source
stringlengths 620
29.3k
| target
stringlengths 12
1.24k
|
|---|---|
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. <S> The USDA uses 125g/cup, but labels on packages claim different weights for one cup: <S> Gold Medal brand: 130g <S> King Arthur brand: 120g (updated 2016) <S> wolframalpha : 137g <S> superpacked: <S> 165g <A> As mentioned in this related question , if you have a recipe in cups and want to use weight, you'd have to know how the person who developed the recipe did it <S> : i.e. did they sift if and then gently scoop it into the cup and scrape it off? <S> This answer from that question , matches my experience: one cup is about 4oz. <A> I do not think there is any standard table you can trust for something as simple as "a cup of flour." <S> Each type (AP, whole wheat, bread, etc.) has a particular weight defined by the mill or the recipe writer. <S> You need to know how that recipe source defines it and what brand they are using. <S> Few authors are kind enough to provide this in the instructions. <S> Using recipes that fail to provide weights forces you to judge the dough by feel.
|
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 it's just been sitting around. <S> Most distributors of sashimi also have their own methods and internal regulations to ensure food safety, but specifics are understandably hard to come by. <S> Suffice <S> it to say, it's far safer to eat properly-prepared nigiri or sashimi than it is to eat an undercooked hamburger. <A> As mentioned in this question about raw chicken - some people and cultures do indeed eat raw chicken. <S> Notwithstanding that <S> , to answer your question more directly, the main problem with eating raw meat, fish, or anything else, are bacteria, parasites and other pathogens. <S> A healthy animal, however, butchered appropriately, should have no specific issues. <S> As such, we make beef tartare, sashimi (sushi refers to the rice, not the raw fish) and just enjoy! <A> Sushi isn't 100% safe, but it's reasonably safe <S> (I eat it all the time). <S> Different animals can harbor different diseases. <S> Chicken are known to carry salmonella, which is pretty harmful to humans. <S> Compare this to most types of sushi grade fish, which don't carry diseases as harmful. <S> This is also a matter of preparation. " <S> Sushi Grade" fish is prepared very carefully with raw consumption in mind. <S> If a chicken is raised guaranteed free of salmonella, or care is taken to make sure the muscle meat never came into contact with organs or feathers, it would be safe to eat raw. <S> However, the fact is that almost no chicken meets that criteria as there seems to be no demand for raw chicken. <A> I once watched a TV program in which a parasitologist was interviewed. <S> Many kinds of meat and fish contain parasites that can cause harm to humans, and fish is no exception. <S> She said that the worms found in fish were easy to spot, to the trained eye, and that a good sushi chef would see them and not serve those pieces. <S> At the end of the interview, she was asked if there was any kind of food she would always avoid. <S> She said she wouldn't eat sushi from a source she didn't trust fully. <S> Me, I love sushi too much to ever turn down the chance to eat it :D <A> In the USA, almost all types of fish that are to be served raw are required to be frozen to kill some of the most common worm parasites. <S> The general idea that all fish have worms that are dangerous to humans isn't necessarily so, however. <S> Parasites are not universal to all forms of fish. <S> Freshwater fish seem to have more issues than others (which is why salmon, which spends time in both fresh and saltwater, has these issues), and among saltwater fish, the kinds of parasites that show up in halibut, cod, grouper do not appear in some of species of other fish that are common for sushi and sashimi. <S> Wahoo, for example, has a stomach parasite that is almost universal, but we don't eat the stomach. <S> If you were to use a fresh, raw, locally caught wahoo for sushi or sashimi, your risk of parasitic infection would be minimal. <S> Same is true for most varieties of tuna, hamachi (Japanese Amberjack, which is not the same kind of amberjack caught in North Carolina, for example, that commonly has a worm infection but even that is not harmful to humans). <S> So, really, the safety of raw fish depends on how the fish is handled, stored, and the species of the fish. <S> There is no generalization that covers all scenarios, but it can be very safe. <A> Eating raw fish, shrimp, lobster, & other can give you worms. <S> A problem were I live. <S> So all should be froze at 0f for 3 days or more or treated on the boat. <S> But fresh is best. <S> Firm soiled nice fresh smell to it. <S> Best sliced & ate while the gills are still moving. <S> But in the islands children 1st threw 6th are wormed at school. <S> It is not a big problem but does happen. <S> Not just from fish but ground raised pork. <S> I think in America all fish sold are treated. <S> Not fresh caught. <A> The key to sushi is the quality and the freshness. <S> The fresher, the better. <S> Much the same rational as steak tartare. <S> To quote Anthony Bourdain, "The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed table-side" Note that sushi is saltwater fish. <S> Eating raw freshwater fish is not a good idea.
|
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 differently from one another (legs and tougher meat taste more gamey) <S> Ground lamb has almost no gamey flavor <S> Well done meat will taste less gamey than medium <S> ( Edit : regarding "done-ness" this how it tastes to me. <S> Since answering, I've discussed this with someone else who says the opposite is their experience) Cooking with a lot of vegetables or a flavorful starch will by contrast cut down on the strong flavor more than a bland starch. <S> A bland starch will result in highlighting the strong gamey taste <A> Most of the gamey-ness comes from the fat. <S> Unlike the pork or beef fat, mutton fat has a strong odor and is considered to be inedible by most people. <S> You want to trim off as much of it as possible. <S> http://chestofbooks.com/health/nutrition/Medicinal-Meals/Mutton-Fat.html <S> It also depends on whether the goat was grain-fed or grass-fed. <S> The latter, although more natural, tend to produce meat that has a strong smell. <S> As for cooking mutton, I've found the only satisfactory way of getting rid of the smell is to make a curry out of it. <S> There are many good Indian mutton curry recipes on the web. <A> Are you talking about lamb in general or mutton? <S> Mutton does have a strong flavour - this can be reduced by removing the pink skin and trimming off superfluous fat. <S> You can also complement the flavour by adding things like garlic, olive oil, mint, wine, rosemary and thyme, pepper, dry mustard and curry powder. <A> In most parts of the world, lamb is meat from a sheep that is less than 1-2 years old. <S> Mutton is meat from an adult sheep. <S> Lamb meat tends to be more tender and less gamey than meat from an older sheep.
