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Is it safe to use raw mushrooms to flavor a broth? I'm following a recipe for making ramen broth. It says to use chicken stock and boil it with several fresh ingredients for 30 minutes to flavor it, one of which is mushrooms. Being a very inexperienced cook I searched online for how to handle mushrooms for cooking. O...	Also, if you're flavoring a broth, it really doesn't hurt to heat the mushrooms if in doubt and heating might actually be better for the flavor aspect.
Canned corned beef dinner, for hiking Am wondering how to make palatable dinner with canned (European) corned beef (aka bully beef , not the same as American corned beef ). This is for camping/hiking, so preferably not involving too many exotic ingredients and simultaneous operations. Assume a stove, a frying pan, a...	Dicing it and scrambling with eggs and diced potato (canned potato's work best since they're already soft) is also good.
1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong? I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but it's been 20 minutes.. And milk is still unchanged. <Q> Milk proteins will...	The milk could be adulterated, treated with detergent, urea, or made using milk powder.
Method for how much cinnamon to add to recipe I have an apple pancake recipe I would like to add cinnamon to. Cinnamon is not part of the original recipe. How can I determine a good starting amount for cinnamon in any recipe? The original recipe uses 3 tablespoons of sugar. Comparing this to another recipe, I eventua...	If you only want a background cinnamon flavour to an apple pancake, then start with a smaller quantity of cinnamon.
How to par cook potatoes for use as home fries If I were to use a deep fryer, and then a flat griddle, at what temp and for how long should I par cook potatoes to later finish on a griddle as home fries? <Q> I wouldn't deep fry potatoes to par cook them for use with anything other than future frying. <S> That cooking m...	Just like par cooking for future frying, you want them cooked just through, so the center will be soft and completely cooked on finish cooking.
What kind of cookie breaks easily into multiple pieces when dropped? Background: I'm going to be running a science workshop for kids, where kids build a "ballistic reentry vehicle" out of a cardstock paper, holding cookies inside it. The kids will be dropping the vehicle from a height of about 6ft. The kids will b...	Minor damage will be more destructive on a thin cookie, while on a thicker one it would just cause some crumbing.
Should pasta be started in cold or boiling water? There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which method is the best to cook pasta? Does it make a difference if you add pasta to cold or boiling water? <Q> As...	You always need to drop pasta into a pot of boiling water in order to cook it.
How do I strain ginger powder to make ginger tea? I was thinking maybe a coffee filter would work, but then it might not have enough time to fully brew the ginger. I don't know what other ways to filter are good. The powder is very fine-grained, and dried ginger is really expensive right now. <Q> So modifying this reci...	I think, even though it’s way subjective, the best way to make ginger tea/(infusion actually) is to boil the fresh ginger in hot water for 4-5 minutes, and discard the ginger.
How to remove onions smell from hands? Why does the smell of onions linger on your hands long after you have been cutting them? Even after washing your hands. I have heard that stainless steel remove odors from hands? Is it true? <Q> There are some specific food scent removal soaps. <S> I keep some made by 'method' by ...	Though if you have already fouled up your hands I find rubbing them with lemon juice does help.
Should Rice be soaked before cooking? Is it necessary to soak rice every time before cooking.What happens if you don't soak rice? Does it effect the taste after cooking? If soaking is necessary then, How much time is required to soak rice? <Q> Rinsing the rice is always suggested, it removes the leftover husk, powder ...	If you don't soak the rice before cooking, it will require more liquid and time, and be more likely to come out clumpy and overcooked.
How do I boil/cook frozen vegetables to maintain nutrients? There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrients. I normally put lots of water in a cooking bowl and boil them for a long time. My wife thinks th...	A few studies have found that microwaving certain vegetables actually makes certain nutrients more available too so depending on the vegetable microwaving might actually be more nutritious than eating it raw.
Why is Rum not affected by distillation like Vodka is? Is this true: Distilled alcohol such as gin, vodka, scotch, whisky and rye are produced from fermentation and distillation of wheat, barely or rye. The distillation process separates the alcohol from the gluten proteins, producing an extracted product that is ...	Vodka's fermentation and distillation are generally different from rum, and the resulting spirit tends to be lower in congeners and other non-ethanol substances (unless added after distillation).
What pasta sauces can I make that don't include cheese? I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make. However, many of these recipes involve cheese and/or milk, but I'm sadly lactose intolerant and would prefer to avoid these ingredients. What ...	To add to other suggestions, have a look at any sauces that use seafood and shellfish, they mostly are based on oil and tomatoes anyway.
how to get rid the sourness in yogurt My question is about making yogurt at home. I made yogurt at home but there is some problem which causes the yogurt to taste sour. I tried lots of methods to prevent the sourness because I don't like the sourness in yogurt. But unfortunately, I have failed to achieved the expected ...	If you want less sour yogurt, you have to pick the right culture and right process. The sourness is also affected by what bacteria are in your starter.
