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What type of beer is best for beer battered fish? I was looking for a beer battered fish recipe the other day when I noticed most of the recipes don't state a style of beer to use. Some of the recipes use a significant amount of beer so I assume that some of the flavor profile from the beer will carry over to the fish....	For flavor, most recipes using beer do best with a malty, low-bitterness beer, like a marzen, scotch ale, or (maybe) amber ale.
What kind of bourbon is best for making whiskey balls? What kind of bourbon should I use in this recipe for "whiskey balls" (aka "bourbon balls" aka "tipsies")? 1 6 ounce pkg — 1 cup chocolate bits (chips) 3 tbsp light corn syrup 1/2 cup bourbon 2 1/2 cups fine vanilla wafer crumbs (use a rolling pin!) 1/2 cu...	I suggest using a regular bourbon; one that you can drink after you open a bottle for the recipe.
How to get best taste out of tomatoes? I'm making an Indian dish, for this I need tomatoes, no matter what recipe I follow I'm not getting the taste of the restaurant. Is this because I'm not preparing tomato properly or is it because I'm not choosing good tomatoes? How can I identify good tomatoes?? <Q> Most tomatoes...	The solution is to use fresh tomatoes as much as possible when they are available, but supplement them with one or more types of canned tomato products.
How can I make sugar-free sangria? I love sangria, but I avoid sugars. According to the NCC database, there's 300x as much sugar in sangria as in merlot. I had this idea to try to make "sangria" with red wine + sugar-free Cool Aid + pure stevia, all blended together. It came out positively disgusting (and I like ste...	One option, if you absolutely need an "non-sugar" option, would be to mix the wine with a fruity juice that is sugar-free.
How do I prevent burning when searing in batches? Often, recipes require you to brown meat or pan sear meat. When working with large amounts, how do you prevent any of the bits that stick from burning? A practical example: I marinaded chicken breast fillets with Chinese five spice. Whilest pan frying on a cast iron, p...	Sorry to be the bearer of bad news, but I find that when I'm searing anything in batches to avoid using cast iron as things tend to stick (unless the cast iron is "seasoned" and thus super non-stick!).
Are there any dishes that can only be cooked with a microwave? I read this question for microwaving chicken, and it left me wondering: Are there any dishes that can only be prepared with a microwave? If such dishes exist, what are their characteristics and why will in this case only a microwave work? What is the c...	I have personally made microwave cakes on occassion
Please name me an easily accessible chilli pepper which is low heat, sweet and aromatic? As the question states. I'd prefer something which has very little heat if any at all but it should be strongly sweet, aromatic and grassy. I am in the UK so something easy to get: fresh or powdered. <Q> UK stores do not have much...	Some stores sell Spanish Pimentón, which is good quality paprika.
how to take away the dead animal taste/smell from meat? I went vegetarian for a while and now back on meat. but there is a lot of time the smell is repulsive like rotting flesh and death. My family member say its all in my head, but i am sure a real chef can help. I am looking for a way to take away that smell, what...	This will control microorganisms contributing to the smell before using actual meat, start training your nose with small amounts of clean-flavoured cured or fermented products like thai fish sauce, oyster sauce, bonito flakes maybe worcestershire.
Why do HK chefs let water faucets run unceasingly, when the basin overflows? Doesn't this waste water? I screen-shot 7:45 of Executive Chef Sze Man Sui at Yè Shanghai on Kowloon Hong Kong. and 0:42 of Paul Lau at Tin Lung Heen, Ritz-Carlton HK. <Q> This appears to be a dipper <S> well : a continuously running...	I want to add that these faucets provide an easy-to-access source of water for cooking.
Why do Hong Kong chefs use a white towel instead of gloves to clutch a wok? Is the towel to prevent heat and injury? Aren't their woks' handle insulated enough? If the insulation falls short, how's a towel a stop-gap? What if the chef accidentally touches the wok without the cloth? 3. Aren't HEAVY-DUTY HEAT-RESIS...	The actual risks of using a suitable cloth are minimal once you're used to it.
Cooking with sugar makes pan very difficult to clean I was improvising with some scrambled eggs, and decided to put a spoonful of white sugar in while cooking them. The recipe was good, but the subsequent coating of egg on the teflon pan was very difficult to scrub off. I suspect that the sugar made it "stickier," perh...	Just pour in enough hot water to cover the sugar and wait an hour or so.
How do you preserve fresh ginger? For cooking it would be great to have a self made sub-product from ginger, but: if refrigerated, you get rather something like thin ginger juice I don't like the Asia shop variant where they put lots of salt Any other ideas or well established experiences? The goal: to find the ...	If your goal is longer term preservation, freezing is one of the easiest methods and what I tend to do on occasions when I've bought a lot of ginger at once (for whatever reason).
