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How can I portion out frozen cookie dough? A friend's kid was doing a fundraiser, and I now have two 3 lb tubs of cookie dough. It's frozen, which is great on one hand because it keeps for so much longer, but...when I want cookies, it's a bit of a hassle. I don't really want to thaw the whole tub, as I don't need that...	If using a scoop, slowly scrape up a thin layer, allowing it to curl up as you scrape, rather than trying to scoop out a solid hunk of frozen dough.
Is fresh pasta just good marketing? I noticed some questions about fresh Lasagne sheets and it reminded me of something I heard, but sadly too long ago to be able to attribute although probably a chef on TV (I'm un the UK), and that was that Italians always use dried pasta and that fresh pasta was just something that h...	There is a definite difference in the texture of pasta cooked from freshly prepared dough vs dried - 'better' is a very subjective thing in this context; for some applications the more firm texture you obtain from dried pasta is preferable, e.g. helping the dish retain its structure.
Should I be concerned about drinking tap water? I grew up in the United States and have been drinking tap water my whole life. More recently some of my friends have been making me feel a little bit guilty or awkward about the safety of tap water, usually recommending me to use either use a water filter, or to boil my ...	Virtually all tap water in the US is absolutely safe to drink.
Can I make "falafel" with different beans? I grow several types of beans in the garden, but the growing season is too short for chick peas. If I use a different bean - e.g., kidney, navy, cannelini, turtle (black) beans - do I need to make changes to a "standard" falafel recipe? <Q> Yes, you can, however if you want to...	Like chickpeas and unlike many other beans, lentils do not require boiling (you can just soak them for a long time) to make falafel.
Will a crockpot brown ground meat? For chili con carne, can you brown the ground beef, onions, peppers, etc in a crockpot (without the lid on) and then add the other ingredients to finish by slow cooking? <Q> Most crock-pots are not designed for searing and as such do not get hot enough, quickly enough to sear the meat...	It is possible, but only if you have the right type of crock-pot.
Making salad dressing without acid or high fat or capsaicin One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids acidity large quantities of oil spiciness (i.e. anything with capsaicin or peperine) But I'm struggling to accomplish this because I don't know what ...	Yogurt comes in low-fat variations and in my experience they work pretty well.
Why is my tomato sauce getting pink? I was trying to make regular tomato sauce for on my pizza. And I didn't want to buy any processed goods. So I bought tomatoes: I put them into a blender and just blended them until it became smooth. For some reason, it turned pink, and it had a really bad flavour. It didn't taste ...	Sauces can be made with non-paste tomatoes, and sometimes are, but in general specialty tomatoes are used for most pastes.
Can I make popcorn with any corn? Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties. So that made me think: is it possible to make popcorn with just any variety of corn? If not, what properties do these corn var...	The answer it seems is - no, you can't just use any variety of corn .
How to warm up canned beans? A recipe is asking for "canned black beans, drained, rinsed and warmed". I've never just heated up beans by themselves. How do I warm up these beans without using a microwave? Do I heat them up in a pan with some butter/oil or in simmering water? <Q> I'd use a microwave <S> but you've r...	I suspect that you actually want them hot, in which case you could put them in a small pan, pour over boiling water, cover, and return to the boil for a few minutes.
How long to sous vide a tough cut of steak? With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut). I have done some sous vide cooks recently, and they always ended up perfect until last time, where I had a ribeye, which turned out tough and chewy....	Another option is to vacuum brine/marinade the steak for a few days to tenderize it, though it will start looking like cured meat after a while.
Can I find out the caloric content of bread by dehydrating it? If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the same weight of flour? <Q> Conventionally, drying is only the first step. <S> The second is burni...	Many kinds of bread contain quite a lot of sugar and other additives with non-negligible calories.
How much of the clove should I use when using big garlic heads? I recently bought some of those big garlic heads (unlike the small, pretty ones you have in the supermarket). It looks like this: My problem is that when I take out the cloves and try to cut them, they break apart like a small onion. Here is a pic As yo...	You can generally use the whole thing unless there's another papery skin inside in which case discard that (some garlic may go with it) or anything that seems bad (soft or discoloured).
Cooking pasta in a water boiler A friend of mine cooks pasta in a modified electric water boiler which has been modified to keep going even after the water placed in it boils. What are some advantages and disadvantages of this method over placing the boiled water in a pot and cooking it there over a gas stove? Thanks...	i use a regular water boiler for pasta mostly because i don´t have a stovetop and pasta is horrible to cook on a microwave.