Should I use salted or unsalted butter if the recipe doesn't specify? When recipes call for “butter” but doesn’t specify “salted” or “unsalted”, which should I use? Does it matter? <Q> Generally , you should use unsalted butter. <S> You can always add salt to your unsalted butter, but you can't take it out if you want ...	Therefore, if you want to be as accurate as possible, use unsalted butter.
Is there a replacement for cheese on pizza? How can I make pizza without cheese? Isn't cheese the most important thing on pizza? It allows pizza toppings to stay in place. I tried without cheese, and on bread, but the toppings did not stay in place. <Q> Depending on how much she doesn't like cheese, and what she doesn...	Ricotta is sometimes used (even without tomato sauce and with a green vegetable); while technically cheese it doesn't have the texture or the taste you'd normally think of as cheese, but will help things adhere. Maybe try some whisked up eggs, like an egg wash to hold your ingredients down.
how to store rice for 12 hours so it doesn't dry out I have bad experiences with packing rice for lunch, and having it dry out and get gross overnight (like, I'll steam twice as much rice as I want to eat for dinner and pack half of it away). But it always ends up crusty and hard. When I pack it with a lid on, there's...	When I cook my rice, after it is cooked, I spread it out on a sheet pan and let it cool completely before placing into plastic sealed containers for storage. Microwave the rice long enough to heat it up; the water will 'resteam' the rice (making it moist again).
How long and at what temperature and with what oil should doughnuts be fried? I just gave this recipe a try and the results were as follows: The first doughnuts to be fried, sat in for the full time period listed in the recipe (3 minutes each side) and came out nearly black. The outside was severely overcooked whil...	This all depends on dough type (density, fat content, moisture, sugar, proofing, etc) and size of product (volume x weight).
What Can I Make in a Rice Cooker Besides Rice? I received a rice cooker as a gift. I like to know if anything else I can done with it other than, cook rice. you have some ideas? <Q> Roger Ebert (the film critic) has a cookbook for rice cookers : The Pot and How to Use It ... <S> but there's lots of other ones out the...	Almost anything that can be cooked in a slow cooker (on low) can be done in a rice cooker. Other similar rice-based dishes can also be done.
How to make meatball style food that keeps its shape How to preserve shape of meatballs and mince-meat shami kebabs? What ingredients help these items keep their shape? We tried chicpea flour, eggs but the bodies do not keep their shape but some chefs make it so solid that you can literally throw it to someone to catch...	For meatballs, you can take 1/2 to 1/3 of the meat and process it in a food processor to make it almost gluey.
What to do with 10 liters Heinz BBQ sauce? I just got a 10 liter bucket of Heinz BBQ sauce for free, and the expiration date is next week. Any ideas how to properly utilize it? <Q> 'Expiration' dates on anything that's not baby formula aren't. <S> They're ' best used by ' or ' sell by ', but many restaurants will get...	I would definitely smother it all over whatever you have in your cupboard already. That being said, you could use it as a marinade, a base for a different sauce, as part of a crockpot recipe, or to baste/slather on meat while you grill.
Is it true that bananas are radioactive? Is it true that bananas are radioactive, and if you eat too many it can kill you? If yes then how many bananas are good to eat at once. <Q> It's also true that eating too many bananas can kill you, but if you manage to eat enough bananas to get radiation poisoning, you're going ...	Yes, it's true that bananas are radioactive, however, the amount of radiation that you get from eating a banana is negligible. As for safe quantities, that's pretty simple: about 4 liters (9 pounds or so). Yes, but it's extremely small.
How to prevent shami kabab from breaking at the time of frying them? I am making shami kabab, but the kababs are breaking when fried although the pre-frying mixture is hard. What should I do to prevent them from breaking? It spoils their look. <Q> In these types of recipes, you have two approaches to hold the minced me...	If the shami kebab mixture is a bit too sticky or loose and feels difficult to hold together while shaping or frying, as a last resort you can add 1-2 tbsp of roasted gramflour to the mixture but that's not recommended as it interfers with the authentic taste of shami kababs. It's very important to cook the mixture of ...
Is there a way to treat any firm cheese so that it can be fried? Something like halloumi can be fried directly, other firm cheeses melt before it's done. Can they be treated somehow so that they don't melt too soon? <Q> It really depends on what you qualify as 'fried'. <S> You can take hard grating cheeses and sprin...	If you have an air fryer or a convection oven, you can do a three part dredge and then bake it at high heat, but you may need to freeze the cheese before baking so it doesn't melt too fast.