To put aromatics at beginning or end of cooking? I've read some answers say that you should put things like cloves, black pepper, bay leaves, etc. at the end of cooking a curry, as spices will loose their properties. I notice that Bangladeshi cuisine always uses these items at the very beginning of cooking. Why so? ...	If you want a more pronounced flavor or an aroma, they are added at or near the end of cooking.
I am sensitive to Caffeine, how could I prepare a chocolate-like sauce? I am sensitive to Caffeine as I suffer from a rare sleep disorder; I don't consume anything with caffeine rather on rare occasions. I miss the taste of Chocolate sauces such as Hersey's. How could I prepare a (vegan) decaffeinated chocolate-like ...	If you took cocoa powder and steeped it in hot water, and then filtered it through a coffee filter, and did this a few times you should be able to eliminate most of the caffeine and theobromine.
Microwave cooking time with porcelain/stoneware container rather than plastic Would the cooking time change if I microwave some food in a porcelain or stoneware container rather than plastic? More details (if you have time to waste) I generally do not like to put plastic in the microwave. I had some accidents in the ...	I would expect to need up to about a minute extra on reheating a dish of 1-2 servings, to take into account the thermal mass of the container, but this is a guess because I haven't tested your dishes.
Utensils for stir frying ground beef I stir fry a pound of ground beef on a stove-top pan (made of ceramic titanium ) on a daily basis. That is my "cereal" meal. I use a spatula and a second one that looks like a large spoon (all nylon) to do this. But is there an ideal utensil? Pictures for reference What I cur...	While "ideal" is somewhat subjective, there is a tool designed for this purpose, a "meat masher" or "meat chopper" (names vary).
Freezing meat in Tupperware vs freezer bag What's the difference between freezing meat (mainly, but vegs not excluded) in a Tupperware instead in freezer bags? Does the space and air between the meat and the recipient imply any change in texture, taste? I'm conscious about the environment, but I also think it can be m...	In terms of convenience, bags are much more effective, not only do they take up less space, but items can be spread out in the bag, as flat as possible, making thawing faster.
Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part I pan fried chicken cutlets and stuck the thermometer in the thickest part and it read 165 degrees but when I ate a bit there was a small spot of pink, slightly raw tasting chicken, kind of on the side. These were fairly thin...	The only way to accurately assess done-ness is with a thermometer (though it is difficult to measure the temperature accurately in thin pieces of meat).
Are chilies a common ingredient in Italian cooking? I just read this article in CNN "Eating chilies cuts risk of death from heart attack and stroke, study says" and when I read this line: Carried out in Italy, where chili is a common ingredient, the study compared the risk of death among 23,000 people, some of whom ...	I think it's fair to say that Italian cooking uses chilies often while also clarifying that Italian cooking uses significantly less chilies (volume wise) than some other cuisine known for being hot & spicy.
Blending a smoothie without changing the taste I am interested in making a mango smoothie. So I purchased frozen mangos and made some ice cubes. However I believe while blending you need a liquid so that all cubes can be blended, however if I add water it tastes, and if I add milk it tastes weird. So I am wondering if ...	Depending on if you really want to keep the pure mango flavor you can use mango tea
What is the best type of machine for making smooth nut butter? I want to make nut butter from soaked cashews or soaked pepitas. I am wondering what type of machine will get the smoothest product? I am currently using a food processor which is great for cashews but I'm wondering if I can do better. Other possibilities...	Wet grinders given there’s enough liquid/fat content in the nuts should do the best job.
How to keep seasonings from separating in soup I’m cooking soup that consists of chicken broth, water, creme, butter, and puréed vegetables. When we add the seasonings (sage, creole, etc), after a while the seasonings all float to the top. I was wondering if there was anything I could add that would keep the seasonin...	Make a bag of cheesecloth, fill it with herbs and tie it with string.
Is there a trick to scraping the beater of my stand mixer? I've been doing more baking than usual, so this problem keeps bugging me: how do I effectively scrape the butter/sugar mixture or half-beaten cream cheese or whatever it is off of the paddle beater, so I don't end up with lumps later on in the process? Lots o...	If you intend only to clean most of the material off of it; I'd suggest first removing the attachment and then shaking the bulk of the mixture off.
Is there any way to predict/calculate the pH level of a recipe when the level of individual ingredients is known? Is there some sort of math formula that can be used or is itmore complex than that? Is it as simple as just adjusting for the different amounts ofingredients and calculating the average pH? So a recipe wit...	You can purchase professional pH meters online from modernist cooking websites, eg.