Is Calrose rice a decent choice for paella? I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice ( this stuff ) in my cupboard already. I know I want to avoid long-grain, very-non-sticky varieties li...	Any cheap short-grain rice will work as well for paella as for risotto.
Eggy cake with less egg is dry: what next? I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy. I can usually make a sponge without faff but to do that I use a different recipe. But for this cake, for non-baking reasons I need to use this recipe ...	I would try it with a creaming step, and really make a very smooth beginning before adding the dry ingredients - cream sugar and butter really well until very fluffy, then add eggs one at a time while keeping everything creamy, like making buttercream.
Why is it faster to reheat something than it is to cook it? In my experience it takes less time to reheat a cooked item than it does to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc). It's quite common for me to use the microwave to reheat thi...	Specifically to question number 1, yes is at least in principle possible that a cooked item takes longer to be heat as compared to heat the original item.
Use of duck fat at the time of cooking? When I broil breast of duck, I get a significant amount of fat that pools below the duck breast. What can I add to the dish that will soak up that duck fat and benefit from it? The only thing I have thought of so far would be to make a pastry. So the idea is that I would make a...	Roasting, or rather deep frying in that case, some already cooked potatoes(boiled or steamed) seems like a good common use of that duck fat to me.
Rub Roast Before or After Searing? I just put the roast beef in the oven and I don't know if I ruined it already.So, what happened: I lavishly applied a rub of salt, black pepper, dried rosemary, and fresh garlic to the meat prior to searing. Then I tried to sear it in the pan. The crust of herbs got darker and darker...	Seasoning of meat is often performed before searing (think steaks), but this is commonly only in the form of a thin layer of salt and pepper and maybe herbs too, not a thick complete covering.
Why is shrimp rubbery after reheating? How can I prevent this? I don't frequently use shrimp in my dishes (once a month at most) because I tend to shop my proteins based off what is the best deal and I'm not usually interested in shrimp unless it is large (at least 15-20 count) and under $7/lb. Whether I make stir fry...	It sounds like you are heating too much and overcooking the shrimp.
What to use instead of cling film to wrap pastry I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry in cling film to let it rest in the fridge before rolling and baking. What can I use instead that doesn't let t...	Similar to what others have suggested, find a glass container or plastic tub with lid a little larger than the footprint of the dough.
Alternative to swiss cheese I am planning a fondue party. I personally despise swiss cheese. I am defining swiss cheese here as any cheese that has that similar flavor, like swiss, ementhalar, jarlsberg etc. as they all have a similar flavor profile. To edit my original question, which I had not asked as directly...	In the Jura region of North-East France, the cheese of choice for fondue tends to be Comté, with a splash of white wine and some garlic added. Personally I'm rather partial to 'moitié-moitié', which is a mixture of equal parts Gruyère and Vacherin¹.
Could I use orzo instead of paella Rice? I'm making a paella but don't have paella Rice! Could I use orzo? <Q> It's not a direct substitution, but you can use orzo in place of paella rice as long as you vary the liquid. <S> When I make a paella I use 3x the liquid as the rice by volume. <S> With orzo that may be too mu...	If you try to substitute, you will have no idea of how much water to use, and chances are you will end up with hideously overcooked orzo. I make paella often and any short grain rice is preferred to orzo.
How to achieve a super leavened cake as the Pierre Herme ones? I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a super hot oven I burn the surface and I don't get this s...	You can reduce how quickly the top browns by either making the batter slightly more acidic or putting a sheet pan above it to reduce the radiant heat so that you can get more lift before the top sets.
Why is tomato paste so cheap? So, at target, Tomato Sauce is $0.84 / lb. But, tomato paste is $1.00 / lb. However, tomato paste has 4x as many calories, implying that they reduced it by 4x. This makes sense, since reducing tomato sauce to tomato paste in a pot generally reduces it by 4x. But, why is it not 4x as expens...	The price of the can and shipping far outweigh the few cents of tomatoes the can contains.
How to increase Thai curry flavour without increase spicy I'm using this Curry paste but my girlfriend doest like too spicy, therefore the flavor is really bland.. how can increase the flavor without make it too spicy? <Q> I did a search for Gelbe Curry Paste and found the product in your pic in a result from Amazon ....	I guess you can try messing around with adding sweetness or acid to somewhat attempt to counter the spiciness, but it won't really help that much I usually use curry paste from cans
Does celery powder have any non-preservative use? Recently I've been seeing an increasing number of packages with labels such as "Contains no added nitrates or nitrites (except those naturally occurring in the celery juice powder)". Does celery powder have any use other than as a method of sneaking nitrates into thing...	As stated, celery powder is certainly used for flavor, in some applications.
