S> To replicate texture of Reddi-Whip or similar brands, you need a whipped cream canister that aerates the cream-sugar mixture, and Cos Callis answered that thoroughly .
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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)
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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 this spice an American commodity that has been widely adopted in the Middle East (after the age of exploration ), or is there a source of allspice that is native to the Levant? <Q> Allspice is, indeed, the only commonly used spice* native to North America. <S> It is also very commonly used in various Arabic, Central Asian and Middle Eastern cuisines. <S> It is a standard part of the cuisine-defining North African spice mixes baharat and ras al hanout. <S> The vast majority of global Allspice is still grown in Central America. <S> You ask a good question, because I can't find any information about how it got to North Africa and the Middle East. <S> Allspice was original brought back to Europe by the Spanish and Portuguese as "Jamaican Pepper" or "myrtle pepper", back when they were still claiming that North America was China/India. <S> Given this, I have two theories about its introduction into those areas: <S> Allspice was traded to North African slave traders as part of the slave trade into the Americas in the 17th century. <S> From there, it spread through the Arabic-speaking world. <S> Allspice was traded to Indians (who also use it) in exchange for black pepper (just as capsicum peppers were) by the Portuguese. <S> From India, it spread through the Arabian trade routes of the Indian Ocean. <S> I don't have any documentary evidence towards either of those theories; my books on the history of spices largely omit allspice. <S> References: <S> https://iwp.uiowa.edu/silkroutes/allspice-jamaica-pepper <S> https://www.britannica.com/plant/allspice <S> http://theepicentre.com/spice/allspice-2/ <S> (* spice, as opposed to herb or fruit) <A> Corn, potato, tomato, bell pepper, chili pepper, vanilla, tobacco, beans, pumpkin, cassava root, avocado, peanut, pecan , cashew, pineapple, blueberry, sunflower, cacao (chocolate), and squash/gourds are also all native to the new world and many of these have become staples clear on the other side of the world. <S> Chili peppers, for example, are widely associated with Asian cuisines, but were brought there by the Portuguese. <S> Global trade has over hundreds of years spread foods far from their areas of origin. <A> In Jordan, we have a universally used spice mix that is consumed throughout the country. <S> I don’t know of “allspice” being part of this mix, so I theorize that it’s somewhat of a misnomer. <S> What I mean is that, in the Levant, our spice mix may sometimes be referred to as “allspice” <S> but it’s not necessarily a reference to this particular plant.
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Allspice is very widely used in the Levant, and it is from Central America originally, and it's not a contradiction.
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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 any food for which the turning point occurs between 98 and 100 C. So, in theory, if a recipe calls for boiling food for a prolonged time, you could also cook it at 98 C and nothing too terrible will happen. <S> You might have to wait a little longer. <S> In practice, it is quite difficult to hold water at exactly 98 C for a long period of time. <S> So, unless you have a reason to use a temperature controler at this exact temperature, you will just use your stove at a temperature which brings the water to a boil. <S> You have to make a difference between boiling and blanching though. <S> Some recipes will direct you to put a small amount of vegetables in a large amount of boiling water and hold them there for a minute or less, or just use the word "blanch". <S> There, you want the vegetable heat-shocked. <S> It will still work at a lower temperature, but you will get the best quality at a roiling boil. <S> Some starches like pasta are also important to mention here, they also profit from a quick heating. <S> In principle, you could change them to another, colder pot after the surface has gelatinized - even 85-ish C will do - but there is no point to such acrobatics, so people boil it until ready. <S> There are more cases where the other direction is important, usually because 100 C is too high a temperature. <S> In these cases, you want to simmer your food at 90ish. <S> The only case where the fact of boiling itself is important is in stock. <S> Boiling distributes the protein scum from the meat into the stock, so people don't let it boil if they want a clear stock. <A> movement: <S> boiling creates a "stirring" motion. <S> Which also makes more evaporation. <S> Not saying these are good or bad. <S> That would depend on the situation <A> One time when this sort of temperature difference has an effect is when making jam or confectionary. <S> In that case the boiling point of the sugar solution (with other ingredients) is critical to the texture obtained when cool. <S> However that's the difference between boiling and boiling a more concentrated solution, rather than between boiling and simmering. <S> On the other hand, at high altitude boiling point is lower, so your 98°C could actually be boiling. <A> From a heat transfer perspective <S> the only difference is 2°C. <S> And it would not by 2% as you need to use absolute (K) <S> so it is only like 0.5%.
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The usual difference comes because there are foods which have to reach certain temperature to get done.
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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 with eggs? Do the restaurants have a trick to get them to the proper consistency? Maybe par boil or blanching prior to stirfry? <Q> There is a slight carry over with most things you cook. <S> However I think the answer to most "Why is my stir fry not like the restaurant's? <S> " questions, has to do with heat. <S> Their stoves are much, much more powerful. <S> You simply can't get that with a typical home stove. <S> Chef Ming Tsai suggests if you have a stainless steel wok that can go in the oven, to preheat it in there. <S> It should sizzle and keep sizzling through your cooking. <S> If it isn't, you are steaming it, which will cause your softer texture. <S> The key to stir fry, is to cook it really quickly. <S> With the smaller batches, it'll all cook pretty quickly that in the end it doesn't take that much longer. <S> Edit: You asked about blanching. <S> You might blanch some harder vegetables, to cut down on stir fry time <S> but I can't see that helping for peppers of any sort. <A> Bell Peppers have a very fast change from crisp to soft <S> This is why you usually encounter them either raw or fully roasted and peeled. <S> They change quickly. <S> In a stir fry, cook them just a couple minutes and accept the slightly crunchy texture, or cook them through. <S> I find this leads to a sometimes 'rubbery' texture, as the skin will not soften in the same way. <S> Char and peel them <S> This is the next most common preparation. <S> Accept that cooking them through means soft texture and use them that way. <S> Cut in thin strips and quickly sautee <S> This is seen in steak sandwiches and american-mexican restaurant sizzling fajita platters. <S> This way the texture difference between skin and flesh is not noticeable. <A> If what is desired is a slightly denser texture, oil blanching (a polite term for quickly deep frying the vegetables) might help - the pepper pieces will shrink slightly, reducing water content and potentially intensifying taste. <S> Obviously, they can also be easily overcooked that way, and will be best suited to oily or emulsified sauces since they will be quite oily, especially with the skin on (which does not absorb oil much - but is great at getting plenty of oil stuck to it!)
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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.
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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, so I can't get an idea of how long the leaves need. Other recipes are based on oven cooking them until crispy. I'm planning to simmer them in a covered pan or steam them over some new potatoes, as I can do that outside to avoid heating the house (we're having a heatwave here). I expect to par-cook/blanch the leaves first as apparently that makes them easier to roll. So how long do vine leaves themselves take to steam/simmer? <Q> As you're going to blanch the vine leaves until they are easy to roll, no additional time is needed to cook them... <S> If you add cold ingredients like cheese to the filling or if you freeze them, it's a good idea to steam them a bit more for perfectly warm and properly cooked Dolmades ... <A> The leaves don't need any cooking at all. <S> You can eat them raw, you can wrap filling in raw leaves, you can wrap filling in blanched leaves, you can wrap filling in leaves which have been canned and cooked to mushiness in the process - anything goes. <S> In practical terms, blanching first will make it easiest on you and the next cook. <S> Raw leaves will tend to unroll with time, so if you store the prepared sarmas, they will get messy and the filling will fall out. <S> If you cook them longer, you are just wasting time and reducing the taste. <S> So, blanching is the sweet spot indeed. <S> But you are not bound to it in any way. <A> In my experience, some take 1 hour of simmering, while other types may take up to 3 hours. <S> You can always test the vine leaves to see if they are tender enough. <S> They should break easily with a fork.
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Depends on the type of vine leaf.
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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 milk but that just takes away a lot of the chocolate taste. <Q> I can think of four possible fixes. <S> One is simply, use less water - a smaller amount of a richer drink may well be preferable to a larger amount of a watery drink. <S> Another is the reverse, use more mix, which uses two packets (if not all of the second is necessary, you might share with someone else who wants extra, save it for next time, or simply discard). <S> It can help balance the flavors (a pinch isn't enough to make it not-sweet), and it's commonly described that less salt can make something taste "watery", and adding a touch of salt <S> makes things taste more balanced. <S> It will change the flavor a bit, but not necessarily badly. <S> Fourth option is to add stuff . <S> Sugar, creamer powder, spices (possibly brought from home), whatever pleases you - and some of which might already be present for doctoring coffee. <S> Any of these options should add some flavor, changing the taste but perhaps not badly. <S> I wouldn't recommend milk, since (as you mention) it has enough liquid it can dilute the flavors, but powdered flavorings might help (and not dilute). <S> the heat and water should let it dissolve a burst of flavor into your drink. <S> Again, flavored, but not necessarily bad. <A> The first solution is to use two sachets per cup instead of one. <S> The sachets themselves are a mixture of cocoa powder with fillers, mostly sugar, but real deep chocolate taste only comes from chocolate. <S> For example, Rausch in Berlin serves hot chocolate made of about 60% dark chocolate to 40% hot water. <S> That's on the high side for sure, but it does pack a punch. <A> I have found that different brands of hot chocolate drinks have varying chocolate flavor intensities (some are much stronger than others) <S> Try using the different ones that are availble in your supermarkets, shops and onlineIn the United States, I found that Ghirardelli Chocolate Premium Hot Cocoa - Double Chocolate is one that provided the most intense chocolate flavor <A> I used to be in the same predicament as you and I used 1/2 liquid coffee creamer and 1/2 boiling hot water <S> and then it tasted just right. <S> (Both temperature and taste) <S> I was told off by the boss after a while though as one colleague and me ended up using 80% of the creamer in the office and it took a bit of time filling half a cup with the tiny coffee creamers we had.
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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.
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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 trying to remember the name and looking for its recipe. The main ingredient was chinese cabbage or something similar. I think it was quite smaller than chinese cabbage. There was also soy sauce involved, garlic and it was a little spicy. No meat at all. It was served in a wooden bamboo bowl I think. I hope there is someone who can tell me the name of this meal and the exact recipe. I would like to cook it at home. PS: I already tried contacting my chinese hosts but without success. <Q> I'm afraid that it is neither of the above. <S> Thus, my guess that what you ate was dry pot cabbage (i.e. hand-teared cabbage). <S> There is usually some pork (usually belly) in this dish, but a large restaurant like Green Tea might totally leave out the meat (or use very little meat such that you didn't get any), in order to control costs. <S> If you can't get pork belly easily, try bacon (IMO it works even better). <S> The other ingredients are typical Szechuanese fare: dried chili peppers, garlic, ginger, and perhaps some Szechuan peppercorn (if you like it). <S> Now, here's how you make it (a bit oversimplified): <S> Chop the cabbage, thinly slice the pork belly (or chop the bacon). <S> Chop the garlic, slice the ginger, and lightly crush the chili peppers. <S> Heat the oil (not too much if you use pork belly, more if you don't), add the pork belly and brown it. <S> Then, add the chili peppers (and perhaps the Szechuan peppercorn), garlic and ginger, as well as some soy sauce (and perhaps some cooking rice wine/sake). <S> Use the highest heat available on your stove. <S> After the spices are fragrant, add the cabbage and stir fry at high heat for a short while. <S> Finally, season with salt and perhaps MSG (if you have no objections for using that). <S> ... <S> and you should be fine. <S> But if your stove isn't hot enough, the dish would probably not taste as well as what you remember. <A> Not sure if the mod allows recipe request, but here goes... <S> Spicy <S> Stir-Fried Cabbage ..with protein <A> It very likely could have been Bok choy with garlic and oyster sauce which is a staple on many Chinese restaurant menus. <S> Bok choy is smaller than napa cabbage and is naturally a little spicy/pungent. <S> Oyster sauce has a similar umami flavour to soy sauce, and if it was in a stir fry then there was probably soy sauce too.
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According to what I know about this restaurant (a major restaurant chain in China, in fact), most of its dishes are Szechuanese-inspired.
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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 nutmeg comes in whole...nuts....how can I break off a little chip of it? Also how can I toast it without having to get a whole pan dirty? Thanks :) <Q> You can break up a whole nutmeg with a hammer - just wrap the nutmeg in a kitchen towel first so none of it goes flying. <S> Give it a couple solid smacks with the hammer, right through the towel, laid on a hard surface. <S> This should break it up into larger pieces. <S> (Add a couple more whacks if it doesn't, but try not to break it up too much.) <S> Don't worry - you will barely need to clean it, a quick rinse with water will do once you're done. <S> Toast the pieces on a stove, over low heat. <S> Move the nutmeg bits around frequently with a spoon or by carefully tossing the pan until you start to smell them. <S> You can also use an oven on a medium temperature (around 350 degrees F) and toast for about 10 minutes, checking and stirring them halfway through. <S> Make sure your pan is oven-safe before you do this. <S> Either way, once the nutmeg smells toasted, it probably is. <S> Remove from the heat, and add to your coffee for grinding. <A> You could toast it by holding it in tongs in front of a blowtorch. <S> But the problem is that the surface is a tiny fraction of a nutmeg, so you'd have to toast it, grate that surface off (fairly evenly) and toast it again next time. <S> I'm not sure why you feel the need to toast it though. <S> Many spices are better toasted, but freshly grated nutmeg is often added to wet dishes (like rice pudding) without any toasting. <A> Store-bought nutmeg is always the sun-dried variety , so unless you're going to buy both the nutmeg seeds and <S> your coffee beans fresh and roast them together and then ground them up together as well, <S> why would you want to toast a nutmeg chip if the taste is great already? <S> If you insist on breaking off a little chip, I really like the most versatile tool in the universe: (great for breaking coconuts too: everyone should have one of these in their kitchen!) <S> But you're better off keeping the recipe as is... :-)
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To toast the pieces, the easiest way really is just to use a pan.
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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 gelato base and then cooling it overnight before churning. What are the pros/cons of such a tactic? My assumption is that, since my ice cream maker can cool the bucket, starting with a hot liquid will have little, if any, difference than starting with a chilled liquid. Am I incorrect? <Q> I would chill overnight for several reasons. <S> 1) <S> the faster it freezes the smoother the smaller the ice crystals, the smoother the ice cream. <S> 2) allowing to sit overnight seems to have a good effect on the flavor. <S> 3) <S> If your machine isn't made for handling hot liquids, it may damage it. <A> Cooling the gelato liquid is important when your ice cream maker does not include a chiller built-in. <S> Some makers rely on a bowl that is put in the freezer, so you have to get the mix as cold as possible or <S> the bowl won't be able to freeze your base. <S> If you have a chiller in your ice cream maker then there's no need to chill your base as it's designed to take a hot base. <S> Unless the chiller unit is a bit weak, that is, some makers can't handle a hot room. <S> Flavor-wise <S> there's pros and cons of cooling the base first, if you freeze it as fast as possible you keep more of the volatile flavors, if you chill then sometime the result is more nuanced. <S> Personally I have rarely found that chilling the base gives flavor improvement in ice cream. <A> The cooler the mixture, the longer you can churn with a given base. <S> Also, treat pre-chilling times for ice cream machine bases conservatively, if it says 1 day <S> and the results are disappointing try 3 days. <S> Make sure you do not pre-cool the mix in an area of your fridge that is prone to actually freezing (eg in a container that is snug against the back of your fridge) <S> - this can actually create spots of icyness that won't be undone by the churning process unless the mixture is completely thawed before churning.... <A> I'm pretty amazed that a beginner would go all in with the kind of ice cream maker you have. <S> In the UK they have as much as a £100 premium over the ones with a bowl you put in the freezer (like mine). <S> You say you're confused about the talk of ice crystals, for which comparing sorbet to granitas would be a good point. <S> Sorbet is smoother because the ice crystals are small compared to granita even though they're similar in content otherwise. <S> I would not recommend using hot mixture as it would put more strain on your ice cream maker. <S> The bowl will expand as it absorbs the heat, but it is more demanding on the cooling unit to cool a hot liquid than a cold one. <S> In that time, larger ice crystals form, resulting in a gritty texture.
