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Delonghi Dedica rubber wand is propelled into milk pitcher I own a Delonghi Dedica EC685 and looking to get some proper microfoam for latte art, I removed the Panarello tube and tried to froth the milk using just the inner rubber tube. Problem right now is that it works for a few seconds and then the rubber tube detac...	Then use it for steaming to avoid the rubber tip from shooting off due to high sudden pressures.
What is the best coffee brewing method to learn at home? What equipment shall i prepare? I have been watching youtube videos and all sort of guides and books. I have been watching pour-over method and wonder, does the equipment i have to buy to practice at home should be expensive? Im still in my 2nd year of college. W...	It is also very simple to brew, you just have to make sure you get the correct ratio (using a scale is best) of water to coffee and grind the beans well (a burr grinder is best but can be kinda expensive.
Pannarello wand on Delonghi Dedica EC685 for latte art I've read online that removing the sleeve of the pannarello wand and just using the inner rubber as a wand can create better micro foam, I was excited to try as I couldn't get my EC685 wand to produce nice foam for latte art. I've read that you need to release the ...	I found the solution by sawing off part of the outer wand.
How long do the effects of caffeine take to appear? Taking as a parameter the first sip of coffee we drink, and taking 10 minutes to drink a cup of coffee, how soon are the effects of caffeine to appear? <Q> I'm sure there are a lot of studies out there - but ultimately it's personal. <S> It's like asking, how long a...	So, if it takes you 10 min to drink a cup of coffee, you may begin to feel the effects as soon as you are finished with your first cup. As for me, it may be psychological, but I start to feel the affects seconds after my first sip. Averages can be arrived at but ultimately everyone is different. Others say 45 minutes. ...
What does strong, mild, very strong mean with respect to coffee? If you click on the coffee menu in this link: https://www.devans.in/index.php?route=common/home you will see strong, very strong, mild etc. options. What do these options refer to in Coffee? Amount of caffeine? Amount of bitterness? <Q> So it's taste i...	It usually refers to how long the coffe was roasted as roasting give certain taste in beans.
What's the volume of Brikka 2 cup water chamber? I received a used 2 cup Brikka without the measuring cup. Anyone knows what is the volume of this measuring cup? <Q> MT San' answer is not correct. <S> He gives a link for Moka Express measurement. <S> Brikka is different. <S> 2 cup version should be filled with 60-70 ml...	I assume, 2 cup should be 120 ml. There is also no specification of volume, however the diameter is know and given by Bialetti.
Coffee in bottom chamber of moka pot? I have recently purchased a new Bialetti moka pot and I've found that after brewing a cup of coffee and letting the pot cool down, there's coffee in the bottom chamber. Am I cutting off the heat too early? Or is this some kind of issue with the pot I'm using? Let me know what you t...	Probably yes, prematurely cut down heat may be the reason. If you observe ground coffee particles either in the top or bottom chamber, it indicates that the grounds are too fine for a moka pot.
How does moisture occur inside Trader Joe’s coffee cans? I’ve started trying Trader Joe’s whole bean coffee that comes in canisters. When I opened one today and poured the beans into the grinder, I noticed there was some moisture inside the can that I had not remembered ever seeing. The can says “nitrogen flushed can t...	In either case, as long as the coffee isn't moldy or foul smelling, it should be just fine. Probably, the most thermally conductive thing around is the can itself as it is made out of metal Assuming that nitrogen is pressurized into the cans, it is released with a rapid drop in the pressure right after you unseal it.
How can I clean a rusted moka pot? I got a moka pot about 1 year ago, I used only 2 times. After the first time I used it I cleaned it with soap and let it air dry. I noticed then some oxidation (rust) inside the pot, I tried to soak it in hot water and vinegar but it didn't work. So, is it safe to use it (although I s...	To clean aluminum, start by using a mild dish soap and water to remove major debris.
Will drinking coffee affect my physique? I am a 16 year old student who has decided to drink coffee so that I can study for a longer period of time at night but I am getting information that coffee can make me skinny. But what if I just a little bit of coffee, will it affect my physique? <Q> The only thing I can think ...	On the flip side, you can gain a lot of weight if you ingest high-calorie confections, such as any ice-blended coffee drink. Well, I think that depends on how much sugar and creamer you put into it.
Why can’t I find natural beans easily? I usually buy my coffee from dark arts, ozone, climpson & sons and workshop. I usually buy natural as I feel it has more flavour than washed and is better with Moccamaster. Why am I struggling to find natural lately? Is it out of favour? I can’t find natural at any of this pla...	There is a steady increase in the share of naturally processed coffee due to the rise of specialty coffee.
