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Standard weight conversions for converting cups of flour to grams of flour? I hate the idea of measuring flour using something as imprecise as measuring scoop. What numbers do you treat as definitive/authoritative/canonical for doing weight conversions for different types of flour? <Q> There is no official standard. ...	I always convert my recipes to weights using 140g/cup. You can find tables that claim to provide the conversion you are requesting but you will likely find that the tables only work with the recipes by that author.
Is it safe to eat raw fish? Raw chicken is generally considered not safe to eat. A lot of people eat sushi/sashimi though, and they are made from raw fish. So, how come that's safe (if it is)? <Q> I discussed a similar subject in this question: What exactly is "Sushi Grade" fish? <S> Raw fish isn't safe to eat if ...	However, the raw fish used in sushi/sashimi has been frozen (typically flash-frozen) in order to kill any parasites, making it as safe as any other food.
Is there a way to prep mutton in order to ease its strong flavor? Mutton has a slightly "gamey" flavor, is there a way to prep it before cooking which reduces this "gamey" flavour? <Q> The flavor will vary greatly depending on the cut of meat and the preparation. <S> Different cuts (eg: chops and legs) taste very...	The best way to reduce the gamey flavor of mutton is to use lamb instead of mutton.
What are the differences between various types of paprika, and which have the most flavor? I've tried various different brands of paprika but none seem to have any flavor. Can anyone recommend a kind of paprika that is less bland? For example, I've seen certain "special" varieties such as Hungarian Paprika... how do ...	In my experience I usually describe Hungarian paprika as having a bit more of a slight tartness to it (basic sweet paprika, not spicy) and Spanish paprika has more of an earthy/woody/dusty flavor.
How do I make Crispy Gnocchi This is turning out to be harder than I expected. I had gnocchi at a restaurant which had a crispy outside. I fail to consistently achieve this. I have tried shallow frying — gnocchi just absorbs all the oil. Pan frying — gnocchi seems to cook through before getting crispy. Any help? <Q>...	If the exterior of the gnocchi you had at the restaurant was crispy in the sense that it had a crunch to it, then they probably dropped it in a deep fryer for a minute or so to crisp it up.
How should I store raw steaks in the freezer? What's the best method for storing steaks in the freezer? How should I wrap them? Should they be stored individually? <Q> Yes, store them individually. <S> First, wrap them tightly in plastic wrap, preferably one that says it's specifically for freezer use. <S> Then wra...	Wrap well in plastic (individually) and then put in a freezer bag.
Is it safe to eat raw eggs? I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe? <Q> Food safety experts and government organizations target their recommendations to what's safest for everyone, and would recommend against this. <S> However, "safe" i...	The odds of a given egg containing salmonella or other food-borne illness are pretty low.
How do you make paneer? I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you need? Can you use pasteurized & homogenized vitamin D milk (whole milk)? Where do you get citri...	Any kind of milk should be good. Around here citric acid is readily available in upscale/organic grocery stores.
Use any part of an animal for making stock/broth? I got a whole leg of lamb, removed all the big parts of meat for another dish, then scraped down the remaining pieces around the bones and the fat. Should I use all of it for stock or does the pure fat parts for instance make the stock too greasy? <Q> A well made stock ...	Stock is made from bones only and broth is the liquid that meat has been simmered in.
Can heavy cream be frozen? Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer? <Q> Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc....	Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton.
'Lighter' version of American breakfast (I'm neither English nor American so I might mix some things up.) At home we usually have cereal or bread for breakfast. I really like English/American breakfast with eggs, beans and bacon, though. Do you have any suggestions about how to make a lighter version of that kind of b...	Scramble " egg beaters " or egg whites only instead of whole eggs. You could also substitute out the beans for toast (whole wheat for the goal of being healthier), if you wanted to be more American.
How can I make a panna cotta based on Jelly bellys? I want to make popcorn panna cotta. I had a couple of ideas for this, either steeping milk in popped corn or (my preferred option) melting butter popcorn Jelly Belly beans into the milk and then making a panna cotta from that. These were to be served as petit f...	You might look at hominy, just the stuff that comes in cans - it has a corn taste where the flavor is more like popped corn rather than sweet corn
Can agave nectar be substituted for honey in baking? The only sweetener called for in the bread recipe I want to use is honey; can I substitute 1/3 a cup of agave nectar for 1/3 a cup of honey without throwing off the proportions of the recipe? When using agave nectar as a substitute for honey in salad dressing recipes...	You can use agave nectar instead of honey or sugar if you modify your recipe a bit by lowering the amount of liquids.
what is a good liquid to replace tequila with? I'm looking to try a marinade recipe I found recently that calls for tequila. However one of my friends is unable to consume alcohol. What would be a good flavorful liquid to use? I'm looking for a flavor that is fairly similar or at least somewhat close. Here's the recip...	If I’m making a recipe that calls for a small bit of tequila, I sometimes use a squirt or two of lime, instead.