Is spaghetti and bechamel sauce an authentic Italian dish? I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistaken for carbonara since its creamy white. Is it authentic to do so? If not can please also expound what...	In Italy, besciamella is usually only used on pasta when it's going to be cooked in the oven: pasta al gratin , pasta al forno , or as part of lasagne .
What time is needed for overnight oats I want to know what is the minimum time required to soak oats to make them overnight oats. Now a days it’s Ramadan and I have very tight schedule on which I get 2-3 hours to eat. I wanted to know how much time is minimum required for overnight oats? <Q> 2 hours would be pretty tig...	I'd take a guess at around 8 hours, which I would say is an average duration of sleep for an adult - assuming the oats are prepared just before sleep and eaten just after.
How to make thick Asian sauces? Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes make dishes in a crock pot; we have a recipe for a teriyaki chicken, and another for a honey sesame chicken, but the liquid we e...	Many such sauces include a thickening starch, like corn starch.
Why is baking soda included in sourdough cracker recipe? I'm following a recipe for crackers made with unfed sourdough starter (other ingredients are flour, oil, and salt). It also calls for 1/4 tsp baking soda and I'm wondering why since the dough sits on the counter several hours before baking, and can also be stored...	Since sourdough (when present in water) will produce an acidic solution, there will be things for baking soda to interact with.
How to deal with overproofed pizza dough? I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I’ll end up with huge seemingly overproofed doughs that become harder to work with as they keep rising. When this happens should I knock them ...	If the size and number of bubbles in the dough still gives you an undesirable result, you can either knead the dough slightly and proof again (as OP suggests), or you can be more aggressive about degassing while stretching the dough for pizza, perhaps employing a rolling pin.
Can I utilise a baking stone to make crepes? If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will form patches? <Q> I think it's a bad idea... <S> Crepes are made with a ...	All of the baking stones I know need to be slowly heated and cooled down - i.e. they go into the oven before it's turned on, and stay in the oven (with the door closed) after it's turned off. So don't try this for safety reasons.
Is there a kind of food like bread that I can use to absorb sauce but that doesn't dry out so fast? This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking in the context of using bread to get the remaining sauce from...	Bread rolls often keep better than loaves, because they have a crust all round.
Why is my Taiyaki (Cake that looks like a fish) too hard and dry? I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have: 2 cups cake flour 4 tablespoons sugar 6 teaspoons baking powder 1 cup of milk 1/3 cup water. I use an electric whisk to combine the dry first, then add ...	You need some oil or butter to make a good pancake, or it is too dry, like your fish pancakes have been.
Jam with honey & without pectin has a saucy consistency always My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingredient).. reading a lot of blogs I found this could be the case when lower amount of sweetner is us...	Another trick to reduce pectin in some fruit jams is to use the whole fruit to make jam out of purée, as the peel of many fruits contains the most pectin.
Nonstick Pan Ruined in High Heat? I bought a nonstick Greenpan at Williams and Sonomo. It was kind of expensive like $100. It was working great. Then someone used it on high heat. Now it sticks a lot. Visually, I don't see anything wrong with the pan, but it seems to be totally broken. I'm surprised that using it ...	A single session at temperatures above 500F/260C is sufficient to ruin any PTFE-based nonstick pan, regardless of price or "quality".
Why does barbecue sauce break down and become watery in baking I have a great brown sugar, onion, spices and catsup-based barbecue sauce for pork spare ribs, but when I bake the ribs in the oven, the sauce turns watery and thin. What do I need to remove or add to keep it thick? Thanks. <Q> When you bake meat, certain p...	If you'd like to have a thick glaze of BBQ sauce on the finished meat, the solution is to apply it late in the cooking process, once much of the liquid has already come out of the meat.
What is this plant I saw for sale at a Romanian farmer's market? I was at an agricultural market in Baia Mare, Romania and several vendors were selling this plant that looks like the tips of a pine tree. I didn't ask for a name and didn't handle it, so I can't tell you much beyond that each cluster of needles was about...	They are called 'fir tree buds' ("muguri de brad") - young tips of branches.
Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch? When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into the main batch...	Dry powders are easier to mix if you make a slurry first with a small amount of liquid and then mix the slurry in.