How can I save tomatoes for at least 20 days? I want to save juicy tomatoes, but not in freezer. How might this be possible? <Q> Tomatoes can last that long in a root celar at 15 degrees Celsius. <S> You have to choose tomatoes bred for lasting - so supermarket ones, not homegrown heirloom varieties, and preferably not...	To get your tomatoes to last longer at room temperature, you can get a day or two more out of them if you store them stem-side down .
Getting some rum into a commerical fruitcake I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving cheesecloth and inverting the cake was mentioned. I have a bottle of Cuban rum tha...	If it's extra flavour you're after, you could steep some appropriate spices in your rum first: a cinnamon stick, a bit of root ginger and a couple of cloves.
How to cook perfect long grain rice? Every time I make rice it comes out mushy and clumps together. How can I get rice to cook properly and be fluffy with grain separation and everything? <Q> As I don't know what kind of rice you are using, but there are some tips which can help you to make the rice less mushy and non-...	Cooking rice with too high flame can also cause the rice to clumps.
Is there any way to make jack-o-lantern pumpkins worth eating? Background: For the holiday Halloween in America, we make decorative lanterns -- Jack'o'Lanterns -- from large pumpkins. These pumpkins are bred to be large, durable, and dry to make them easy to carve. This also results in them being fairly mealy and tas...	In Mediterranean cuisine there is a dessert made with pumpkins. The cupcakes (for which there are plenty of recipes online) started by microwaving and pureeing, and ended up similar to carrot cake - moist and popular. You can use the Jack if you simply do not wan to waste it or have some you want to use, but in my mind...
Does cooking in a nonstick pan affect the finished food? Whenever I cook in a nonstick pan, the food doesn't seem as crispy as compared to when I use simple aluminum pans. Is this due to the pan material or is there another factor behind it? <Q> IMO, it's about firstly, temperature, and secondly, cooking time. <S> Prop...	The temperature and cooking method employed. By using an aluminium pan, you are allowing the food to initially stick to the bottom of the pan when added, and once a high enough temperature is reached, the food will come away with a crispy base. The surface used has a lot of bearing on the quality and depth of the fond ...
How do I keep cookies from burning on the bottom? Every time I make cookies they burn on the bottom. Is there a way to prevent this? <Q> It's always helpful when cooking to think about the different ways that the heat is being transferred to your food. <S> In the case of baking we have (primarily) conducted heat fr...	Secondly, I would try to use a good quality baking sheet. One way to mitigate this is to adjust the distance between the heating elements and the pan by moving it to a higher rack or adjusting the rack height.
Is there any trick to make sweet potatoes as regular potatoes? My question is how to change the taste of sweet potatoes into regular potatoes as my younger siblings don't like it whenever I cooked they leave dining table without finishing.Is there any trick to make sweet potatoes to the regular potatoes? <Q> White pota...	When making mashed potatoes, add some of the sweet potatoes to the mix, start with a little bit, then increase ratio of sweet to regular potatoes.
How to get all the rice out of the pan? Often when cooking rice a lot of it ends up sticking to the bottom of the pan and gets wasted. I'm using a frying pan with a non-stick surface. Is there a way to get all the rice out of the pan easily? <Q> I find that a silicone spatula is frequently better at getting the pan cle...	When making sticky-rice I use a rice cooker with a non-stick surface on the inner pot.
Can i use vegetable oil instead of butter in cookies? I have a recipe of cookies in which butter is used. Can I use oil as a replacement for butter? Would it affect the taste of the cookies? If I were to use oil as a butter replacement, what quantity should I use? <Q> Taste is the most obvious. <S> Depending on the oi...	Use coconut oil as a replacement if you have on hand, as its firm at room temperature, like butter. You can, but there will be several differences as a result:
How do I remove oil from soup? Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup? <Q> The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top. <S> You could try doing while the soup is hot by using a shallow spoon and spoon the liqui...	Excess cooking oil floats to the top, and can be removed with a spoon, or a turkey baster.
How can I add flavor to green tea at home? I often buy green tea with different flavors like lemon, strawberry, and jasmine from the market. I want to add these flavors at home. Can you recommend how I might do this? <Q> Depends on the flavour I suppose. <S> I make a ginger/lemon "tea" with thin slices of lemon zest b...	For the most direct route, I would try just steeping the fruit/flavour in the tea/water for a bit (ie: sliced strawberry, sliced ginger, lemon zest/peel, etc...).
Roughly chopping large batches of hard nuts For my breakfast oatmeal, I use a variety of nuts. I tend to make large batches beforehand. My biggest issue with the way I do it now, is how to prepare large batches of hard nuts that I'd like to chop roughly. I have tried several methods: A blender, or food processor, wh...	My food processor and stand mixer share a mill attachment that does a much better job of nuts.