Why is rock sugar used in Chinese cooking? Why do some Chinese dishes, namely braises and soups often call for rock sugar instead of regular sugar. Does rock sugar have any properties that would make it behave differently than regular granulated sugar? <Q> while all of the above answers are correct, I want to provide a...	So, tastewise, there is no special reason to use rock sugar.
How Does Wine Enhance Flavor? In an article - What's Cooking America; How To Cook With Wine - I found that wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. The alcohol in the wine evaporates while the food is cooking, and only the flavor r...	Depending on the wine, and how it is treated in your cooking process, it potentially adds the flavor and aroma of the fermented grape, and it adds acidity to a dish.
Can you make whipped cream with a SodaStream? So, whipped cream is basically just cream that’s been whipped until lots of tiny air bubbles become suspended in it and it becomes a much thicker foam, right? Would it be possible to use a SodaStream machine (or some similar carbonation machine) to make whipped cream by ca...	No, because the bottle would explode off the Soda Stream, spraying cream and foam all over your kitchen.
how to calculate a standard drink from the alcohol percentage? Part science, part arithmetic question. For alcohol with proof x what volume constitutes a single drink? Defining a standard drink as 14 grams of alcohol: https://en.wikipedia.org/wiki/Standard_drink although it seems to be the wrong units. I vaguely...	Basically all you need is the volume of the alcoholic product in mL and the strength as a percentage, and simply multiply them and divide by 18 to get the equivalent number of standard drinks. Now you can calculate the "standard drinks" in your drink by taking the volume (in fl oz) multiplying by the alcohol percentage...
Knife is rusting after using it only twice I recently got a knife as a gift and after only using it two times it has started to rust, despite making sure to properly clean it and dry it after using it. There is also one large spot of black/blue discolouration on the back of the knife. Also I'm not sure if this helps bu...	I just clean them off with a Brillo pad or similar mild abrasive, dry them off and put them away
Is it ok to keep lettuce in water in the fridge? I've read a lot of tips on storing lettuce in the fridge, with paper towels, after washing and drying, and such. The way I've been keeping lettuce for a while now, is by filling a small plastic container with water, placing the leaves in it submerged, and then closing t...	Since the rot is easily perceivable, I would say it's safe The safety of storing your lettuce submerged would depend on what type of bacteria are on it before storage.
Canning tomato sauce for the refrigerator I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, spices, wine, etc., and I cooked it for about :40m. When I was satisfied with t...	At a grocery store, you can sometimes find things like refrigerated soups or sauces that are sealed and have a somewhat extended lifespan (from a couple weeks to a few months).
Which regions of the world prefer mustard in their mayonnaise? I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless. So I compared the ingredients labels of the ones I tried here to the ones I knew from Poland, and the biggest difference I found consi...	Hellman's mayonnaise in the USA does NOT contain mustard, but there is nothing stopping you from adding a dollop of Dijon in the mix if that's your desired taste.
Why does my cake lack air bubbles and looks like a molten mass? I have tried to do cakes many times and I frequently have the problem of my cake not having the bubbly structure I expect, but rather looking like a smooth mass on the inside. So far I have attributed this to user error, but after my mom also had the same...	So you will have to troubleshoot it yourself by first trying to bake a successful cake by following a traditional recipe and using best practices, and then, if that cake works well, start changing it back towards your preferred recipe one-by-one and seeing what makes the difference.
Cooking pasta in water temperature range? I'd like to know what is the temperature range in which pasta can be cooked in water.I'd be interested in this in order to waste less energy/heat as opposed to cooking it in rolling boiling water and then draining away water that's still over 90 C. If say the temperature windo...	Most starches gelatinize at 80C. That would be a good starting point for temperature, and since your pasta is already soaked, you just need to keep your pasta until you get your desired texture (mine is al dente) and cook in minimal amount of water to gelatinize.
Cumin in Taco Seasoning? I've noticed that I never taste cumin in the tacos I get at restaurants, yet cumin is often the most noticeable flavor in pre-made taco seasonings. When and why did cumin get associated with tacos? Why is it not used in most restaurant preparations? <Q> I'm going to supplement Cindy's answer, ...	Most of the pre-made 'Mexican' seasonings we get in the US have cumin and probably various other spices or flavorings not associated with authentic Mexican dishes.
Does the vendors’ storage method affect shellfish quality? For the same shellfish (like Little Neck clams), Some supermarkets keep them in tanks with running water: While other supermarkets fridge them dry, without water: Does the storage method affect the quality of the product, and if yes, how? As a consum...	Keeping them in clean, cold, circulated SALT water is best, because that allows them to stay alive but dormant.
What is the thick black soysauce that they pair with Hainanese Chicken Rice In Singapore, whenever you order Hainanese Chicken Rice, they will give you three dipping sauces, including a thick black, slightly sweet soy sauce. It's very different from normal soysauce. What products or recipes should I be looking for? ...	I suspect what you had was 'superior soy sauce', which is a sweetened Chinese style soy sauce.