How does Caffeine-free coffee affect your body? Is it caffeine or chlorogenic acid the ingredients of coffee stimulating the stomach? If it's chlorogenic acid, do you have coffee without chlorogenic acid? Or how to choose coffee with less chlorogenic acid? In short, love the taste of coffee, but wouldn't the reaction...	From my personal experience, you can drink probably as much decaf as you want since it doesn't have any negative side effects, regarding regular coffee you might get breath problems and high blood pressure if you drink too much.
opening a new unopened Starbuck's coffee bag is it possible to open a new Starbucks coffee bag by pulling the flaps apart, I've never been able to do so ? If you know of a way to separate the flaps by any other means withoutcausing a tear in the side of the bag, please let me know. <Q> I always prefer to cut this ty...	Starbucks has top quality machinery, so their bags are always sealed very thoroughly, thus hard to open.
Is it a good idea to keep a coffeemaker if I only occasionally drink coffee? Say just two or three cups of coffee per week. Is cleaning these a trouble? <Q> Cleaning is a hassle, sure. <S> But something else to consider is the recurring cost of the coffee itself. <S> Where I live, a bag of coffee costs almost as much a...	It is most likely that a good cafe will easily surpass whatever coffee you can make at home (especially if you are only making 2-3 a week), and then it becomes easily worth the extra couple of bucks.
Is it possible to overdose on coffee? I'm asking this question because I overheard someone talking about needing at least two cups of coffee in the morning to "function properly" . Also, they said this while drinking ANOTHER cup of coffee and then went on to have ANOTHER refill ~10-20 minutes later, and all of this w...	Whenever coffee addicts do not take their regular dose, they feel a bit odd, sleepy, sloppy.
Which produce more crema Arabica or Robusta? Which beans produce more crema Arabica or Robusta ? Is it the same for Espresso and Turkish ? Thanks <Q> There are some really amazing Robustas that give body and crema to espresso shots. <S> Kaapi Royale is probably the best Robusta you can get, here's a fact sheet . <A...	Freshly roasted beans produce more crema, regardless of the variety.
How to make a delicious cold coffee from ground coffee? I am new to coffee drinking and I just checked what I am drinking till now is instant coffee. So, I was wondering is it possible to make cold coffee? Not cold brew, just a normal cold coffee with ground coffee? And, how to make it an amazing one? <Q> What you have...	The most widely adopted method is to brew any type of coffee: filter, drip or french-press.
Moka pot sputters and gurgles despite my best efforts Videos like this one show a smooth, viscous flow of coffee from the bottom of a moka pot into the top. Moreover, I've read that you should cut off the heat as soon as you start to hear a gurgling sound, lest the coffee be bitter. However, I can't reconcile either ...	I face this sometimes, and based on my observation, it seems to depend on how tight i fix the upper and lower cambers of the moka pot. A trick that usually works when your moka starts sputtering is to cool down the lower chamber under the tap until you don't feel any boiling on; then put it again on the fire with a ver...
Tap water or bottled water? What is generally considered better for the perfect cup of filtered coffee. Tap water or bottled water? The water in London, UK is fairly soft but has loads of calcium in it. Bottled water I have heard has lots of salt in it. Which is best? <Q> Just think that your drink, coffee, is ar...	Tap water, beside the calcium, will have additional components and too much calcium will give a taste of acidity to the coffee, calcium makes the water harder.
How can I make coffee without a machine? I love coffee. As I am a student and living in a hostel I do not have any machine and I can not afford to go out for coffee everyday. I still want to make coffee, so how I can make smooth coffee without a machine? <Q> Cold brew, SUPER simple version. <S> A.K.A. <S> my college da...	Well, when there is no grinder, plunger, filter machine, or espresso machine, and even no cone filter papers , you still can make a great cup of coffee. Assuming you have available: a microwave oven (or a stove or hot plate) to heat water.
If I only occasionally brew at home, should I keep instant or grounds (or something else)? Related: Is it a good idea to keep a coffeemaker if I only occasionally drink coffee? At home, I produce less than 2 cups of coffee per week. Lately, I've been using instant to keep the hassle-payout ratio favorable. (hassle su...	You can get individually sealed servings of ground coffee, ready to brew, packed without oxygen to stay fresh.