|
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 these taste compared to the regular kind? <Q> I don't know about brands, but there are six different types . <S> Hot, Hungarian, Plain, Smoked, Spanish, Sweet. <S> Paprika releases its flavor with heat, but burns easily. <S> So mix it in with liquid, and make sure it gets hot. <S> Sprinkled onto a cold dish (like deviled eggs), it remains quite bland. <S> Add it to browned hamburger meat, and you're halfway to taco heaven. <A> If you find that the paprika or any spice you buy has very little flavor it can have more to do with age than the specific brand. <S> If you don't use a spice frequently, then buy it in the smallest quantity you can find and use it up quickly. <S> Bulk purchases of spice aren't less expensive if they sit on your shelf and lose flavor. <S> Ask a spaniard what they recommend <S> and they'll say Spanish, ask a Hungarian and they'll of course be partial to their own. <S> What I like <S> very well may be different than your preference. <S> The best thing to do is sample different ones side by side to see which you prefer and determine why. <S> Try <S> Penzey's for high quality spices/herbs/seasonings. <S> They sell in a broad range of packaging <S> so you don't have to commit to a big container only to discover you don't like it. <S> You may also want to visit the Spice House . <S> They are separate branches of the same family and both do mail order. <A> As with most spices, especially once you are talking about varieties and the differences between them, it is difficult to speak directly to what each tastes like. <S> However, a good way of finding out the differences between spices like paprika is to "bloom" them, where you dry <S> toast them in a skillet. <S> i find one way of doing this and getting to enjoy they flavor immediately is by then following the toasting with a splash of olive oil and lightly toasting a bagel in the spices. <A> See my answer to this question here . <A> Well, if you can't get Paprika that would suit your flavor <S> and if you happen to be a proprietor of some sort of a spice grinder - make your own paprika! <S> Paprika is simply ground capsicums / chillies, so you can get dried chillies and grind them. <S> Personally, I grow my own chilies, dry them off and grind them <S> - the outcome is so potent you could probably fuel a rocket with it :-)
|
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> I usually saute mine in clarified butter to brown the exterior and form a crust <S> but it's not necessarily "crispy". <S> Regardless of what you're frying and whether you're shallow or deep-frying it, the problem of absorbing oil and turning out greasy is due to not having your oil hot enough, or adding too much food at once and dropping the temperature too much. <S> You usually want to fry between 350 and 375 degrees. <S> If you're using a thermostat controlled fryer or electric skillet, then I suggest setting the temperature at 365 degrees so you still have room for up to a 15 degree drop in temperature without detriment to the food. <S> When food is fried the oil heats up the moisture inside the food product which then turns to steam and forces its way out. <S> As the steam pushes outward it creates the visible bubbles we see. <S> It's the force of the steam pushing outward that keeps the oil from going in to the food. <S> As the temperature drops and thus the pressure from the steam, or the moisture has cooked away and food isn't removed when its done, the food starts to absorb the oil and turn greasy. <A> Why you shouldn't deep-fry a gnocchi <S> Ever wonder what happens if you put gnocchi in a deep-fat frier? <S> Steve from WebRestaurantStore discovered, the hard way, that they burst, flinging themselves high in the air in a shower of white-hot, hilarious grease. <S> This is what happens when you deep fry them. <A> Gnocchi is already a very hearty dish; deep frying it sounds positively deadly! <S> You need a good pan to make crispy, pan-fried gnocchi. <S> Ideal is a heavy cast iron skillet, well seasoned. <S> Alton Brown has an excellent description of how to season a cast iron skillet in his book: "Gear for your kitchen". <S> It's basically a coat of vegetable oil to the pan, placed upside down in a 350 degree oven for an hour, then turn off the oven and let the pan set until it's cool. <S> If the pan has a wooden handle, you may want to remove it before putting it in the oven. <S> Otherwise the handle will acquire a nice seasoned look too:) <S> Once you have your seasoned skillet, it will function like non-stick cookware! <S> Heat the pan <S> (you can leave it on medium-high or even high heat pretty much as long as you want until you are ready to cook, then add a SMALL amount of good olive oil. <S> The French expression is a "filet d'huile" or a "thread of oil". <S> If the pan is hot, the olive oil will get hot very quickly (but not as fast as butter, which burns REALLY FAST. <S> Butter is good too, though. <S> Just adjust the pan temp down a little first). <S> Throw in the gnocchi, add a little thyme, rosemary, etc., and shake the pan back and forth over the burner like Jiffy Pop until the gnocchis are golden brown on all sides. <S> If you want to get fancy you can lift one edge of the pan like an Italian chef and make the gnocchis hop into the air a little bit to make them turn. <S> Crumble a few pinches of "fleur de sel" (flake salt) over the top between your thumb and forefinger, and you will soon be eating a heavenly dish. <S> Note: don't cook this dish too often unless you are really skinny and are trying to gain a few pounds! <S> Have fun. <A> Boil the gnocchi till it floats to the top of the pan, drain it, leave it for a few minutes. <S> Fry till brownish. <S> I use olive oil to do mine, it always come out fine.
|
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 wrap this tightly in aluminum foil. <S> They'll keep for months without freezer burn this way. <A> Vacuum-sealed in plastic bags works really well. <S> You can put multiple in each bag as long as the vacuum sealer can get all the air out. <A> Keep in mind that a frost free (refrigerator) freezer is not a good place to store anything, and in particular, meat. <S> In general, I keep food that I intend to use soon upstairs in the fridge freezer for convenience, but If I'm storing it for a week or more, It goes down in the basement deep freeze. <S> A frost free freezer keeps warming up to melt the ice, giving very inconsistent temperatures. <S> and can even lead to partial thawing of the surfaces of meat. <A> We can get 6 months easy. <S> Possibly more <S> but I haven't tried. <A> I wrap steaks individually in freezer paper, then put them into ziploc freezer bags. <S> The freezer paper is really nice because it doesn't stick to the meat. <A> Put them in a ziplock type bag and suck as much air as possible (water bath method or use a vacuum machine) <S> Freeze the steaks as quickly as possible . <S> Set them in a single layer on a baking sheet and put them in the freezer. <S> Once frozen, wrap in foil to protect them further (as other wrote).
|
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" is a subjective term. <S> It's all about managing risk levels. <S> A healthy adult with a normal immune system can probably fend off any nasties, or at least recover from illness. <S> The source of the eggs has an effect on the risk levels as well, I believe. <S> Organic free-range eggs are probably less risky than supermarket brands. <A> Bearing in mind the salmonella statistics given above. <S> , yes it is safe to eat raw eggs so long as you are not very young, very old, or immunocompromised in some way--e.g. HIV, chemotherapy, leukemia, etc. <A> I'd say it's as safe as eating any other food generally consumed rare or raw (beef, fish, oysters). <S> It's certainly edible. <S> I use raw egg whites in many things, but I buy them in bulk, ultra-pasteurized. <S> I also prefer my eggs very runny. <S> Yes there's an increased probability of food-borne illnesses but so does a rare steak or a medium hamburger. <A> If you're worried, you can dip the eggs into boiling water for, say, 10 seconds to sterilise the outside of the shell. <S> As Robert Cartaino points out above, though, there might still be bacteria inside. <S> FWIW <S> I've made mayonnaise many times without any ill effects. <A> It is relativly safe as long as you pay attention to some points: Eggs should be as fresh as possible, so a possible salmonella contamination has no time to spread. <S> Also organic or free range eggs should be preferred. <S> In some egg-producing farms using battery cages up to 30% of the chickens are contaminated with salmonella and so the eggs. <S> Although other people here mention the improbability to get salmonella from eggs it is still possible. <S> I myself got them from scrambled eggs hat <S> I had not cooked properly (I think the eggs were about a week old, stored in the fridge and free range). <S> I had the worst diarrhea in my life, fever up to 41°C/106°F and was in hospital for a week (read: not fun). <A> In the UK it is safe from a salmonella standpoint (assuming the eggs are lion branded). <S> The lion branch mark (applied to each individual egg) means that the chickens they come from are salmonella free (I assume they have been fed the antibiotic or anti viral or whatever it is) <S> I agree with the others that other things will have a bearing - age of egg in particular <A> There are pasteurized raw eggs that are safe to eat. <S> One brand is http://www.safeeggs.com/ Or egg beaters I think
|
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 citric acid? I've seen some suggestions to use crushed children's aspirin. Is there a better, easily accessible source? Are there regional variances in paneer? The paneer I am used to, and love, states that it's from the Rajasthan region of India. How do you actually make it? <Q> This is a recipe that we used for the concierge lounge when I was a chef in the main kitchen of the Disney's Grand Floridian Resort & Spa: Paneer 5 cups whole milk 2 tablespoons lemon juice Bring the milk to a boil, add the lemon juice so that the milk separates into the curds and whey. <S> Add a bit more lemon juice if necessary. <S> Let set for approx. <S> 5 mins. <S> Line a strainer with a cheesecloth and strain the milk. <S> Reserve the whey to use in curries instead of water. <S> Squeeze the excess whey out of the curd and fold the cloth around the paneer to form a 4-inch square. <S> Place the paneer on a plate and place a heavy weight on top to squeeze out excess whey. <S> Leave for about 4 hours to set. <A> Homogenized milk doesn't make any difference; you make curds because you add a food acid. <S> Citric acid is contained in lemons; you can also use vinegar or even yoghurt. <S> Paneer is typical of countries like India (northern India), Pakistan, and Bangladesh. <S> All those countries use different methods to obtain paneer. <S> For example, in some countries, the curds are kept under a heavy weight for less time, and the paneer becomes fluffier. <S> I forgot the main question, which was how to make paneer. <S> Heat the milk, and add the food acid to make curds. <S> Dry the curds in cheesecloth, and press out the excess of liquid. <S> Put the paneer in chilled water for 1 − 2 hours. <A> I use whole milk, which usually is vitamin D fortified. <S> Ordinary whole milk also works. <S> I bring about 2.5 litres ("liters" in the US) milk to a boil, switch off the flame, and then add about 2–3 tbsp ordinary vinegar. <S> As soon as milk curdles, I pour the contents into a cheese cloth-lined colander. <S> Next, I squeeze out all the water from the curdled solids and put a heavy weight on top of the paneer. <S> The paneer is hard enough after about an hour. <S> Regarding queso fresco and queso blanco, they may be made like paneer, but they melt when heated, because they are not acid-set cheese. <S> I have tried substituting those two Mexican cheese varieties for paneer <S> but the end result was not satisfactory. <A> This question is old but I have a bit more information to add: <S> I agree with kiamlaluno that any milk will work. <S> The more fat the more flavor of course. <S> I often use powdered milk to make cheese because it's inexpensive and easier to store. <S> If the cheese needs more flavor - like paneer or mozzarella then I will mix in a little cream. <S> It is, of course, easily had all over the internet. <S> Using buttermilk as the acidifier makes a paneer with a lot of depth of flavor. <S> I highly recommend it. <S> Lastly- <S> Mexican Queso Fresco or Queso Blanco is made with almost identical technique as paneer and can be substituted perfectly. <S> Queso Blanco is found in any grocery store here in Texas and is only slightly more expensive than making it myself.