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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.
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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 milks contain Natural Flavours: Loblaws, Longo's, Metro, Noah's Natural Foods , Whole Foods Market, Your Good Health . <Q> I would also add Rice Milk is a good alternative also and can be home made. <A> Coconut, almond and soy milk can be made from scratch (with scratch being either coconut or dried soybeans) with home-grade equipment. <S> Methods and equipment needed are well documented and out of scope here. <S> Mind that while some "natural flavours" containing products are not vegan, some are - best check the brands offered closely, they might have statements available on their website or be able to tell you upon a phone call or email. <S> In the unlikely case there is no trustworthy (by your standards) soy milk but soy yoghurt available, diluting such should give a viable milk substitute for that purpose (diluted yoghurts are not uncommon as a buttermilk substitute, and buttermilk is a well established pancake ingredient). <S> Also, be aware that asian grocers will usually carry unadulterated (by label) coconut milk, and often also soymilk and/or soymilk powder. <S> Also, mind that legume flour based pancakes are part of some culinary traditions, and usually these recipes do not contain milk or milk substitutes. <S> North Indian Besan Ka Cheela is a tasty example for a savory pancake of that style, the recipe can be adapted to a sweet pancake readily. <A> I make pancakes using: Oat Flour, Banana, Water, little bit of oil, pinch of salt <S> In my opinion it is the best option. <S> Other one which is better for no sweet option: wheat flour, Linseed (blended if can - soaked in a boil water) little bit of oil, pinch of salt <S> For milk i suggest you to try this: <S> blend blended coconut shrims with boil water, then filter the water and use coconut shrims again with new water . <S> I make 1.2l of milk this way <S> You can add this milk to the first recipe by replacing water. <A> You can use carbonated mineral water as milk substitute .You can find in every polish or eastern Europiien store.
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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" style dishes) - although this might end up just too rich and stodgy in a pancake.
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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 off tap > get germs back on hands While i could work with a one hand clean method this would not work for every situation, spatchcocking, keebabs etc. I've had a google and looked for other topics on the issue, but they all seem to focus on washing up post cooking or how cooking shows cut out all the repeated hand washing. None seem to detail the best practices or governmental guidelines for washing hands and cross contamination from the act of washing (if there are indeed any). <Q> I often use the method described in mech's answer - using food-grade gloves when handling raw meat. <S> Both at work and at home. <S> A secondary option that I often employ is the overall cleanability of taps. <S> Just grab those taps with your raw meat hands with impunity. <S> Give your hands a quick rinse then lather them up with extra soap and scrub. <S> Then scrub the taps. <S> Then rinse everything again. <S> There are also taps that can be manipulated with elbows and I have heard of heat sensitive taps that respond to touch as well. <S> Just remember the raw meat can't hurt you if you just clean up afterwards. <S> That might include the taps you used when cleaning up. <A> You can buy them in huge packs for fairly cheap. <S> Gloves can be taken off by pinching one with the other (so you roll the first glove into a ball in your second gloved hand) and then slipping a finger of your degloved hand into the second glove, turning it inside out as it goes off your hand. <S> That way you end up with all the raw-touched surfaces inside, and clean plastic on the outside. <A> I have always had single-handed mixing faucets in every kitchen <S> I ever used regularly - they are the standard where I live. <S> I would recommend installing one, even without OCD issues. <S> I never have to touch it with a dirty hand and can easily operate it with my elbow or underarm. <S> (The same principle as in hospitals when surgeons wash their hands before a procedure.) <S> Also, adjusting the temperature and amount of water with a simple left-right/up-down movement is so much easier than turning two knobs. <S> If you buy one, make sure that the handle is long enough to operate easily and comfortably (but don’t worry too much, shorter ones will work just fine). <S> A model with a rather smooth surface will make regular cleaning easier. <A> First of all, Taps usually are stainless steel, which kills of germs. <S> Second, normally you touch the opposite part to open it and to close it. <S> Third, if you have really dirty hands, you can wash your tap with sop-water while washing your hands. <S> In food safety seminars in Germany (which are a requirement for people handling food commercially) <S> they teach to wash your hands with soap for at least 30 seconds, Dry them off, and then disinfect them. <S> Commercial food producers/ Restaurants etc. are required to have disinfectant dispensers next to the employees sinks. <S> As Germany is generally considered a Country where food is pretty much safe, these procedures should suffice for you also. <A> Plan ahead. <S> When I’m doing something like breaking down a chicken or gutting fish, I draw a basin of water before I start and have several sheets of kitchen towel already torn off the roll and placed handy. <S> I’ll quite often clean the tap and wipe down the basin with an alcohol cleaner when I’m done. <S> I don’t like the way hand sanitizer gels feel, so I’ve got into the habit of buying large bottles of a non-gel sanitizer that I top up a small carry bottle from, but <S> once I had the big bottle I found that it was handy for all sorts of stuff like this at home, even though it isn’t what it’s sold for. <A> The best option is to install foot pedal valves. <S> Plenty of options can be found on Amazon.com. <S> Search for "pedal faucet". <S> There are many styles and price points. <S> This way, of course, touching the faucet is not an issue.
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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.
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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 of putting on the sticker tends to result in some local damage to the fruit? <Q> A few years ago I had the rare chance to take a look behind the scenes of the largest manufacturer of fruit sorting, labeling and packaging equipment in the Pacific Northwest and it was impressive to see how much effort and planning goes into designing everything in a way that damage to fruit is avoided at all costs. <S> We talked about how the business evolved and what the biggest challenges are. <S> And yes, the stickers are a crucial part. <S> Developing a glue that is food-safe, will stick well and come off without damaging the fruit is a challenge and different manufacturers have solved it more or less well. <S> If you observe carefully, you will notice that the stickers will behave differently. <S> There are two main ways how stickers can lead to damage: <S> Too much local pressure when applying the stickers and <S> A glue that is too sticky and tears the fruit when the sticker is pulled off. <S> The former will result in a soft spot or other blemish, the latter is visibly fresh. <S> Soft-skinned fruit like peaches are much more prone to damage and a real challenge compared to e.g. apples. <S> The damage is not unavoidable, a lot depends on the settings of the equipment and a good operating personnel. <S> But I can assure you that no fruit packaging plant will “cover up” blemishes with a sticker - simply because they label way too many pieces per hour. <S> Blemished fruit will be sorted out before packaging, damaged fruit in packs will typically mean the whole package is rejected by wholesalers - because they won’t travel and store well. <S> Knowing all this, one of my pet peeves is supermarket workers that think refilling displays is best done by upending boxes of apples, but that’s not part of your question. <A> I've often wondered the same thing. <S> Here's a video of stickers being applied to fruit: https://www.youtube.com/watch?v=62nJzuKjUBc <S> Since it's done mechanically, there's no way to intentionally cover up the bad spots (without spending more money than it's worth). <S> So in other words, the bad spots under the stickers are a coincidence... unless the stickers are moved later on by, say, an employee at the store. <S> Assuming that the stickers weren't moved, here are a couple of other possible reasons that stickers seem to cover up bad spots so often: some sort of "confirmation bias" (we remember those particular cases because they support our suspicion) the fruit with visible bad spots weren't chosen by the customer <A> As a student, I used to work at one of the biggest vegetable and fruit processing/trading companies in the world. <S> (They would import/export fruits and vegetables all over the world, and would also sell bags of pre-cut vegetables for instant use). <S> One of the most boring jobs was putting the stickers on the fruits. <S> Because this was all still done manually. <S> This was done with some kind of "sticker-gun", that gave you a sticker if you pulled the trigger, after which you had to press the tip of the gun on the fruit. <S> I can imagine that this pressure would be enough to cause a small bruise, that would become visible several days later. <S> Also: They had some kind of "deal" with a local daycenter for the mentally handicapped. <S> I think it was 3 times a week, <S> the ones that were able to do some basic labour (mostly down-syndrome) came to do some of the basic tasks. <S> One of those tasks was putting the stickers on the fruits. <S> I can imagine that, even though they were very hard working and responsible, they would have slightly less control of how much pressure they had to put on the fruit and sticker-gun, causing the bruise to be slightly bigger. <S> Edit: forgot to answer part of the question: in no way was it done on purpose to hide existing bruises. <S> This task was already extremely boring and time consuming, so that no one would take the time to find a bruise to put the sticker on. <S> You would just do "tack tack tack tack", and place it anywhere you could, as fast as possible. <A> I'll offer up an alternative explanation to the two that you mention in your question. <S> Like Stephie explains, stickers are generally applied by automated machinery in a process designed to minimize damage. <S> The packaging process also includes steps to weed out damaged fruit before shipping. <S> If a machine happens to place a sticker so that it covers up existing damage, then the inspection process would be significantly less likely to notice that damage and flag the fruit. <S> I don't have any direct experience with fruit-processing machinery, but I've seen this sort of thing happen on other types of manufacturing/processing equipment. <S> There's a lot of probability involved with the coincidental cover-up so the odds of this happening to a particular piece of fruit are quite low, but multiply that times <S> the volume processed and <S> you get a reasonable chance of this occurring a couple of times a day.
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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.
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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 cutting a hole in the middle from the bottom to the top. But the result isn't nice. Well, I often get some troubles trying to not cut the seed of the peach. Does it exist a tool or something that I can use other than a knife?. I tried to look for videos, but none have shown improvement over what I'm already doing. There is this video and this other but they seem to use a technique of unscrewing the fruit and I tried to do the same but I couldn't as it felt as both sides were well sealed. Therefore Is there any trick on this?. I appreciate your suggestions. <Q> If you have the right kind 1 of peaches (freestone, ripe), cutting around the stone along the side seam and further on will be enough to let you separate the two halves and lift out the stone. <S> In all other cases, this is where the fun begins. <S> When working with peaches and nectarines, I always start with that initial once-around cut and try turning the halves. <S> If that fails, I cut a “wedge” parallel to the first cut and lift out that first slice. <S> Repeat. <S> Just imagine cutting like meridians on a globe and you get the idea. <S> As the slices are connected at only a slim strip to the stone, they will either come off with just some pressure from the knife or can be cut off with the tip of your paring knife. <S> The first one is usually the most difficult one, here I often cut with a slight “slant” to minimize the area on the stone. <S> This method minimizes the amount of flesh stuck to the stone and gives you neat slices that look good if served like that or can be easily cut into uniform pieces. <S> The harder or clingier the fruit, the narrower should your slices be to still get them off the stone easily and without breakage. <S> If you are planning to mash/puree/cook the fruit anyway, you can of course just hack away... <S> ———— <S> - 1 Peaches, like plums, are classified as freestone or clingstone (sometimes a third type, semi-freestone is mentioned), depending on whether the stone separates easily from the flesh or not. <S> Most, but not all cultivars in stores are freestone peaches, but clingstones are sometimes described as more flavourful: They are often sweeter, less juicy, so have a more “concentrated” flavour. <S> Note that even for freestone peaches, the stone will separate best with ripe fruit. <S> Underripe fruit will also cling. <A> I agree with @GdD's answer in that the peaches need to be ripe for best flavor and easier pit removal. <S> But let's not forget that there are two types of peaches - clingstone and freestone. <S> Splitting the peach is the preferred method for either. <S> However, as the name implies, it is much easier to remove the pits from freestone peaches. <S> I personally prefer clingstone peaches as I find them to be more flavorful. <S> That said, pit removal is difficult at best. <S> Cling peaches are hardy enough that, even when ripe, they stand up to the pulling or twisting them apart. <S> Overly ripe and they, like others, will turn to mush. <S> Additionally, clingstones tend to be slightly smaller than freestones. <S> Depending on the use, that can mean more peaches to pit. <S> Bonus with cling peaches is that they are typically ripe and available a little earlier in the season. <S> Also wanted to mention that peaches, like other fruits, should be rinsed under running water and dried before any cuts are made. <S> And never peel the fruit before pitting. <S> The skin helps to maintain the integrity of the fruit while handling. <S> + <S> ++ <S> After looking around for a while, I found that there is a tool used for pitting stone fruit. <S> It is a Stainless Steel Pitting Spoon. <S> Here is a link to it on Amazon . <S> And here is a link to a short video on YouTube showing how to use it. <S> Looks like it takes as much effort as pitting a cling peach, but the advantage is that the fruit remains whole. <A> You can't pop it out using some sort of oversize cherry pitter - if it's under-ripe the flesh will be too firm and <S> if it's ripe it will be too soft and you'll just squash it. <S> The key to happy peach cooking is to get ones that are ripe. <S> If they're ripe they'll fall off the pit easily using the halving and unscrewing method, and they'll be delicious. <S> They'll also be very tender so you'll want to treat them gently. <S> Georgia peaches in the height of the season are the size of a softball and you need a shower after eating them they're so juicy! <S> Unfortunately most peaches I find in the store on both sides of the pond are not even close to ripe, most of the time they are hard enough to hammer a wire nail into plaster. <S> When they're like that just don't buy them as they will have no flavor and they won't soften up much. <S> Even cooking won't improve them much, and getting them off the pit without ripping them to pieces is a challenge.
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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.