Where are high-quality coffee beans harvested? Which country produces high-quality coffee beans? Are the tropical countries producers of high-quality coffee beans? <Q> Guatemala, Peru, Ecuador, Hawaii, Jamaica, Kenya, Indonesia... <S> the list goes on and on. <S> Coffee is a fruit, a sort of cherry that can grow in...	Many places with various climates do or could produce high quality beans. Arabica coffees grown across the Equator from the Americas inc Brazil,Guatemala,Colombia,Honduras,El Salvador,Costa Rica,Nicaragua .
It is good for my health to drink coffee 10 times a day? I am working on a computer 15 hours a day, and I feel tired and sleepy a lot between the work. So I prefer to drink coffee to get rid of tiredness. Coffee gives me an energy boost and makes me able to focus on work. And if I don't drink coffee then I can't do the...	The key thing is to make sure you don't experience symptoms of caffeine excess, and that you get adequate sleep every day, which also varies from person to person.
What was the minimum amount of grind that gave you a decent enough quality of coffee in an Aeropress? I am new to coffee and have recently purchased an aeropress. I know my question is subjective, but I would love to know what was the minimum amount of coffee grind that gave you a decent enough solution which you could...	10g of beans, ground in Commandante Using filtered water (carbon), 12.5g with the plunger about halfway between 1 and 2 circles and inverted is about right for me.
Issue pressing down French Press I haven't had this issue happen often, but its been a few times. When I make French Press coffee my steps are to: Boil water Put coffee grinds in French Press Pour hot water in Stir coffee grinds in the water Place the lid on top Wait 3 1/2 minutes and then press it down. O...	If you're buying pre-ground general-purpose coffee for French press, the coffee grinds are probably too fine. If it isn't clogged, it could also be a problem with your grind. Lift the filter out completely & give it one more stir before you press it, that will let any remaining air out. If your French press is filled a...
Is an Americano the same as drip coffee? I'm curious about the difference between an Americano (espresso + water) and drip coffee (grounds + water). Does an Americano taste the same as black drip coffee? Whats the difference in caffeine levels? Process? <Q> Differences Crema : <S> an espresso has crema whereas dri...	since an Americano is a diluted espresso, you can make it the same strength as a drip brew coffee by adding an appropriate amount of water.
Which is better for grinding coffee: Food processor or blender? Which is better for grinding coffee for use in a drip coffee maker: Food processor or blender? Update: I noticed that my food processor makes evenly-sized course grounds, and my blender grinds smaller, but unevenly: fine, packed dust and medium-course gro...	If you try the food processor and the results are bad, that's not because the blender would have been better, it's because to get it done well, you need a grinder.
Approximately how many cups (by volume) are in a pound of ground coffee beans? Note: I am not asking about the yield of brewed coffee. Edit:I'm asking how many cups (dry measure) of grounds are in a 1lb bag of ground coffee? Or does it vary by the type of coffee? <Q> In case the question is relevant to the coffee be...	The density of ground coffee is around 0.32 gr/cm 3 .
How can I get chewy chocolate chip cookies? My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks? Thank you to everyone who has answered. So far the tip that had the biggest impact was to chill and rest the dough, however I also increased the brown sugar ratio and incr...	You can also put a piece of white bread in your container with the cookies, as it will help keep the cookies softer for a longer time. In addition to what everyone else has said (increase fat...), make sure you let the dough rest (in the fridge or freezer) for
How should I cook bacon in an oven? I've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature? <Q> I've always cooked it on top of aluminum foil, at 350°F (~175°C) for 20 minutes. <S> Flipping it once a...	I start in a cool oven, 400 degrees for about 20 minutes for crisp turkey bacon. The short answer is "throw it in the oven, and make sure it doesn't stick."
What is the difference between white and brown eggs? I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc? <Q> The Egg Nutrition Center's FAQ page has an entry on this very topic. <S>...	There difference between white and brown eggs is purely cosmetic .
What is the difference between baking soda and baking powder? And can I use one in place of the other in certain recipes? <Q> Baking soda is pure sodium bicarbonate, while baking powder includes an acidifying agent (cream of tartar) and a drying agent (starch). <S> http://chemistry.about.com/cs/foodchemistry/f/blbaki...	You can substitute baking soda for baking powder if you already have an acidifying agent in a recipe (like buttermilk).
What ingredients (available in specific regions) can I substitute for parsley? I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) that I can use instead of parsley? I kno...	Depending on what your original recipe is and what your tastebuds like, you could use any mild green herb although the character of the dish would be different: basil and dill do not taste like parsley.