|
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 should be clear without particles or cloudiness. <S> Broth will usually be somewhat cloudy due to containing more dissolved proteins. <S> Bones for lamb stock (and any brown stock - veal can be made white or brown but lamb is usually brown) are typically first roasted. <S> The roasting will melt fat that may still be intact. <S> After roasting bones for stocks such as lamb, veal, and duck you would then remove the bones from the roasting pan and roast the vegetables. <S> You can use the residual fat for coating the vegetables prior to roasting. <S> (Just put vegetables in roasting pan and toss to coat with the fat). <S> Fat from the bones will congeal on the top once the stock is chilled and you can then easily remove it. <S> I wouldn't add or purposely leave chunks of fat attached to the bone as you just have to remove it later but <S> what is there isn't a problem. <A> Re chicken stock vs. broth = <S> this is in addition to the other great explanations. <S> When well chilled do not skim off congealed fat on top of either chicken stock or broth because that is where the flavor is - without that it will taste like warm dishwater. <S> But Yes, always skim off fat layer on beef, ham etc. <S> broth & stock or all you will taste is the grease. <S> When I saute boneless chicken breasts, or roast bone-in chicken breasts, I always deglaze the pan and pop that great liquid in a dated freezer bag and stash it in the freezer. <S> Then when I want to make chicken & dumplings or chicken soup <S> I bring out all my little bags full of great flavored frozen gold! <A> If your animal is a lamb, you can use any part of it. <S> However to answer the question in the headline, some animals (of which the moose is the most likely to be cooked) have poisonous levels of vitamin A in their livers, and you should therefore not use their livers for any culinary purpose.
|
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.) <S> It will not whip properly once frozen. <S> I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it. <S> I'm not a milk drinker but use it baking/cooking. <S> If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet. <S> If I was using milk it would be whole milk <S> so it's kind of like making your own version. <A> I regularly freeze excess cream and use it then to bake, cook - lemon creams; scrambled eggs or just as a dessert pouring cream. <S> If you have cream that lasts as long as you say it must have preservatives or be ultra heat treated? <S> Our cream has, at the most, 2 weeks refrigerated shelf life. <A> You can freeze it once whipped. <S> It's delicious. <S> No special instructions needed, just make it how you like it, and freeze it. <S> You can either freeze spoonfuls for putting in drinks or the whole thing. <S> Once it's thawed it's the same as fresh, frozen <S> is harder <S> at least all my attempts were but my mom insists that a few decades ago it was commonly sold like that and soft while frozen. <S> Oh and it takes a long time to go bad.
|
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 breakfast for people who think that such a heavy/greasy meal is too much in the morning? <Q> But...that's how we got to be Americans <S> =). <S> Some suggestions: <S> Turkey bacon is (comparatively) lightand very little grease. <S> Use one egg and mix in somewater/milk, use a non-stick pan soyou don't have any excuse to add inbutter. <S> Substitute beans/ <S> whatever else withsome fruit <A> I don't know about "lighter", but one of the thing missing from what you've listed are vegetables. <S> Even a British or Irish "Full Breakfast" sometimes includes grilled tomato. <S> I'll often cook up some potatoes with onion and bell peppers and garlic ("home fries"). <S> The trick is to pre-cook the potatoes, so you don't have to fry them on the stovetop for too long. <S> (I bake up a couple of extra whenever I make baked potatoes; let cool, wrap in foil, then shash in the fridge) <S> You can also add vegetables to your eggs -- an omelet or scrambled eggs with mushrooms, onion, bell pepper, etc. <S> If you're scrambling the eggs, you can remove some of the yolks if you're trying to reduce fat -- <S> I'm not a fan of all whites, but one whole egg + 2 egg whites is about the same amount off food as two eggs without affecting things too badly. <A> Counterintuitively, substituting Canadian bacon (peameal bacon) for regular bacon will reduce the fat and calorie count. <A> Not sure that you will get what you like from a "lighter" version. <S> I wouldn't. <S> My favorite breakfast is a couple of eggs over easy, 1/4 lb of kielbasa sliced, browned for a moment then steamed, and "home-fried" potatoes. <S> I use very little butter for the potatoes and the eggs because I don't like them greasy. <S> The point of the traditional Anglo-Saxon breakfast is to be hearty and filling, because lunch for the working class is typically light because it is carried into work in a lunch pail. <S> To answer your question .. Reduce the amount of food .. <S> that might reduce the "heaviness", but will also miss the point of the good, filling breakfast. <S> Poach or scramble the eggs rather than frying them.