What kind of coffee grinder is best? I need to get a coffee grinder. What kind is best? I have heard that burr mills are better; are they worth the extra cost? Which ones last longer? Update: I ended up getting a Hario hand grinder . <Q> The folks at America's Test Kitchen did a review of coffee grinders and fo...	if it were for a coffee shop, you need a burr mill so you can get all the coffee ground uniformly and to be able to vary the grind. You might be able to use one of the cheaper rotating blade grinders, but you can't get a good medium or coarse grind with them, and you won't get a uniform grind.
Why is my blueberry jam grainy? I recently made and canned blueberry jam for the first time, using this recipe and canning instructions . I filled all my jars & canned them, but there was a little jam left in the pot. It was a bit grainy, but I thought it was just from being the last bit in the pot. I just opened ...	This abundance of pectin may have caused the added pectin to over gel and form the graininess that you saw- especially if you were using low sugar pectin in your jam recipe.
Are you supposed to eat the rind of Brie cheese? I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to? <Q> It's a personal preference. <S> It's certainly edible, and it won't hurt you. <S> I find the texture a little weird. <S> Generally you can eat the rind of almost any cheese....	You don't have to, but I think it adds to the texture and gives an interesting counterpoint to the cheese. If you don't like the taste of it, don't eat it.
How to make large clear ice cubes I want to make some ice cubes that are large (1" on a side or more), crystal clear, and perfectly cubical. I want them large to make my drinks dilute less slowly, and clear and cubical because I think it looks nice. When I make ice in the freezer, it's always cloudy. Any ideas? <Q> Wir...	I hooked up a Reverse Osmosis system to my fridge and now the ice is clear except for some air bubbles.
Is sweetened condensed milk a substitute for evaporated milk? I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do? <Q> No. <S> Sweetened condensed milk <S> has a 40% sugar content. <S> It is very sweet, suitable for desserts and s...	If you had asked what I would replace it with, I'd personally use coconut milk, because that's what I have in my pantry, and I like how it works in curries.
How to make home-made butter? Has anyone tried it before and how was the result? What are the steps and what ingredients and kitchen tools do I need? <Q> Take double cream (you want a 48% milk fat, which is hard to get in the U.S. outside of a specialty market; heavy cream has a 30-40% milk fat content) and shake it....	If you have a Kitchenaid stand mixer (or I suppose any kind of stand mixer) with a "paddle" attachment (like the "K" thing in a Kitchenaid; something that's not like a whisk), you can make butter in that at the lowest speed.
Parsley: flat-leaf or curly? How do I know whether I should use flat-leaf or curly-leaf parsley? I'm interested mostly in their uses as ingredients, but guidance on usage as garnishes is also welcome. <Q> That is going to be up to you and your preference. <S> Curly parsley provides a more unique and visually intere...	Flat-leaf (also called Italian Parsley) and curly parsley can be used interchangeably but most chefs prefer flat leaf as it usually has a more distinct taste. Frankly, I think the difference comes down to texture.
What's the difference between Salami and Pepperoni? What is the difference as far as content-pork, beef? <Q> Pepperoni is a variety of Salami. <S> Salami is a dried sausage which can be made of pork, beef, veal, horse, donkey, poultry or game. <S> Different spices, smoking and vegetable ingredients give the different s...	Pepperoni is simply a variety of hot salami, derived from Italian salami ( soppressata from Calabria or spicy dry sausage from Naples).
Is ground beef that was in the refrigerator for two weeks and has turned brown still usable? I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it). Is it safe to use to make hamburger...	Regardless what color the beef is, two weeks is entirely too long to refrigerate ground beef.