What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well? I'd like to know when to take my steaks off the grill and please everybody. <Q> Extra-Rare: 125F (52C) <S> Rare: 135F (57C) <S> Medium-Rare: 145F (63C) <S> Medium: 160F (71C) <S> Well-Done: 170F (77C) <S> Note: <S...	Medium Rare: 130-135F
How can I make my Ice Cream "creamier"? My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or that I'm just not getting my "batter" cold enough before I try to make it. I let it chill overnight in the refrigerator, but it doesn't always come out of the mac...	If you've got a frozen bowl type ice cream churn (like a Kitchen Aid) then the unwritten rule is to nearly freeze your batter before churning.
Do I need to sift flour that is labeled sifted? Is there really an advantage to sifting flour that I bought that was labeled 'sifted'? <Q> Maybe! <S> Flour is unusually variable in how densely it will settle, so this can make a big difference for some recipes. <S> The purpose of sifting is to make the amount of flou...	Most recipes that call for sifted flour do so because it helps aerate the batter, as well as keeping the flour from clumping and forming lumps.
Is it safe to leave butter at room temperature? Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out? <Q> Try a butter crock . <S> This will keep your butter fresh at room temperature for a fairly long time (weeks, not days). <A> It depends on the room temperature where you liv...	I keep my butter in a covered dish next to the toaster.
Does resting the dough for a long time reduce the need to knead the bread? In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and found that the bread was more dense than a pr...	Allowing the bread dough to rest for the 18 hours will allow the bread to develop the gluten which gives the bread the chewy texture.
How does a splash of vinegar help when poaching eggs? What does splashing in a shot of white vinegar to the simmering water do when poaching an egg ? Is it for taste or is it supposed to react in some way with the albumen? <Q> The quicker the proteins denature the less feathering there will be around the edges and th...	Vinegar and salt both help the proteins (albumin) to denature (unwind) more quickly and link up to form a network of proteins, thus setting the egg.
What are the pros and cons of storing bread in various locations? Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc? <Q> Storing bread in the freezer you can store for several days and keep it soft. <S> To eat, remove from the freezer and put in the oven. <A> Bread in the freezer wi...	Bread in the refrigerator will keep longer without going stale or moldy.
What are some good resources for learning Knife Skills? What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate? <Q> Why bother paying for instruction or books. <S> The best way t...	Serious Eats has some videos and what not in their Knife Skills section. The absolute best way to pick this up is to do it with the help of an in-person instructor.
Shelf life of spices The common wisdom I've heard is that dried herbs and spices: have a shelf-life of about a year or 2 keep best in a cool dark place will release more flavor when crushed That's fine but some spices are expensive. We have over different 50 jars on our spice rack and can't afford to replace them...	Most sources I have seen suggest that 6 months is the long case for 'fresh spices', but all suggest grinding in small quantities so that you will not need for them to last that long.
Wok preparation and caring What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust? <Q> Make sure to seriously wash the wok before initial use. <S> Scrub it with hot soapy water and dry thoroughly. <S> After drying, place the wok over the stove on high heat until it starts to...	Always rub the wok with a little bit of vegetable oil after washing/drying.
How can I keep delicate food from sticking to the grill? When I grill fish or chicken, often much of the meat and/or skin ends up sticking to the grill. What's the best way to avoid this? <Q> Other people have answered similarly but definitely make sure your cooking surface is VERY HOT before the food hits the surfac...	In addition to oil, make sure the grill is nice and hot before you start cooking.
Is there an alternative to cornstarch when used to thicken a pie filling I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was eating the pies. I would just use less of it but...	The only substitutes for corn starch that I'd use in a pie are potato starch and tapioca. Another alternative is to use Agar Agar, which is a seaweed derived gel.
Why does a brown paper bag speed ripening? I often see this technique suggested as a way to speed ripening. Why does it? Also, is there any data available on how fast it ripens comparatively? <Q> Placing fruit in a bag will help hasten the ripening for only a few fruits. <S> Most fruits will not ripen (ever) once th...	Placing fruit in a paper bag helps to concentrate the levels of ethylene gas which is what helps induce the ripening of the above mentioned fruits (bananas/avocados, etc.). As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air t...
Is there a milk-free sour cream? Is there some kind of milk-free sour cream available, to use as substitute due to an allergy? <Q> There are cultured soy and coconut milk products (generally sold with yogurt) which can be used as a sour cream substitute; it's frequently advisable to add a little extra vinegar or lemon ...	The Tofutti Sour Supreme does not contain casein, and is a great vegan substitute for sour cream.