How do I know if water in supermarket's seafood tank is salty enough? Undoubtedly no body is to taste water tank in supermarkets with live seafood! Don't ask me rely on supermarket salespeople. When I ask, they either don't know or can't answer straight. They say "Oh water's fine. Don't worry!" or "There's got to be ...	Many shellfish will tolerate a decent range of salinity.
How to make microwaved porridge thicker In the morning, I usually have porridge with a bit of fruit. The issue is that the porridge oats always seem to retain their shape and never become very sticky, even after I leave it for a few seconds after microwaving. I use 40g of Kavanagh's porridge with 220ml of milk and put...	So, what I would suggest is : Put your 40g of oatmeal and 220mL of milk, and measure the exact time it take it to boil in the microwave.
Is it better to freeze crepe batter or cooked crepes? I sometimes make crepe pancakes with the following recipe: 200g of flour, 350ml of milk, 2 eggs and a table spoon of vegetable oil. I was wondering whether it was better to store the crepe batter in the freezer and cook some when I want it, or to cook the crepes th...	If you only want to store the batter for a short time then refrigeration works fine. So I’d freeze the batter.
What to use to cut things on non stick surfaces? I had brought brownies baked in a non-stick pan to a potluck. My friend used a metal knife to cut the brownies and scratched up my pan. I plan to bring a non-stick safe knife in the future to save my other non-stick pans from getting scratched up. Can I use a ceramic ...	If you did want something disposable, some of the wooden disposable cutlery is surprisingly robust, and should be safe on non stick. Wherever you need a sharp cutting implement, the solution is to change not the knife, but the cutting surface.
Why do Chinese grocers advise cutting and discarding flowers in Chinese vegetables? Many times when buying Kai Lan: and Choi Sum Chinese shop staff heartily say Cut flowers. Don't eat them. Flowers have insects. Are they correct? How do the flowers harm you? Were they referring to pollinators that land on t...	The average person dislikes consuming insects, and people who enjoy eating insect-based dishes frequently object to consuming insects of unknown species that are not part of the recipe.
What is the best ingredient to add to a normal French toast recipe to make it taste pumpkin flavored? I'm just wondering. I like experimenting with French toast recipes. What is the best ingredient to add to a normal French toast recipe to make it taste pumpkin flavored? <Q> Not meaning this as a snippy answer at all, ...	While I agree that pumpkin bread would be the first best choice, I do also suggest as a second choice if you do not have that bread that when you make you custard you include some pumpkin in the custard.
My peanut butter ice cream is too hard to scoop my staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base. I want to know what can I add to soften the ice Cream. Here is the Recipe: 52 oz of liquid Peanut Butter 1 oz Vanil...	Stabilizers are added in order to give the appearance of creaminess despite not having a high fat content by retarding the growth of ice crystals.
Is sous vide better for lean meat or fatty meat? (Apologies if this is already asked, I tried searching and, surprisingly, nothing came up). I’m unclear as to whether the benefit of sous vide (over conventional methods) is greater for lean meat or for fatty meat. I do have some theories / guesses but would really li...	In short, for average cooks compared to other methods, sous vide will let you cook more consistent lean cuts than otherwise and cook fatty cuts with less effort like trimming, monitoring flare-ups, and flipping while cooking.
Extremely hard layer after cooking the burger on the grill It was the first time I tried making burgers at home. I did some research on the subject. I just put salt and pepper into the ground beef. Then I heated the iron grill well and applied a small amount of olive oil on the hamburger patties and baked each side fo...	The ground beef we buy will be fatty for better taste but not as much as mine. You could add a pat of butter--mostly for flavor.
Making 1% milk into whole milk I have a yeast Roll recipe that calls for 1 cup of whole milk. I only have 1% milk. What can I do to make the 1% equivalent to whole milk. <Q> You can't directly make whole milk out of lowfat milk and milkfat. <S> But if you like, you can try adding back some fat to the recipe -- melted b...	You can simply add half and half to your skim milk, about 1 tablespoon (half ounce) per cup of 1% milk to make a new cup of whole milk (slightly more than a cup).
Is my microwave damaged if I can smell the food inside it? I think I can smell the food inside my microwave. Is that bad? I figured it's not necessarily unsafe, since you only need a cage to block the microwaves from escaping, but I'm not familiar with the precise architecture of a microwave oven. <Q> Microwave doors ...	It's totally normal to smell the food in a microwave as they aren't meant to be sealed.