|
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 four with a caramelised popcorn piece on top, and so I was going to make them in ice cube trays so each one was bite size. However I wasn't able to get the texture right. I tried melting different amounts of jelly belly beans in my milk, but they never seemed to solidify just going a sort of thick creamy consistency with the tops sometimes getting a skin on in the more concentrated versions. Then if I added gelatine as I would for making a panna cotta then they came out firm and rubbery. So apart from continuing to try different amounts of gelatine in my dissolved Jelly Belly mixture, does anyone have any ideas what I might be able to do to get this to work? (I'm going to try using the steeped milk/real popcorn version again, but this wasn't that popcorny and tasted slightly of the oil that the corn was popped in. It should at least be easier to get the consistency right on that one) <Q> Grant Achatz does quite a lot with popcorn at Alinea. <S> One of his recipes is available as part of the preview of his book on Google Books and is just about readable. <S> Looks like he goes with the steeping method (although he's using water). <S> I ate at Alinea recently and there was a popcorn soup on the menu that tasted exactly like popcorn, so it's probably a good place to start (continue?). <S> A friend once made a "Movie Theatre" Panna Cotta. <S> It was a normal panna cotta, but he served it with a Coca Cola syrup (just heavily reduced Coke) and <S> some home made Cracker Jacks. <S> It was delicious. <S> So good luck with yours. <S> Edit: <S> The basics of the recipe: <S> Cook <S> 100g uncooked popcorn kernels <S> (he does it stove top with 25g canola oil) <S> Add to 750g water, 7g kosher salt, 90g butter, 75g sugar. <S> Simmer for 5 minutes Strain through china cap, blend, strain through chinoise. <A> It might be that the interior part of the Jelly Bellys are messing up the texture of the finished product. <S> Have you tried just infusing them long enough for the sugar coating to dissolve, and then straining out the jelly like interiors? <S> I believe that the sugar part is what contains all the flavor, and the "guts" are just plain. <S> HTH! <A> Using popped corn may be a bit too literal. <S> What you really need is the flavor of corn and of butter. <S> Butter flavor should be easy to incorporate using real butter, though you may want to use clarified. <S> For the corn flavor, I would try using some roasted corn. <S> Fresh would be ideal, though you could probably get away with frozen. <S> This sounds like an intriguing dish. <S> Please post back when you find a successful technique. <A> i make jelly belly ganache for macarons; heat cream and jellybeans untill surface is dissolved, cool, blend, strain.then use as normal cream for white choc ganache. <S> It took me a while to work out how to infuse these little suckers but the flavour is chronic. <A> Steeping the flavouring in milk as a very typical approach used by Heston Blumenthal to get very similar effects to what you are after <S> so I would definitely give it a try. <S> He did this many times on his Heston's Feasts series. <A> I'll second mjobrian, you might do better getting the flavors of corn and butter added to your mix separately, especially if you're having trouble with the jelly beans. <S> I would also second the request for an update once you find a recipe that works, this sounds very good. <S> (if it helps, I've gotten this flavor from white hominy). <S> With the addition of salt and butter, it tastes very much like popcorn, and the texture is soft and starchy (it reminds me of potato) - and you might find it easier to extract the flavor from or get into a panna cotta or a petit-four-friendly texture. <S> Also, there might be ways to get a better flavor from steeping real popcorn - <S> this recipe uses hot cream (with salt and sugar) to steep the popcorn,perhaps the extra fats (compared to milk) or extra heat, or just a different proportion, may give a stronger flavor. <S> This recipe simmers the popcorn with water, butter and salt, this one presses the soft parts of the soaked, simmered popcorn through a strainer and adds these soft solids back - though in your case, you might not want the texture, but you can still blend them in for a thicker and a bit more flavorful liquid. <S> If you're concerned about off flavors from the popping oil, you can use clarified butter to pop the corn in. <S> Alternately, you could look for the kind of flavoring or extract they use to make this kind of candy - it may be specialized, but it might not be more expensive than buying multiple bagsful of butter-popcorn jelly beans to experiment and cook with. <S> I saw this popcorn extract , it looks plain <S> but I suppose butter and salt could be added separately. <S> this company, Amorelli's, has both an extract and a paste in salted butter popcorn flavor. <S> Anyway, you can look yourself - the point is these products exist
|
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, I tend to use less agave nectar than honey called for because I find agave nectar sweeter than honey, but I don't feel confident doing the same thing in baking. <Q> Agave nectar has more water than honey and is sweeter than honey (about 50% sweeter). <S> Honey Fructose: <S> 41%,Glucose: <S> 36%,Water: 18% <S> Agave nectar Fructose: <S> 53%,Glucose: <S> 15%,Water: 25% <S> As a starting point in modifying the recipe, keep the amount of water fixed by using less agave nectar than honey (amount of agave = <S> 0.72 amount of honey). <S> Also, dishes made with agave nectar will brown faster than those made with honey because of the agave's higher fructose content. <S> Start checking a little earlier. <A> If you're making some sort of quick bread or muffin recipe, you should be fine. <S> I've never had any problem <S> and I can't see why it'd make much difference other than in the sweetness. <S> Agave nectar seems a little thinner than honey to me, so that probably means the ratio of sugars to water is lower; however, that doesn't mean it's necessarily less sweet, and as you say it seems a little sweeter to me <S> (mostly because it lacks that back-of-the-throat twang that honey has). <S> If you're making something that requires extreme chemical precision, I suppose there might be a problem, but then honey varies all over the map in terms of density and taste anyway. <S> ( edit — I just noticed the word "bread" in your question - if it's a yeast bread, I would be stunned if that substitution would make any difference at all; it's such a small amount.) <A> I used agave in a yeast bread recipe in my bread machine. <S> With the small amount of honey needed (1, 3/4 Tbsp) <S> I could substitute an equal amount of agave with perfect results.
|
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 recipe I'm looking to make courtesy of Alton Brown Ingredients 3 cloves garlic 1 cup packed cilantro leaves 2 limes, zested 2 teaspoons ground cumin 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 cup tequila 1 pound tilapia fillets 1 tablespoon olive oil Directions Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes. Heat an electric nonstick griddle to 375 degrees F. Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges. <Q> The tequila probably plays two roles in the recipe: as flavor and as a solvent. <S> The alcohol in the tequila will dissolve certain components in spices that water or oil do not. <S> On the flavor side, tequila is basically a floral smell, so (and sniff together before you say no) why not try rose essence and honey with maybe a tiny bit of some cinnamon. <S> You can find cooking rose water in ethnic food stores. <S> It is used in Persian and Indian cooking. <A> (yes, I know, this isn't really an answer) <S> Alcohol is often used as a solvent -- there are a number of flavorful chemicals that are alcohol soluble, and so the alcohol will help the flavors meld better. <S> As such, you might be able to mimic qualities of the flavor of the alcohol, but you'll be lacking a critical process that might require you to adjust other aspects of the recipe to compensate (eg, adding more herb or spices, as their flavor won't come through as well; letting food sit longer for the flavors to meld). <S> update <S> : I should mention, as I didn't raise this issue in the discussion of wine substitutes -- for wine, you're often reducing the wine for sauces to ( try to ) remove the alcohol but intensify the flavor of the wine; with a vodka sauce, you're trying to extract extra flavors from the tomatoes and looking for no flavor contribution from the alcohol. <S> Wine will act as a solvent, but it's typically not the primary role or as singificant. <A> Tequila substitute – In a Southwestern type of a marinade, Cactus juice or nectar. <S> If the recipe already has lime, I’ll just leave the tequila out. <S> In a marinade I might add a dash of white vinegar. <A> In this case, with this marinade, I would say water should work pretty well. <S> It won't be as floral, but it will still taste pretty good! <S> Nobody will notice that the tequila is missing unless you tell them. <S> If you want to change the flavor a bit, but 'juice it up' for the tilapia since you've lost the tequila flavor, I would recommend adding some preserved lemons in. <S> Of course, those take a long time to make, so this might not be very practical for you, but preserved lemons have a fantastic and interesting flavor that would go nicely here.
|
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 found that the burr mills didn't result in superior consistency to blade grinders. <S> They found that if you stop grinding every now and then and shake the coffee grinder and grind for a total of 25-30 seconds, you get the best results. <S> From the video review: "Lots of people said that these blade grinders chop the beans unevenly. <S> They also said they heat up the beans more because of the friction and that degraded the flavor of coffee. <S> I had dozens of people tasting this coffee and no one picked up flavor differences between the blade-ground and the burr-ground. <S> There were differences in the body but not the flavor... and we found a way to use the blade grinders to match that body. <S> From the text review: <S> "We found we could improve the evenness of the blade grind either by grinding in short, quick bursts, with stops in between to shake the grinder to redistribute the grounds, or by shaking the grinder as it ground, much as you would a martini in a cocktail shaker." <S> Their favorite was the Capresso Cool Grind, Model 501. <S> They did note that you will need a burr grinder for espresso. <A> It depends on what kind of coffee you want to make. <S> If you are making espresso and you're going with a more expensive machine, you'll want to spend some cash on a nice burr mill grinder as well (this will be able to achieve a more consistent grind and result in tastier espresso. <S> If you are just using a drip or a french press and need a coarser grind, then a regular blade grinder will do nicely. <S> In my experience, you can get a finer final grind from a blade grinder, but it won't be as consistent in the grinding. <S> For a drip or a french press, this isn't such a big deal. <S> However, you don't want to grind too much with a blade grinder or you'll burn the beans and mess up the taste of the coffee. <A> It sounds like this is for home use, <S> For home use, a burr mill gives you that same uniformity and control over the grind, but they do sometimes need the wheels replaced and they're typically more money. <S> If you always want a fine grind, they can be good enough. <A> Bottom line: blades can give you uneven grinding but for coffee you would fine they are inexpensive. <S> Burr are expensive but the amount of options for grinding make it pefect for espresso and any other needs.