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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 enough that it puts people off eating it. Is this because there are 6 egg yolks or is there an obvious mistake that a newbie like me is likely to make? Is it simply that 6 egg yolks is too much? Would the custard be a lot thinner and runnier if I reduce it to, say, 3? The recipe in full: 6 egg yolks 600ml heavy cream 125g caster sugar 1 level table spoon of cornflour 2 teaspoons of vanilla essence Heat the cream on the lowest setting. Sieve the cornflour and sugar together. Mix the egg yolks into the cornflour and sugar until smooth. Mix the vanilla essence into the egg yolk mixture. When a single bubble appears on the surface of the cream, indicating the cream is just about simmering, pour the pan of cream slowly into the yolk mixture, whisking constantly. Once the cream is all mixed in, return to the pan and place back on the same low heat and continue whisking until the desired thickness is achieved. Put in a dish and serve or cover with cling film and place in the fridge. <Q> With the full recipe, it does not seem to me that the egg ratio is particularly high. <S> Most recipes I have seen and use tend to be around 2 eggs per cup (US), and yours is 6 for about 2 1/2, so slightly higher than what I have seen as about average, but well within range. <S> To me, egg custards always have some amount of egg taste, which is pleasant or offensive according to taste. <S> When skimming the video given (had no audio available, so I am just going by visuals) <S> I felt they were adding cream mixture too quickly to temper the eggs without cooking, but that is opinion only. <S> If the hot is add to quickly though, it will scramble the eggs and give a much stronger egg taste. <S> One technique is to sieve the custard after tempering to remove any solidified egg, and some are happy with this result. <S> To me, it removes the solids, but not the flavor. <S> I will give a personal critique of the video <S> , I frankly have never heard of breaking a custard and expecting it to come back together in a reasonable tasting form, but the video maker obviously disagreed. <S> I can only say that I assume they are happy with a stronger egg taste than many of would be. <S> If you wanted to experiment, I would think dropping 1, maybe 2 eggs might still give you adequate setting power, but going all the way to 3 would seem too big a cut. <S> Try experimenting, reducing 1 yolk at a time and see if you like the results. <S> Also try slowing you introduction of the hot cream mix to the egg and see if this helps. <A> To reiterate a bit what @dlb said, the egg yolk is what provides the thickness and structure to your custard, so if you cut the yolks by half, you will definitely get something thinner. <S> However, while the eggs are obviously the source of the eggy flavor, there are ways to try and remedy that beyond reducing the egg. <S> The first thing I would try is just adding an extra teaspoon or two of vanilla. <S> Also, since your recipe does not include salt, add a pinch or two of salt (you won't taste it, but it will make the sweet and vanilla flavors stand out a bit more.) <S> Flavor is a balancing act, and it makes sense to start with the smallest changes you can. <S> Another thing you can try is replacing some of the cream with evaporated milk or sweetened condensed milk. <S> Those both have a very strong milky flavor that could balance out the egginess, but of course that might not seem any better to you or your friends. <S> If you think your custards plenty thick as it is, you could even just add a tablespoon or two directly, instead of fussing with substitutions. <S> if you are determined to use fewer eggs, however, you could just go in a more pudding <S> direction-- Basically add some more starch/flour to make up for the missing egg yolks. <S> You will get a different texture, so experiment with your ratios. <S> You can also look around at different pudding and custard recipes online just to get an idea of different egg/starch/etc. <S> ratios out there. <S> Custard and pudding are honestly pretty forgiving mixtures. <S> Even if you completely screw up and lumpify your mixture, put it through a strainer and you've got something. <S> If it's way too liquid? <S> You can use that as an ice cream or French buttercream base. <S> Are all your strainers dirty? <S> Get some flour, yeast, that box of expired raisins from the back of the cabinet, some spices, and bam. <S> You've got a fruit cake you can freeze and give someone for Christmas! <S> (I actually made fruit cake with some custard I had curdled all to heck on an unfamiliar stovetop. <S> But it was February <S> so I just kept it lol.) <A> Your recipe seems reasonable, I wouldn't cut down on the egg yolks. <S> However, I saw in one of your comments you had trouble avoiding the yolks turning a little lumpy when mixing with the sugar; this is because if you leave sugar on egg yolks without mixing immediately you will get a chemical reaction causing the eggs to coagulate. <S> So make sure you mix as soon as the sugar makes contact with the egg. <S> Also as mentioned in one of the other answers, make sure you don't add the hot cream too quickly as that could cook the yolks. <A> Try eggs from a different store. <S> If doesn't work, try a third store until you find the brand that works for custard. <S> I'd try one yolk at first to avoid wasting too many.
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I do get that eggy taste with eggs from certain brands .
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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 thing? Edit: Honestly what confused me was this video, because the guy just threw them in the frying pan without any preparation or water usage and roasted them. https://youtu.be/aFt60REeLIk <Q> No, you can't cook dried beans just by roasting them. <S> All this would do <S> is <S> it dry them out even more and that wouldn't make them more edible. <S> Indeed, dried beans are used as baking beans to weigh down pastry during blind baking and they don't pop like popcorn. <S> (Note we're not talking about fresh soybeans here, those are green and succulent.) <A> You can roast them straight out of a bag - you don't have to soak them. <S> I've had loads of them for years when I was a child in my native country (Romania). <S> The same we do with sunflower seeds, pumpkin seeds - which people eat at football matches (at stadium). <S> If you want to splash some water and a bit of salt on them, so be it, they're even tastier. <A> Are these dried soybeans? <S> I had never considered it before your question, but it seems to me that if you had an air popcorn popper (like the famous Poppery II), you could probably roast dried soybeans effectively this way, because it's similar to roasting green coffee beans, and that's what I use to roast green coffee beans.
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All recipes for roasted soybeans require some combination of soaking and/or boiling before they can be roasted.
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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 picture entirely, will the recipe still come together or do I absolutely need to come up with a substitute for them? Thank you! <Q> If the recipe calls for more than a quarter onion or so per serving, and particularly if they are to be browned rather than cooked until translucent, the dish will probably be blander than intended if you leave the onions out. <S> The good news is, there's a lot of things that are similar to onions, notably scallions, leeks and shallots (thanks Benjamin Hodgson). <S> If you are more okay with any of these things, go ahead and substitute (in the case of scallions and shallots, the amount should be roughly halved). <A> Onions are only necessary if you like them. <S> And, no, you don't need to find a substitute. <S> Think about it this way. <S> Recipes are like guides. <S> You can tweak most recipes to your liking. <S> That's one of the reasons you can find so many different recipes for the 'same' dish. <S> The only things that wouldn't be the same are onion based dishes, like perhaps French onion soup or an onion dip. <S> But anyone who doesn't like onions probably wouldn't be making those - at least not for themselves. <A> If you don't like the flavour of any of the onion family, you'll have to be more creative. <S> Some close replacements would be garlic, leeks or chives which are also related to onions, but may be just far enough away to replace some missing flavour <S> (I won't go so far as to say substitute, as you'd sue smaller quantities). <S> If those are still too close, but you have a rather thin flavour overall, adding some finely chopped and well-browned carrot with a little celery and/or bell pepper can work in many dishes (such as Bolognese sauce, curry or chilli. <S> Being a little generous with any herbs in the recipe also helps, as may a touch of sugar. <S> As onions have a thickening effect when cooked for long periods, a little less liquid overall might be a good idea. <A> You can edit out (omit) just about anything from most recipesI hate 'heat' in my food <S> so I just leave out the chillies. <S> Of course, it can significantly change the final flavours. <S> So what?recipes are guidelines, and ver few need be followed exactly to still turn out a finished dish to my liking <A> Of course you can. <S> As other have pointed out, a recipe is only for guidance. <S> What I would like to add is, that far too many recipe books and cookery programs put too much emphasis on being precise in following recipes. <S> The only important thing is whether you like the result, and the only way to find out by trying and accepting that you will fail from time to time. <S> There are certain thing you shouldn't leave out - they are the "major components", like flour, if you bake a bread, or other things that constitute a large part of the recipe. <S> Other than that, feel free - it's meant to be fun. <S> So, don't be afraid to experiment <S> - the result may be surprisingly good; like banana and fish.
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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!
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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. <Q> It's difficult to guess based on the cut alone, as they butcher animals differently in the US / UK / France / Russia (and Jewish and others ), which can result in cuts that aren't easily recognizable in other countries. <S> I'm going to assume pork, due to the variation in meat color. <S> (it's possible that it's an issue in monitor calibration, but the top left of that first picture is way more 'pink' than 'red' as compared to the muscle to the right of it. <S> You don't typically see that significant of color change between two adjacent beef muscles, nor that pale of a color in beef) <A> ;-) <S> However it contains bone, fat and meat, so add some butter in a kettle, throw the meat in and lightly fry it on all sides, add your favourite spices, a bottle of dark beer and roughly chopped onions and let it boil in the beer with a lid on the kettle until the meat falls off the bone, and come back and tell us what kind of meat it was! :-) <S> 66% chance <S> it's pork though, 22% it's beef that was slightly discoloured by being frozen for too long and a little more discoloured in the top left by bad packing, <S> 11% it's lamb and 10⁻¹¹ % <S> chance <S> it's dinosaur meat. <S> ;-) <A> Looks like a pork shoulder. <S> It's a common cut for smoking, or pulled pork BBQ. <S> You could braise it. <S> Fatty roasts always respond well to slow cooking, either in the oven or in a smoker, or in a stew or braise. <S> That goes for beef as well as pork. <S> Cover it with your favorite spices, put it in the oven, fat side up, cook it at a low (325F/163C) temperature until it's soft enough that you can pull it apart with a fork. <A> I am quite sure this is pork. <S> Where I come from, we make broths and soups with this cut. <A> Looks like beef chuck roast. <S> Make a nice stew. <A> Chuck roast from what I can tell. <S> Cube it up and drop in a crockpot add veggies and potatoes with some stock or water if you don’t have any. <A> The first picture shows a curvy thin bone which gives a hint. <S> Here are a few similar images the the lining layer of fat and bone
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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, it's really hard to say with 100% certainty whether this is beef, lamb, pork or dinosaur meat.
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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 the "juice" may have still leaked. There was quite some liquid in the freezer drawers, though most of it probably from fruit/veggie. What nasty things could have grown in there? How do I clean up this mess without throwing away the fridge? We've already applied both the steam cleaner and boiling hot water (the latter only to plastic drawers and glass shelves). What else should we do? What chemicals? I'm concerned that something may have gotten into all the platics or air circulation. In case it matters, the fridge is a 2-year fairly expensive bosch - probably not the most vulnerable thing, but not all glass and stainless steel either. <Q> you don't have to throw out the fridge, you just need to clean it. <S> Forget steam and boiling water, just get a bottle of spray surface cleaner and a bunch of rags, or a tub of soapy water (use dishwashing liquid). <S> Take out the shelves and drawers and clean them separately, then clean the inside thoroughly with your spray cleaner and/or soap. <S> If you've used soap then rinse with clean water and let it dry. <S> Air it out for a few hours. <S> There's nothing you can do about the air circulation, but you probably don't have to. <S> It's not as if you actually put food in there <S> , the worst that could happen are maybe some mold/fungus spores and they won't like the dry and cold environment of the fridge. <A> I've had this happen to me a few times (had a vacation house in hurricane country), and I refroze everything to kill the smell, and make cleanup less nasty, then chucked it all away. <S> Once it was empty, I shut it down and cleaned it out with the usual non-abrasive cleaners with bleach. <S> I cannot recommend re-freezing enough for reducing the nastiness. <S> If you have a bunch of stuff that turned to liquid in the bottom of the freezer, be careful about chiseling it out: you don't want to puncture anything. <S> I usually have very little of that in mine, and usually it all comes out in one block. <A> 10% bleach solution. <S> It will kill any lingering nasties, and replace the nasty rotten smells with a less nasty chlorine smell. <S> Then scrub everything down with a paste of baking soda to further de-odorize. <S> If you haven't already, figure out whether there's a drip pan in the bottom of the freezer, to collect the water from the defrost cycle, and how to remove it. <S> Clean and sterilize that too. <S> The owners' manual (which you should be able to find online) will tell you how to find this, and googling with the model number may even find a helpful video of someone doing this for your exact fridge.
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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.
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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 and has no complex flavor to compliment. <S> White chocolate might make your chili creamier <S> but there are cheaper ingredients that do that better. <A> White chocolate does not contain cocoa powder. <S> You will just add cocoa butter (fat) and sugar. <S> I believe it will be useless in your chicken chili. <A> I wouldn't. <S> The purpose of the chocolate in a regular chili is the bitterness and flavor that come from the cocoa solids. <S> (I use cocoa powder in my own chili - never so much that the chocolate flavor is discernable, and never a sweetened chocolate. <S> I'll use 100% unsweetened chocolate if I have it on hand.) <S> White chocolate - <S> even the real stuff with cocoa butter - will be overwhelmingly sweet. <S> The loss of acidity for a white chili compared to a regular one will make this even more noticeable, and if you already have cream you don't need the richness from the fat. <S> If you do want richness, go for avocado; if you want more complex flavor, roast your green chilis; if you want some brightness to offset the cream, try lime juice or cilantro. <S> Cumin will work well with the flavor profile, too. <S> Taste the recipe as-is, then decide what to add. <A> For richness, I wouldn't go to cocoa, but probably nutmeg. <S> Allspice or cardamon might also work, depending on the flavors. <A> It would be interesting to experiment with using cocoa butter (unsweetened) as the fat in the recipe, in the hopes of adding richness (perhaps making a roux as the base of the sauce). <S> I've seen various figures for the smoke point <S> but 197°C (370°F) is often quoted and would mean you could use it for gently softening onions/garlic/chillies (I doubt you want to brown them anyway). <S> It probably wouldn't add the depth of flavour that cocoa powder does in a (brown) chilli. <S> Cocoa butter is available online, but some is intended for cosmetic rather than culinary use.
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But white chocolate wouldn't be suitable as it's too sweet.
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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 common basil. My question is about the latter. Basic ingredients I had at hand: rocket leaves lightly toasted sunflower seeds some matured white cheddar olive oil salt, pepper, chilly flakes, balsamic vinegar While I quite liked the peppery-tasting result on pasta, my first impression was that this was quite bitter. Not bitter enough for me to avoid in future, but I would be hesitant serving this to someone else. I've been comparing with recipes on the internet, and those do not seem to differ much. Some add a twist of lemon zest, garlic, some basil leaves, and of course the more traditional pecorino or parmesan. But I don't think enough to dilute the bitter taste. So I am wondering if other people that have made this sort of pesto have the same reaction of bitterness? If so, do you have any tricks for me to bring down the bitterness to acceptable levels - and would you consider this to be suitable for general consumption (e.g. guests that may be used to different fare than you)? <Q> Rocket has an inherent bitterness and not much sweetness, so any pesto you make from it will have that quality. <S> You can try and balance it with sweetness, acidity, etc but that will only go so far. <S> Basically, if it's going to be too bitter for someone's taste <S> you're better off making something else, or using the rocket's strong flavors in conjunction with something like coriander leaf, cilantro leaf or basil. <A> Consider adding more salt and fat as both do a good job of cutting through bitter flavors and making them more palatable. <S> So adjust the amount of olive oil and salt, or find a cheese with a saltier profile than your cheddar for a bit of both. <A> To avoid bitterness in argula it's a good idea to pick the leaves very young, especially during hot weather. <S> Staggering your planting is a good technique, but this isn't going to help you until next year. <S> Once you've got the bitterness, some ideas: <S> A momentary blanch in boiling salt water - literally just a few seconds - can reduce bitterness. <S> Salt and fat both offset bitterness. <S> Increase the olive oil, and consider a saltier cheese - parmesan or romano or something along those lines - rather than cheddar. <S> If all else fails, dilute the bitterness by adding another herb or green to your pesto. <A> My practice when making pesto with any pungent or bitter herb (I've done sage and sorrel) is to add parsley to provide a more mellow taste. <S> With sage, I've had to do as much as 1 part parsley to 1 part sage; with sorrel, 1 part parsley to 4 parts sorrel. <A> For this application i don't think you would want much acidity or sweetness, so I would add saltiness and fattiness in the form of a more traditional parmesan cheese or just plain salt, and a little more olive oil. <S> Another option would be to embrace the sweet side and make it more of a rocket/sun dried tomato pesto. <A> Most of the other answers haven't mentioned this: if you are using olive oil, especially extra virgin, then it can be quite bitter. <S> I find you don't taste it so much unless you mix it into a dressing or mayonnaise; if you've ever tasted fresh olives directly from the tree, you'll know they are unpleasantly bitter. <S> The bitterness is reduced during the pipcling process by soaking them in salt water or similar - which demonstrates the bitterness is water soluble and explains why the bitterness comes out when you make a dressing. <A> This may be an oblique solution to the problem. <S> I have found that a similar garden herb, Diplotaxis tenuifolia (common names: Perennial wall rocket, wild rocket, sand rocket, Lincoln weed, white rocket, wild Italian arugula, sylvetta arugula) is a adequate replacement for most uses mentioned in the original post. <S> Its peppery taste is perhaps a little less strong. <S> It does have a bitter taste too, but when made into pesto, this seems to all but disappear with overnight fridge storage. <S> So it seems I'm sowing wild rocket in future in stead of the other kind.