Can you hone a knife properly by using another knife? I recall seeing this in movies. Can it be called the poor man's steel? <Q> Absolutely not. <S> A honing steel is significantly harder than the blade of a knife and is specially textured for honing. <S> Rubbing two knives together is more likely to dull or knick th...	It can definitely be done if you are used to it, especially if you sharpened your knife and know the angle.
What's the difference between pan frying, sauteing, and shallow frying? As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference? <Q> Pan frying means letting the food sit in the pan and occasionally stirring or flipping. <S> It tends to be done with la...	Pan-frying : Cooking in a very minimal amount of oil with partial coverage.
What makes fleur de sel different from regular salt? Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot? <Q> I'm not 100% sure but I found this site <S> that explains what fleur de sel is. <S> It says that Like other sea s...	It has finer salt-flakes as normal evaporated sea salt.
How long do you let a steak from the fridge come up to temperature, and when do you salt it? Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to temperature, and how long befor...	Salt the down side just before cooking and then the upper side just before turning it.
When, if ever, are dried herbs preferable to fresh herbs? Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go for fresh herbs instead? Is there any benefit in using dried herbs with some recipes? <Q> Dry rubs are one case that I can think of where dry is specifically necessary, s...	Dried herbs take a while to impart flavor
Is there an alternative to condensed milk? In Denmark we don't have condensed milk in our regular stores and I've actually only seen it in an UK-import store a few years ago. Is there an alternative to it or can you craft it with regular cooking equipment? <Q> If you don't have evaporated milk on hand either, you can ...	To make sweetened condensed milk: The best make-your-own version is to mix 1 cup of evaporated milk with 1-1/4 cups of sugar in a saucepan, heat and stir until the sugar is completely dissolved, and let cool.
Proper ratio of Water to Rice When making rice, what is the proper ratio of water that I should use? <Q> Depends on the rice, of course - here are the most common types: White rice: <S> 2:1 Brown rice: <S> 1.5:1 Jasmine rice: <S> 1.1:1 <S> Wild rice: <S> 4:1, but immediately wash with cold water and drain when do...	You're better off going with 1" above the rice as a guide, if you're boiling long grain white rice, rather than a ratio of liquid to rice. The ratio depends on how processed the rice is and on cooking method used rather than rice type.
Differences/Similarities between cinnamon and nutmeg I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutmeg so it seems like there must be some kind of difference. What are the specific differences between cinna...	Nutmeg is "a dash of" kind of spice, while cinnamon can be mixed with butter or sugar and slathered on basically any pastry.
Best meat replacements for a vegetarian/vegan? Let's compile a list of vegetarian/vegan meat replacements. Generic replacements: Seitan Tofu Tempeh Quorn Quorn Vegan Alternatives Paneer TVP Commercial fake meats: Tofurky (Roasts, Sausages, Deli Slices) Lightlife Morningstar Worthington Foods Boca S...	My favorite meat replacement product out is Neat. Garbanzo beans (chickpeas) make for a delicious veggie burger. If you're in the southeast United States, Publix carries vegan tofu crumbles under their Greenwise brand name in the freezer section near the Boca products.
How do you remove the pit from a mango? I've only attempted this once, and it was a complete disaster. Can anyone provide some tips for a beginner? <Q> Hold the mango upright - so <S> the place where the stem was is at the top. <S> Turn the mango <S> so the widest side is facing you. <S> The pit mimics this same...	Typically you just cut the flesh around the pit.
Removing fat from a recipe If I see a recipe I like and it includes a marinade or sauce where butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For example, I recently cooked a citrus shrimp recipe and simply skipped 90% of the recommended oil a...	It depends entirely on the recipe and how it will be used.
How can I keep meringue pie-topping from falling? Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard. Unfortunately, mine haven't been turning out that way. They bake up nicely, but fall...	And yes, in meringue, moisture is your enemy!It can help you, if you bake the meringue, to put a wooden spoon between your oven door,so that the vaporized moist can escape through the narrow opening.
How to fix food that got extra salty? I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. But what about grilled meat? Or a tomato sauce? <Q> Determine correct ratio of food to salt. <S> Add more food until proper ratio is achieved. <S> Or just s...	Specifically, I've noticed that adding parsley to a dish that's too salty works wonders. Specifically, fat fixes oversalting if the dish can handle more fat.