How to add lemon flavor to scallops with fresh lemons? I ate at a teppenyaki restaurant. The chef griddled scallops on a teppan. At the end he squeezed JUST fresh lemon juice on them. He never grated lemon or put lemon zest on scallops – trust me, I remember. I could taste fresh lemon in the scallops! This why I hav...	To make simply steamed scallops with a noticable lemon flavor, try adding lemon at more than one stage: Reserve some zest from a lemon, and some lemon juice together in a bowl before you start.
Questions about the how and when of baking homemade sourdough bread First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from organic white bread flour, then from half organic barley flour (I think it's white but it's sig...	Some use sourdough as a bulk ingredient (sometimes over 50%), others use a tiny amount just as a leavener or even use commercial yeast as the leavener and only add a small amount of sourdough as a kind of flavoring.
How can I alter this high-protein brownie recipe? I'm on a mission to make myself the highest of high-protein brownies . However, the recipes I've found for "high-protein" brownies are lacking in the protein area and I'm after some delicious gains here. I don't care about low carbs, low fat, low calorie, keto, paleo...	In addition to rumtscho's answer: Replacing the almond milk with made up whey protein should get the proportions up.
What are the easy ways to skim off the scum and fat from soup & stocks? What are the easy ways to skim off the scum and fat from soup & stocks? <Q> Use a fat separator cup. <S> Use a ladle to skim. <A> @moscafj is correct <S> Another, more wasteful way, for a small amount of fat on the surface is to drop a paper...	Here are some options: Chill and scoop off solidified fat.
How to Remove Grease from Stove I have not been wiping the stove top after cooking for several years. Last month I tried to clean it by taking some baking soda + water and scrubbing with steel wool. I did manage to get a lot of the dirt off but it is not clean enough. Any suggestions about how I can remove the grease o...	Put some dishwasher gel on the grease and leave it overnight.
Substitution for green meat radish A recipe I’m following asks for a green meat radish. Where would be a good place to get one (I’m from the UK) or what could I substitute it with? <Q> I'm in the US <S> and I had never heard of a green meat radish. <S> However, based on information I found on Specialty Produce , I wou...	In China Green Meat radishes are popularly pickled along with Sichuan peppers.
My soft chocolate cookies are soft but still too crumbly. How should I fix it? The taste is great and it is soft, a bit chewy and not dry, but it is still too crumbly. When I push it, it is too easy to break apart. Could you please explain how I should fix this. Recipe All purpose flour - 138g . Melted butter / u...	One think I would try is changing up the egg white to egg yolk recipe by multiplying the other ingredients by 1.5x and adding an extra yolk.
Is there an optimum (or minimum!) thickness for a steak when cooking on a BBQ? I've just purchased approximately 3kg of Ribeye steak (which has come in at about 30cm in length as a visual estimate) with the intention of cutting it into multiple steaks to be cooked on a BBQ. The primary reason I've done this is that I f...	Honestly, the thicker the steak the better control you have over temperature changes (it takes longer to overcook a thick steak than a thin one, since more meat means more heat insulation).
What is this cast iron skillet used for? I picked up some cast iron cookware from a thrift store. However, there is one piece I am not quite sure what its for. I think its for eggs - or rather a single egg... However, its very shallow compared to the tiny skillets I have seen. Its 5 inches in diameter and .5 inch ta...	I don't think that this is the official use, if there is one, but I use this tiny skillet at home to melt together butter/oil and garlic before putting into the rest of my food, like pasta.
Is it a good idea to clean bacon with water before putting it into the pan to remove some salt? I don't like too salty food but I like some fat, so my goal is to reduce the salt content of my bacon by one third, but keep the other tastes as original as possible. Is cleaning bacon by water a good way to do? or should I...	The answer to this is no - the salt in bacon is not generally on the surface, it is impregnated into the meat to cure it .
How can I make onion tomato paste taste more punchy? I batch pan-fried a paste of onions and tomatoes for using them in future dishes. I love the flavour of garlicy onions and tomatoes! How can I make their flavour stronger? I believe restaurants for all kinds of cuisines make use of it. This is how I make them ri...	there's another approach altogether that has worked for me: lacto-fermented tomato sauce.
How does one alter a recipe that calls for one fruit with another fruit of differing water content? For example, I often make banana bread. I'd like to effectively keep the same recipe but use pumpkin instead. Bananas are ~72% water while pumpkins are ~90% water, and roughly a 20% increase in water content seems substa...	Sometimes you can add in juice or water or milk, but keep in mind that it's not only the water you're changing when you alter the recipe.
How to make bread with plain flour? So... Since the lock-down everybody turned baker (can't understand why, since there is plenty of bread in the shops) and I can't find bread flour anymore. Is there a way to use plain flour instead? I have 1.5kg of strong flour left, can I mix it with plain flour and get decent resu...	You can use all purpose flour almost all your bread recipes without any change.