What is the best/easiest way to juice a watermelon? Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever. (I then froze the juice in ice trays and stored them in ziploc bags in the freezer - it makes a great margarita in ...	Cut the watermellon flesh into cubes
Is it safe to eat a lump of Jamon that grew some mold? A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away? Edit: this is white mold, of the sort that grows on Camambert cheese, or so it appears. Not green or black mold. <Q> Only for your information. <S> The spanish ham ...	Cured ham should never be refrigerated (most common cause for mold to grow on it), stored in plastic wrap, or anything that bumps up humidity or lowers a lot temperature. Just whip it with a mix of olive oil and a little salt and it is perfectly safe to eat. There's no need to throw it out, that mold is part of the nat...
Difference in technique for cooking with non-stick and standard pans? Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans. I'm not currently interested in differences in care/cleanin...	The biggest trick with regular pans is learning to stop messing with your food while it cooks.
What is the purpose of creaming butter with sugar in cookie recipes? I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was able to salvage enough to cream it. What does cre...	Creaming butter helps to melt down the sugar because sugar does not dissolve in fats.
What is a good use for lots of fresh cilantro? I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a ton left over. What's a good use for the leftovers? <Q> I've found it freezes quite well <S> — I simply wash it, chop it roughly, a...	Salt Cilantro's also interesting in salads (like everything green).
What are the herbs that "dry" the best? Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasonably close to fresh tarragon. Which other herbs can be dried successfully without losing too much flavor? <Q> Generally ...	Tarragon, basil, oregano, thyme, savory, and sage are the ones that I'm most inclined to use in their dried form.
How do the batter and technique differ between crepes and pancakes? What are the different ingredients in crepe mix versus pancake mix? I'd like to try my hand at making crepes from scratch... How is making crepes different from making pancakes? <Q> Crepes do not contain baking powder or baking soda for leavening. ...	Basic crepes contain only eggs, milk, water, a pinch of salt and flour.
Is it possible to make cookies without creaming the butter? I love to make some cookies but have limited kitchen appliances. I don't want to cream the butter and sugar by hand -- I did that before and it was not fun! Is it possible to make good cookies without creaming the butter and sugar or should I just buy a hand...	The only way that the butter could be incorporated without creaming would be to melt it.
When a recipe calls for Wine, does it make a difference what wine to use? In other words does it make a difference in the event that a recipe calls for a Red wine you use a Merlot, Cabernet, Shiraz ect..? <Q> As a corollary to the excellent advice from Aaronut, there is an important rule of thumb when selecting a wine ...	If it's going into a strong/spicy sauce where the taste of the wine will be overshadowed by the other ingredients anyway, then I'll often use any inexpensive wine I have lying around.
Is there a difference between Brie & Camembert? I was listening to a program on Radio NZ where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label on and tomorrow a camembert one. Is this the case world wide or only in in NZ? <Q> They are both soft-ripened ...	That said, there are many different varieties of Brie and many different varieties of Camembert, and it wouldn't be too surprising to find at least one Brie that tastes exactly like another Camembert. If you're buying high end, then you can tell the difference. They are quite similar.
What white fish can be used in rolled sushi? I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled sushi paired with apple and cucumber. I tried cod but it doesn't carry a lot of flavor. I had also thought about tila...	This is cheating, but white tuna is delicious.
Are there a better ways to crush biscuits/cookies than a rolling pin? Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon? <Q> Generally, I've only heard of the plastic bag or the food processor. <S> Jamie Oliver likes to do th...	Otherwise use a heavy duty snack-lock bag or else wrap the plastic bag in a tea towel. I have seen people who just bash the packet of biscuits on the kitchen top. I prefer to put them in the food processor and pulse until I get the desired consistency. As the crusher, I find a rolling pin to be a poor one.
Why do chefs traditionally wear a high white hat? The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why so high? <Q> Reaching back to my time in culinary school at Johnson & Wales University in Providence, RI: <S> The style of hat ...	To designate role and stature in the kitchen he had his cooks wear hats of various height.
How can I tell if a mushroom is poisonous? Assume I have found and want to eat a to me unknown kind of mushroom. Is there some way to find out if that mushroom is poisonous by looking/smelling/soaking it? <Q> No as per : "There are no outward characteristics that all poisonous mushrooms have in common, so picking and ...	The way you tell is you learn what each particular edible mushroom looks like, and how to tell it apart from any and all similar-looking poisonous mushrooms.