|
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 one of the jars, though, and the jam inside is grainy as well. Does anyone have any idea what I might have done wrong? EDIT: I don't think it's the sugar. Could something about the pectic make it grainy? <Q> Were your blueberries grainy? <S> I occasionally get a pint that have a grainy texture. <S> I've heard that this means they aren't quite fresh, but they usually taste just fine despite the texture. <S> I'm not sure if this particular graininess translates to a jam though. <S> Jam can also get grainy from sugar that isn't fully dissolved. <S> This can happen more easily with larger batches, since the fruit can start to boil before the sugar is fully dissolved. <S> For your particular recipe, perhaps a more thorough stirring after adding the sugar would help. <S> You should be able to turn the heat down once you add the sugar so that you can stir it thoroughly before going back to high heat to boil for that 1 minute. <A> Graininess caused by excess undissolved sugar is fairly obvious. <S> The grains will be sweet and will dissolve on the tongue. <S> Alternatively, with some fruit including blueberries, the skins of the fruit can be dry or tough and stay in grainy fragments in the jam. <S> Again, this is obvious. <S> The individual shreds will be dark and flat, etc. <S> Another, in my opinion, more subtle and more likely is that the graininess was caused by excess pectin gelling. <S> When pectins overgel they pull tight and form small, stiff granules. <S> These are bland and rubbery. <S> Very unlike sugar or fruit particles. <S> Normal, thermally reversible, pectin does not often over gel. <S> If it does, reheating and possibly adding a little liquid will fix the problem. <S> LM pectins, on the other hand, can over gel fairly easily and as they are not thermally reversible it is impossible to fix the jam when it happens. <S> See this article about pectin, in particular the 5th page about LM pectins. <S> Blueberries are very high in natural pectin. <S> Blueberry puree will sometimes set up as jam without any added sugar or pectin. <A> There are many causes for the jam being grainy, but most commonly, as @hobodave suggested, is due to inadequate dissolution of sugar. <S> The test is simple. <S> Get some jam into a bowl, add a little bit of water, stir, does it resolve the problem? <S> If yes, then it is a dissolution problem. <S> There, you may want to change the method of making that jam -- if your blueberry, is, for example, containing more sugar than the recipe-maker's blueberry had... or if the measuring cup is broken (j/k). <S> If you can tolerate the current batch, I think there is little to do to 'save' it by adding water/reheating as these destroy flavors. <A> I've made grape, blackberry, elderberry, pear and apple jams and jellies, as well as combinations of those fruits, for years with Sure Jell dry pectin. <S> I sometimes stir in spices like cinnamon for grapes and blackberries, nutmeg for pears and apples, and even lavender flowers or mint. <S> Elderberries grow wild in our area. <S> I use the instruction sheet in the box. <S> Occasionally, some of the jam or jelly turned out to have a gritty or grainy texture. <S> This has happened more in the last couple of years. <S> As noted, it would seem to be important to use fresh pectin (watch the expiration date on the box), stir it very thoroughly into cold or room temp. <S> juice before cooking, and, yes, be sure sugar is all dissolved by turning down heat and stirring a lot before boiling juice. <S> I'm going to watch this more carefully. <S> Also, if possible, pick your fruit the same day you make the product, especially grapes. <S> If you cook down grapes and let the juice sit in the fridge overnight before you make the jelly or jam, it will form gritty oxalic crystals that will definitely make your jam or jelly crunchy. <S> If you're making a product with apples or elderberries, know that they are naturally rich in pectin and will jell quicker and with less Sure Jell. <S> Good luck! <S> I sell my jams and jellies at the fall church festival and make money for the church.
|
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. <S> However, make sure you're not mistaking a wax coating for rind. <A> I like it fine; on good cheeses it seems like that outer layer has a lot of interesting flavor. <S> I love it when at <S> things like industry conference buffets thrown by giant rich corporations the good (or great) brie rinds gets mostly left behind for me :-) <S> I suggest adopting that policy as a general rule. <S> You might consider using the rinds with other old cheese nubs from your fridge to make cheese spreads/dips (food-processored with some white wine, a little salt, maybe mustard, etc). <A> If you're doing baked brie in puff pastry, however, I'd recommend shaving it down so that its thinner...the extra layer gets a little weird, makes people struggle with it. <A> It is edible, but there's definitely mold on the rind of brie. <S> (Much like a lot of cheeses). <S> Personally I don't like the taste; so I cut through the rind and eat the nice creamy part of brie. <S> Most every cheese that smells (limburger cheese, etc), smells the way it does because of the rind.
|
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> Wired Magazine had a recent guide on how to make crystal clear ice . <S> I'm copying it here since the article says it's under Creative Commons license: <S> Go <S> Big Ditch <S> the ice tray and use a large vessel like a thick plastic bowl or, better yet, an insulated cooler. <S> Fill it with water and stow it in the freezer. <S> Wait <S> The H2O can take a day or so to solidify. <S> Remove the mini berg when it’s solid on the outside but still has a liquid core. <S> Drain <S> With an ice pick, bread knife, or screwdriver, make a hole to release the trapped water. <S> Segment Score a grid onto the slab of ice, then pry it apart into cubes - the ice should break cleanly along the seams. <S> Bigger cubes are ideal because they melt more slowly. <S> Contributed by Camper English <A> The cloudiness is caused primarily by impurities. <S> Use distilled water and boil it twice, letting it cool between each boil. <S> This removes all impurities and will result in clear ice. <S> The second boil may be unnecessary, but it can't hurt. <S> Make sure you keep the pot covered while it cools. <A> I see there's a checkmark, but just as a possible option - if you're talking about non-alcoholic drinks, what about making ice cubes of the same liquid - like some people do with lemonade ice cubes? <S> They still might be visible, but you'd certainly have less dilution. <A> If I wanted to make some "party ice" I'd use RO water <S> but I would let it sit out for a while before putting it in the freezer to get rid of the air bubbles. <A> Dave Arnold says that ice must freeze from the bottom to be clear. <A> Another way to remove impurities from water is to just let it sit. <S> Fill a bowl with water and cover it. <S> Come back a day later and ladel the water from the top. <S> Impurities tend to sink to the bottom, but it takes quite a long time. <A> try breaking the crystals every time they begin to set. <S> once you have the start rebreak the cubes. <S> this will also remove any air bubbles which can cause the cloudiness. <A> The cloudiness comes from air in the water. <S> Unscrew the aerator from your faucet before filling your container. <A> I believe the trick that commercial ice makers use to make clear ice is to constantly agitate the ice while it freezes.
|
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 such. <S> It is entirely too sweet to substituted into a curry. <S> The consistency is drastically different. <S> Evaporated milk is about the same consistency as heavy cream. <S> Sweetened condensed milk, because of its high sugar content, is more the consistency of a warm caramel. <S> Also, they are different colors, evaporated milk is white, sweetened condensed is light brown. <A> (not directly answering the question). <S> As others have said, it's not a good substitution. <S> A closer substitution would be half-and-half or light cream, but they would just have a closer fat ratio as evaporated milk, they wouldn't have the sugar and such concentrated as well. <A> They are nearly identical, if you don't count the sweetened bit, it's around 40% sugar, while evaporated milk is just milk with around 60% of the water removed. <S> You might be able to substitute it in that particular recipe, if you were planning on making it sweet, and use a bit less than the recipe calls for. <A> The two are similar, obviously the sugar in sweetened condensed milk is the big difference. <S> They both start the same way, about 60% of the water is removed from milk by boiling at reduced pressure and temperature. <S> Evaporated milk is then sterilized by heating it which gives it a caramel flavor. <S> Sweetened condensed milk isn't sterilized the same way, instead sugar is added and that keeps bacteria from growing in it. <S> (There are other steps for both that I've left out, see Wikipedia and this book excerpt. <A> It's going to be really, really sweet. <S> If you don't like that, then no, you can't. <S> If, however, you have my vicious sweet tooth, it can be a neat variant. <S> I personally love to switch condensed milk for evaporated in a potato soup and add ham. <S> The final soup is sweet enough to be a dessert, but still quite tasty. <S> .... <S> I now want to try it in a curry, actually.