How do you clean a seasoned cast iron skillet? I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean? I've heard not to use soap and to make sure it is dry, but nothing beyond that. <Q> Kosher salt and a small ...	We use tap water + a cheap plastic-bristled kitchen scrub brush to get all of the food bits off.
What are the advantages and disadvantages of various sugars/substitutes? Such as: Splenda Artificial Sweeteners Sugar "In the Raw" Honey Stevia Molasses Can they be used interchangeably in recipes or do they have to be used at different proportions?Aside from nutritional differences, can I expect drastically d...	Alot of artificial sweeteners look nothing like sugar (in terms of their chemical makeup) and have very different properties. Splenda, besides giving you the runs, is very hard to bake with.
How can I prevent pan fried chicken from becoming too chewy? Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong? <Q> Simple - you're just overcooking it. <S> A very common fate for chicken breast. <A> He'll leave the breast for a few...	My brother's trick as a chef is to poach the chicken breast first until just cooked (i.e. as soon as you think the breast meat is cooked through and absolutely no more).
Is there any difference between chopped and crushed garlic in cooking? Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect on the flavour of the dish? <Q> Chopped and crushed garlic have different flavors in dishe...	You get slightly more taste out of crushed garlic (by which I assume you mean crushed in a garlic press).
What is the functional difference between imitation vanilla and true vanilla extract? When baking or using vanilla, most recipes call for vanilla extract. In the supermarket you can find imitation vanilla flavoring for less money. Obviously the imitation is meant to be as close to the real thing as possible, but: Is ...	Smell both, you'll note the difference. Both can be used in baking but some people may have allergies to vanillin
How do you open a coconut? Without killing yourself or others? <Q> The best way to open a brown hairy coconut, not a fresh green one (assuming you are right handed, I imagine that sinister people can reverse the instructions, but I've not tried it). <S> First image <S> the coconut is a head, everything is related t...	Don't laugh, but find a concrete floor and quickly bang the coconut and it will split into fairly even pieces.
What vegan substitutes are available for cheese? Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese? <Q> Many vegans use nutritional yeast as a cheese substitute. <S> There are also "vegan cheeses" that are available...	I usually use cashews and nutritional yeast to make a vegan cheese sauce. My favorite is Daiya
Why do burgers sometimes fall apart on the grill? Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add anything to the meat and don't spend too much time working the meat in forming the patty. <Q> In addition to the ...	Freezing patties before cooking them keeps them much more solid on the grill until they're cooked enough to hold together and reduces the amount of sticking to the grill.
When baking, is it better to use a gas or electric oven? I'm looking for an oven and wanted to know if there is any difference between a gas or electric oven when it comes to baking things like cakes, biscuits and scones? <Q> For baking cakes and breads it is important to control the humidity in the oven. <S> In early ...	Electric ovens produce a very dry heat, which for some cooking processes may be preferable.
What safety precautions should be taken when attempting to flambe at home? Is this one of those things that unless you've been taught by an experienced person and you know what you're doing you probably just shouldn't try? If I did want to try, what precautions should I take? Is this a valid cooking method or is it mos...	Make sure you keep a fire extinguisher handy, and make sure that it works. Just use some commons sense, think carefully about your actions, make sure proper precautions in case of trouble are in place before starting and stay calm if things don't seem to go well.
Can cheesecake be cooked without a spring-form pan? I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that they were in fact spring form pans? I like cheesecake but don't really have the space to add another specia...	I always make mine in a 9 x 3" Fat Daddio's anodized cake pan. Alton Brown's cooking method is probably one of the best, just a regular pan, in a water bath, or without, cook at 225-250 for 1 hour, then turn off the oven and let the cheesecake sit in it for another hour. You can cook it in a regular pan.
Onion soup: How to chop the onion and what kind of cheese to put in it? What is your preferred type of cut for the onion in onion soup? And how do you put the cheese? A deep chunk submerged in each plate, on top? What kind of cheese do you like? <Q> When I make French Onion soup <S> I slice my onions very thin. <S> It...	In the classic recipe the onions are chopped, personally, I like mine very thinly sliced. As for cheese, I use a good Gruyere.
What are some good substitutes for salt for those on low sodium diets? I try to keep my sodium intake fairly low to ensure that my blood pressure doesn't get too high. Salt is such a common part of cooking, and it's especially difficult to cook Asian-style food without a lot of salt due to its reliance on salty sauces...	Lemon juice, spices, or other pungent/aromatic ingredients are a good way to keep your dishes flavourful without salt.