Is pad thai actually Thai? More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And multiple versions of curry. But when I wander around Bangkok or other Thai cities, I see pad thai served mostly in tourist areas lik...	It actually a Teochew (part of Han Chinese) stir fry noodles but modified to suit Thai taste. It can be found every where even outside tourist area.
What can i use instead of molasses? I have an American recipe for molasses cookies but I live in Germany. I have not been able to find molasses in the grocery stores near me. Are there any good substitutes? Thanks for any help. <Q> Both http://www.germanyexpat.org/p/finding-food-items.html and https://www.toytownge...	If you can find a dark honey, like buckwheat honey, it will have more molasses-like flavor. You won't find it in many supermarkets in Germany, but Reformhäuser (health-food stores) very often do stock it.
Why is putting hot milk in a thermos not recommended? A colleague of mine just got a new thermos (inox), this model , and actually read all instruction, and we were surprised to read that it is not recommended to pour hot milk in the thermos. My opinion was that: Unlike tea of coffee, a lot of micro-organisms li...	The cleaning is one thing (there are flasks without hidden crevices that can be easily cleaned), but there’s also another point to consider: A thermos flask that is doing its job will keep food warm, or rather, slow down the cooling process.
Can I make a cake with finely ground coffee instead of cocoa powder? I used all my cocoa powder. Will it taste good if I use coffee instead? If anyone has done this before, please share your experiences and hints. <Q> Coffee cake is good, but it's better to start from a recipe for coffee cake than try to adapt a chocol...	Instant coffee is better direct substitute for cocoa powder or alternatively you can brew some coffee and add it as a liquid ingredient, although this may require adjusting the recipe a bit
Is IKEA frozen salmon safe to eat raw in sushi? I was wondering if IKEA's frozen salmon was safe to be eaten raw in a home cooking environment? It's farmed which is a plus from what I've read, but I couldn't really find any data on their freezing process (except their little note about customer storing conditions tha...	Unless if it's labelled "sushi-grade" or "sashimi-grade", they probably don't freeze it deeply enough, so I wouldn't recommend it as-is.
What are things like Bread, Rice and Cereal collectively known as? I'm not sure if this belongs here or in the English language stack exchange but here goes: We have broad classifications like "Fruit" and "Vegetable" and "Meat"/"Protein". What do you collectively call bread, rice, pasta, cereal etc. My first guess wa...	The term "grains" is commonly used to referred to the 'processed' food as well as the 'unprocessed thing'. The first thing that came to my mind is that these are "staple foods."
How to bake cake in pressure cooker instead of microwave? I have tried many time to bake a cake using pressure cooker,but every time it was not baked properly sometime it became very hard and sometime it will not baked overall,i am not getting that how to bake a cake properly using pressure cooker? <Q> You should pre-h...	Cooking cake in a pressure cooker isn't really that great of a way to make cake , usually the pressure forces the cake to become dense and very solid .
Is there any method to boil a cracked egg without making a mess? If we boil an egg which already has a crack on its shell before boiling, it will break and spread into the water. In many cases if we put an egg into hot water it will crack also. So, is there any safe method to boil an egg like that, or should it be frie...	If the egg gets small cracks when you put it in the water or while cooking, it's perfectly fine.
How can I be more frugal with salt when cooking (dried) pasta? When cooking pasta (from dried), I currently need to add a significant amount of salt to the water to add flavour. As the pasta itself is extremely cheap, and the water is completely free - it can at times feel like throwing money down the drain as the maj...	To address the salt issue itself, just gradually add a little less each time you cook pasta, and you will soon find your taste adapting to a lower salt diet.
When pureeing tomatoes for a fresh tomato sauce, should you throw out the juices or not? One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices contain flavor you might waste if thrown away? How much flavor will I miss...	When making a tomato sauce the recommended process is to scoop out and discard the seeds and juice. I would not throw it out!
Are there different grades or styles of bacon? In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textured. However, when I buy bacon at the grocery store, it's inevitably almost all fat. It curls badly when cooked,...	But, there is certainly a difference, and cheap bacon is just that, cheap and been made from the cheapest pork bellies obtained in mass.
Make a buttery sauce less oily There is a sauce that I make that uses browned butter as its base. I love the taste but it just feels incredibly oily. Is there anything I can add that will fix some of the oil feel or is there a different base for the sauce I can use that will taste similar but not be as oily? Edit: In...	So my suggestion would be to try substituting a little bit of cream (fairly heavy cream, like whipping cream) for some of the butter.
Pumpkin substitutes for lasagne I have a lasagne recipe that has pumpkin, sausage and collard greens in it. Is there another vegetable that will replace the pumpkin as I do not like pumpkin? <Q> (simple answer) <S> I suggest finding a lasagna recipe without pumpkin in it. <S> Lasagna is a simple recipe and easily ada...	Foods which would have a similar texture to pumpkin, either chunked or pureed, are root vegetables such as carrots, parsnips, turnips, or rutabagas. Acorn squash or a similar "winter squash" could also work, but would involve more prep work -- I've never seen them sold any way but whole.