How to tell if a vegetable steamer contains titanium How do I find out why steamers sometimes have titanium, and which ones, if so? Also, why is it there in the first place? <Q> If you mean metallic titanium - very unlikely. <S> If you mean titanium compounds like the oxides - it is very likely. <S> Titanium oxides are...	There's no way to to know for sure whether a steamer contains titanium without sending a piece of the steamer to an analysis lab for testing.
What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa I need to sub pineapple with something else, im highly allergic to it. <Q> Kiwi. <S> Don't knock it until you try it. <S> It will have a similar acidity and texture to pineapple. <S> Use ripe kiwi and maybe a touch...	I'd lean towards mango, with some lime juice to help match the acidity.
What's the secret to pan-searing a steak with regard to oil's smoking point? Lately I've been trying my best to learn how to pan-sear a steak at home and the main takeaways I've gathered from my research and distilling tips from the likes of Gordon Ramsay, Jamie Oliver etc. are: the pan has to be really hot and not...	In order to reduce the amount of smoke generated I both turn on the range hood to vent the kitchen, and use natural oils as I find they smoke less than processed oils (like Canola). A well seasoned cast iron pan (personal preference as I was raised cooking on these).
Cooking a nice pan seared steak for picky eaters So here's the situation:I love a tasty steak. I also have really particular family. If the meat is not cooked all the way (aka very little or no pink left) it's still partly raw and no one will eat it. If the meat has globs of fat on or in it, they dissect it and remove ...	It's a bit late, but for your next attempt, you might want to try a ' reverse sear ', where you cook it slowly first in the oven, then finish it in a hot pan.
How to Save Overly Salty Tapenade I made a tapenade with the following ingredients: kalamata olives, capers, anchovy, garlic, thyme, lemon, olive oil. Although I rinsed the olives and capers (as per the recipe) the result is pretty salty. It's not inedible but would be a lot better if there was something to counter the...	Then chop/puree the olives and mix into the tapenade to balance it out. Ideas: Veer into pesto. it's possible that mixing in just enough (2 parts grocery store balsamic vinegar to 1 part white vinegar) to tone down the salt without it tasting noticeably sweeter would do the trick, but be careful because sweet tapenade ...
Can I deep fry food in butter instead of vegetable oil? I was wondering if it is possible to deep fry food that would normally be fried in vegetable oil in butter or lard instead? Will the result be different? <Q> In fact, there are many foods that are traditionally fried in these fats. <S> They both have very high s...	You can certainly deep-fry foods in clarified butter (also known as ghee) and in lard .
Olive oil in Japanese cooking I recently ventured a bit outside my usual European cooking and started making recipes from a "westernized" Japanese cookbook I was gifted. Some recipes for salads call for "vegetable oil" in the dressing. I usually make salad dressings with olive oil and didn't have canola or sunflower s...	There are olive oils that are produced in Japan and used in Japanese cuisine.
Advice for making/keeping shredded chicken moist? My dietician ordered that I eat chicken. I found that to eat the portion I'm supposed to eat (10oz), it's easier to shred the chicken and take 10oz of shredded chicken, rather than try to find 10oz breasts. I am trying to meal prep this chicken over the week. The way ...	First, I would recommend changing how you cook the breasts -- I usually poach breasts, starting it in boiling liquid then putting on a lid, turning the heat down to low and letting it sit for an hour.
How to understand flavors and when to use combination of them? I want to be a home cook and at some stage to become a chef having my own café or restaurant. Marco Pierre White always says when he likes a dish in masterchef: Great dish. It tells me that you understand flavors. What does he mean? How to understand w...	Knowing what each flavor brings to the party (even if it's subtle) is literally what it means to "understand flavor".
What are the effects of abstaining from eating a certain flavor? I've often heard that we become accustomed to oversalty food and that abstaining from eating such foods for a few weeks could allow us to taste salt in lesser quantities again. From experience I would say this is true, though it could be placebo, but does...	For the same reason that we get used to overly salty things, we can get used to less salty things.
Tips for making lean ground beef patties tender? I have to eat 93% lean beef as part of my diet. I am trying to find creative ways of cooking it because throwing it in the instapot with some tomato sauce is getting bland. I'd like to try making it into a burger so I can pretend like I'm eating a burger. Yesterday I a...	To make the most tender patty, regardless of fat content, I would recommend handling the meat as little as possible, adding few (if any) extra ingredients to the grind, and skipping the salt (including garlic salt...