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Adding sweetness, saltiness, fattiness, or acidity will cut down the bitterness of the rocket.
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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 24 hours) the tend to stick together as if glued, and tear instead of separating. I've tried soaking them both in warm water and in cold water to help separate them, but inevitably end up with a bunch of torn noodle bits instead of the nice spongy rice noodles I wanted. Given that selling week-old fresh rice noodles is common across Asian groceries, there must be some way to separate them. What is it? Update: I'm talking about noodles like this: <Q> That how I was taught anyways. <S> The packaging looks tight too so possibly cut the sides off too, should help it stop from clumping and allow the water to penetrate and separate them. <A> The only way to deal with these is to microwave them. <S> Nuke them for several minutes at a time <S> and they will start to fall apart. <A> Soak them in a large bowl of hot to boiling water for a few minutes (no more than 5 Minutes or they will cook). <S> They should have separated on their own. <S> Simply drain and cook. <A> I have been hacking at this for a while and when buying the whole un-ribboned sheets I have found the following process to work well: <S> I place the entire batch of rice noodles on a microwavable plate and cover with plastic wrap. <S> Place in microwave and cook on defrost (power level 3 for my microwave) <S> I do this 2-3 times before flipping the first time, and then alternate as needed. <S> I am touching the edges with my fingers to check for softness. <S> I like 1 inch+ wide noodles as the become soft <S> I cut them, lay them on their edges and separate. <S> This is about 140F degrees. <S> At 147F degrees I found them too plastic and the tor while separating. <A> Bring a pot of water to a rolling boil, then drop the noodles for 30secs, just stir it, the noodles will separate. <S> Then rinse in cold bath or with running tap water. <S> Lastly drizzle oil in it to prevent sticking, mix well <S> and you can leave it while cooking the veggies/meat.
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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.
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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? The other requirement is that this needs to be fairly straightforward to make at home; I'm aware of an espresso cup available in Italy, but this is using industrial techniques by professionals. I have wondered about using brandy snap, but have only just learned how to make them, so have not had time to experiment. <Q> Bread bowls are frequently used to serve thick soups, so they could probably hold coffee or hot chocolate. <S> Here is a patent application for an edible cup. <S> It might give you some ideas. <S> See also, this project , where an industrial designer is attempting to replace disposable containers with edible ones. <S> Probably critical is how hot your liquid will be, and how long you want it to be contained. <A> Dense, hard bread was used as plates, historically - trenchers - even for foods that can be generously sauced. <S> I would imagine a dense cracker, like hardtack, could be shaped into a cup and baked hard, and then used without leaking. <S> Maybe like salt dough ornaments , only without enough salt to be inedible? <S> Perhaps sugar instead? <S> or edible play-dough <S> recipes, may become sturdy after baking? <S> Should work for "sturdy", anyway. <S> It would be tricky to balance sturdiness with palatability, though, as a generously sturdy cup would tend to be both tough and tasteless (and dry), <S> a thinner one my be less sturdy, and one that can soften or gain flavorings from the liquid would have to be carefully timed not to soak too quickly. <S> You might manage something with an unleavened sweet cracker, or a very hard/crunchy cookie, rolled out on the thinner side so it can be comfortably bitten into once the liquid is drunk. <S> Perhaps spices can give it flavor, as too much sugar will disrupt the cracker's consistency as it dissolves. <S> It may be helpful to dry before baking, as is done with clay, to prevent cracking or the formation of air pockets... since docking will be counterproductive. <S> Or perhaps baked twice, to draw off extra moisture. <A> Someone already asked and here a while back, and most of the answer revolve around using a "gel" coating like agar-agar on edible stuff like waffles. <S> The thing is that liquid and hot liquid will dissolve a lot of food stuff, either fat, sugar, salt, or baked things like waffles, cookies, snaps of all kind.
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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 remain sound.
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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 yellow as we got it everywhere in Peru. The color of the sauce was more grayish with a slight yellow touch, not very appetizing really - it looked more like melting snow/slush. Edit: I did have original aji amarillo peppers in it, and they were quite yellow. What am I doing wrong? Do they use food coloring in the tourist restaurants in Peru (or maybe all the time, also for home cooking)? After some googling I found that some people recommend to add turmeric . I'll try that (I like turmeric) but I doubt this that will make that yellow. The picture shows the typical yellow/orange coloring as seen in Peru . <Q> Don't doubt that turmeric will turn anything yellow. <S> It doesn't take much T. for an extremely bright, fluorescent yellow. <A> I've only made Aji de Gallina a couple of times and this was several years back. <S> So, I searched through several recipes to get an idea of what some of the variations may be. <S> Across the board, I couldn't see how the peppers alone could impart that much color, given the total volume of the recipe. <S> Especially the lighter yellow peppers. <S> As your dish tasted great , I don't think you are doing anything wrong. <S> So, here are a few ideas: <S> Most recipes call for such a small amount that it probably wouldn't affect the taste too much. <S> You may get more color by substituting Aji Amarillo paste for part of all of the peppers. <S> Most that I've seen have a very nice color. <S> I used this when I made Aji de Gallina as the peppers were not available at that time. <S> Here's one example: Annatto (achiote) paste, powder, or seeds may be incorporated as it also gives a nice color. <S> I haven't tried it with this dish but, as with other things, I would only use a small amount so as to not alter the flavor too much. <S> Last, but not least, is my go to. <S> I've kept a bottle of Amarillo yellow coloring in my pantry for years. <S> Any time I have the flavor on point, but need the color, that's where it comes from. <S> It takes a very small amount (think pinch) and does not change the flavor of your dish. <S> Works great for rice, paella, sauces, etc. <S> And, because it's also sold to foodservice, it's quite feasible that restaurants use it. <A> As I had never heard of aji de gallina before, I Googled it to find out just what it is. <S> This site was the first at top of the screen - https://www.thespruceeats.com/spicy-creamed-chicken-aji-de-gallina-3029517 <S> It says it "is a delicious Peruvian classic—slightly spicy and bright yellow from the famous aji amarillo peppers... <S> "There is this link to the famous??? <S> aji amarillo peppers - https://www.thespruceeats.com/aji-amarillo-peruvian-yellow-chile-pepper-3029288 <S> The first site above states you can buy the peppers in a Latin food store and that they are available frozen and jarred. <S> Another Google search to buy them shows they are available dried and canned too. <S> Good luck
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As you noted in your question, turmeric is an option.
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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 recreate the serration? Here's my knife that needs sharpening, where I use these knife terms : <Q> They can't really. <S> The purpose of knives with microserration like in the one shown are as an alternative for people who are looking for knives that won't require upkeep. <A> A decent micro-serrated knife stays reasonably sharp through heavy use. <S> I have two (probably only Ikea own brand, or even supermarket own brand). <S> They're not useful for everything, even brand new, but are generally handy (a little more detail in an old answer of mine ). <S> I've also had some even cheaper similar knives (with the intention of keeping them in work for making sandwiches and that kind of thing). <S> They were fairly rubbish new and were soon discarded when they'd lost what little edge they had. <S> These knives tend to be fairly flexible, meaning that they're not suitable for applying brute force to overcome bluntness. <S> It would just about be possible to grind the serrations right off and make it into a straight blade, but even if you have a bench grinder for the bulk removal I wouldn't recommend it unless you enjoy sharpening knives: the knife doesn't sound very hard to start with, or it wouldn't have lost its initial edge so easily, so you'd end up sharpening quite often. <S> Other options include relegating them to undemanding kitchen tasks (again, see my old answer) or using them as garden tools (see the question I answered). <S> Forcing them when blunt isn't a good idea - if these blades slip the resulting cuts are more painful than from a straight blade. <A> There are many ways to sharpen knives with micro serrations. <S> Its just uncommon. <S> The way I do it is to sharpen the knife like you would normally with a flat edge, and hit the area you want serrations with a 36 grit belt grinder. <S> The last step would be to remove the burrs with a fine scotchbrite belt on the grinder. <S> If you want to do this by hand without any power tools, use a triangular needle file to sharpen each individual tooth.
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Knives with a much wider serration can be sharpened professionally but it can be tricky.
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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 a dough of bread flour and water, knead it well, rest 2-3 hours, then "wash" the dough in water until most of the starch has been rinsed away. <S> The result is a high protein/water mass that I assume could be used in faux meats, that will taste highly umami (from wheat protein's glutamate), but not unpleasant like vital wheat gluten. <S> To wash the dough, submerge it in a bowl of water in the sink and rub it (like handwashing clothing). <S> Change out the water until it turns clean. <S> This process can take ~15-30 minutes and 10+ changes. <S> It's a hassle, but the result, if done well, will have an amazing chew and flavor. <S> This method has a low yield. <S> This increases yield without really effecting flavor, though adding too much can make the dough unpleasantly tougher. <S> Another method to increase yield may be to add salt. <A> I doubt you can remove the flavor of the vital wheat gluten (most commonly found in the form of seitan) itself, which some describe as tasting more like meat than other meat substitutes, probably because of the protein flavor you suggest. <S> Perhaps a better approach is to use other flavoring ingredients (onions, garlic, spices...sauces...broths...) <S> to mask it's flavor. <A> Many use apple cider vinegar (around 1 tablespoon) in with the with wet mix when forming the dough. <S> I've also used sherry. <S> When mixed it's then best to let the dough rest to allow the gluten to develop but also allow the apple cider vinegar do its job. <S> (It won't taste of vinegar when its cooked.)
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One method to increase it involves adding a small percentage of vital wheat gluten to the flour.
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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 shallow fried here and deep fried here . <A> Parmigiana pearls are crystals that form in certain aged cheeses, in this case Parmigiano-Reggiano. <S> They are crunchy and delectable. <S> Think ultimate umami. <S> From this published scientific paper on SpringerLink : <S> In studies of Parmigiano-Reggiano and long-aged Gouda, PXRD has confirmed that hard (crunchy) crystals that form abundantly within these cheeses consist of tyrosine. <S> Furthermore, PXRD has tentatively identified the presence of an unusual form of crystalline leucine in large (up to 6 mm in diameter) spherical entities, or “pearls”, that occur abundantly in 2-year-old Parmigiano Reggiano and long-aged Gouda cheeses, and on the surface of rindless hard Italian-type cheese. <S> Ongoing investigations into the nature of these “pearls” are providing new insight into the roles that crystals play in the visual appearance and texture of long-aged cheeses. <S> *PXRD = <S> Powder x-ray diffractometry <S> Unfortunately, people often mistakenly think these crystals are mold. <S> These delicious tidbits are a treat for those who get to break down wheels of well aged cheeses. <A> Probably a Parmesan flavored Reverse Spherification of some sort. <S> (edit)Or maybe, cheaper, agar-agar Parmesan flavored pearls.
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It is a mixture of egg whites and grated parmigiano formed into balls ("pearls") and deep or shallow fried.
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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 became kinda liquidy and I threw it away and started another batch. 2 days after and I am in the same situation. My sourdough starter split in two, exactly the same as in the above link. But this time I decided to simply stir it and feed it as usual. After the 2nd feed, the starter kept splitting in two and the foamy part started to get smaller and smaller. The bottom part stopped making bubbles and simply stayed the same way. 6-7 hours before the 3rd feed the starter looks like the below picture. It stopped growing and it seems that only the top layer has bubbles. Is this normal? It is also weird that two different starters have the same exact evolution, maybe there's something wrong with the flour? EDIT:So after 7 more days of feeding and three attempts here is my latest result: Thank you for your advice! <Q> During this time, the bacterial flora in the starter is in constant flux, and you need to wait until the desired bacteria have prevailed, which will take some time. <S> It is not impossible to do something wrong, but you will only know it when the starter has stabilized, or rather failed to. <S> Until then, just keep the regime exactly as prescribed, no matter what visible changes happen. <A> I have a starter in the fridge which I have been feeding on and off for half a year now. <S> Every time I take it out of the fridge, it has split. <S> Just mix the water back in before you feed. <S> Don't worry about throwing it out, they always come back to life. <S> The first few days of your starter, unless you have added yeast, it won't look like it's doing much. <S> The first day I make a starter <S> I leave it out 24 hours, feed it again (without throwing any away), leave it for 12 hours and then put it in the fridge. <S> From then on whenever I decide to feed it <S> I pull it out of the fridge, mix in the water, feed, leave on the counter for 4-6 hours (until I see lots of bubbles) <S> then I throw it back in the fridge until next time I remember or decide to feed it. <S> Once you have it started everything will be fine! <S> It's much less a complicated science than it seems. <S> As mentioned by rumtscho nothing that happens in the first few days will be normal! <S> Just keep feeding it and give it time with the lid off to ferment nicely. <S> Otherwise I'd recommend chucking a bit of live bakers yeast (small chunk, which is difficult because the stuff comes in bricks) or a packet of active dry yeast. <S> Otherwise my chefs always recommended putting a piece of rotting fruit in it, but I've always felt that to be the least attractive option - what happens to the fruit bits?!Good luck! <A> Looks to me like you just have too much water. <S> What is your feed ratio of flour to water to starter? <S> I'm usually doing 2:1:1
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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.
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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 each feeding. (Still not clear if that is only the first week or always?) For each feeding I used the same amount of flour and water like I did on the first day, regardless of the growing amount of soupy starter in my super large jar. It has smelled fine, I have even baked with it a few times. Do I have to start over or can I use this? <Q> You're fine. <S> The reason to discard starter when you feed it is so that you don't end up with exponentially more starter and rapidly run out of room for it. <S> You can slow down the growth of your starter and thus the need for frequent discards by keeping it in the refrigerator and feeding it once a week rather than every day. <S> I've been doing this for about two years now. <S> If you prefer, and if you have time, there are a number of things you can make with the "unfed" starter, rather than discarding it. <S> I personally like the pancakes <S> /waffles <S> (same ingredients, different technique) from King Arthur Flour. <A> I bought a sourdough book online, by Sourdough Jack Mabee, titled "Sourdough Jack's Cookery and Other Things" and he has a fantastic recipe for sourdough pancakes. <S> It uses unfed "discard" but you then feed it with twice the flour and water as normal, mix and cover it and let it sit for 8 to 12 hours, then add the salt and sugar and other things and make the pancakes. <S> They are teriffic. <S> This assures that you don't run out of room for it all (which can happen fast) and your starter doesn't starve for food. <S> If you are going to be maintaining a new starter, I would suggest twice daily feeding, and after a week or more when it triples after every feeding, then it should be ready for baking or storing in the fridge. <A> If we discard some each day we create a type of rotation. <S> The flour would eventually degrade as nothing keeps forever. <S> So add a little after removing a little. <S> How else could we have a sour dough many years old! <S> Good luck.
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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.