How thoroughly do you need to clean the inside of a chicken before baking it? My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be super thorough when cleaning a chicken or is the baking process going to kill all the ...	Assuming you're buying from a grocer or butcher (as opposed to gutting it yourself from scratch -- in which case, see below), as long as you cook it sufficiently, the heat will kill the bacteria in the cavities the same as it does the bacteria in the muscle.
Does it take a special type of blender to make smoothies? Or am I just doing it wrong? I have what I consider a typical blender that you might find in any American kitchen. It's a glass container with a cross shaped blade. The problem I have is that pieces often get underneath the blade and don't get blended at all. ...	I have an Oster blender, and bought a special ice crushing blade for making smoothies.
My Baba Ghanoush is too watery I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results. It was watery instead of creamy like the ones I had had. I used equal parts of eggplant and tahini and a bit of lemon juice and garlic. Now I wonder if I used too much eggplant ...	Another alternative is to cook the eggplant on a BBQ grill (reduce the cooking time slightly) although this is only best if you have a lid.
How does the way that I cut my garlic affect the taste of my food? I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed garlic? <Q> @Adam A is close -- it's not an issue of ...	It also affects texture and homogeneity - if you're coarsely chopping the garlic, you're going to feel it when you bite into it.
Soup is too salty! I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it? <Q> Peter Martin at Chef Talk suggests adding sugar or cider vinegar. <S> He also mentions the old potato trick but says it's not effective for him unless it's only slightly too salty. ...	Make another batch with no salt added to it, then mix the two batches together.
How can I make macarons with "feet" in my oven at home? I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known for. My success rate on every recipe I've tried is about 1 in 6....	i think your oven is not hot enough, if you have dry to touch tops, it should always pop the base. Overmixing can also cause feet to not form.
What is the best way to store stock in the freezer? What is the best way to store stock in the freezer? I can think of ice cubes and plastic bags, but am looking for other ideas. Also, what would be the optimal portion size? <Q> Just spoon it into the tray and throw it in the freezer. <S> Easy! <S> Keeps very we...	When I want to freeze portions of almost anything liquid (including stocks and sauces), I use a covered ice cube tray like OXO Good Grips . I store my stock in 250ml one-use rectangular dozes with a cap.
What are the best potatoes for baking? What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside? [Edit: to clarify, I'm from Australia and we don't really distinguish between baking and roasting potatoes. What I'm referring to here is "roasting" po...	I'm not overly familiar with potato varieties from the US, but I know that Russets and Goldrush are both very nice roasting potatoes.
What are good references for Gluten free baking I have several members of my family who are GF. Baking for them has become a real challenge. I'm looking for good references to learn to understand how to work with this limitation in my baking. What are good references (online or print) for good GF baked goods? <Q> This...	Yes, this is an old question, but the book's new -- America's Test Kitchen's " How Can It Be Gluten Free ".
I want to make my own cheese. How do I get started? I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other stronger cheeses? <Q> Making Mozzarella is not fantastically difficult, but certain things during the proces...	If it's your first time making cheese, you might find the buying a 'starter kit' the easiest way to get up and running.
What's the best way to store potatoes and maximize their shelf-life? What's the best place and way to store potatoes so they keep fresh longest? <Q> Best thing to do is to keep them out of the light in an cool dark dry place. <S> I usually put them in a hessian bag to try and keep the moisture away. <S> Don't store t...	A cool, well ventilated cellar would be the ideal place to store them. Potatoes should be stored at temperatures between 7 and 9 degrees C (45 to 50 degrees Fahrenheit).
A vegan alternative to Quorn? It seems that almost all meat replacements in the UK have eggs. Are there any good vegan alternatives? <Q> Also see @Pulse's answer. <S> Check out the China town for 'vegetarian food', they have all sort of fake meat from chicken to beef, from abalone to fish, all made of modified tofu fib...	Get the vegetarian's choice sausages and burgers they are vegan and their texture is far better than anything i've tasted before. Seitan is good, and very easy to make at home. Quorn have introduced some vegan products themselves since that question was asked (as of 2017). For everything else Fry's Family is my first c...
What's wrong with using spin dryer to dry lettuce? I love lettuce salad. I eat it very often. I bought a spin dryer, which I find very handy and I use it all the time. But recently I heard Gordon Ramsay saying that you should never use a spin dryer, that it will destroy the lettuce. Is that true? How is it destroying...	Spinning it dry is fine for me, and if you accept the result, there is little to hesitate using one.