Why did my rum cake turn black? A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information to back my theory. Surely, this may not be safe to eat. Anybody? My gifted cake....w...	When cooking acidic ingredients, a reaction occurs that can discolor food and sometimes leave a taste of tin.
what material should i use for cutting board? What material should I use for cutting board? And which dulls more the knives? As many cookers might know that wood cutting boards can be bad for use if it is not cleaned after use, because the growth of bacterias and even mold on there, also wood absorbs moist, color, and...	Polyethylene is really easy to clean not only by hand but in the dishwasher, which ensures the cleaning quite better depending on the hurry when you are cleaning. Wood would be the "ideal choice" for the serious home chef who will take good care of their cutting board. Avoid using plastic as they aren't environment fri...
Does glucose used is added to sugar quantity in recipes like ice creams? I was successful making a new ice cream recipe from Pierre Herme: 100g Milk 135g Cream 1 egg yolk 45g sugar 15g glucose I replaced the glucose by honey. After churning the ice cream, it was smooth and creamy, but it was too sweet. And who ...	But mixing sugar and glucose is done in baking for the texture!
soy milk production with no beany flavor does anyone know how big industries like Silk are producing soy drinks with no beany flavor? I read that a you should soak beans in boioling water (which temperature? for how many minutes?) in order to disable some enzymes. Then you should rinse the beans (is there anything to b...	What we do in my home for homemade soyabean is that we usually will add in aromatics such as pandas leaves, which will most definitely enhance the flavour and also get rid the "beany" taste.
Why should I cook the flour first when making bechamel sauce? Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce? <Q> This link explains the science behind what is known as "the mother sauce", béchamel . <S> E...	You could just mix flour with cold butter until well combined and add it to hot liquid such as milk and it would thicken just fine
Baking soda to cancel acidity? Simple question: can you generally use baking soda to cancel acidity in your dishes? For instance, sometimes tomato sauce is too acidic, or you put too much vinegar in some dish, etc. The simple acid$+$basic$=0$ concept should make it work, but do you get undesirable side effects? The...	Baking soda is a base, and will chemically neutralize acids, that's true.
Whipping heavy cream with melted chocolate This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then added a table spoon of cold, extra thick cream and gave it a couple more bursts/stirs to melt and mix them together. ...	If you are trying to make chocolate frosting using whipped cream, you need to: Whip the cream first.
Am I cooking mushrooms wrong? Since I was a child, I never really liked mushrooms. To be honest, I was extremely picky, but now, I eat anything. Well... Almost anything. I can't stand mushrooms. Except, I can't understand why, and I want to learn to love mushrooms since they're really useful as a vegetarian. For examp...	If you want to try again, I suggest trying a mild mushroom like a white button (at least that is the common name in the USA) and sautee at low heat with salt and pepper until they look cooked, but not "caramelized" or burnt on the edges. No matter how you prepare them you probably still won't like the flavor, there's n...
What kind of dough staple is easiest to make, for soaking in mussel juices? No oven, eggs, milk With just a gas stove and rice cooker, what kind of food staple based on dough or batter can she make most simply? I don't know what you call the category of "bread, cake, pancake". My mom lives Hong Kong when Toronto's col...	The easiest dough staple to make stovetop is some kind of flatbread.
What happens if I forget to feed my sourdough starter? Is there something wrong that can happen if I forget to feed my sourdough starter? I kinda forgot to do it twice, but it still appears to have a few bubbles in it. Previously it contained hooch, which I discarded. Also, my starter has a dense consistency because th...	I always leave sourdough out overnight after feeding it.
How to efficiently shred a lot of cabbage? I'm growing cabbages in my garden this year and would like to make lots of sauerkraut, to eat and to give as gifts. Gallons of it. Is there an efficient way to slice or shred a dozen cabbages at a time? Using a grater for that much cabbage is going to destroy my arms. I wo...	Kitchenaid used to make a shredder/slicer attachment that's very good for this usage. You can buy a cabbage shredder on amazon for $20 Or delis often use a deli slicer to finely slice lettuce
Bean based stew. Alternative to tomatoe sauce The basic bean meat chilli is as follows Brown Garlic + Onion + ground meat (any) + boiled beans + tomato sauce + spices (e.g. chilli powder etc). Now I want to know if there another sauce that can swap out for tomato sauce if I get tired of it. I need something suitable...	Tomato sauce is already the "quick cheat" for the diced tomatoes, especially if you use ready-to-use tomato sauce or leftover marinara sauce.
How to have poached eggs in "sphere form"? I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sphere around the yolk and covers it completely. However, with my eggs, the white just hang on the side, next to the yol...	If you want a truly absurdly perfect poached egg, you can use a sous vide cooker (or just a pot of carefully tended warm water).