How to properly disinfect surfaces What chemical product should I use to disinfect surfaces that may get in contact with the food? (wooden table where I knead bread/pasta and etc) With this COVID-19 frenzy it's impossible to find alcohol (what I usually use for cleaning) so my wife bough a bunch of Clorox desinfecting...	To clean, use a detergent or soap.
Does liquid temperature matter when making bread in a bread maker? Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters? Cold vs room temp or warm? <Q> With a bread maker, it's important to follow the recipe close...	In traditional breadmaking, ambient room temperature and oven temperature are also important.
Why should one pre-heat an oven? When cooking potatoes and bellpepper in an oven, it is highly recommended to pre-heat the oven. Why would it be a problem to put them in the oven while it is heating up ? Thank you very much ! :) <Q> In fact, it's a good idea. <S> However, if you are following instructions or cooking...	It is not a problem to put whole potatoes for roasting in the oven while it heats up. Preheating is very important in some cases, and in other cases it will not matter much at all.
How is pasteurization different from sterilization? Are these two terms basically the same? I am trying to learn more about food safety and preserving food longer. <Q> Sous vide is a method that you can use to pasteurize food (eggs for example) which will kill most, but not all, bacteria. <S> Sterilization is a method ...	Basically, pasteurization is a process that kills most bacteria. The difference between the words has mostly historical roots.
How to properly use a butter stick's wrapper? Rectangular sticks of butter usually come wrapped in a wax paper-esque wrapper that is folded over the stick. How am I supposed to use the wrapper so that I can easily unwrap the stick, cut off a portion that I want to use, and then re-wrap the stick for preservation? I...	If you're not keeping your butter in the fridge then I'd suggest just getting a porcelain butter keeper for it and use what you need.
My sourdough starter is going wrong in every possible way I have been feeding my sourdough starter daily for just over two weeks and everything is constantly going wrong. At first water was sitting on the top, then it started smelling of nail varnish, and now it has a green mould at the top. Should I just give up and t...	If it has mold on it then it needs to be thrown away, you are unlikely to salvage it.
Why is my homemade bread molding after 2 days? I sell bread at farmers markets. It gets moldy very fast. How can I get them to last longer? <Q> Without preservatives in the bread your bread won't last as long as store-bought, but there are some things you can do to make it last longer: <S> Proof <S> the bread longer...	This may or may not be something you can change given your baking style, but you could experiment with drying out those ingredients somewhat before baking to reduce their final moisture content.
Why are my commercial fries going soggy almost immediately? I really like the french fries from a nearby takeaway shop, so I asked if I could buy a bag of commercial fries (par-cooked then flash frozen) from him, which he agreed to. However, my chips turn out nothing like theirs. I deep fried in an electric deep fryer...	Double cook the fries: You could try cooking your fries for a couple of minutes, then remove them and let them cool for a bit while the fryer gets back up to temperature, then finish them
How to get rid of Garlic taste in tomato sauce Hi I have added some garlic paste in tomato sauce now it tastes somehow a little strange how to get rid of that? <Q> If "strange" means like the garlic paste is rancid (or otherwise spoiled), then throw it away and start over. <S> You may want to take half the sauce and fr...	If "strange" means too garlicky, then your best bet is to add more tomatoes to dilute the recipe, then adjust as needed with other ingredients.
Can I add instant yeast to sourdough dough that is not very active? I have a sourdough starter (rye flour based) that is quite active and I use it a lot. I decided to make bread today and used AP flour instead of bread flour on purpose. I wanted to see what would happen. Turns out, not much is happening and the dough ...	If you have instant yeast, I would leave the sour-dough starter to take as long as it takes, and simply make another bread in the meantime with the bread making yeast.
Do milk and butter not work in place of cream for whipping, and why? I’ve seen claims that, while you can replace heavy cream with the proper proportions of milk and butter in recipes that don’t require whipping, the mixture will not form stiff peaks when whipped, even if it contains the same milkfat percentage as heav...	Yes, we can reconstitute cream from milk and butter and it can be whipped to soft peak.
Best method to determine temperature while heating sugar I regularly making Panforte which involves heating an equal parts mix of honey and sugar to 115c. Due to the quantity of sugar a jam thermometer doesn't normally reach the mix in the bottom of the pan to work effectively. My technique at the moment is to stir it ...	There are different temperatures in boiling sugar- foam, edge of pan , etc, use some judgement.
Is seeding peppers a must when making hot sauce I'm trying my hand at a homemade hot sauce using some habaneros and every recipe I've seen calls for unseeding them. I'm not particularly worried about making the sauce too hot, so I'm wondering if I can keep the seeds and whether that would change the texture of the sauc...	The seeds of all peppers are bitter, you won't notice this when you are using a single pepper in a large dish of food, but if you make hot sauce without removing the seeds you will have a noticeable, and possibly unpleasant bitterness.