Culinary uses for lavender I have some lavender bushes in the garden. They last well and smell wonderful. I have always considered lavender a herb, but can't think how it is used in cooking. If people have any good recipes for lavender I would love to know. <Q> First, a couple of notes on cooking with lavender: -The ...	Now for some of the items I have done with it: Lavender ice cream (Lavender & Honey even better!) is a common use.
What's the difference between bacon and gammon? What is the difference between Gammon and Bacon? Would it be generally reasonable to substitute the two as required? <Q> I did my internship for culinary school in London, and if I recall correctly from what I saw in the markets there, what you call Gammon would be equiva...	According to my local friendly butcher, Gammon is a type of bacon that is specifically from the hind quarters.
What are the differences between different types of onions, and when do you use them? I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in as well. As I was prepping the s...	Red onion tends to be milder, and more suited to eating raw than white onions.
Food sticking to fry pan I've been having a problem lately with my potstickers sticking to my pan too much. This didn't start happening until recently. I'm using my stainless fry pan rather than a nonstick. Mostly, because I like this pan the most. But perhaps I'm just using the wrong tool for the job. I've tried to...	But also, another thing you can try is to cook the pot-stickers from non-frozen and/or bake them for a few minute and then fry.
Cooking with chronic fatigue Anyone know of any good resources for cooking recipes/methods/tools for people with a medical condition that causes chronic fatigue? I'm relying too much on convenience foods and 'tv dinners', because frequently the effort of cooking a decent meal is beyond my energy limits at the end of th...	Keeping your kitchen well organized is key to reducing the time you spend cooking. A quick and relatively effort free method of cooking is the electric steamer.
In what kinds of dishes is asafoetida traditionally used? A friend recently gave me a small jar of asafoetida without telling me how to use it (or that it smelled horrible). In my googling, all I've been able to find out so far is that it's the dried sap of a Middle Eastern herb, used as a natural remedy, should be sto...	In our area (majorly in Southern India), asafoetida is generally used for making Sambar which is nothing but a curry with gravy and mix of different completely cooked vegetables.
Alternatives to serve with a tomato salad This weekend we are making a Tomato and Chorizo salad . The recipie suggests serving it with goats cheese and ham, but we don't really fancy that. We are trying to think of alternatives to serve it with and we just can't think past Mozzerella. Does anyone have any good ideas o...	I make a tomato salad with blue cheese and candied pecans.
How is long-lasting whipped cream made? Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a few hours. I prepare whipped cream with just the cream and an electric mixer, so ...	If you are using modern whipping cream as a starting point, then the trick for a longer lasting whipped cream is stabilization.
What's the best order to add ingredients to a Stir Fry? I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires) I tend to chuck everything in together on a really hot wok, but is there a be...	If you prefer certain veggies cooked more thoroughly, or if you're using frozen veggies, you might consider adding them before the fresh veggies. The general rule is to put in aromatics first--stuff that contributes good smells. Spices such as garlic or ginger should go in first or very early
What's the difference between Red and Panang curry? I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the distinction between these two dishes? I feel like I'm probably just missing one or two ingredients that m...	The main difference I can see is that there are souring agents in the red curry (fish sauce and shrimp paste).
What is the purpose of dry aging a steak? I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do to the steaks, and why is this one of the steps to cooking a truly excellent steak? <Q> I go into a lot of detail regar...	I think the dry-aging process allows some moisture to escape from the meat, leaving more concentrated flavors behind.
What good substitutes for saffron exist? I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain. What good substitutes exist? <Q> As for flavor, there really isn't a substitute. <S> Infusing saffron strands in a warm acidic liquid such as white ...	Using dried safflower in combination with a small quantity of both turmeric and msg , you can somewhat reproduce the effect of saffron as far as color and flavor enhancement.
What can I substitute for dairy products in kosher meat dishes? I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or flavor. I have tried a number of soy-based products, like sou...	If its baking often cream can be substituted with non-dairy coffee creamer or unwipped whip cream and butter can often be substituted with margarine of vegetable shortening.
When is it appropriate to serve shrimp with the tail still attached? I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo , which included a spicy sauce served over linguini noodles. The dish was great, but the tail was still attached to the shrimps and I was annoyed that I had to remove the tail t...	It is alway approiate to leave tails on if the shrimp are large and not a good idea if the shrimp are small, as tail removal is hard to do in small shrimp after cooking.
How can I tell when chicken thighs are sufficiently cooked to eat? Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold: (a) Is this true? (b) Is there a way to tell that doesn't involve cutting the thighs open t...	From a food safety perspective, the only meaningful measure is temperature.