A strange cooker or fait-tout or... what can it be? We have this odd cooker. We have not been able to figure out what it is. The top can't be opened. EDIT : There's some liquid inside both parts, we can hear it if we shaken them. Even if we can't figure if it's water or something else as we can't see it. Does anyone...	It might be a Midas Ice Cream Maker , one of us found.
In what ways can solid egg yolk from a boiled egg be processed/preserved? There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the yolk. I live in a country with the largest number of malnourished children in the wo...	I used frozen cooked egg yolks for something like egg salad, potato salad or to thicken any kind of spread.
Is Glass and Ceramic cookware suitable for high-heat frying and stir-frying? Is Glass and Ceramic cookware suitable for high-heat frying and stir-frying? Can open flame (gas burner) make it shatter or crack? <Q> Speaking as a potter: <S> No. <S> Yes. <S> Stovetop glass and ceramic stovetop cookware are sold a...	You can get glass and ceramic cookware up to high temperatures, but you need to make sure to get there slowly ... and also to cool off slowly.
Prepare something with unopened milk that sat outside the fridge? Unopened pasteurized milk sitting outside the fridge for 12 hours. It's now in the fridge and not yet open. To be on the safe side, will not be consumed as normal. Can something be made out of it? It's not a matter of cost - just of principle. The quest...	The typical use in our family for spoiled/soured milk was to use it in baked goods. As long as it doesn't have any mold growing or something, it most likely just started fermenting in the warm temperatures outside the fridge. Some people even drink it as is.
How to store parsley? Recently, I've bought a bunch of chinese parsley which I've used for garnishing and etc... However after storing it in the fridge for about 3-4 days most of the parsley had turned yellow and I have to throw them out. I was wondering does wrapping it with paper towels actually extends its life? Or ...	Paper rather than plastic will prevent it 'sweating' [which will make it turn yellow or just rot with remarkable alacrity] but it will then dry out instead, so your gain may not be great.
Is it possible to cook bacon without melting as much fat? I love Bacon, but I prefer fattier pieces of meat. However, I cannot seem to find a way to cook the bacon without melting most of the fat off. What I've tried so far: Searing at high temperature - Maybe the best results? Baking the bacon at 200*F(takes way t...	If you don't do that much bacon, like a pound a week or less, invest in a cast iron skillet and a long steel spatula to press it.
Thai Curry seems more watery over the last year? I've made Thai Penang Curry probably ONE THOUSAND TIMES. Not quite weekly for 25 years. No joke. Over the last year or so, I've noticed it's surprisingly watery, however I haven't changed my method or my brands of ingredients so what could it be? Has the world standa...	You're not alone, I've noticed coconut milk being watery too, it used to have a decent layer of cream on top and now there is practically none.
How to make croutons crunchier throughout without burning? I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer. My first batch was the best tasting, however they were a little chewy inside, which is great if that's what you're going for, but I want ...	I'm from Germany, and my favorite croutons are made from a moist and chewy "Bauernbrot" (translates to "Farmer's bread"), which is a mix of wheat and rye.
How to get a open crumb bread without a starter Is it possible to get an open crumb bread without an starter, and by just using active dry yeast? According to my research, to get an open crumb bread one needs a good gluten development, high hydration, strong wheat flour, and a good yeast. However, most of recipes that ...	I think the secret to improving gluten development in a high-hydration no-knead recipe would be to do a few rounds of folding.
What can I use in lieu of white wine in this recipe? I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still achieve the desired effect?- Also, there is a lemon and lime aller...	You could also use white or red grape-juice, or indeed any clear/transparent fruit-juice, such as pear or apple, substituting 1:1 for the wine.
How to properly boil egg white? I am trying to boil egg white. It's around 500gr. How to boil it properly? In previous attempt, I boil it using a stainless steel container with no lid and put it in a pan filled with water. I screw up since the water is able to reach the egg. This method also time consuming because th...	You could microwave it, put the whites in a glass container with a loose lid and blast it, the texture will be very similar to a boiled egg.
Can mayonnaise be infused with coconut, without getting watery? I want to make a mayonnaise-based sandwich spread with coconut milk in it, but I'm concerned that adding enough coconut milk for any flavor will make the spread too runny. Note, I do not want to make mayonnaise from scratch - I have seen recipes where y...	If you do not want to dilute the mayonnaise with liquid, coconut milk powder is an option.