Why this cooking pot not working on my Induction? I just bought this Induction compatible Kadai (kind of wok) but surprised to know it's not working. When I place it over my Induction cooker, it doesn't show any error ( generally if a pot is not compatible or not placed properly shows error E0 in red text with a conti...	An induction pan must be flat to work properly, if it is bowed up in the middle even if it does work you aren't going to have the right efficiency.
How do I reverse my cake-like brownies to chewy? I'm making brownies for the first time, so I went with cake-like but everyone wants chewy. I agreed but realized it was too late. They're already in the oven, how do I fix it to chewy? <Q> Take them out a bit before they are completely cooked through, just short of done....	If the brownies are already cooked and out of the oven at room temperature, you could try steaming them in manner similar to the way restaurants steam already cooked bread to give it a warm and soft texture right before serving to guests.
I have some cranberry juice that developed some dark spots under the lid, is it still considered safe to drink? My mom had some cranberry juice that says best if used in 2018, and was wondering if it will do anything very bad to me, since it was sealed by a reputable manufacturer for this long, and never opened. <Q> Pr...	At two years, if in need and seals look good, no container damage, no discoloration, no gases, no off smells, no other signs of concern, then maybe it would be worth a risk.
Whipped cream from milk powder Recently I saw a video that shows powdered milk can be whipped with cold water to make topping for cakes. I did a research on Google and yes, some articles/blogs said that it can be whipped. I actually tried myself using half and half powdered milk and whipped it with a hand mixer but i...	Make milk from powder with very cold water (even ice cubes if you have blender).
how can I store uncooked rice Should rice be stored in a sealed container in the refrigerator or should it be kept in a cabinet in sealed container? <Q> Rice attracts quite a lot of moisture and may develop a moss-like smell in the longer run. <S> Most of the rice that is used in India doesn't require airtight storage ...	So if you are storing rice for long term use, keep in an airtight container.
Sourdough starters with different smells - is this normal? I am very new to sourdough baking and gaining an interest in the subject so please forgive what may seem like newbie question. I have two starters on the go at the moment. The first starter came as part of a "sourdough kit" which I was given as a present. It s...	The "starter kit" that you got may have included some commercial yeast or something besides natural wild yeast and so may have a very different aroma and rising characteristics. Starters continue to epigenetically adapt to their food source over time.
Very Sticky Dough Before Kneading It was my first time baking and followed a simple bread recipe. The ingredients are listed below.My problem was after mixing, before kneading, the dough was still very sticky and stuck onto my hand even before I started kneading it. In the video that I watched using that recipe, the do...	This would be called "autolyse" and is a common bread-making step Add flour to your kneading surface and knead it into the dough
Cracked egg leaves egg white residue. Should I worry about the other eggs? I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the eggs that have received an inadvertent egg white wash safe to eat? <Q> If the egg actual...	IMO, unwashed, a cracked egg is compromised even if the membrane is intact. Wash right before use if you're worried.
Pizza crust doesn't brown I've tried several pizza recipes but the rim/crust always comes out white, no browning at all. I used all-purpose flour, salt, instant yeast, water and olive oil. I tried to set the temperature to maximum (230 degree celsius 230°C with my oven) and bake longer but then the crust turned out ha...	A baking stone will brown the bottom of the crust but should be pre-heated before you bake the pizza (at least 15-20 minutes, up to an hour). Pans that are darker in color will generally brown more effectively.
How to make pizza without pizza sauce? Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement? <Q> From there as a starting point you can start adding toppings, cheeses, even sauces to ones hearts content. <S> Herbs could be dried rather than fresh, but fresh basil or oregano are a goo...	Focaccia dough stretched and rolled thin, painted with olive oil, sprinkled with fresh herbs and coarse salt then lanced about with a fork is a wonderful pizza with no need for any sauce or other toppings as a snack of side dish.
Do I need a specific pan for baking sourdough bread? I have been following a recipe to make sourdough bread and a starter. The recipe said to cook the bread in a dutch oven or a cast iron casserole dish. Since I have neither, can I cook the bread in an ordinary loaf tin or some other utensil? <Q> Baking it in a covered...	Bread can generally be baked in any pan, sourdough is no exception to this.
What is the benefit of a pasta pot with an inset? All my life I’ve cooked pasta in regular pots. The most fancy thing I had in regards to pasta cooking was a pot with little holes in the lid and a locking mechanism, so that you could use that to drain the pasta: Said pot now broke, and as I am looking for a new pasta...	Pasta-wise the insert is handy because it lets you cook more than one kind of pasta, and it also lets you keep the pasta water rather than pouring it out. I don't really find inserts helpful, and don't need the extra "stuff" in my cabinets.