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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 one of the reasons for your cake layers sliding around. <S> My thoughts from looking at your luscious cake photo are: 3 layers is a pretty tall cake! <S> 2 layers would be more likely to stay stable. <S> If you want 3, you could make them thinner, or even cut one of them in half. <S> As long as you don't have a sliced edge at the very top, it doesn't matter that frosting will kick up crumbs from the sliced edges. <S> Layers don't look quite level (i.e. flat). <S> You mentioned leveling the top layer. <S> Maybe more important to level the bottom layers, if you don't want the upper stories sliding around. <S> Is buttercream a little too liquid and slippery? <S> Knowing your recipe might help people determine this. <S> Possibly a little tooo much buttercream in between layers. <S> I don't mean too much to be delectable; I mean too much for mechanical stability. <S> It's hard to tell how much is in between the layers, but it does look like a pretty thick coating on the outside, so <S> I'm guessing you were also generous in-between. <S> All that said, this cake looks terrific, and very rich! <A> I assume that the completed cake was put into the fridge immediately. <S> Or put each creamed layer into the fridge. <S> Best of luck. <A> As tasty as that cake looks, I don't get the impression that the buttercream was very thick or was too warm. <S> I would recommend looking for a thicker recipe. <S> I find that cake does not like large changes in temperature, and going from 30°C to 3-5 is not small by any stretch. <S> If you've helped yourself to a cupcake that is still warm from the oven you may recall that it is lighter in consistency than when that same cupcake has been left to cool. <S> The same thing is happening in the fridge but it also has the added weight of the other layers. <S> Older fridges tend to be cooler towards the back as well, plus warm air comes in every time you open it. <S> That might have contributed to one side being affected more than the other (if the cake was leaning towards the back of the fridge when it was pulled out that would support the theory). <S> I agree on the point about the amount of buttercream between layers. <S> It's worth bearing in mind that on top of stability, the more buttercream between the layers the more you're expecting those eating the cake to consume, and for some that will get sickly. <S> You just need a couple of millimetres worth between each layer to keep it secure.
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A thought: perhaps put the buttercream in the fridge a little while if it seems too soft.
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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 areas with a bunch of pipes; next to the dishwasher): I've always been wary of storing food down there for no other reason than it feels like a dirty place. Will dry food be safe down there assuming I don't also store cleaning products down there? <Q> Your concerns would be moisture, insects and/or rodents. <S> Simply put your products in airtight containers. <S> You'll be just fine. <S> (By the way, my mom always stored onions and potatoes under the sink). <A> Am hoping you have thought of sink leaks. <A> You are better off storing these things in another room than under the sink, like on a hall closet shelf. <S> They will get wet under the sink, airtight containers or no. <A> The concern I'd have is not the details of the food per se, but some more practical concerns. <S> From what I see in the pictures, you have not a clean cabinet there, but one with various connections. <S> If this were actually under a sink it would likely include the water turnoff; while you say this isn't actually directly under the sink, it clearly contains the plug for the dishwasher, some pipes across it, and what might be the diswasher water turnoff in the bottom right of the second picture. <S> Being able to access these in an emergency can be crucial to preventing further damage, whether it is water damage, fire, or other problems. <S> In a restaurant, storing items there would be a code violation in most places for this reason. <S> While airtight containers will help prevent this, unless you have perfect hygiene and clean regularly <S> it's likely you will end up with vermin eventually here, more likely than other areas. <S> In a residence this is up to you how that tradeoff is handled, but it's something to consider. <S> I wouldn't consider this nearly the problem that the safety issue is.
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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.
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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 nothing like a real Egg McMuffin, and did not taste good at all. What can I do to make this more closely taste like a real Egg McMuffin? <Q> For starters, you left off the slice of Canadian bacon. <S> ; they do not fry them in a panYou <S> might try going to the Serious <S> Eats site and looking at Kenji's recipe for Egg McMuffin: <S> Pan toast muffin in butter, fry Canadian bacon in butter, crack egg in lid of wide-mouth mason jar to use as a mold, break yolk, pour water in the pan with egg in mold and put a cover on pan so the water turns to steam to cook egg, drain egg on paper towel, assemble {muffin half, bacon, egg, cheese other muffin half}. <S> No mayo, other condiments or seasoning. <A> An Egg McMuffin is an incredibly simple dish composed of: <S> A plain English muffin (may be lightly toasted) <S> A plain, fried egg with a broken yolk (cooked in a ring) <S> A plain piece of American cheese, straight from the package <S> There are no dressings, sauces, butters, or anything else added to it. <S> The bare minimum of work is done, as it is a fast food item that must be able to be prepared quickly in larger batches (an auto-toaster and a mass egg form are used). <S> It tasted wrong because you didn't use the right ingredients. <S> Source: <S> Several years working at McDonald's in high school. <A> I don't think egg McMuffin contains mayonnaise at all. <S> Try just English Muffin (not a high-quality sourdough-y fancy Thomas, etc. <S> or other name-brand one <S> either - no whole wheat or raisin either, obviously ; use the most inexpensive you can find, maybe a supermarket store brand that might tend to be a teensy bit sweeter than the others), a little butter (or marg.); thoroughly fried egg (broken yolk); couple strips bacon, or a very thin Canadian bacon or ham slice; and yes, American cheese slice (that part you are spot-on). <S> Don't know 100% McDonalds, but that's how Jack-in-the-Box made them (well, they used hamburger bun <S> , I guess...) --- yum. <S> My favorite thing from fast-food.
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A plain piece of Canadian bacon, straight from the package McDonald's cooks their egg more by steaming it in a round mold
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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, or fruit and tea, are often referred to as fruit teas . <S> Teas made with only fruit would then have to be called pure . <S> However a quick look online suggests that "pure fruit teas" also includes some of the former. <S> The article you link seems to use pure to mean "not containing tea <S> *, as it discusses caffeine quite a lot. <S> The sugar aspect is probably a distraction as even a fruit tea made by soaking dried fruit in hot water can only deliver very little sugar as the total weight of the dry tea is small and most of that is discarded. <A> There is no single standardized meaning of the word. <S> You can take a guess at what the author of a specific text wanted to express with it, but you cannot tell for sure unless a definition is given more or less directly. <S> The article you are reading does contain such a definition, as it says that Pure fruit teas are [...] infusions of fruit extract or juice <S> As opposed to teas which also contain herbs, spices and tea leaves beside the fruit. <S> This is just valid for this one article though, and other texts may use their own definitions. <A> I assume that Fruit teas contain artificial or natural flavourings and other ingredients which I would not want to consume. <S> Natural fruit teas may also contain unwanted elements, though I think to a lesser extent. <S> I always read labels. <S> Note: fruit contains sugar of which the amount will be shown on the info label. <A> If you read the article carefully: Fruit tea: <S> Pure fruit tea: <S> Pure fruit teas are made from infusions of flavors from the juice of fresh fruit such as apple, cherry, raspberry, blackcurrant, blueberry, orange, strawberry and peach. <S> Conclusion: <S> Pure fruit teas are infusions only made from fruits. <S> While a 'fruit tea' is required to contain fruit, but may also include other herbs and flowers.
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Fruit teas are hot beverages that contain real fruit juice alone or infuse the sweetness of exotic fruits with earthy teas, herbs and spices.
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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). I was expecting it to be really hard to roll/stretch to fit the tray I always use, which is larger than the recipe claims for a "thin" base, so pushing it a little. Instead it came out better than the last couple of times I made it with all the right flour. The eating texture was good too -- soft inside but crispy where the crust was exposed. Is pizza dough stretchier/better with less gluten? How much less can I get away with (I have rather a lot of plain flour at the moment). Or was I just lucky? Note the use of UK terms. Gluten content isn't given on the packaging but "strong" normally works out to about 13% while "plain" should be roughly equivalent to US "all-purpose" so 2--3% less. <Q> As you probably know, various flours contain varying amounts of protein. <S> When water is added, and the proteins are hydrated, gliadin and glutenin combine to form gluten. <S> Gluten provides the structure and allows for stretch and rise. <S> That is why a rest period after mixing is important. <S> You might find this informative. <S> The folks at Serious Eats took a look at various flours and their impact on pizza crust. <S> While flours with different percentages of protein all work, the end result is somewhat different, and mostly boils down to preference. <S> I make a lot of pizza. <S> I usually mix and let rest for 24 hours before portioning, waiting a couple of more hours, then stretching and preparing the pizza. <S> A long rest and a light touch are important to maintain a workable dough. <S> I mainly use Caputo type 00 flour, but have also used AP flour and combinations of flours. <S> In my experience "stretchiness" has more to do with hydration, time for the dough to relax, and a light touch. <S> Type of flour impacts flavor, rise, and texture. <A> In fact, there are many countries in the world (including most of continental Europe) where nobody outside of the food industry and a few afficionados has heard of strong flour at all. <S> Bread with lower gluten flour is softer, with a "cottonlike" softness. <S> And it can easily build a hard crust, which is also crispy at the proper temperature. <S> The dough is easier to roll, because it's less elastic, and doesn't "jump back" as much while you shape it. <S> It can also be used with higher hydration, and it can hold larger holes, which is important for e.g. ciabatta. <S> You can make great bread out of both, but it's different bread. <S> And you can make pizza crusts out of both. <S> People looking for the qualities of high-gluten bread (or crust) will be disappointed if they are served a low-gluten one. <S> But if you happen to prefer the low gluten one, then just keep making it. <A> I've made pizza dough with just plain/all-purpose flour (100%) and no strong/bread at all, dozens of times. <S> I've experienced no problems. <S> I never made it using all strong/bread flour so <S> can't compare using my recipe, butI see no reason, based solely on my experience, why you should need more gluten in the flour for this purpose. <S> Since you have a lot of plain flour on hand, experiment and make just a small pizza (half batch) using 100% plain flour and see for yourself.
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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.
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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 calculated that mixing 600 ml of double cream with 300 ml of milk should give me 900 ml (if they add up like that) of something with 299 g of fat, which is about 33 %. Does this make sense or are there any complications I need to be aware of? Note : The cream/milk packages actually give grams of fat per volume (e.g., 100 ml of double cream has 48 g of fat), but I've taken it to be about the same as percentage by mass since the target fat content is a range rather than an exact figure. APPENDIX : Since this was mentioned in the answers/comments and it might be useful to other people, here's the formula I used to calculate the necessary quantities to achieve the target fat percentage . Given two milk or cream liquids with different fat percentage (I will refer to the one with lower fat content as "thin" and the one with higher fat content as "thick"), a liquid quantity Q_target and fat concentration TargetFatConcentration can be achieved by mixing and The fraction is a ratio (pure number), but I'm using the word "concentration" instead of "percentage" (which is normally used for fat content) because the products you have (as in my case) might be giving you grams of fat per volume , which is, technically, not a percentage. The point is that units need to be consistent, whatever they are. Either volume or mass can be used for the "quantities". It should go without saying that the target concentration can only be between the "thin" and "thick" one; i.e., you cannot dilute a cream by adding a thicker cream to it and vice versa. <Q> This will work just fine. <S> Many people will get the math wrong, but your calculations appear correct. <S> Give it a good stir and everything should come out as expected. <A> That is the number I get: 600 ml × 0.48 = <S> 288 ml 300 ml × <S> 0.036 = 10.8 ml (288 ml + 10.8 ml) / <S> 900 ml = 33.2% <S> I think they would mix fine <S> but I'm not positive on that. <S> Mixed in recipe with dry goods like flour for sure they should mix. <S> Volume versus mass would be very close to the same here as density is close, if not the same. <A> Technically, double cream has a minimum fat content of 48%, and could be higher, which might throw your numbers off. <S> That’s unlikely with cream from a large commercial supplier, since they can always make more money by diluting it down to 48%, but I buy unpasteurised double cream pretty much straight from the cow from a local dairy farm, and I have to dilute it with milk for recipes that call for double cream, never mind single.
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Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement).
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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 in regards to stroganoff making? Is it important to know what cut of steak it is? I’m not sure if this information is relevant, but it is a pressure cooker (instant pot) stroganoff recipe. Thank you! <Q> Beef cut does matter. <S> Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer cooking time. <S> In a pressure cooker this isn't that long, 1 hour is what I've seen for instant pot recipes using working cuts. <S> Also what matters is fat content. <S> Whatever you put in the instant pot is going to come out of it, if you put a fatty cut in you'll have a fatty result, so think about trimming. <S> I would fry a portion of one of the steaks and see how tender the result is, that's a good gauge. <S> Plus you get to eat steak. <A> Hard to know how this translates to the pressure cooker context, but I've made stroganoff many times over the years in a skillet using a variety of cuts of beef, and I've never noticed that much of a difference in the quality. <S> I've used London Broil, flank steak, skirt steak, flat iron steak, sirloin and probably others that I'm not remembering. <S> What's more important is that you slice the meat as thin as possible across the grain. <S> The only times I've had stroganoff where the meat was unpleasantly chewy, the thickness was more at fault than the cut. <A> I learned how to make Beef Stroganoff from a Graham Kerr TV show back in the 1980s (back before he went all healthy and still made great food). <S> I still use that same recipe today with only a few tweaks and one major one. <S> On that show he used a tenderloin of beef. <S> I thought that, for me, this was a tremendous waste. <S> I made it first time and since using top round London Broil. <S> I think other cuts of beef round and steaks would be fine (trim off the fat). <S> I would not recommend a cut with a lot of connective tissue like chuck <A> Do you want it to matter? <S> I have seen it made with ground beef. <S> I like to use steak like tenderloin or rib, grill to rare , slice it and throw it into <S> the prepared (hot) Stroganoff sauce. <S> Very tender. <S> You can do what you want , even use a pressure cooker.
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The cut of beef used for stoganoff matters somewhat.
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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 full ramekin of spices and quite a lot of onion and yet after boiling down the curry I was left with very little sauce. I had tried adding more tomato pulp to give it more body, but that to ends up mostly gone once boiled down; and even if much tomato remains, I find it overpowers some of the other flavours in the sauce. Does anyone have any curry tips for this amateur? <Q> They give a richness without overpowering the flavour. <S> Roughly the approach was: Fry onions, meat or equivalent (I usually did this with Quorn), and spices/garlic/ginger. <S> Turn off and allow to cool a few minutes. <S> Stir in lots of yoghurt (any natural yoghurt) and return to the gentlest heat you've got. <S> Stir in ground almonds <S> ; don't be mean with them. <S> Cook gently for a few minutes, with plenty of stirring, adjusting the texture with a little water if you like. <S> In a tomato-based sauce you don't need the cooling step; that's to avoid splitting the yoghurt. <S> Coconut flour or alternatively dried coconut milk. <S> It's a significantly different curry because the flavour comes through, but adding either of these gives a good thickening effect (more so for the flour) <S> that's very compatible with curries. <S> This is rather time-consuming to prepare, and pungent, but freezes well. <S> Mango chutney is a good last-minute cheat addition, especially if you find a very sticky one and blend it first. <S> It adds flavour and has some thickening power. <S> I am also an amateur, and care more about enjoying my cooking and food than about authenticity! <A> It's surprising when people say "I added onion" how much different variety of answers you can get, by simply asking "how much"! <S> Long story short, add at least four large dried (storage) onions if you are preparing a family meal and "better you pick the bigger ones", you get the idea. <S> Also, remember to caramelise them well, if it matches the recipe, and you should not turn down adding in any fresh spring onion bunch in case you have them around. <S> No excuses on this: onions are cheap, healthy & add good taste when cooked in the right way. <S> Greek yogurt tends to be thick and it will not evaporate if cooked. <S> Ah, yes, and one more thing on this last one: NOT Greek-like yogurt, NOT Greek-alike yogurt, NOT Greek-wannabe yogurt; NOT Greek-inspired yogurt: please go and buy the real stuff! <S> Or just don't call that other thing "yogurt", please :) <S> Hint: it was recently found that Greek traditional yogurt is the only type in UK supermarkets which is not filled up with abnormal level of sugar. <A> This question comes across to me rather like: "I'm trying to make European sauce, and it's too thin". <S> There are hundreds of classic, that is to say, traditional dishes that have stood the test of time, from the Indian subcontinent. <S> They come from a huge diversity of regional, cultural, and religious sources. <S> So in that sense, there is no such thing as an Indian curry. <S> Maybe you are looking for something more akin to British Indian Restaurant cooking, which is much more homogeneous, and driven by a commercial need to produce an apparently wide range of dishes in as short a time as possible. <S> Most BIR dishes are based on a single base sauce, such as the recipe here .