Finding a farmer's market A lot of people advise getting fresh produce and other ingredients at a farmer's market, where you can find items that are local and high quality, and have various other appealing attributes (such as being organic, or grass-fed, or humane, or hormone-free, or heirloom, or whatnot). However, s...	If you can't find a local Farmer's Market association, try local farmer's cooperatives, food co-ops, University extension bureaus, whoever organizes the nearest "summer crop festival"
What sauce / spices can make a tofu steak taste like a beef steak I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it. It tasted uncannily like a beef steak. What sauce / spices could I use to mimic the steak flavour? <Q> I don't know anything about c...	Barbecue sauce might be nice. Generally, there's some soy sauce, mirin (sweetened shochu or sweetened rice wine), and sugar added to this mix.
What is the danger in cross contamination? This question was prompted by this one on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better as a separate question. Do I need to be worried about cross contamination if everything is being cooked together? ...	As Rob eluded to, while the dangers of cross-contamination vary in each cooking scenario, developing good habits and a hightened awareness about food safety will help decrease the possibility of contracting a foodborne illness.
What technique best infuses spices into a dish? If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper... I'm curious about how to maximize their flavor for a drink or dish, and in what liquids spices are ideally soluble. Do they need or benefit from sauteeing in ...	But yes...dry roasting spices really amps up the flavor.
What is the shelf-life for Homemade Jams? If I'm making Homemade Jams/Preserves, how long will they last? <Q> All home-canned food should be used within a year. <S> This assumes you follow the strict sterilization regimen required by jarring/canning at home. <S> You should also store them in a cool, dark, dry place bet...	The Good Eats jam episode suggests 2-3 weeks if you don't actually preserve the jam in a home-canning kind of way and about a year if you do. There's also freezer jams, which can easily last a few years in a deep-freeze without losing much quality.
How do I sweat onions? A recipe calls for me to sweat finely chopped onions. What do I do, and why? <Q> First, finely chop the onions. <S> This makes them smaller, faster-cooking, and less of a textural presence in the dish. <S> Do it by cutting straight through the poles of the onion, resulting in two halves. <...	Heating the onions releases their aroma and reduces the chemical bitterness they exhibit when raw. The purpose of sweating is to draw moisture out, concentrating the flavor and enhancing conversion from starch to sugar.
Frothing Milk By Hand What is a consistent method to froth milk if I do not have a steam wand? I have tried things like a whisk and an Aerolatte with mixed success. <Q> I've used a french press with good success when a steam wand was not available. <S> Pour some warm milk in and froth away. <S> You're not going to...	Even with a steam wand, I prefer to use a French press looking device to froth my milk, and now that I broke it, a whisk.
Can red wine vinegar replace white wine vinegar? I have a recipe for broiled swordfish steak that uses the following ingredients for the baste:olive oil, butter, Dijon mustard, white wine vinegar, and black pepper. I only have garlic-flavored red wine vinegar (no lemon either). Can I use that or would it be better to...	I agree that a lemon juice might be better than red wine garlic vinegar, esp if you weren't looking for garlic.
In baking, can yoghurt replace butter? By baking, I mean cakes / muffins / biscuits. This is mainly to cut down on fat. I've tried replacing butter with yoghurt in all of these and the results were OK. Are there any cases where it's not a good idea? I generally replace with equal ratios e.g 100 ml butter = 100 ml y...	I substituted equal parts of yogurt for butter in my chocolate chip cookies and the structure of my cookie was completely flat like a pancake (possibly flatter with holes in the edges).
What is a cheap but good cut of beef for grilling? If I grill filet mignon it comes out tender and easy to cut and delicious of course but no matter what other cut of beef I grill it's like eating leather. I've read about "salting" the meat for about an hour before I grill and wanted to try that but there were so man...	The steak I like to grill that I find to be tasty, cheap, and available is skirt steak . Best to marinate it with a mix of salt, sugar/honey, vinegar/lemon/lime, water/whiskey/tequila/soda, olive oil, spices, and herbs for at least a few hours before grilling.
Cooking Toad In The Hole - preventing "burn on" I've recently cooked Toad in the Hole following this recipe from TheFoody.com . The first time I used a non-stick metal roasting tray and the second time I used a ceramic dish. Both times the batter adhered to the base of the cooking container quite firmly. What can I d...	The type of sausage makes a huge difference, from one sausage to another with the same pan you can have a batter that sticks or not.