|
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. <S> Forever. <S> To be more specific, after sealing your double cream in, say, a jam jar, shake it until you hear the sloshing sound of butter forming (which will take anywhere from 15 minutes to an hour); drain the liquid off and then rinse the butter until the water runs clearly over it. <S> Squeeze your butter (I use cheese cloth or a linen napkin for this) to rid it of excess liquid (excess liquid can lead to rancidity), shape it into a block, and wrap it with wax paper. <A> A traditional way that I learned while growing up is to do it in a jar, but it yields smaller quantities so you might have do it more often. <S> Basically, you fill a glass jar (canning jar or something similar) with heavy cream and put a small marble in it. <S> You can use anything that will stay clean, it's just to provide agitation. <S> Shake the jar for a while. <S> After a little while you will see it start to form as the butterfat and the buttermilk separate. <S> Continue shaking until you have a solid mass of butter. <S> There will still be liquid, that will be buttermilk. <S> The rest will be butter. <S> You can add a pinch of salt if desired. <S> Once you have a single solid mass of butter poor the buttermilk out. <S> You can save it and use it for other recipes (pancakes, biscuits, etc). <S> Using a pint of cream it took 10-15 minutes for the butter to form completely. <S> I'm sure there are other ways to do the agitation. <S> I mixer on low speed will probably do the trick but you'll obviously need to watch out for splash. <A> It'll splash around at first of course. <S> In my experience, butter made with store-bought heavy cream doesn't taste as special as you might think. <S> Good-quality "cultured" butter, if you can find it, tastes a lot more buttery. <S> Now if you can get double cream from a local dairy (which in the US may be questionably legal, if you care about such things), then I'm sure it's possible to make really good butter. <A> Go to see the farmer and tell him to sell you some cream extracted from fresh milk. <S> At home, shake it with a kitchen robot, as long as it needs, but at some time, the texture will change to butter. <S> You may add some salt or not. <S> That's the traditional fashion to make the best authentic tasty butter. <S> Anything passed by any factory will never taste like that. <S> Be sure to process in a cool area, and keep your butter in fridge : it won't last as long as the supermarket one.
|
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 interesting look when you're talking about garnishes but putting a sprig of parsley on a plate is what would be called a "non-functional" garnish. <S> Aside from adding a bit of green it serves no purpose as very few people <S> I know will pop it in their mouth and eat it. <S> You're better to sprinkle with chopped parsley or herbs that can help enhance/accent the flavor. <S> Curly parsley is also visually appealing used in a parsley salad due again to the ruffled edges. <S> I usually use flat-leaf if available, then curly if flat-leaf isn't available. <S> Under no circumstances (except if you just need a touch of green dust) do I recommend using dried parsley. <S> Clippings from the underside of yor lawn-mower probably have more flavor. <S> Same goes for dried chives. <A> I personally can't tell the difference in the taste. <S> I feel that flat-leaf is easier to chop but YMMV. <S> Lately we've had curly. <S> We can store this in the same glass as cilantro (as per these instructions ) and easily tell the 2 apart -- which I find very convenient. <A> Flat parsley is more for Southern European cooking and has a stronger taste. <S> Curly parsley is more for Northern European cooking - British cooking in particular. <S> For example it is perfect for cod is parsley sauce. <S> It's much milder and less bitter in its raw form. <A> If I'm not cooking it, I always use the flat parsley, as I find the curly to have a very harsh, rough mouth feel to it. <S> Other than that <S> , I don't think it matters.
|
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 salame their particular taste. <S> Pepperoni limits its ingredients to beef pork and poultry and belongs to the more spicy varieties of salame. <A> If there is any difference in the pork/beef ratio, that is not what makes the difference between salami and pepperoni; some variety would use more beef, but that is just a regional difference. <A> Salami is a generic name used for a product made of ground meat, seasoned and then cured (or smoked). <S> There are countless variations of Salami (here in Italy for example, i think every region has more than one traditional Salami).They can differ from each other on the meat used, the granularity of the grinding process, spices, use of just air or smoke as a method of curing, additional additives and preservatives (usually in industrial produced salmi), curing time.. <S> Pepperoni is simply one of those variations and usually it's smoked and spicy, with a fairly fine grain.
|
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 hamburgers? <Q> First, do not eat that. <S> It is unsafe and should be thrown out. <S> Raw ground beef only keeps in the refrigerator for 1-2 days . <S> Ignoring storage time, regarding color, brown meat is as safe to eat as red meat. <S> As others have indicated it is simply oxidation occurring. <S> Many grocery stores, at least in the USA, [used to?] <S> blast and wrap their meats with carbon monoxide which imparts a bright pink color that lasts well beyond the shelf life of the meat. <S> If you freeze hamburger or steak for a few months there's a good chance it will come out much browner than when you put it in. <S> This is because some oxidation still occurs in the freezer, unless you hermetically sealed it somehow. <S> Similarly, as long as you're within the 3-4 month freezer period for ground beef, you're OK. <A> I'm not going to comment on whether or not it is safe, because that could be any number of issues other than the brown coloring of the meat. <S> However, the brown in and of itself is not an issue. <S> When meat is exposed to air it turns a brown color. <S> This does not effect the falvor of the meat, but the color turns a lot of people off. <S> Grocery stores will actually throw this meat away, not because it is bad but just because people won't buy it. <S> Terribly wasteful. <S> From the USDA : Optimum surface color of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived. <S> When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. <S> When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. <S> The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. <S> However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red. <S> This color change alone does not mean the product is spoiled <A> As long as it's before its expiration date, and looks/taste fine, it's okay. <S> Beef browns because the iron in the blood oxidizes. <S> It's essentially the same reaction as rust. <S> It's harmless. <A> I think it's worth pointing out that, unlike steak, you're probably going to cook ground beef (or <S> minced beef as we English call it) to death (literally) so any talk of food poisoning is slightly hysterical. <S> The worst you're likely to do is ruin a potentially good meal with some horrible tasting meat. <S> Before anyone shouts at me for this irresponsible suggestion, I should point out that it is true that there are bacteria which produce heat stable toxins which can cause food poising, but they're quite rare, <S> so... <S> You'll be fine. <S> Probably...
|
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 the blender.) Now that we are getting great local watermelon again, I thought it would be a good use (I've got a huge half a melon taking up space in the fridge) Are powered juicers any good for this? Would they work with watermelon (obviously cut up with the rind removed) Would I have to remove the seeds manually first? (I found this ridiculous video of Rener Gracie, BTW: http://www.youtube.com/watch?v=ClIepBc7z6s ) Apparently, they claim that the $20 Gracie Juice Bag (http://www.gracieacademy.com/storeitem.asp?r=74903) is more efficient to use on watermelon than the juicer they sell on the site. <Q> The way that i found to juice mine is leave the rind on, mash the melon to bits inside of it, cut a spout in the rind for easy pouring, line my stock pot with chese cloth (although i'm sure a lot of other things would form a great strainer), then just pour the whole thing into the stock pot. <S> I then wrap the cheese cloth up and tie it off with a rubber band. <S> Then you place a plate on top of the cloth and weight it down with a book. <S> Check back every one or two hours to tighten the cheese cloth up <S> and you end up with a lot of juice and none of the nasty bits. <S> I also tend let the contraption sit in the fridge while it does it's work <S> but it will work just fine on a counter top. <S> The set up takes me about ten minutes. <A> Maybe put it in a blender and then hang it over a bowl in some cheese cloth or push it through a chinoise? <S> The first option would allow you to let it drip overnight and wouldn't require any extra work on your part. <S> I've made an almond soup like that. <A> I can't remember how I ended up with a watermellon last year, but the approach I took to make a watermellon ice was: <S> Cut the watermellon into slices <S> Cut the watermellon from the rind. <S> (but save the rind for watermellon pickles) <S> Put the cubes a few at a time into a bowl and beat the hell out of them with a potato masher. <S> Pour off <S> what liquid you can Mash a second time, then pour off more liquid. <S> Collect the mashed bits for secondary processing <S> Repeat steps 4 through 7 for the rest of the flesh. <S> Use a food mill on the bits collected in step #7, or you coul try the tightening cheese cloth as recommended by sarge_smith (or muslin ... <S> even a clean pillowcase that you don't mind ruining) <S> Hmm .. come to think of this, I think this might've been the incident where I managed to break my ricer. <S> (the beam that attached to the gave way before the flood crushed. <S> I can't remember if I tried using it for the initial crushing, or just to press out liquids at the end; I do remember that I wasn't having much luck with my food mill for the first pressing, and had to go to the hand masher; I avoided the food processor as I didn't want ground up seeds, and I don't own a chinoise , <S> so couldn't go that route)
|
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 can get moldy every time, because the curing process will not stop. <S> And for sure you can eat after cleaning with oil. <S> All this ham have mould <S> but before it is sold they also clean it with oil or fat. <S> Mostly the customer don't see it, but sometimes because of the humidity or if it is hot it can appear again, but it is not a problem for health (it is exactly the same as with the cheese. <A> Dry curing pork relies on developing specific moulds, and they need to be kept in a cool environment. <S> If you live somewhere hot, of course put it in the fridge! <S> How do you think people produce air-dried hams through summer or in warm environments? <S> Cured meat is easy to identify as having gone off as it will either smell bad, or start developing either green or black mould, in which case chuck it. <S> Lucky you. <S> You've got gorgeous Spainish Jamon <S> and I'm envious. <S> Smell it, if it smells fine, cut the mould off and enjoy. <A> If you're referring to the dried ham Jamón , then I'd say no. <S> As a general rule if any meat has gone far enough for anything out of the ordinary to grow on it, I throw it out. <S> For every bit of nast' that you see, there are probably 10 million more that you don't. <S> Cheese, on the other hand, I cut moldy pieces off all the time. <A> I don't know about if it's safe or not, but what I can tell you ( <S> if indeed we are talking about dry-cured ham) <S> that for it to grow mold you had to have handled it improperly. <S> If you live in a hot country, buy smaller amounts and store it in the coolest non refrigerated place you have in your house. <S> Hot temperatures will make it dry faster, but it won't grow mold or otherwise get corrupted. <S> If at all possible, hang it instead of placing it on a plate or shelf. <A> @Daniel. <S> No way!! <S> mold is a natural ocurrence in spanish ham and others cure meats, cured with natural methods and no harmful preservatives. <A> Just wipe the mold away with virgin olive oil and chop on.