Removing sugar from baking recipes I just baked a batch of chocolate chip cookies ( https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies ). I felt like they were just a tad bit on the sweet side, so wanted to know if there would be any negative consequences from reducing the sugar? (like 1/2-3/4 of the sug...	Sugar does have an impact on more than flavour, so the texture of the cookies will change.
Preheat and baking temperature I got a new otg and I found a bit of discrepancy with oven temperature.. When I preheat, the temperature is fine but after keeping the cake/ cookie, it shows a lower temperature. Example:I set it at 180°C and preheated for 20 mins - my thermometer records 180°C. After opening and keeping ...	Your measuring thermometer is not accurate.
Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while How do I keep the pasta from absorbing all the liquid? <Q> Honestly, you either eat it fresh, or accept it will congeal. <S> There are 2 factors going on, the pasts will keep absorbing water until there's almost none l...	Try tossing cooked pasta in butter first, before adding cheese sauce.
When making yogurt, why doesn't bad bacteria grow as well? I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off, yet when adding cultures or probiotics all of a sudden this isn't a concern. <Q> The initial heating ...	Lactic bacteria have been our best friends ever since we started preserving food - they're harmless and extremely prolific, drowning out most harmful bacteria, especially if you help them with a bit of salt or a somewhat acidic environment.
How do I make a pancake without egg? I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible? <Q> There are multiple recipes for eggless pancakes online. <S> Most increase the amount of baking powder to help with the rise. <S> Many use milk and butter,...	BananaUse a quarter cup of mashed banana (from about half a banana) instead of one egg when baking.
Can you eat acorns picked from the street? The streets and parks where I live in New York City are littered with acorns. Can I pick them up and cook them? Is it safe? Are they any good? (Taste-wise, nutrition-wise.) <Q> Acorns from which tree? <S> Acorns from California live oak for instance are edible, but only af...	European oaks have acorns that are more amenable to eating, but they really can't be eaten raw.
Should I use my toaster oven for slow roasting? I have a couple small tomatoes (about the size of a plum tomato) that I'm thinking of trying to oven-dry to see if we like them. Most recipes I've seen call for roasting them in the oven for 4-6 hours at a low temperature. We have few enough tomatoes that they would easil...	Toaster ovens are great for roasting stuff, but regular ovens are much better at drying.
Do household ovens ventilate heat to the outdoors? If I run my oven in the summer at 400F(~200°C) for an hour or two, this produces a great amount of heat. Is this energy vented outdoors once the oven is turned off, or does it simply dissipate from inside the oven to the inside of my home? I suspect it is the latter s...	In order for the heat of the oven to be purposefully ventilated somewhere else , there would have to be not only a fan, but a back door in the oven and some way to trigger the opening of the door and turning the fan on and off.
Can I separate garlic into cloves for storage? I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic? EDIT To clarify - this is jar made out of ceramic with holes in the bottom for v...	I would recommend that you fit what garlic you can into the container as whole bulbs/heads, then add your remaining garlic broken up into smaller bits (unpeeled cloves or clumps of cloves). I suspect, technically, you would shorten the life span a bit.
Is it more effective to add yeast before or after kneading? Let's say I want to make bread. In this case, kneading is what develops more gluten. So would it make any difference if I fully developed the gluten first (until it passes the "windowpane" test) by kneading the dough and then adding the yeast vs just knea...	If you add yeast after you develop the gluten you will have to knead a lot to make sure it is distributed throughout, and you will end up overkneading your dough leading to a tough result.
Why are grape preserves so hard to find in the USA? When I was much younger my grandmother was always complaining that she could never find grape preserves anymore. That was maybe 20-30 years ago. I recently started looking for grape preserves and am unable to find them. I can find black currant preserves, blueberry p...	It could also possibly be because the modern varieties of grapes commercially grown for eating do not make a good jelly or jam.
Order of ingredients when making Pizza dough I see all kinds of different dough recipes for Pizza. They all contain flour, salt, yeast and water. Some contain olive oil as well. The recipes are not consistent with the order in which ingredients are added to the mixture. So one recipe starts with the water and the yeast...	My process is to put my mixing bowl on the scale, then add the correct amounts of flour, yeast, salt, and water.
Can I counteract bitterness in apple sauce? I erred in making apple sauce by not coring and peeling the apples before cooking. Now I have a large quantity of bitter apple sauce. Is there anything I can add to counteract the tannic flavor? <Q> There's a similar question on here about soup , and part of the advice holds...	Adding balsamic apple cider vinegar almost completely counteracted the tannic flavors.