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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 found myself adding to my Indian-inspired dishes some yogurt.
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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 also the issue of cooking technique. <S> It would be beneficial to know what you are preparing. <S> If, for example, you begin a stew by browning meat and aromatics, <S> the fond that forms at the bottom of the pot needs to be released to help form/flavor the sauce. <S> Normally this is done with the addition of a small amount of liquid and scraping the fond free with a wooden spoon. <S> If you don't do this, you will be both losing a lot of flavor, and creating conditions for the fond to burn at the bottom of your pot later during the rest of the cooking process. <S> A heavy bottom pan has advantages in the creation of this fond. <S> I would suggest enameled cast iron rather than non-enameled. <S> Maintenance is a bit easier and you can usually avoid a black colored surface, which will help you more easily see browning. <S> Even a stainless pot with a copper layer, or a heavy aluminum pot can work. <S> Mass of the cooking vessel does make a difference in your ability to produce consistent results. <A> The situation you describe is burnt material all over the base of the pan. <S> That is caused by using too high heat and would not be helped by using a heavier pan. <S> The point of a heavier pan is to spread the heat more evenly across the base. <S> A very thin pan would effectively transfer the heat of the burner directly to the food. <S> It would be very hot where the burner was, and noticeably cooler away from it, and food would be likely to burn at the hot spots. <S> With a thicker base, the burner heats parts of the base but the heat spreads throughout it before reaching the food. <S> That means there are no hot spots, so the food won't burn unless the whole pan is hot enough to cause burning, which it sounds like yours was. <S> One way to think about it is that a thick or thin pan doesn't significantly affect the average temperature but the whole of the thick pan will be at the average temperature, whereas the thin pan will have hot areas and cool areas. <S> In your case, it sounds like you need a lower heat, more frequent stirring and possibly more liquid, if that would be appropriate to your dish. <S> (Liquid can convect and disperse the heat through the food.) <A> No, a heavy-based pot will not prevent burned food. <S> You should reduce the heat and stir more frequectly; especially stir the bottom of the pot <A> You can replicate the thermal mass of a very heavy pot by using a heat diffuser plate. <S> They are widely available online and in kitchen stores. <S> The extra thermal mass does a great job of evening the temperature and raises the pan away from the heat source. <S> Some of the burner energy is also radiated out to the room (if the plate is larger than the bottom of the pan) which may help address your inability to fine tune the gas burner.
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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.
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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 plastic microwave turntable support ring in the unit when I am operating in convection mode. I know the first thing people will say is to read the owners manual, but the owners manual is extremely unclear. Here is a manual I found online , which is for a model very similar to the one I have. On page 8 of this manual, as well as on page 8 of the manual that came with my model, they discussed that the metal shelves should not be in the unit when microwaving food, but they don’t mention anything about the glass turntable and plastic turntable support ring being used in convection mode. You might ask: why don’t I just remove these two items anyway when using convection mode just to be safe? The answer is that the support ring sits on a piece of plastic, and that piece of plastic seemingly can’t be removed, so I will still have to worry about plastic in the unit while using convection mode. So is that piece of plastic that’s part of the unit safe for the convection oven? <Q> I cannot vouch for your specific GE oven, but I've been using my combination oven with the turntable and turntable support in Microwave, Convection Bake, Convection Roast and Combination Fast Bake for the last >10 years with no ill effects. <S> As your oven has the same technical capabilities as mine: Combination Fast Cooking <S> Your oven also offers the option of Combination Fast Cook, using microwave energy along with convection cooking. <S> You cook with speed and accuracy, while browning and crisping to perfection. <S> I'm led to believe you're safe to use the turntable in convection <S> only mode like <S> I do as my round shelf fits perfectly on the glass turntable <S> , so I never asked myself the question and have just used it like that since the first time I turned on the oven. <A> I just saw this question and though I am 5 months late, I can definitely weigh in here on your question. <S> However, what no one tells you, is that the round glass turntable should be removed while in convection mode. <S> The reason is that if there is any trace of any food particle on the glass, the glass will start to turn brown and no manner of cleaning or washing will ever get it clean because it will have baked into the glass. <S> I don't know exactly how it happens, but it does. <S> So, I just bought a new one (why, is another story) and I am trying to be very particular about removing the glass while in convection mode and the wire shelves while in microwave mode. <S> Good luck! <A> If the plastic part is non-removable, then better leave the glass plate in place. <S> Better some spots on glass, than grease. <S> crumbs and other stuff dripping from the convection-cooked food jamming the mechanics and stopping the turntable permanently. <S> In this case the glass plate acts as a protective cover. <S> In convection mode, the inside is thermoregulated (the temperature never exceeding preset on the thermostat) so the plastic will never reach dangerous temperatures; in microwave mode it's entirely transparent to microwaves so unless it's seriously dirty, it won't heat up at all. <S> You may consider using a non-stick baking sheet (teflon foil) on the bottom to protect it from 'drips'. <S> Otherwise, just keep it clean.
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I used a microwave-convection oven (GE profile) for many years and you are correct, that the wire shelves should be removed while microwaving.
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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 scat. <S> The parasites can produce a toxic reaction that causes eosinophilic meningitis in humans. <A> As far as I can see, slugs are not used for human food. <S> There are a few references that can be found on the internets, but it is not common. <S> For example feral food is just about what I found. <S> in the case of snails, only a few species are used for food (in french), and they are "raised" in a safe and controlled environment. <A> escargot are snails stewed in broth with herbs de provence and red or white wine.
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I would assume that if you were going to eat slugs that you check if they are poisonous in any way.
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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 degrees. Do I just bake the bread for longer? If so how much longer? UPDATE: Here are the instructions from the comments section of the video. I did link the video in the original question but I see the link isn't very visible. (Just in case there is anything else you want to check) Ingredients you need : Flour, Water, Yeast, Salt and a Dutch Oven. Yes a dutch oven. It's the perfect way to bake your bread at home. Also, No need for sugar, modern yeast are powerful enough. No need for oil either. Instructions : 40 grams of fresh yeast, in 600 ml of tepid mineral water, or 15grams dry yeast. In the bowl of the mixer drop 18g of salt. Then add 1 kg of bread flour and start slowly mixing. Add the water and the yeast. As soon as everything is properly incorporated, set the speed to minimum, and knead the dough for 10 minutes. First proofing : Place the dough in an airtight container and let it proof in a warm and dark place for 1 - 2 hours. Then, Press down the dough, shape as seen in the video. Second proofing : Place the dough in an airtight container and let it proof in a warm and dark place for 30 minutes to 1 hour. Meanwhile, Heat dutch oven to 250°C or 480°F. Out of 2nd proofing, Sprinkle the dough ball with flour. Now using razor's blade, score the surface a few times. Squeeze on oven proof gloves, get the dutch oven out, place the dough ball inside. Back in the oven. I bake my bread at 250°C for 30 minutes, then at 230°C for another 30 minutes. <Q> How much longer depends on the type of bread, the size and the shape of the loaf. <S> The solution I suggest is to obtain a probe-type thermometer (like a meat thermometer) and use that to determine if your bread has baked for a sufficiet time. <S> Many breads are completely baked at around 195F(90C) though I have seen a couple of recipes that call for 205F(96C) <A> The total weight of the ingredients is 40+600+18+1000 = 1658g <S> The volume is 4.6L <S> The baking time is: 30 minutes for baking 1 30 minutes for baking 2 <S> The baking T° is: 250°C for baking 1 230°C for baking 2 <S> What is the total baking time for an oven that taps out at 230°C? <S> As all measures remain the same except the T° of baking 1, they even each other out and you should bake for: 250/230* <S> 30 <S> = 32.6 during baking time 1 <S> and then you still need to add baking time 2 to that equation which gives us: <S> Bake for 63 minutes 40 seconds at 230 <S> °C <A> Like with many things while time @ <S> temperature is a convenient shorthand for when to expect things to be done it is NOT the best indicator of "doneness". <S> There are a number of ways to see if bread is done . <S> Then I would recommend checking the internal temperature for a reading of 93°C (or 200°F) using an instant read thermometer. <S> You can start with the "toothpick" method (a toothpick insert into the bread comes out dry) for a 'quick reading' and then use the thermometer to test it.
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I would start with just " baking it for longer " as a starting point.
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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 'exact' (nearly science) cooker, so to understand my process, ingredients and temperatures. Please feel invited to be critical ! Ingredients: - 300g flour (10.7g protein / 100g), - 150g french butter - 150ml/g water - 10g sugar, 8g salt, 8g dried yeast Step 1: I mix the dough and kneed it for about 5 minutes. The result: Step 2 I roll the dough to a (near) rectangle with a thickness as shown by my finger. Step 3 I place the slab in the fridge for about 40 minutes, after which it emerges quite hard, but still sufficiently foldable. Three-quarters or two-thirds of the slab is coated with the butter (all 150g of the butter) Step 4: Starting of lamination I fold the dough as such, followed by rolling it out to a thickness of 1 cm again, and then another fold as also shown below: Step 5 I let the dough rest for 40 minutes in the fridge, and then perform another double fold, followed by 40 minutes, and another fold. Step 6 I let the dough rest in the fridge overnight, using a partially wet towel, or other semi-air tight cover Step 7 In the morning (+8 hours), the dough is taken from the fridge and feel fluffy and soft, as expected with a risen dough. I roll it out to a final thickness of 1 cm as shown: Step 8 I cut triangles using a regular kitchen knife and add the little cut at the long end to start rolling (shown in front): Step 9 This is what they look like after rolling. I let them rise for another 30 minutes before entering the oven, pre-heated to 230 degrees C, or 450 Fahrenheit. There's also eggwash on top for a nice brown tan. Step 10 After 20 minutes, they emerge as such: Examining The taste is great, really. But I'm not content with the structure. It's too bready and I feel croissants should have a web-like structure with very thin layers within. In particular with the result, I wonder what has happened. What I observe is: The oven tray is quite wet after the croissants emerge from the oven. Is it the butter that ran out? Why? Even though the top of the croissant has great flaky-ness, the inside feels more like a regular bread but with butter infused into it. <Q> I would suggest you check the water content of your butter. <S> Different brands can have widely different base water content. <S> Based on recipes <S> I’ve used to make croissants (try Paul Hollywood or a blogger called Joanna Cismaru ‘JoCooks’. <S> I believe either one or both go into detail about this aspect of croissants. <S> Preferably look for 95% butter - so less than 5% water. <S> Good quality French butter is a good place to start. <S> I use President brand when I want to make pastries. <S> I’m suggesting this because you mention that your baking tray is wet after baking, which signifies that the water content from your butter/dough is leaking out and there’s a lot of excess steam being produced which stops the pastry drying in the oven heat and result in slightly soggy heavy bakes. <S> Another thing that might help <S> - it looks like you’re spreading the butter on the dough before folding? <S> The recipe I use actually has you roll the butter to size between baking parchment then chilling until hard, this stops the butter being absorbed into the dough as much and keeps your layers more distinct. <S> On subsequent rollings you want to work quickly so the butter doesn’t soften too much before re-chilling. <S> Again, my recipe allows 2 hours between rolls rather than your 40 minutes. <S> Also you might think of repeating your lamination <S> roll/fold/chill process a few more times. <S> The more folds, the better the lamination. <A> It sounds like you're baking the croissants very soon after rolling them, specifically I'm not seeing a reference to another rise before baking, and the rolls in your photo don't look just-risen, either (sharp edges where rising tends to smooth things out). <S> This can lead to a denser end product, and breadlike rather than flaky seems a likely consequence. <S> That is, after all, where the interior web comes from, the little air pockets formed by the yeast. <A> You are spreading the butter on the dough! <S> That can't work. <S> You're supposed to have the butter as cold as possible, in very thin slices, and work the folding fairly fast so the butter doesn't melt. <S> That's the only way to preserve those separate layers <A> I think that your butter was too warm. <S> Here's a good trick to remedy this: take a piece of wax paper or food wrap, fold it in half, put your butter in the fold, roll it out, and square it up. <S> Once you got have a square of butter, put it in the fridge. <S> Roll out the dough and when you are ready for the first layer, chill the dough and then place the square of butter on it. <S> After each fold, chill some more, basically your looking to get separate layers of butter and dough.
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I would suggest add another rise just before baking, let the dough relax and the yeast re-puff the dough.
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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 know how much yeast two American pennies will buy me today: none. Practically, the smallest quantity of yeast I can buy today is an envelope of Fleischmann's active dry yeast, which, according to the internet, weighs about 7 grams (0.25 oz). I've reproduced the recipe below since it is out of copyright and I've heard yeast is one of those ingredients where you've got to consider what's going on in the rest of the recipe. All I'm concerned about is the 'yeast' ingredient: how much does this mean in today's measurements. No. 15—YEAST WAFFLES. Quantity for 6 Persons.½ lb. of butter ¾ pt. of milk or cream4 eggs 1–2 cents worth of yeast¼ cup of sugar ½ lb. of flour½ grated lemon peel Lard for baking 1 pinch of nutmegPreparation: Cream the butter, stir in eggs, sugar, lemonpeel, nutmeg. The yeast is dissolved in the cream which has been warmed, stirred into the mixture, then flour added tomake a stiff batter. Set to rise in a warm place. Grease thewaffle iron, put in 3 tablespoonfuls of batter, close the ironand bake the waffles light brown, turning the iron to bake onboth sides. Waffles must be baked and served quickly, because they are apt to lose their crispness and become tough. When serving, sprinkle with sugar and cinnamon. <Q> In bakers' percentages, 2% is a standard (for traditional wet yeast). <S> You use more for rich doughs and short rises, and less for long rises. <S> Your recipe is quite rich and short raised, so my gut feeling would be to start with 5% for the first batch and adjust in the next batch if needed. <S> 5% of half a pound is 11,34 g, which converts to 3,8 g of dry yeast. <S> You could in principle chuck in the whole 7 g package as Cynetta suggests, but that gets into the range where you get the side effects of too quickly fermented yeast, which consist of off tastes due to ammonia and thiols. <S> You might like that taste (many people whose grandmas baked on the "more is more" principle are accustomed to it), in which case just go for it. <S> Else stay with the lower amount, and give it time to rise well (probably blubb, if it is as liquid as I imagine it from the recipe). <S> As a side note, you might want to reduce the eggs - home laid eggs in 1922 weren't the 55 g sold nowadays as a standard. <S> Three instead of four would give you a more authentic taste. <A> King Aurtur Flour gives a guide of 1 packet of active dry yeast (7g, 2-1/4tsp) per 4 cups of flour. <S> A cup of all-prupose flour has a mass of about 125g, if 'fluffed' properly. <S> (Mind that in 1922, it was fresh yeast - active dry yeast wasn't developed until during WWII)Anyroad, to answer your question, <S> (1/2 lb of flour is 227g) <S> A bit more yeast (even double in this instance is just fine) <A> "Cent worth" is not referring to how much yeast you can buy for money. <S> It's referring to 1-2/100 of it's weight. <S> So assuming (from my European knowledge) that package of yeast in 1922 was what we call now "compressed bakers yeast" (because it's long shelf life and the fct that they bought one big package at once) <S> the weight was one pound. <S> So the recipe called for 2/100 of a pound.