Can I use red wine instead of white wine for chicken scallops? There's dry white wine used in chicken scallops , is it possible to substitute it with red wine ? <Q> I would avoid using red wine in a recipe that calls for white. <S> Whites and Reds taste different, so you should expect a switch from white to red to be r...	Usually Not It will depend on the recipe you are using, but often the flavor of red wine will clash with the fish (scallops, in this case).
What is this glass object for? I inherited a bar set. It has a wide variety of glassware, all of which I recognize except this piece The bottom portion holds a 1/2 cup. There is a small hole connecting the top and bottom. The top section is about 2in in diameter with a 3/4 inch opening between the top and the bottom....	The top bulb is to pour your freshly opened red wine into.
How can I relably work out the largest cut size of vegatables X and Y so they roast in the same amount of time? I'm interested in making an ultra simple seasonal roast vegetable dish. This site tells me that the vegetables: Beetroot, Brussels Sprouts, Carrots, Leeks, Onions, Parsnips, Potatoes, Pumpkin, Red Cabbag...	I like to cut things into the size I want to serve (for roast potatoes each piece about 2 or 3 bites), and cook them differing amount of time.
Stuffing meat cannelloni and refrigerating to be cooked the next day Is it safe to make uncooked beef cannelloni with cheese and eggs, stuff the raw shells and leave in fridge overnight? I would put the hot tomatoe sauce over top just before baking. <Q> Is the meat cooked or not ? <S> it's not clear. <S> I would pre...	Personally, I would bake it all, sauce included the day before and cool it down and put that in the fridge.
How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way? When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon? <Q>...	The base is adjusted to the level you need to measure, the sticky honey or syrup is poured in, and then the cup is upended and as the base is pushed in, it scrapes the sides as it travels. Place the measuring item (spoon, cup whatever) on the scales. For getting the cup clean afterwards, wash with hot water, not merely...
How can I package durian flesh so that its fragrance cannot be detected? How can I package durian flesh so that its fragrance / smell cannot be detected? I tried to package some durian flesh using several layers of ziplocs followed by several layers of plastic bags but it didn't prevent the fragrance from escaping the...	I would consider if you have it available to use dry ice to initially freeze it to prevent having other items or your freezer capturing the smell.
How to prevent chocolate covered items from sticking to the cooling rack? I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that when I took them off the chocolate was tearing off. Not worried about rescuing this test ...	The simple approach is to skip the wire rack and place the dipped confections on parchment paper, waxed paper or a silicone mat.
Please suggest a substitute for espresso powder which is not made from coffee I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based substitutions. For religious reasons I w...	You can pretty much substitute coffee with roasted grain coffee-like powder of any brand you like.
Cutting windows into a premade gingerbread We have a gingerbread kit that we would like to add windows. What is the best way to cut into the hard gingerbread without breaking? <Q> Very, very carefully. <S> Although that's rather tongue in cheek, it's true: slowly and carefully is the key approach. <S> The quicker yo...	I'd propose the carving approach: With just the very tip of a pointy knife, draw the lines where the window should be Carve a thin layer of gingerbread away from the inside of the window to the line you made.
How to stabilize soft nougat? Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flower into nougat, or make it harder in other ways. I want to preserve soft and sticky qualities inside while making it e...	However, I have recipes suggesting the use of rice paper, and have eaten store-bought nougat that used rice paper on one or two sides of the nougat to hold it together (and minimize sticky fingers for the people eating it.)
How to slow down evaporation when cooking? Does water evaporate faster when rolling boil with a lid or simmer without a lid? If I use a certain stove plate with a certain sauce pan set to its lowest setting it will cause the water to roll boil with lid on and just simmer without a lid. My question is, will the lid com...	You could look at reducing the heat coming from the burner/ring, so you could leave the lid on & also reduce the boil to a simmer.
How to pound chicken breasts without a meat tenderizer? I do not have a meat tenderizor. I want to fry my chicken breasts but need to pound out the meat. What can I use instead? <Q> This might seem silly but, . . . <S> I use my fist. <S> I always cover my chicken with plastic wrap to contain the mess before I pound it....	The best alternative tool to use is a rolling pin as it's got no sharp edges (will break your plastic and can cut the chicken in half) and has weight and length to aid in leverage when whacking. Cast iron is the classic here, but anything you can swing will work.
My Russian Teacakes are too crumbly I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help! <Q> In the Russian teacake recipes I have seen, there are four main ingredients: flour butter <S> nuts ...	It works much better to take a blob of batter of the correct size to make a cookie and squash it flat between the palms of the hands.