Slow cooking without a slow cooker I frequently hear people telling me about how wonderful their slow cookers (AKA "crock pot") are. In many cases they're right - meat that tends to come out tough in normal cooking comes out very tender from a slow cooker. But do I really need a slow cooker to pull this off? It se...	I'd go with @lomaxx's suggestion first of a dutch oven (or any heavy oven-safe pot or crock with a heavy lid) in the oven, but the trick here is either thermal mass or insulation to help even out the temperatures in the oven that @jmoeller mentioned, and keep the food temperature from fluctuating significantly You migh...
How can I tell if fish is fresh? I love fish, and I love cooking it. The thing is, I don't have any idea how to buy fish. Considering common fish in a grocery store (salmon, whitefish, tuna, grouper, etc.), how can I tell a good specimen from a bad one? When the difference is not clear, which way should I err? Is the...	As a rule of thumb for a whole fish, and not a fillet - the gills should be bright red
Which is better to sauté with, stainless steel or Teflon? Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really better, and if so ,What about it makes it a better choice? <Q> Also, you can get uncoated steel a lot h...	Usually, a combination of stainless steel and non-stick cookware is the best way to cover your bases in the kitchen.
How much salt should I add to a dish? I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that mean? Is there a good rule of thumb? <Q> I've noticed that salty food has somewhat of an addictive quality; people who e...	The idea is that you shouldn't have add too much salt to get it right. We really should season as we go.
Why is sugar a wet ingredient? The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"? <Q> Sugar is not really a wet ingredient, it's just treated as one in certain types of baking (i.e. cakes). <S> When making a cake or other "fluffy" baked good...	basically sugar is used with water (as opposed to being kept undissolved as a solid) so much that this is why it is considered 'wet,' at least in the context the article talks about.
Knife chopping through bone or coconut Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently? I've done that on occasion and it did not seem to suffer damages but may be it's just that I haven't done it enough. <Q> Make sure it's ...	As for bones with the chef's knife -- it won't do major harm so long as you have good technique. A good-quality cleaver can be the right tool for both jobs.
What varieties of potato would be good for chips / french fries? What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still be nice and fluffy in the middle? <Q> The potato is probably not as important as the method. <...	Golden Wonder, the classic chipping potato.
How do I make semisweet chocolate more liquid? My wife and I were making some dipped cookies in semisweet chocolate. But the chocolate was too thick. We tried cream and butter to improve the coating of the cookies, the results did not turned out. What could I add to semisweet chocolate to allow it to smoothly coat coo...	The recipe I use for chocolate coating on some cookies calls for paraffin wax to be added to the chocolate.
How long should I saute garlic? I always have trouble figuring out how long to saute garlic for before adding it to a dish. How do I know when it is ready? <Q> Not long at all. <S> Usually 1 minute is enough. <S> If it starts to turn brown, it's been in there too long. <A> Exact time depends on the heat of the pan...	If you saute the garlic by itself it really doesn't take very long--depending on the heat of your oil it can take from just a few seconds to a minute.
How to prepare stuffed peppers? I've prepared peppers stuffed with beef and rice a number of times, but they never turn out quite how I would like. How should I cook the peppers so that they end up soft and flavourful, but are not overcooked to the point they are falling apart? <Q> I pre-cook <S> my peppers -- after I'...	If you don't already, I'd also suggest pre-cooking the filling, this helps to reduce the overall cooking time and will help the peppers to retain their shape and not become overly soft.
Is it possible to preserve color in steamed vegetables? When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some other way to preserve the bright green color? <Q> Typically, ve...	Usually steaming is a great way to preserve the nutrients and colour of vegetables, as is stir-frying rapidly.
Keeping the bubbles in sparkling gelatin desserts I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique for doing this? <Q> As Chris says, its to do with the setting time of t...	The best way of ending up with a sparkling dessert is re-carbonating it.
Why should I "rest" meat after cooking? I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do? <Q> There are a couple of reasons why 'resting' meat is a good idea. <S> First, as the meat cooks the muscle fibres contract, which forces the juices out. <S> Th...	Letting the meat rest helps the muscle fibres relax so the juices are re-incorporated into the meat and not lost on the chopping board, which would happen if carved immediately.
Can I re-use rice if it has been used for blind baking? I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later? <Q> I have cooked rice that was used for weighting a pie crust with fine re...	I'd say there would be no problem re-using it in the short term. You can use it for blind baking again, but I don't know how well it would work out for eating --

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