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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.
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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 are often seen as disgusting when they're at room temperature. Why do we prefer food at a certain temperature? Is it just conditioning? Does it impact taste? Is there some physiological reason? (Obviously, some foods, like ice cream, can only exist at certain temperatures. This isn't what I'm asking about) <Q> I'm assuming you're asking why food is often served hot, not why food is often cooked. <S> Cooking can obviously have a major transformation on food. <S> While people often debate whether cold pizza is better than hot pizza, I haven't heard anyone arguing uncooked pizza is the best. <S> However since this increase not uniform across different compounds it can also alter the balance of tastes increasing some more than others, possibly creating a better or worse overall flavour. <S> Temperature can affect how the texture of foods is perceived and even the amount of pain felt when eating spicy hot foods. <S> Probably the easiest way to test this yourself is would be to compare either soup or coffee served hot as normal and cooled down in a refrigerator. <S> You should notice when served cold the soup has less flavour, and the coffee is noticeably less bitter. <S> Another thing to try would be beer. <S> It's hard not to notice the difference between an ice cold beer and a room temperature one. <S> While most people prefer their beer as cold as possible, the recommended temperature for craft and specialty beers is often somewhere in the cool range. <S> That's so you actually taste the beer you spent more money on. <A> Taste can definitely be influenced by temperature. <S> It's easy to experiment. <S> Cook something, eat half of it at the intended temperature, then chill the rest and eat that. <S> Notice the difference. <S> Then repeat that with a dish that doesn't require heating. <S> Eat half of it cold, then heat the rest and eat that. <S> Notice the difference. <S> Which of these flavours you prefer is probably in part cultural, part personal preference. <S> If you mean why we started heating our food in the first place, it's largely to do with food hygiene. <S> Cooking meat and plant material kills a lot of the harmful bacteria in it, meaning you're less likely to come down with food poisoning. <S> Freezing has a similar effect, but is far harder to achieve in most climates in a pre-technological society (even in Europe for example, ice was a very expensive luxury in summer until around the 1940s and the advent of electrical freezers. <S> The only ice people had was what was stored in underground ice cellars during winter after being hacked out of rivers and lakes, and slowly melted during the year. <S> Another reason, one probably discovered by accident in many cases, is that some plants (and probably animals) that are poisonous/toxic before cooking can be safely consumed if heated to a high enough temperature for long enough. <S> This increases the selection of available nutrition, which can be very important for survival as groups grow in size. <A> By heating or cooking food, you increase the caloric value. <S> Nutrients become available that would otherwise remain locked up. <S> Sources: <S> https://www.quora.com/Does-warm-food-contain-more-calories-than-cold-ones <S> Furthermore, if we eat or drink a substance colder than our body core temperature, our body has it to heat it ourselves to 38c/100F. <S> This means cold food will request more calories (or extract heat from your body) than warm food.
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The main reason why foods are often served hot is because higher temperatures increase our perception of taste.
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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 thickening is a term commonly used when employing other substances to thicken the sauce rather than just letting the water evaporate. I wonder how to decide whether to reduce a sauce versus thickening it (or both)? <Q> If the flavour is as strong as you want it to be, then reduce it no further and add something to thicken it. <S> If the flavour is too weak, keep reducing it. <S> Other points to consider/caveats <S> : reducing will increase salt concentration, so even if the flavour is too weak you might make a sauce inedibly salty if you reduce it too far <S> some flavour compounds will get destroyed by too much boiling, so consider how the flavour might change as you reduce it <S> (e.g. lemon juice will lose some of its fresh, bright flavour, alcohol will lose some of its kick) <S> various thickening agents will thicken the sauce in different ways. <S> it may be useful to familiarise yourself with them <S> some thickening agents will have an effect on the flavour of the sauce (especially wheat flour, egg yolks, but also to a lesser extent cornflour) <A> You are on the right track. <S> Reducing is when you let the cooking liquids gently evaporate until the resulting sauce is concentrated to your desired taste and consistency. <S> Thickening is when some type of starch such as flour, cornstarch, arrowroot, etc. is used to actually thicken the cooking liquids. <S> This is how you would make a traditional gravy or thicken the base for a stew. <S> Cooking liquids can be more than just water and can include things like meat juices, wine, broths, stocks, etc. <S> So, in order to thicken you need liquid, just not necessarily water. <S> Update - The question was edited after I posted this answer. <S> There are a few different reasons to choose a reduction sauce or a thickened sauce. <S> A reduction sauce is typically considered to be more delicate and "cleaner" tasting. <S> (Not less flavorful.) <S> I typically drizzle a reduction sauce over meat and lighter vegetables such as asparagus. <S> A thickened gravy is typically heartier. <S> Most often you will see a thickened gravy used with heartier vegetables and sides such as potatoes or stuffing. <S> It is also used when cooking "smothered" dishes and stews. <S> In the end, just as with other things, it comes down to what you like. <S> In either case, there can be pitfalls. <S> With a reduction sauce you want to be sure not to reduce it too far as the flavor can become too strong. <S> With a thickened sauce, you want to be sure not to add too much starch as it can reduce the base flavor or drastically alter it. <A> It depends on the sauce. <S> A gravy you can thicken with flour. <S> I would never add flour to a tomato sauce. <S> Simmer also lets the flavors combine. <A> It is all a matter of what tastes good to you and to those you want to please by feeding them. <S> There is no universal answer! <S> Some will taste better if reduced, some if thickened and some with a combination of reduction and thickening. <S> The only real answer is to experiment! <S> Try both ways or a combination with different recipes. <S> What is best for one dish, might not be right for others <A> A lot of points have already been made, so I won't repeat them, but perhaps one thing is worth a thought. <S> A lot of Western sauces depend on thickening by creating emulsions of fat in water.. <S> French-tradition reduction sauces are often thickened this way, with butter. <S> The mouth-feel is very different from thickening with starch - think of the difference in feel between mayonnaise and bechamel. <S> Also, emulsions can carry and intensify the flavor of fats - an olive oil which is very pleasant to dip bread in might be way too strong in a mayonnaise.
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The best way to decide whether to reduce a sauce or to add a thickening agent is to taste it.
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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 inside rare and I've followed advice to keep the smoke down which has helped a lot but... there is still smoke. If there is smoke floating around, is that grease? Like, will it eventually settle down as grease? I only ask because I have ocd about grease on electronics...and I hate the feel of it. To be fair, it doesn't feel like grease after the smoke has gone but I'm paranoid. Even thought about getting a tiny BBQ to use for just the steak but...maybe thats a little extreme <Q> However , the smoke that gets generated by the decomposition of cooking oils (called the "smoke point") at a certain temperature (T°) is mixed with grease molecules and <S> yes, they settle down somewhere . <S> To explain further let's take an analogy with water at 1 ATM 1L of water boils at 100°C <S> At 75 <S> °C <S> it evaporates rather quickly at 50 <S> °C it evaporates quicker than at room T <S> ° at 25 <S> °C it will eventually evaporate (Room T°) at 0 <S> °C <S> it will sublimate rather slowly <S> Now, with cooking oils, the smoke point is way below the boiling point for most, but as you can see from the above analogy they will evaporate though more slowly than water as an oil molecule <S> is heavier so takes more energy to get "kicked" out of the liquid. <S> Note 1: <S> I tried finding a list of cooking oils with both their boiling and smoke points but couldn't find a decent list with both, but it's irrelevant to the question as any liquid does evaporate at room T° eventually ... <S> Note 2: <A> Smoke is not grease. <S> However, air currents will carry smoke and grease. <S> The best solution is to invest in ventilation that leads to the outdoors. <S> If you can't do that, there is nothing wrong with a small grill for outdoor cookery. <S> I used to carry mine to the parking lot, years ago, when I lived in an apartment that did not allow grilling on the attached deck. <A> You can get one of those grease screens that you can put over the frying pan, They do work. <S> But an outside grill is excellent idea.
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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
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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 aren't something that should be eaten with the rest soup because actually biting into a ripe tomato is overwhelming and inconsistent with it. I haven't gotten much out of experimenting with it so far, so is there a way that I can just cook or boil the tomatoes with the soup so that it adds a the earthy citrus flavor but without being an eaten ingredient? I don't like the idea of canned tomato juice, I usually use fresh ingredients and it tastes more metallic. <Q> Yes, it’s doable, but you will have to plan for an extra step and possibly few hours of preparation before you can start with your actual recipe: <S> The haute cuisine approach: <S> Make a clear tomato soup (sometimes also described as “essence” or “consommé”) and use this as an ingredient in your soup. <S> There are cooked and raw methods and both rely on separating the tomato (and other ingredients) from the liquid, either by very careful straining through a cloth or by an egg white raft. <S> Or simplified: <S> In a similar process, you can simply cook the tomato in the liquid you are going to use for your soup, strain out the solid tomato bits so that just the purée gets into the liquid and continue from there. <S> Even simpler: <S> Use a stick blender for the soup base in the previous step. <S> Note that the consistency and opaqueness will change depending on the method you choose, from thin to thick, from clear to opaque and the same goes for the flavor profile. <A> What might be less effort than making a clear tomato soup is making "tomato water". <S> Basically, you crush up the tomatoes (possibly coring and/or pealing first), put it in a fine cloth bag, and hang it to let the liquid drip into a bowl or other (non-reactive) vessel to catch it. <S> You could then add this towards the end of the soup-making, so you don't cook off the brighter notes that it gives. <S> But that being said, you might also want to look into sumac. <S> It's a small red berry that has a citrusy flavor. <S> I tend to see it most frequently ground up in middle eastern cuisine (eg, za'atar blend ) <A> An old question of mine talks about this in more detail, and coincidentally it was discussed in today's Guardian in the context of adding more flavour to tomato sauces. <S> To me, your description of "earthy citrus" fits the leaves better than the actual tomatoes anyway.
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An alternative approach may be to use a sprig of tomato leaves and remove them.
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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: How do I neutralize a strong garlic flavor? But I'm looking for soup specific advice. <Q> Actually, soup is the easiest kind of dish to 'fix' from overseasoning. <S> All you need to do is add more of the neutral liquid you started with--in this case, I'd use veg or chicken stock, but you could use water as well. <S> Add maybe a cup at a time, stir well and give it a few minutes for the flavors to equalize, then taste. <S> Once the garlic flavor has mellowed to your liking, add the other seasonings (salt, pepper, herbs de Provence) until they're back up to where you want them. <S> Dried herbs will take a bit longer to completely release their flavor, so keep that in mind. <S> If, at the end of the adjustment, you have too much broth, just ladle some out and freeze it for the next batch! <A> I've heard that slow cookers, because they use water as a temperature conductor, don't generate enough heat for many cooking applications, including browning, sweating, whatever. <S> The garlic may taste raw because it didn't have the time or temp to cook the rawness out of it. <S> This would be the same reason garlic, onions etc are often sweated or browned in a pan before liquid ingredients are added. <S> So, can it be fixed? <S> Maybe, maybe not. <S> The amount tempering you get this way may or may not be enough for your tastes. <S> You might try pressure cooking, though I don't know if that will make a big difference as opposed to stovetop boiling. <S> As far as I know, no method of heating the soup as a whole will get you much above what boiling water can already do, at least until your soup is no longer soupish. <S> If the garlic was in larger pieces, you could take them out, saute, and re-add them... <S> though I suspect if the garlic was in such large pieces you'd have already tried taking it out. <S> Maybe if you strain all the solids and saute them? <S> you'd get more browning in the soup, and more breakdown into little skittery bits, cloudy and mushy and stuff, and probably more oil, all of which <S> I don't mind <S> but you might. <S> If you can't get this batch to mellow enough, then you can either dilute as SgtStens mentions, or discard and start over, or find someone who adores the bite of raw garlic in their soups. <A> I'm a big fan of black garlic , most of the raw garlic flavour is replaced by delicious and delicate flavours. <S> I wouldn't replace all the garlic in your soup by black garlic but maybe start with half and work from there. <S> Personally, I've used it in a lot of different dishes and nearly always got great results.
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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).
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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> You have an infra-red oven and that is great to broil eggplant and tomato, but will not give you anything close to a grilled effect <S> so: If you want to broil: slice up the veggies add a sprinkle of oil and some nice fresh herbs on top put them in the infra-red oven <S> Please don't kill the messenger? <S> Pretty please??? <A> I'm going to assume that 'grill' in your sense is top heat. <S> If so, some recommendations: Leave the oven door slightly ajar. <S> This will keep moisture from building up in the oven, and steaming the ingredients. <S> (gas ovens always have some venting, but they can still get a build-up of steam; electric ovens will switch off if they get too hot) <S> Get the food as close to the heating element as you can. <S> That will get you the layer of char on top, that you won't get if it's 6" (15cm) or more from element. <S> I aim for about 1" (2.5cm) from the element, although a little bit more for thick cuts of meat. <S> (Steaks plumps up as they cook, and they can reach up and touch the element if you're too close) <A> I don't know about the infrared oven, but I get a pretty good results using high heat (around 250°C) in the normal oven.
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If you want to grill them: buy a grill
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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 addition of fresh fruit, sugar, and skim milk powder to the milk BEFORE allowing the soon-to-be-yogurt to incubate. Is this safe? Wouldn't the introduction of the ingredients before incubation (especially the fruit) potentially add unsafe bacteria to the yogurt? Or am I being overly cautious? <Q> The Codex Alimentarius standard 243-2003 on fermented milk products, states in section 2.3 that: The non-dairy ingredients can be mixed in prior to/or after fermentation. <S> So it's allowed to do this <S> and you can even sell the product if you follow all the other WHO standards as well. <S> However, as you introduce additional microbial agents when using fresh fruit, the rule of thumb (to be analytically tested) is half of the minimum of both products separately : As you're probably doing this for home use, this means in plain English: <S> Eat the yoghurt in half the time you would eat the fresh fruit. <S> If this would be for professional use: <S> You should not be asking random strangers on the Internet what to do and have it analytically tested. <S> ;-) <A> While fruit are in fact covered in bacteria, they usually aren't pathogenic.(This <S> is entirely dependant on farming practices used when growing that fruit) <S> In addition, yogurt has antibacterial properties . <S> I would still recommend cooking the fruit down before adding it to the yogurt, or at least washing it. <A> fruit has water, adding fruit to yogurt will make it harder for the proteins to create the gel structure, some whey might form around the fruit pieces. <S> If you want to add fruit prior to incubation so that the flavor is more prominent fruit should be washed of course (and cut if the type of fruit allows it without making a mess...) and then dried in the oven, you can try different temperatures (50C-90C) and periods of time (>10m). <S> A full drying process can take from 6-12hours <S> but it is not really needed in this case, usually 30m should be enough; drying the fruit will: <S> help killing some unwanted bacteria sweeten the fruit so that more flavor is added to the yogurt possibly absorb part of the milk water content helping the gelification <S> help stabilize the milk temperature (assuming you have finished drying right before starting jarring the milk for the incubation so that the fruit is still warm) which again will help the gelification
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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.