What can be used as a substitute for tomato sauce in typical italian dishes? I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while now and I've been searching for a way to make those sorts of dishes without using to...	I think a combo of eggplant, squash and roasted red pepper, all skinned and boiled down the pureed, with the onions garlic and spices is probably the closest thing i have made to replace tomatoes....
Are there culinary applications for carrot tops/greens? The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really thought about cooking with them before. Today, however, I bought som...	We tried diced carrot tops in some salmon patties, as a substitute for parsley, and it was fine.
Is it possible to make fudgy brownies without oil? What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end up cakey. Should I just give up and accept that brownies are not a hea...	However, particularly if you're planning to put nuts in them, you could replace a portion of the vegetable oil with walnut or hazelnut oil for enhanced nutty flavor.
What are the differences between the grades of maple syrup? You can get maple syrup in different grades, but what defines the difference between the grades? Why is one syrup grade A and one grade B? <Q> The grades reflect how much light can get through some standard quantity of maple. <S> The darker maple syrups ten...	The grades of Maple syrup indicate depth of flavor and amount of light transmittance.
Can I successfully bake previously-frozen bread dough? I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it does not rise well before baking. I've tried thawing it entirely...	Freezing the dough before baking it kills most of the yeast preventing it from working during the first stages of baking.
Fruit Flies and Storage of Fresh Produce What is a good way of keeping fresh produce (in particular, from the garden) and herbs in the kitchen without attracting fruit flies? We dispose of tomatoes etc as soon as they start to go bad, but it seems like leaving out the produce that would be kept out is attracting fruit ...	Sealed containers work, but cause fruit to ripen and spoil quickly, and they are small enough to get in anything with an opening.
Whipped cream without a mixer? Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender? <Q> Whipped cream was made for centuries before the mixer was invented. <S> :) <S> You can do it with simply a balloon whisk. <S> Things that may help though: <S> Very cold cream (no...	- Yes you can whip it with a stick blender. You can use a pressurized nitrous oxide dispenser .
How long does raw ground meat last in the fridge? Does it make a difference if it's raw ground pork or raw ground veal? There is no sell-by date since I got it at the butcher. <Q> The store kept it at 30°F (-1°C) or less, at least in the US. <S> Since your fridge is probably warmer, you probably want to use (or freeze...	your meat should last no longer than 3-4 days.
Can clarified butter be used for beurre noir? The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir . For the black butter sauce he gives the following instructions: "In a skillet melt [...] four tablespoons of butter over a medium heat. When white waxy particles have settled to ...	the answer is no; beurre noir is not made with clarified butter.
What are some alternative sources of calcium (to milk) for the lactose-intolerant? Are there any food products that can be used for cooking/baking that have high calcium as an alternative for milk - not necessarily liquid alternatives... <Q> Other sources of dietary calcium include sardines, canned salmon, raisins, alm...	Green vegetables are a good source of calcium, in particular, artichokes, broccoli, and greens (like turnip greens). Sesame has not been mentioned yet, it's a rich source of calcium (the USDA Nutritient database linked to from luls' post states 975 mg Ca for 100g sesame, and 113 mg for the same amount of milk) and a gr...
Is there a way to make Beef Jerky at home? I would like to make beef jerky at home, is there a way to do this? <Q> This is Alton Brown 's recipe for homemade beef jerky , including a way to kludge yourself a dehydrator. <S> You place the meat between AC filters and bungee them to a box fan to blow air through them ...	Yes, you can make beef jerky with a dehydrator, or at a very low temp in the oven.
Source of smoky flavor in salsa? I'm experimenting with making my own salsa. I recently had some that had an interesting flavor, rather smoky. Is anyone aware of what might add this flavor? I'd like to add that flavor to my own salsa. I don't have a smoker, but I do have a charcoal grill. Is there a disadvantage to ...	Chipotle chiles, especially in adobo sauce (e.g., here ), give an excellent smoky flavor. Cumin imparts an earthy smoky flavor.
How can I rescue a soft boiled egg that is too soft? I love a boiled egg, but it has to be soft. On occasion I get it just too soft, so some of the white is still 'snotty'. Oviously I only discover this once I have opened the egg, when it is too late to put it back in the pan. Is there some trick I can use to cont...	You can actually peel an underdone soft-boiled egg and, if the white isn't cracked/broken, drop it into boiling water briefly.