Can't find frozen cranberries anywhere. Can I use fresh instead in my cake recipe? I can't find frozen cranberries anywhere. How can I substitute fresh cranberries for frozen? Do I chop them up and add sugar? Do frozen cranberries have added sugar in them? My cake recipe asks for frozen cranberries. <Q> Frozen cran...	You can substitute fresh cranberries, but wash and freeze them first.
Is eggnog just a milkshake? Last year I tried eggnog for the first time, following a homemade recipe involving egg, cream and sugar. The result tasted like a thin vanilla ice-cream milkshake (with spices and alcohol).Recipes for homemade ice-cream use similar ingredients (without spices and alcohol). Is this just supe...	In effect, drinking eggnog is drinking unfrozen custard style ice cream base, with some liquor thrown in.
Alternative to salt when using Mortar and Pestle For numerous reasons, I need to prepare the vast majority of food salt-free. Been doing this since the 80's, and now we are very sensitive to any added salt in our food. This extends to, for instance, salting the water for boiling pasta or vegetables. When I read about ...	I almost never add salt when grinding, in a rough ceramic mortar with a pestle to match.
I poured simple syrup over cooked apples. Why did it turn watery? I boiled apples in water until tender. I took apples out, then added lemon and sugar to water in pot and boiled it. When I poured it over the apples it made a nice thickened gel. By morning it's all watery. Why? <Q> Some of the water content of the apple...	Your water soaked/softened apples likely had a higher moisture content compared to your syrup.
How to cook dried red beans faster? I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night, then cook for another two or three hours. Are there any tips or tricks to cook them faster? <Q> If you want to reduce tot...	If you are looking to soften the beans quickly you can use a pressure cooker.
Is it redundant to add umami to tomato-based sauces? On the wiki page for umami , it says that tomatoes are "rich" in umami components. Does that mean it is redundant to add umami (such as monosodium glutamate) or soy based flavorings to tomato-based sauces, or is there a benefit? For example, a typical tomato-based ...	Tomatoes will develop more umami the longer you cook them, the early acidity will be replaced by some caramelization.
Can I use rice wine vinegar in risotto? I don't tend to keep any white wine in the house for cooking and have a bottle of rice wine vinegar to use up - only used it once and don't know what else to use it for. Could I use rice wine vinegar at the start of cooking a risotto? <Q> I would not use any vinegar. <S> You wi...	Other substitutes that work for the wine in risotto are lemon juice (decrease quantity, add sugar), sherry (straight up), wine vinegar (add sugar), and white grape juice.
How to cook egg whites? I have bought a bottle of egg whites as I do not enjoy the yolks at all. For normal eggs I'd either fry them on the pan (pour it on non-stick, flip it over sometime later or a few times and done) or boil till hard. Is there any chance to get the whites into something hardened? The recipes on t...	I would try to cook the egg whites in a plastic bag submerged in water.
When making batter/dough, why is it really bad to clean your spoon by hitting it on the edge of the bowl a few times? Mom and I were looking at a holiday cooking tv-show a few weeks back, and during the part where the host made the dough for the oliebollen , he hit his spoon a few times against the bowl, to get rid of...	Not tapping the spoon will also prevent chipping the mixing bowl, which in the past was often made of clay or ceramics, and avoid splattering.
How does curry shop keep their curry hot without reducing them? So when you buy curry , wether in Japanese or Indian style they will give you piping hot curry. how do they maintain that temperature without incidentally reducing the water hereby making them more salty? or do they have a vat of room temperature curry a...	Many curry shops and other varieties of fast service restaurants and take out places will indeed keep a variety of broths, soups, stocks, and sauces hot during service hours.
How to "Sponge" in "Sponge and Dough"? I'm trying to improve my bread making and have read about the sponge and dough method. From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add 60% (of the sponge flour's weight) water. Then I add 1% (again, of the sponge flou...	Supposedly the ratio of flour to water in your sponge can have different effects on the final product.
What is the purpose and effect of using knuckles when kneading bread dough? Some recipes specify that the baker's knuckles should be used when kneading the dough. What is the purpose and effect of using one's knuckles as part of the kneading process? <Q> I don't think that it is really necessary to use your knuckles. <...	It might be intended to make kneading easier on one's wrists, especially for persons with weak wrists or joint problems.
How can I make a large amount of caramelized onions for a french onion soup? I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several batches), I am looking for an easier way: could I bake a large amount (~20 onions) ...	Caramelizing onions works great in a slow cooker.
Preventing oil burn when searing steak Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil looks to be burnt. I'm using refined avocado oil which has a high smoking point of 500F and a cast iron pan. I was wonderin...	The pan for proper searing of steak has to go hotter than the smoking point of any cooking oil.