|
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 natural ongoing curing process.
|
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/cleaning/etc, I think those are quite well covered in other questions. So, I'm wondering what's the difference in the required technique when using them to cook food? <Q> The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. <S> It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. <S> As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. <S> (Talking cepes and eggs, mostly) <S> You want to let it form that crust which as a by-product will help prevent sticking. <S> Also, you will find that you start at a higher tempature when cooking with regular pans. <A> You can get the benefits of both non-stick and fond by prepping the stainless steel pan <S> so it's more non-stick: Use the " water test " to know when a stainless steel pan is hot enough to add oil. <S> Besides being fascinating to watch, passing the water test ensures the pan becomes amazingly non-stick. <S> When the pan is hot enough, water will ball up like mercury and slide around the pan without evaporating. <S> The temperature required is pretty high, but I've found the non-stick properties remain if I add the oil and let the pan cool to the cooking temperature I want. <S> Note: preheating the pan like this applies to non-stainless steel pans, but water only balls up like mercury on stainless steel. <S> Detailed explanation of how/why this works: On properly heating your pan <A> Well, standard pans 'stick' more. <S> You can either try to prevent it, or gain advantage from it. <S> The common advantage being caramelization / sticking / dissolving, for flavour, or getting a maillard reaction going. <S> Have a look here as well.
|
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 creaming the butter and sugar actually do? Had it been on the bottom of the bowl under the flour etc, could I have just beat everything together? The recipe is simple and just calls for creaming and then adding egg, and after that, dry ingredients. It's nothing fancy. <Q> Creaming puts the air bubbles into the mixture. <S> The baking powder only helps enlarge the bubbles, not make them. <S> In cookies the creaming plays another essential role, which is to help dissolve the sugar. <S> To cream the butter keep it cool and do it for a few minutes (at 65°F, harder in the summer). <S> It has recently been discovered that cookie dough is different from cake batters. <S> Sugar is part of the structure of the cookie and not just a sweetener, tenderizer, and browning agent. <S> It forms the base upon which the fats and the starch granules of the flour are embedded. <S> The sugar needs to dissolve for the matrix to form. <S> If you beat the whole thing, it will be harder to get bubbles in <S> and you may end up overworking the dough. <S> The cookies will end up flat and tough. <A> Note: this answer is from a merged in question which was asking specifically about the chemistry of the creaming method. <S> The creaming of fat (typically butter or a hydrogenated vegetable shortening, such as the US brand Crisco) is more a mechanical process than a chemical one. <S> Sugar does not dissolve in fat, and pure shortening has no water to dissolve the sugar. <S> Even butter is composed of no more than about 20% water, which may dissolve a small amount of sugar, but then will be saturated. <S> No significant chemical reactions are taking place during the creaming process. <S> The sugar crystals have very sharp edges. <S> Under the agitation of the creaming, the sugar is forced into the fat mass, and the sharp edges cut into the fat phase small bubbles carrying air into the fat phase. <S> Because it is a mechanical process, you want the fat neither too cold (which makes it harder to mix), or too warm (when it will be so soft that it will collapse, and it is hard for the air pockets to be formed). <S> Baking Info's article on the creaming method tells us the ideal temperature for creaming is 21°C (70°F). <S> When fully creamed, the mixture is a foam of sugar crystals and air in the primary fat phase. <S> This air helps to leaven the baked good. <S> In many baking recipes, the next step after creaming sugar and fat is to emulsify eggs into the fat phase. <S> This is also a mechanical process, as the egg proteins and liquids will form small drops throughout the butter phase. <S> The additional water from the eggs will also continue to dissolve some of the sugars, but the product of this step is an emulsification of egg/water/syrup droplets and air pockets in a fat phase with sugar crystals embedded within it. <A> When there is exact amount of cream in the cookie the mixture contains sugar crystals and this helps to bake the food easily. <S> The amount of sugar added will affect the texture of your cookies as well as give sweet taste to the cookies.
|
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, and then freeze it in a small plastic bag. <A> Use it to make pesto, super easy <S> and you can use the pesto when ever you need cilantro flavor in a dish. <S> You just need a food processor or even a blender, place the herbs inside and blend while slowly pouring oil into the mix. <S> I normally make mine two handfuls of herbs to a cup and half of oil <S> but you might need to play with the ratio to get a mix that tastes good to you. <S> I also try to use canola oil instead of olive as I find I don't always want to add those olive flavors to whatever Mexican dish <S> I happen to be cooking. <S> The pesto also freezes great <S> so it's great to bust out duing the winter. <A> Anything Thai. <S> There's a particularly fun Thai green curry that you make with fresh Cilantro (though I daresay we call it coriander over here), lots of garlic, some hot green peppers, and about 6 different spices. <S> I don't have the recipe on hand, but Google is your friend. <S> If you're making this, add the flesh of a fresh mango, it's incredible. <S> Anything middle-Eastern. <S> A taboule salad will do you good service in using up coriander leaves, though it takes spearmint and parsley too. <A> Cilantro lime rice! <S> I eat it on burritos, or by itself. <S> I'd link you a recipe, but I haven't made it in a while and can't remember how I do it. <S> It's basically: Rice Cilantro Lime Juice <A> Chimichurri sauce: <S> Good on chicken, pork, shrimp, beef. <S> Usually about 3 cups of loosely packed leaves, a combination of cilantro, parsley, and basil. <S> Add garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, salt and pepper to taste. <S> Put it all in a food processor. <S> Cilantro is also great in homemade hummus! <S> Use lime juice instead of lemon, add some cayenne pepper if you like it spicy. <A> How about a chutney? <S> As far as Indian food in the US goes, one of the two common chutneys is a green one chock full of cilantro (the other is tamarind). <S> I've only made it once, and I can't remember the recipe, but googling for green chutney, cilantro chutney, or hari chutney results in quite a lot of hits. <A> Recaito. <S> It's a sort of chutney/sauce of Hispanic origin that's (more or less) <S> a paste made from onion, peppers, oil, salt and lots of cilantro. <S> I've had it made with some lime in too. <S> It's used more as an ingredient (like for making green rice) than as a condiment, but I can vouch for it being kind of nice served over something like a nice hot grilled chicken breast. <A> Salsas Cilantro is a great ingredient in both red and green salsa. <S> While prime canning season is over in most of the northern hemisphere, you may be able to find quality versions of the rest of the ingredients for either fresh or cooked salsa. <A> Guacamole. <S> I understand your frustration. <S> I like it fresh, but I don't use cilantro in large enough quantities to go through the smallest amount they are sold in at the local grocery store before it rots. <S> So I bought a jar of dried cilantro for the occasional times I want it. <A> You could try putting some clean, dry cilantro in a sealed container of oil, and letting it rest for a few weeks before straining. <S> I'm not sure about the shelf-life, but it's a great way to capture the flavor of an herb/spice to use for later. <A> It's a great additive to a cous-cous salad. <A> Umm... what isn't a good use for fresh cilantro? <S> Anything Mexican, anything Asian, or soups might be a good start. <S> My wife always uses it in her 'taco cassarole', stir-fry, and in black bean soup, for some examples. <S> But just give it a try. <S> As long as the dish isn't overly sweet, you can hardly go wrong with cilantro. <A> I just made a macaroni salad and had some left over cilantro that I added it to and my family loved it!!