Difference between freezer bag and storage bag We accidentally used Ziploc "storage bags" instead of "freezer bags" to package some meat for the freezer. We noticed this after the fact and it got me thinking: what is the difference? Marketing aside, they both appear to be resealable zipper-like air-tight and water-tigh...	Freezer bags tend to be made from a heavier material.
Interesting use for Okra as the main ingredient in a dish? I had a few handfuls of fresh Okra delivered with the last CSA delivery. I'm looking for an interesting way to cook a dish featuring it. I also have: One eggplant Some pumpkin One leek Lots of tomatoes Cilantro Dill Potatoes <Q> In fact, this is what I ...	Okra + tomato is halfway to gumbo and other similar dishes.
Cure for burns from hot peppers / capsicum oil? So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and I repent. Does anyone know of a way to stop the burning? I have washed my hands repeatedly with soap in hot w...	Capsaicin is oil/fat-soluble so try washing your hands with a little whole milk, or rub with sour cream or vegetable oil and see if that helps.
Is there an inexpensive substitute for truffles? I recently had a hamburger whose main ingredient was Truffle shavings ($50.00 btw) - I loved the flavor, but can't afford to buy the real ones, any substitutions with similar flavor? <Q> They're so expensive because there really isn't anything else with the same flavor, ...	Don't go for chinese truffles , they are tasteless and despite their low price are still a waste of money.
To sear or not to sear - slow cooking beef dishes I want to make beef goulash in my slow cooker (first time). The instructions call for adding the beef as is. Something in my gut (rightly or wrongly) tells me to sear it first. Will it turn out basically the same if I don't sear? I'm a little concerned because of th...	Searing does two things: Create flavor through the browning process and jump-start cooking.
How to test that a knife is sharp enough? As per the question - how to I test that a knife is sharp enough? And/or, how do you know when a knife needs sharpening? Edit: Yesterday I attempted (I feel quite successfully) to hone my knives for the first time ever (requiring me to purchase a honing steel), which immedia...	The more often a knife is used, the more frequent it will need to be sharpened. If it becomes difficult to slice a tomato without crushing it, your knife is too dull. If the light glints off the edge, it isn't sharp enough.
How to store brown sugar without it becoming hard? I put a clothes pin on my opened bags of brown sugar and keep them in a dark pantry at room temperature. Since I don't use it very often, it becomes hardened. My work-around is to use a grater to grate it but it would be useful to avoid the problem in the first place...	Storing brown sugar in a tightly sealed container (such as tupperware, rubbermaid, etc.) is the best method. There are also ceramic disks you can buy that you can put in the bag with the sugar that will keep it soft for much longer, but I've never used one myself
Pasta: is simmering equivalent to roiling boil? I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat transfer would remain the same regardless of the level of the boil and that anything above a simmer would be a wa...	The idea you have to have a boil is false. You are correct in your assumption that the more vigorous rolling boil will agitate pasta and help prevent sticking.
How do I cook radicchio to make it taste less bitter? Although I like the basic taste of radicchio a lot, I frequently get heads that are so bitter as to be basically inedible. Can you suggest some cooking techniques that are particularly effective at reducing the bitterness without masking the other flavors too much? ...	Soaking for a while in cold water beforehand also helps tame the bitterness.
How to wash lettuce What's the best way to wash lettuce while keeping it crisp? I've been soaking the lettuce head in water and then trying to shake the water off the leaves afterwards, but it doesn't work very well. <Q> Invest in a salad spinner . <S> Soak, spin, store. <S> It increases the shelf life of lettuce ...	When I buy organic Romaine lettuce (cos in Europe), I break the head apart and clean each leaf with a paper towel. THE BEST method that I have found is to use a "Salad Sac" (no "k" in the name) which is a terry cloth drawstring bag.
Why is a copper bowl recommended for whipping cream and egg whites? They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that? <Q> According to wikipedia, the copper bonds to the sulfur in the egg whites, which has the effect of stabilizing the foam. <S> http://...	Yes, as mentioned previously it is beneficial to whip egg whites in copper bowls
Storage after slow cooking I love my slow cooker but cooling food seems to take forever. Usually, I just pop the crock into the oven (no heat) and store until the next morning. So we're talking from 9PM (I eat dinner late) until 8 or 9 AM next day; some goes into the fridge; some into the freezer. Is this safe or is t...	The right way to do it is to put your food in relatively small containers, no more than a quart in size, and put them into the fridge right away.