Can I make potatoes sweet by cooking them? I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple carbohydrates (sugars). Potatoes contain a lot of starch, so I was wondering: is there a way of cooking potatoes that...	There are other ways to break the starch down, and the other answers point out the main ones, cold temperature and enzymes. The way to make potatoes sweet is actually to not cook them right away -- you need to chill them, to give the time for starches to convert to sugars.
Is there a way to make this bread recipe's crust less crunchy? This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let rise, braid, let rise, egg wash, and bake at 375°F for an hour. I like the flavor of this and...	The answer to this question is a lower temperature.
What dish is improved by pressure cooker? Ok so I've read conflicting arguments on the merit of pressure cooker against others. I'm planning to buy one. some says it's the same taste/quality but saves time, some says it gives more nuanced taste to some dish because of uniform maillard and the pressure extract more fla...	It works wonderfully for stocks and it can dramatically reduce the cooking time. In my opinion, the only dish that is better, i.e. tastier, prepared in a pressure cooker are potatoes as used in a southern german potato salad.
What does "season it to taste" mean? I hear chefs like Gordon Ramsay say this and many, many others. When a chef has boiled potatos or bacon or spinach... Be it my family or Betty Crocker ...What are the "seasons" they are talking about???? [Please note] I am not asking "How much" but "What is" <Q> Add your preferr...	Seasoning enhances whatever you have decided are your main flavors.
How do you remove the chicken smell from Tandoori chicken? The last time I cooked the chicken, it had a strong chicken smell. I know that the chicken was not bad because I was fine after eating it. Also, I defrosted it for 24 hours and immediately cooked it. I'm not sure whether the flesh smell comes because of the ma...	To remove or reduce this smell (sometimes, it's so strong, it will not be completely removed), use old ginger and fresh scallions. After defrosting the chicken, wash it and marinate it with some haldi ( turmeric Powder ),leave aside for 5-10 minutes and then start the actual marination.
Non-spicy substitute for chili peppers when making a Thai curry paste from scratch I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for someone who can't take much heat. Or well, only very little; I can put a single ...	I do this a lot (mostly red curries though) using oven-dried bell peppers, or the variety that is sold here as "sweet pointy peppers".
My gravy for my mash potatoes tastes bland So I'm completely lost on what to do. I have no idea why my hamburger gravy for my mash potatoes is so bland. 1lb ground beef, 2tbsp worcestershire sauce, 1onion, 1/2 tbsp of garlic powder, 2cup milk, 3tbsp flour, and salt&pepper to taste. I doubled everything except only 3cup...	It also helps making a roux as a start, using the flour and some kind of fat. I'd cook the meat until brown and crispy (add some salt and pepper) Some kind of stock would help, either bone broth, store-bought stock or even a stock cube in boiling water.
Is it necessary to add vegetables to slow cooker pot roast? I like slow cooked roast for tenderness but hate the taste of 'pot roast' vegetables. Is it really necessary to cook vegetables with the roast? <Q> If you're doing it as a pot roast, the vegetables are mainly there to deliver flavour (unlike in a stew, where t...	why does everyone add vegetables to slow cooker pot roast To save time
How to make sure that I do not break the glass bowl in a double boiler? I used a glass bowl as a double boiler for making scrambled eggs and it broke. I know that rapid cooling and heating caused glass to break. for some reason I thought the thick glass bowl would not break. so how do I ensure I do not break anothe...	The glass will be more sensitive to shocks, so don’t bang the bowl with a metal spoon when stirring or getting leftovers off the spoon and don’t set it down hard on the table or counter.
Serious buildup outside of cast iron skillet I recently was given an old family cast iron skillet and noticed that the outside of it had serious buildup. Basically I can take my fingernail and lift several, thick, black pieces off. The inside of the pan is fine. I was wondering where this comes from and if this affects...	You can clean it off & quite quickly return the outside to a lesser seasoned state -
Temperature of Electric Fan Ovens In an electric fan oven when cooking a specific recipe at a given temperature should that oven reach that temperature given the 20deg. difference between that and a conventional oven? I bought an oven thermometer placed it in the Fan oven andset the oven at 170deg C. the thermometer on...	Yes, it sounds like your oven is faulty.
How Can I Spread Crepe Batter Before It Cooks? I am trying to make crepes in a non-stick skillet. I've got the batter ready, well refrigerated. However, I am having trouble getting the batter to spread enough to cover the whole skillet before it cooks too much to do so. So I'm ending up with small crepes shaped like a ...	Crepe batter should be very thin, if it is cooking before you can spread it out that indicates that perhaps the batter is too thick.