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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 have extra ingredients which I want to avoid and I don't think you want to eat those as part of the main meal anyway. I know it comes as pasta and sphaghetti but i'm not sure if that is the correct way to eat it as a staple? Have people traditionally cooked wheat like they would rice or has it always been used as pasta and sphaghetti but never as a staple like rice has in the far east? I've just seen a bag of wheat grain at my supermarket so I'm thinking do I just get it and cook it like rice but since this is unheard of(at least to me) as a staple I'm wondering if there's something wrong with it? <Q> Some forms of wheat are suitable for immediate cooking in a similar way to rice, such as Bulghur . <S> This is traditional in much of the Middle East, and has been par-cooked prior to sale. <S> Cracked wheat is also available, but requires longer cooking. <S> Note that terms overlap and even manufacturers can be vague. <S> Whole wheat seeds do exist, sold for sprouting; it's not clear to me whether you could cook these directly <S> but they'd take a long time if so. <S> Pasta is a traditional staple food in some parts of the world, and perfectly suitable for eating every day. <S> Some dried pastas have nothing but wheat in them. <S> Couscous , like many kinds of pasta, is made from pure wheat, but it's more absorbent and can be treated rather like rice and served with stew on top, or cold as a form of salad. <S> It's an important part of the diet in some North African countries. <S> Bread is also an everyday (or even every meal) food in many places. <S> These staple breads tend to be rather plain, at least when eaten as an accompaniment to other foods, and unless you're on a low-sodium diet it's a good source of complex carbohydrates. <S> Neither wheat nor rice can be treated as providing a full range of nutrients. <S> this isn't the place to get into details but living on grains alone <S> won't provide enough macro- or micro-nutrients. <A> I make my own bread. <S> Flour, water, yeast, salt. <S> Nothing else. <S> You could most certainly eat "your daily bread. <S> " <S> Pasta is flour and eggs. <S> You can also put dumplings into stew and chili - these are flour, milk or water, salt, and leavening like baking powder. <S> So there is definitely no need for your wheat intake to include extra ingredients you would want to avoid. <S> If your old preference was for a meal of some sort of stir fry or saucy stew served on rice, you could most certainly make the very same thing and serve it on pasta (with or without eggs) or put it in a bowl and have a slice or two of bread with it and dip the bread in the sauce. <S> Or you could add dumplings to a stew or soup, or add pasta to a soup (typically cooked separately). <S> You can also buy cereals - hot smooth ones like "cream of wheat" or cold ones eaten with milk - and have wheat as part of your breakfast every day. <S> Or have jam or peanut butter on toast. <S> Have a sandwich for lunch, or a hot cooked sandwich (like a grilled cheese, but with egg or meat) for dinner sometimes. <S> Including bread in meals is very common in home cooking and eating. <S> You just don't see it in cooking magazines or TV shows, or in restaurants. <A> When you say "staple", you seem to mean a grain cooked whole and eaten plain, rather than a major component of the diet; certainly there are people who eat pasta or bread as staples. <S> One that will be relatively easy to find is farro . <S> You cook this in water or broth; it's more akin to cooking pasta than rice in that you cook in a large quantity of water and then drain, rather than in a carefully measured quantity so that it's all absorbed. <S> It's often used in salads, but there's no reason you couldn't eat it plain as a substitute for rice. <S> Pastas are not commonly eaten as a side dish in the way that rice may be; you more usually see it with a sauce as a main dish. <S> I'm not sure what "extra ingredients" you're seeing in bread that you want to avoid, but you may be looking at hyper-processed brands. <S> You can easily find bread made with just flour, yeast, water, and salt.
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There are types of wheat that can be cooked without being ground into flour first.
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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 is - can I save it now? Can I add more spices to cold curry now, mix it and then freeze it? If so, what spices will give it more flavour? <Q> I have no idea how you're going to reheat your curry, but if we assume it's in a pot over the campfire, you have a few options: <S> Make and cook a spice paste ahead of time (or buy one), as it won't have the 'raw' spice qualities that using a curry powder will. <S> You can then stir it into the curry to taste as you heat it up. <S> If you're using a curry roux, you may need to add a little extra liquid, as it'll act as a thickener. <S> Bring along chutneys, Indian relish, or similar things <S> that people can mix-in to add flavor. <S> (I like the 'hot' chutneys for adding flavor. <S> Sweet chutneys are better for mellowing out a chutney than adding flavor on its own) <S> Serve it over heavily seasoned rice. <S> Dice up some carrots and onions, cook them in oil with a (possibly heavy) pinch of salt, add any spice powders or seeds (tumeric, mustard seeds, whatever else you like in your curry), add the rice, let it toast a little bit like for risotto, then add your liquid and steam as you normally would. <S> I'll sometimes also throw in a cinnamon stick or a few cloves in just before I add the liquid. <S> But count the cloves and warn people, as eating under poor lighting conditions can result in surprises. <S> I wouldn't suggest reheating your curry in advance; camping typically suggests food storage without refrigeration, and you often have hungry people not waiting for food to fully heat back through. <S> Because of this, it's best not to keep reheating / cooling off food unless you're going to bring it to a full boil each time, and that could start turning the meat and vegetables into mush. <A> Adding spiced to a cold curry isn't going to do much for you, you need heat to activate them and draw out the flavors. <S> I would take the spices with you and add them once the curry is heated up. <S> Try some Garam Masala and don't forget salt. <A> Reheat your curry. <S> Add the desired spices until it gives you a satisfactory taste then freeze it for your upcoming camiping trip. <A> As someone suggested, bloom some spices in oil - you could do this now, in advance, and store the spiced oil (in the fridge or freezer), to mix it in later when reheating. <S> You could also mix the spiced oil in now, before freezing the whole. <S> Also, you might want to season it with more sugar, salt, and acid (vinegar or lime juice). <S> If this is a vietnamese/thai/chinese/japanese... (as opposed to indian) style curry, also consider adding soy or fish sauce or even MSG.
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Bring spices with you, bloom them in oil, then add your pre-made curry to reheat.
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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/skimmed off. <S> What you are seeing is called the mother . <S> Vinegar is produce when acetobacter bacteria consume alcohol and produce acetic acid. <S> The bacteria form a culture as they work. <S> In the case of filtered vinegar, this culture is removed before bottling but letting a bottle of unpasteurized vinegar sit for a while will allow the culture to reform. <S> Unfiltered vinegar often already has some of the mother present. <S> It is harmless and can be used to start your own vinegar if you have stale wine sitting around. <A> I was surprised to find mold growing on balsamic vinegar. <S> Maybe it's because the top was not screwed on tightly. <A> Balsamic vinegar contains sugar. <S> Sometimes a lot of sugar. <S> The mold you are seeing is probably related to that, and would be very unlikely to happen on regular vinegar.
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Mold can sometimes grow on the bottle or on the surface of the vinegar.
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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 that directly use the seeds. Is it really necessary to grind/mill millets? On searching, I found one lemon millet rice recipe , but I'm not sure if it can be applied to Ragi, since Wikipedia says the bran is bound tightly to the endosperm . Am hoping it would be possible to cook it like in the lemon millet rice recipe at least if the Ragi seeds are sprouted? <Q> Millet in general is perfectly cookable as a whole grain. <S> It functions pretty interchangeably with other grains and pseudograins, except where you need very specific qualities (e.g. you probably won't be able to make sushi out of it because you can't get the right amount of stickiness). <S> I don't know about Ragi specifically, as opposed to the generic food sold as just "millet", but I don't see any reason for it to behave differently. <S> In the worst case, just give it a try - there is little reason to think it could fail. <A> Rumtscho is right. <S> There is a recipe called Ragi Risotto that doesn't require grinding it to a flour. <S> Ingredients 1.5 cups ragi 3 cups water 2 onions, minced 1 carrot, minced 1 celery, minced 1.5 cups fresh green peas 0.5 cup unsalted butter 0.5 cup grated Parmesan 0.5 cup olive oil Salt to taste Method: <S> Rinse the ragi under hot water. <S> Sauté the vegetables in oil and add three cups of hot water and place it together with the ragi in a pot. <S> Set the pot to medium high heat and when it starts boiling, turn the heat down to the lowest level and cover the pot. <S> Add minced onion, peas and butter to the ragi (but don’t stir too much), as well as the cheese and salt. <S> Leave the ragi to cook on the lowest flame until ragi has absorbed all the water. <S> Source: <S> https://www.thechefpost.com/ragi-risotto/ <A> Few millets also need to be soaked in hot water and few hours before cooking to reduce the cooking time. <S> If Ragi is to be considered, it can be used whole as well as in flour form, depending on the recipe. <S> If you need to use whole for making upma, biryani, risotto or salad just soak and boil it open or pressure cook it. <S> Ragi won't take much time and can be cooked in an open vessel. <S> Also the recipe you shared, any millet can be used there. <S> But millets have their specific taste, so you need to try it! <S> Happy Cooking!!
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There are a lot of millets and each of them have different cooking time if using whole.
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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 is rather monopolised by dinner in the evenings. In an ideal scenario I would like to either: Make dough before bedtime (before 10pm) Knock back, second prove and bake around 7am or Make dough at breakfast time Knock back, second prove and bake at dinner time The second approach is probably better as the oven will likely be hot from dinner anyway so less energy wastage. The problem is, I can't leave dough to prove for 8 to 10 hours by normal methodology. I'm wondering if there's some way I could reliably slow the first prove. Thinking slightly differently, I wondered about feeding the yeast in a controlled environment, specific amount of sugar and water temperature overnight, and then making dough with that and skipping the first proving. Any recipes of convenience exist? <Q> I used to cover that with the biggest cooking pot I had, upturned, which comfortably fit around the loaf. <S> The whole thing went into the fridge and would slow-proof overnight. <S> In the morning, I took it out, removed the pot and left it until the oven would preheat, then dust, score and bake. <S> With the 40 minute baking time (for a 500g flour, 340g water, yeast, salt and sourdough starter recipe, so one loaf), this whole process takes about one hour, including a bit of cooling time on a rack. <S> Of course that depends on how quickly your oven can preheat. <S> In my experience, it did not make a significant difference between doing this at 7pm or 10pm, and I'd usually start the baking between 8 and 10 in the morning. <S> Here are two examples of two different breads I have done that way (both have part whole-grain spelt flour, hence the colour). <S> The first one didn't have enough scoring, but the product is still OK for an amateur. <A> I have had luck with refrigerating dough after the first proof and deflation. <S> I allowed it to rest in the refigerator for about seven hours then removed it to the countertop for the second rise followed by baking. <S> (The second rise will require more time than had it not been refrigerated, as the dough is cold) <S> This was a basic Italian Bread recipe with just white bread (strong-UK) flour, active dry yeast, water, salt and canola <S> You would need to experiment with other recipes; I cannnot predict with more and/or different ingredients <A> I'm not going to get up at 4am to make dough <S> Get a machine to wake up early for you. <S> Around me, bread machines can be easily found for $10 or $20 at the thrift store. <S> All the ones I know of have a timer and a "dough only" setting, so the machine can be set up in the evening to start working in the early morning. <S> On the dough-only setting it will do the initial mixing and kneading and the first rise, but not actually bake the bread. <S> Then you get up just a bit before your usual time. <S> Form the loaf in the shape you want, let it rise once more, then put it in the oven. <S> One limitation, you might not want to use recipes that contain milk or other ingredients that could spoil overnight if you use this method.
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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.
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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 job. Any ideas? <Q> Heat your oil to 375 F (190 C). <S> Use a oil or candy thermometer to make sure you maintain that temp. <S> Fry your schnitzel. <S> Once cooked, make sure to drain by holding over the pan...or use a basket or skimmer to shake excess oil from the cooked schnitzel. <S> Remove as much excess oil this way as possible. <S> Move to absorbent paper. <S> The combination of the right temperature, and removing excess surface oil will help greatly. <A> Bread is really good at soaking up oil. <S> When I was in a navy galley, we used to make schnitzels for 120 people. <S> After the basket, they would go in a big pan lined with slices of day-old bread. <S> The bread soaked up the oil, and after all the schnitzels were done, we would add garlic to the bread and let it dry in a low temperature oven for an hour. <S> I'm honestly not sure if this was done in order to soak up the oil, or in order to make use of the old bread, but it works as both anyway. <A> The easiest way to get rid of excessive oil is not to add it in the first place... <S> Therefore add some oil in a misting or spray bottle and spray a little bit of oil on both sides of the schnitzel or add a slice of butter on top and then put the schnitzel in the oven at 175°C (347°F) until nice and crispy. <A> Use an air-fryer at 350F (Usually takes 10 min pre heating and 25 min t till it turns light golden brown. <S> Then shallow fry it instead of deep frying. <S> Turns out Less oily and just as crispy as its supposed to be.
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You can use dried bread, and then make croutons after it has soaked up the oil.
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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 by" date, which would indicate quality, rather than safety. <S> Really, the only risk is that the flavor has degraded. <S> If the sugar is hard, you can put it in a microwave-safe bowl with a damp paper towel. <S> Cover the bowl and microwave in short bursts (10 - 15 seconds), breaking up the hard lumps with a fork in between bursts. <S> Be careful not to melt the sugar. <S> Then use as you wish. <A> Being packed together is typically safe to use, just inconvenient. <S> Brown Sugar doesn't really "expire." <S> However, it can absorb excess water if stored in a humid environment and lead to bacteria fermenting it (It would have an alcohol style smell and turn goopy) or pick up odors from its packaging or things that are nearby. <S> For example, if it's stored in a musty basement in just a plastic bag, it can pick up a mildew type smell. <S> If near strong smelling spices, it can pick up odors from those. <S> The most common issue is it just dries out though and clumps or turns hard. <S> You can usually loosen it by just warming it up and moving it around. <S> Try gently massaging it in the bag to use your body heat or break it in to pieces and use a microwave like moscafj suggests. <S> Short bursts of heat and stirring often in between should do the trick. <S> If you want to prevent it from drying out, wrap your sugar in heavy duty foil when not in use to stop air transfer and moisture loss. <A> High sugar (and salt) concentration causes osmosis from bacteria so they loose their water and die - this is why sugar and salt are great preservatives (eg. <S> jams, salted meat, etc.). <S> And this effect makes sugar (until it doesn't get wet) can not deteriorate. <S> In my country <S> (and I think in the whole EU) sugars are marked as 'Safe for infinite time'. <A> Brown sugar bought in US and kept in an airtight package <S> is totally good upto 2 years. <S> I recently used a package which I had bought at Meijer 2 years back. <S> I also saw this website that states that best quality is within 2 years, and if stored properly lasts forever. <S> http://www.eatbydate.com/other/sweets/how-long-does-brown-sugar-last/
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I'm sure you can use that old brown sugar safely.
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