When you cook spaghetti, do you add olive oil to the boiling water? Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience). So, can you please state objective reasons for or against adding olive oil to the...	I never used to use oil in the water when I was cooking spagetti Adding oil will also reduce flavor-uptake from any sauce.
How can I fix an unpleasant color in a dish? Last night, I made a Peperonato pasta sauce. It was delicious, but when I added the balsamic vinegar at the end of the dish and then cooked it off (leaving a sweet reduction) it left the whole sauce a rather disgusting brown color. It was just me and my wife, so it didn't ...	For your dish, immediately before taking to the table, I'd sprinkle roughly chopped Basil, Parmigiano-Reggiano, a grind of fresh black pepper and a drizzle of good olive oil. Obviously with an acidic mixture like you're describing, cream is not the best option, but for many other dishes you can lighten the color (and o...
Storing Pizza Stone in Oven I have heard that you can leave a pizza stone in the oven all the time, essentially storing it there. What are the considerations to keep in mind when doing this (type of oven, placement of stone, etc.)? I currently have a gas oven with the element located inside the broiler drawer below. ...	Do not put the stone directly on the bottom metal of the stove; it will get thermal shock from rapid heating and crack.
How long can I leave an uncooked steak out? This is similar to This Question , but hopefully different enough. I have 3 porterhouse steaks sitting in my refrigerator that I need to cook up tonight. I've been told leaving them out for an hour and salting them a half hour before cooking is the way to do it. However sch...	If the steaks are already at least thawed to fridge temperature, leave them out for a shorter time on the counter, or even put them in the oven at 150 before broiling/grilling. Two hours is pushing it.
What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount? I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat. What job does the fat do? And if I have...	Amongst other things, fats help moderate/impede gluten development, by not allowing water to activate the proteins.
Why do some countries prefer UHT milk and cream? My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pasteurized - by a factor of at least 10 to 1. The UHT products are sold in cardboard containers and taste poor ...	I have found that the UHT milk in French supermarkets tastes a lot better than the UHT milk in British supermarkets. Less refrigerated space is going to cost less in electrical expense. My guess would be the convenience of storage for markets.
Should I boil red potatoes before roasting them? I would like to try roasting red potatoes instead of regular idaho potatoes-should I boil and then roast or roast them raw? Also, covered in a ceramic container or uncovered--any tips? <Q> In my opinion, it's a matter of how much time you have and what temperature <S> yo...	They can also be first par-boiled until a paring knife can be easily inserted and then tossed with butter/oil and seasoning before roasting.
I would like to prepare Artichokes as a side dish, any preparation tips? I would like to cook artichokes and eat as a Side Dish , since I've never tried to cook them before I wanted to see what recommendations people might have: Boil, Roast..take it apart first, cook them whole? <Q> Cut off the top of the bud and then...	The easiest way I have found to cook whole artichokes is to steam them in the microwave.
When a Recipe Calls for Expensive Liquor, What's the Purpose and What Are the Substitutes? As I begin cooking more advanced recipes, I've stumbled across a few that required small amounts (tablespoons) of (expensive) spirits such as Cognac, vodka, etc. The problem is that I don't keep that kind of stuff lying around (O...	For relatively small amounts compared to the whole recipe, substituting it with a cheaper liquor, vinegar, juice, stocks, syrup or extract probably won't have a large impact. Depending on the item, you might also try flavored syrups that are used for coffee drinks.
Why is my cheese sauce gritty? Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like maybe the cheese hasn't totally melted, even if I continue to heat the sauce. Why does t...	I have two suspicions: One, you're undercooking your roux, the flour and butter mixture, and not fully incorporating the flour. In my experience it's because of: too much heat
Use the back of a granite chopping board as a pizza stone? We've got a 40x30cm granite chopping board that I never use (it's more decorative than useful ), and I've wondered for a while if it might work as a pizza stone. The top and sides of the board are either very polished or possibly coated, I'm not sure - it's ...	Jamie Oliver has previously recommened the use of a simple granite slab as a Pizza stone so provided there are no coatings etc.
A steak story: dry crust I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a high (650) degree grill for two minutes per side, finished on low for 3 minutes per side (internal temp was still about 400). Rested 10...	It sounds like you may be searing the steak for too long.

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