How to apply ascorbic acid ppm in bread baking? According to Effects of different doses of ascorbic acid on alveograph and bread making quality of wheat flour with average quality as starting material : the best dose of ascorbic acid that can be added for the improving average flour quality is 50-70 ppm If I wan...	Dear Sir, Ascorbic acid dosage in milling and bakery it is based on the weight of the flour.
Does microwaving fully cook chapatis? I saw a video on how to make chapatis and someone made a comment saying you must allow chapatis to fully inflate because it is the steam inside them that cooks them and not fully inflating means you have raw dough evidenced by areas with lighest colour. This makes me wonder then d...	You may get lucky with a good microwave, essentially if you move it part way through cooking, but microwaves aren't generally good for things like dough. If you are talking about store-bought chapatis, then these are already cooked.
After full reseasoning of my cast iron, eggs are still sticking Hey there Cast Iron pros, I've liked my cast iron but it hasn't been very non-stick. When making eggs, even with oil and a good hot heat before adding to pan, eggs will stick to the pan. I'm hoping to get a great non-stick finish that eggs (or anything el...	Most probably your problem is that when you seasoned your cast iron skillet with the flaxseed oil, the temperature that you "baked" it in the oven was too low.
What is a good way to roast hazelnuts? I need to roast some hazelnuts to use later for other preparations. How do you do it? In a cooking pan or in the oven, and for how much time? <Q> While using a pan on the stove top can result in roasted hazelnuts (or any nut), it does require constant movement and attention. <S>...	Alternately, roasting in a 325 to 350 F (163 to 177 C) oven , on a sheet pan, in a single layer, results in a much more predictable outcome and requires less direct attention.
Wood pellets in a smoke box: Can I use wood pellets in a small stainless steel smoker box on my Weber gas bbq? And if I can any tips on how to proceed. <Q> If it were me, I would ignite a small portion and allow to burn for 5 to 10 minutes, blow out the flame, then add fresh pellets to the already burning portion (with...	As long as they are designed for cooking/smoking (not treated wood pellets that you made yourself), no problem.
Does canned tuna contain (dead) parasites? While using canned tuna to make salad, I remembered a Youtube video about sushi-grade tuna. If I recall correctly, the main criterion was if it contains parasites and that it's rather hard to find a clean fish, which makes them so highly priced. Especially the tail was heavily...	Yes , the " monster soup " is pretty much a real thing. As long as the container isn't damaged and within it's expiry date, it should be ideally safe for consumption
What substitutes work with a capsaicin allergy? I recently found out that I'm allergic to capsaicin, so that means no spicy Mexican food, which I love. Are there any substitutions that I can use? I can have black pepper, but too much black pepper and that's all you taste. <Q> You could try other piperine containing ty...	Other possibilities are to use other warm spices, such as cloves, cinnamon, ginger, Szechuan pepper corn, mustard seeds, etc . . .
How much smoke is normal for pan cooking steak? I am on a quest to make the perfect steak on a stovetop. Today I took my first step and frankly there were a few things that were really concerning. I am using an induction cooktop and a stainless steel pan and no oil. All the instructions said to put the steak on high h...	The issue with most induction cook tops is - They heat up too fast, faster than conventional convection based methods e.g. gas burners or oven (not microwave).
How can I mellow the taste of this goat cheese Two days ago, I bought a goat cheese. It looked white and rectangular, it didn't had a particular name, and because it was in plastic I couldn't smell it. I got home, opened it, and wrapped it in paper. Some time after, I took a bite, and the cheese's texture was already...	If you go the cheese sauce route, you may think about cutting the bold goat cheese with something a little blander, like an Emmental or Muenster or mild cheddar.
How to not dry out precooked meat in a recipe Certain types of meat like chicken breast seem to have such a short window of being done. Cooking too little can be unhealthy and cooking too much can dry it out. So it seems most cooks are very careful with not overcooking these types of meats. Yet, I see all kinds of rec...	From comments For a pie - so long as it's going straight in the oven, you can flash-fry chicken chunks to get some good colour If you overcook it, then yes, it's better to shred it and put it in some sort of flavorful liquid to let it soak up some liquid.
What can I substitute for soda pop in a sweet pork recipe? I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper. I avoid soda as much as possible because of questionable ingredients: specifically GMO corn syrup, sodium benzoate and caramel color. Are there any safer substitutions I c...	You could try to recreate the cola taste by using apple cider vinegar and adding cinnamon, vanilla, and molasses.
How to prepare vegetables for a sandwich that can last for several days in a fridge? I'm not much of a cook but neither am I a complete stranger to the kitchen. I like to prepare sandwiches to take with me to work in a box. Since I do it often, I like to make them more "interesting" than just plain bread-meat-cheese. S...	Leafy greens like lettuce (sans dressing!) keep well for a few days and some roasted vegetables are also interesting:

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