Should we start making dough with water or with flour? We have a recipe and it tells us to put X grams of flour and Y ml of water. And some of this type of recipe tells us to add flour slowly according to the consistency of the dough. Some say add water slowly. So in the first approach, I put all the water in the bowl...	If you again have an exact recipe but are mixing by hand, I suggest that you do it flour-first, because that reduces lumps.
How can I remove whole peppercorns from a sauce after cooking? I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one remove all of it from a sauce / gravy, especially a thick ...	One way to steep peppercorns in a sauce is to put them in a tea ball or a tied up piece of cloth which is submerged into the sauce and then removed before serving.
Picking up wet dough I've been making sourdough recently and trying to get the knack of using a really wet dough. I've watched a number of YouTube videos, and I do all the stretch and folds and periodic reshapings, and this all seems to work - the dough builds up some tension and becomes much less sticky to the touch o...	With a really sticky dough you're going to need a lot of flour as a barrier.
Baking after the first rise (without punching down) vs the regular two rise approach? Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time to be leavened again. But what if you shaped the dough before the first rise and then baked af...	Yeast, enzymes, water and time develop gluten far beyond kneading, there is a significant difference between the texture of the dough after the first rise which makes it much easier to shape and often less sticky as well.
How can I get cuts of beef I recognize when in Italy Almost five years ago, my husband and I retired to the Abruzzo region of Italy from the U.S. I've made a lot of cooking adjustments, but beef cuts have me beaten. I want steaks and roasts. Research has helped very little. Dialect gets in the way in villages and I'm a...	Instead I would suggest you try a different approach by describing what you want out of the meat and how you plan to cook it and relying on the butcher to give it to you. I don't know the Italian scene but where I live in central Europe there are websites dedicated to English speaking expatriates, who either don't wish...
Does oil promote browning of foods? Recently I've started to roast vegetables without adding oil in a bid to eat healthier. However, they end up coming out of the oven looking more dry instead of crisp and browned, with not as much of that roasted flavour. Casual googling has lead me to the Maillard reaction, but is th...	Oils will also get hotter, than evaporating water, which allows the vegetables brown more.
How to prevent oil splattering when placing steak in pan? Lately I've been trying to cook steak. I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, the oil splatters and burns my hand. I am wondering if I should dry the meat one more time right befor...	Use less oil, or put the oil onto the steak rather than in the pan.
Can I mix cutting boards when I dishwash them I have a dishwasher safe set of boards. I've heard a common advice to use separate boards for meat, fish and ready to eat food. However it got me thinking - I don't mind mixing plates or other utensils as they are cleaned by dishwasher anyway (or hand washing). Does the ad...	Once you have clean boards, there is no reason they cannot be stored together.
Is it actually possible to send food to a lab to get the recipe? I've seen this trope on TV shows from time to time. Well now, I know someone who actually has some bbq sauce that they want to send to a lab to find out what the recipe was. Is this actually possible, and if so, how would we find a lab that can do it? Or...	You can certainly analyze food for its content (to a degree) but that won't tell you the recipe.
Drying beef to preserve it without any equipment I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried about botulism ("Botulism outbreaks occur when animals eat improperly stored or spoiled silage, decaying vegetat...	Just air drying seems risky to me, even with the highest quality beef. It can be hung to dry in a cool place, but again, temperature and humidity are critical.
Is it safe to use a grill to cook when chemically treated wood was burned in it? my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill? <Q> Timber is treated using CCA ( chromated copper arsenate ). <S> It is not safe to burn or eat food c...	I wouldn't want to eat food cooked over treated wood (although it probably isn't a big deal), but it won't leave any lasting effects.
Coconut cream from coconut butter How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of not advertising, I will not put here name of this brand), from the original Pina Colada, and yes, it tastes good, but, I would...	If you'd like to make your own coconut cream from scratch, you'll need a coconut.
I bought a cast iron skillet and after washing it and then heating it I got a color like rust I bought a cast iron skillet and after washing it and then heating it I got a color like rust from fire side After washing by Dishwashing soap I dry it by tissues, then heat it over a high temperature Now I season it Is he...	Cast iron skillet generally develops rusty surface if you happened to cool it down by running under tap water.
How to maintain my knife? What am I missing, and what am I doing wrong? I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now. Last month I've ordered a new knife, a KAI Saki Magoroku Redwood, which is not their cheapest knives, but also not...	A good knife store (or wherever you got your knife professionally sharpened) might offer sharpening classes. With particularly corrosion-sensitive knives (non-stainless steels like carbon steel), a lot of cooks get in the habit of wiping the knife on a dry kitchen towel regularly during use.

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