What green chilli is being referred to in an indian lamb sheek kebab recipe? I'm looking at a recipe for an Indian lamb seekh kebab and it says green chilli without specifying the variety. I am assuming green chilli can mean anything from green bell peppers to hot green peppers. So what would this typically be? <Q>...	There are many green chili varieties which would work in the recipe, and they vary from mild to tonsil-searing.
Can I use 100% cotton bed linen as a pudding cloth? It's hard to find large pieces of closely knit food safe cotton where I am. (UK / EU) Can I use pieces of undyed 100% cotton bed linens with tags removed instead? What chemicals if any would the fabric be treated with? <Q> If you wash them first, there's no reason y...	When you buy new sheets there may be some residual chemicals from the production process (formaldahide, dyes, etc), which is why it's recommended to wash them first before using them in most cases. Bedsheets are a good choice for jam filtering and pudding making.
Ought I still buy a honing rod, if I'm buying multiple whetstones of different grits? I know that honing differs from sharpening . My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut and raw Winter Squashes , but n...	Whetstones are for sharpening.
Preventing Noodles from Sticking to the pot I have been having this problem with my macaroni and I'm hoping that I'll finally be able to find an answer here! I make my noodles in a pot on the stove. But I find that a lot of my noodles are sticking to the bottom of the pot. This severely complicates the pot cleaning...	You need plenty of water (because pasta expands as it cooks and absorbs water), probably a lot more than you're using (at least 3 times as much as if you were making rice, for instance).
Coffee Grounds and Gritty Butter Cream Icing Is there any way to dissolve coffee grinds once added to a butter cream frosting? I used instant coffee crystals in the past and they have always dissolved when simply added to the butter cream during the mixing stage — without having to dissolve in any sort of hot liquid ...	When you make 'real' coffee you run/pour/pass water through the ground coffee, then throw away the solids.
How to cook Mixed grains all together in one pot I purchased a bag of organic mixed grains with 7 different types together and any directions, which there does not seem to be any, is in Chinese so I have no idea how to cook this. this package includes brown and sweet rice, barley, millet, red, kidney and black eye pea...	So I'd soak overnight, then boil hard in fresh water for long enough to make the kidney beans safe (sources vary from 10 to 30 minutes).
Does the oven door need to be toughened glass? The glass door of my oven toaster and grill has broken. Can I use a thick glass (not toughened/tempered) in its place? <Q> You can't use just any sheet of thick glass for your oven door. <S> Untempered glass will likely crack pretty quickly with regular use. <S> Moreover, ...	Glass for your oven has to be tempered to resist high temperatures.
Is it okay to use these oregano leaves? I have an Oregano plant and I have rarely used fresh oregano. Is it safe to use the oregano leaves shown in picture? It has some white thing on top and at the bottom it’s a bit dark <Q> The dark underside is normal for some varieties, but the white on top is another matter. <S> ...	In the case of the leaves shown in the picture some look like they have fungus growing on them, they are probably safe if cooked
How much does freezing grapes longer sweeten them more? My grandparents in Toronto bought 10 kg of Ontario coronation grapes from Loblaws on Sep 1 2019, as they have been doing the past 10 years. They don't know why, but the grapes taste too sour and acidic this year, and they couldn't eat any more after tasting a fe...	When you freeze grapes you drive water out of the fruit, all that is going to do is intensify the flavor that is already there.
Can I further ferment store-bought kim-chi? I find that store bought kim-chi is not very fermented. Real kim-chi, as I understand it, is pickled and then buried in the ground for a year. Can I just bury store bought kim-chi in my back yard for a year to improve it, or will that not work? (Note that I live in a place ...	It is possible the fermentation would resume in store-bought kimchi, but only if it is raw and unpasteurized.
Making bread fast and with few ingredients so I'm writing a story where one of the characters is trying to make some bread with minimal ingredients in a short amount of time. I'm not having much luck with my normal means of researching so I came here for some help. I'd like to know what bread takes the shortest amount ...	A yeast bread can also be made with three ingredients - water, flour and yeast - but it needs a couple of hours for kneading and rising before it can be baked.
How long can I hold spätzle in ice water or drained? When making spätzle, it is common to chill each batch in ice water to stop the cooking. I need to make spätzle as part of a large feast for 10 people; I'm wondering if I can just leave the spätzle in the cold water bath for 4-5 hours to hold them aside, or if the...	I would not keep them in water; they will absorb water and get soggy.

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