|
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 the more resinous and strongly scented <S> they are fresh, the better they'll be in dry form. <S> Rosemary will hold its flavor dry but unless you're going to grind the dry product it's like eating pine needles. <S> I prefer fresh rosemary instead. <A> Lemongrass is a terrific-yielding herb that grows in abundance and doesn't take up much room when drying. <S> Basically chop at the stock, wrap with rope and hang upside down in your basement (as long as it's dry down there). <S> It's dried uses are mostly for broths unless you ground it. <A> I have had success with drying Sage, by hanging it by picking from the stem, hanging upside down for a month or so in a warm dry place and then picking the leaves and putting in a jar. <S> It seemed to dry well (without mould) and retain a lot of flavour when used. <A> I prefer to use dried oregano and bay leaves, almost everything else is nicer fresh.
|
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. <S> They also typically use melted butter vs. oil in pancakes and have a higher liquid to flour ratio. <S> You can however make them more sweet or savory by adding chopped herbs or a bit of sugar (not too much or you'll have too much browning), cocoa powder, spices such as cinnamon, nutmeg, ginger, etc. <S> For additional help & recipe for Black Forest Cherry Crepes: Tips for Successful Crepes <A> The thing to remember about crepes is, unless you are very good (I am one of the lucky people who is; some people are and some aren't, it has absolutely nothing to do with skill), you will lose the first one 'to the pan'. <S> It just won't turn out right. <S> To cook crepes properly you need a medium-hot nonstick pan and a good offset spatula. <S> Throw a tablespoon of butter into the pan, melt it, swirl it around to coat. <S> And then pour the butter out. <S> Yes, really. <S> Add a ladleful of your batter, and twist the pan around to coat the entire bottom. <S> Cook until set (French style, colourless crepes), or until you see a tiny bit of crisping around the edges (alternate style, gives you a lacework pattern of golden brown across the whole thing), then using your offset spatula, flip. <S> (Or if you're very good which <S> I am not, flip in the pan). <S> Each crepe should take about a minute or so. <S> It's very easy, once you get into the rhythm, to generate a stack of crepes very very quickly. <S> It's similar to making pancakes, but it's a much more delicate process. <A> I think it's the thickness that differ the two. <S> I have a very great crepe recipe here , which has been favorite. <S> Pair it with Grand Marnier , an orange flavored liqueur, and you're good to go.
|
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-mixer? <Q> Melting butter, or allowing it to get too soft, even if just left at room temperature too long will result in what I call "pancake <S> cookies"...those that just spread out and run all over the baking sheet. <S> This is also the reason that butter should NEVER be softened in the microwave. <S> Creaming butter and sugar aerates the butter with tiny little air pockets. <S> The reason it becomes lighter in color is due to the air that has been incorporated. <S> The moisture inside the air pockets from the butter itself to eggs, milk, etc. turns to steam and the steam (aided by any leavening that might be called for in the recipe) <S> helps the cookies to "puff". <S> If you don't cream the butter and sugar you'll most likely have very poor results. <S> The expense of the wasted and ingredients and your time would be enough to pay for an inexpensive hand mixer. <A> Actually, you can do very well with melted butter <S> if you are willing to refrigerate the dough for an hour or so afterwards. <S> The reason you get pancake cookies is that the gluten doesn't have time to set in the oven before the liquid butter runs. <S> If you firm it back up, it works beautifully. <S> Here is an Alton Brown recipe that exemplifies the technique. <A> Yes it's possible, they just won't be nearly as fluffy and yummy. <S> However, creaming butter with sugar is trivial. <S> It sounds like you tried it with butter fresh out of the refrigerator. <S> You should let the butter come completely to room temperature before trying to cream it. <S> I typically set it out at least an hour prior. <S> Cutting it into small pieces can help it warm up quicker too. <A> There was a Cook's Illustrated article a year or so back on chocolate chip cookies that recommended toasting the butter for 1-3 minutes, which is a step beyond simply melting it. <S> I tried it out, and it does add a ton of complexity to the flavor of the cookie. <S> That recipe called for creaming with a whisk, but since the butter was liquid, it was very easy. <S> It made for a great chocolate chip cookie, but I'm not sure how well it would translate to other cookie types. <A> You do need to cream the butter and sugar. <S> It's a principle part of the method. <S> You don't need to buy a mixer. <S> All you need is a wooden spoon. <S> Try dicing the butter into small cubes (before mixing) if you find it difficult.
|
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 to cook with: <S> If you wouldn't drink it, don't cook with it. <A> It absolutely does matter, as all of the different varietals have their own very distinctive tastes. <S> However, there's not really any "correct" wine to use when you see a recipe requesting it. <S> Probably the most common ones (where I'm from) are Cabernet Sauvignon for red and Chardonnay for white, but those are definitely not the only kinds you can use, and it depends entirely on the recipe and your personal preferences. <S> But if it's something like a wine sauce, or a reduction, then you should essentially treat it as a wine pairing; look up what varietal pairs well with the food you're making and use that in your sauce. <A> I tend to disagree a little bit on this. <S> Cooking removes almost all of the subtlety from a wine, especially long cooking like in a reduction-based sauce. <S> I'd like to see a double-blind taste of several reduced red varietals to see if you could tell much of a difference. <A> Yes. <S> If you wouldn't drink it, don't cook with it. <S> Whatever it tastes like out of the bottle, it will add that to the dish. <S> Cook with a wine you might pair with the dish (light wines for seafood, chicken; <S> heavier wines for meats and stews). <S> Don't use a fruity wine unless you want your dish to have some fruit notes. <S> Don't use a very dry wine if you're making a sweeter dish. <A> Avoid excessive oakiness. <S> Other than that, find a decent, cheap somewhat drinkable blend (one white, one red), and buy a couple 1.5 litre bottles of each. <S> and keep them on hand for cooking. <S> I'm wiki-ing <S> this answer so feel free to add any brands you've found good for this purpose. <A> Yes, use wine that you would happily drink. <S> But there's usually no need to empty a bottle of fine Barolo, or Gevrey Chambertin, into the pan. <S> A good young red wine is usually good enough and all the wines you use should be bought for drinking, rather than for cooking. <S> What wine colour you use should tip you off about the wine colour to serve with it, so helpfully you have whats left in the bottle after culinary use, to drink while cooking or afterwards. <A> I am not a wine connoisseur. <S> I actively dislike most red wines; I'm not a fan of tannins. <S> So if a recipe calls for red wine as an important ingredient (Beef Bourguignon, for example), I simply won't make the recipe. <S> Sometimes though, like in a risotto or a Chinese sauce, a bit of wine is a lovely touch. <S> Sauvignon Blanc is a common white wine for cooking, but unless I use the whole bottle in the recipe, I end up throwing most of it away. <S> Even vacuum sealed, non-fortified wines have <S> a short life-span once opened. <S> So, I keep two fortified wines in my fridge. <S> They serve me well <S> , I never find the need to buy any wines other than Dry Sherry and Dry Vermouth. <S> If a recipe called for it, I might buy a Marsala. <S> In the fridge, fortified wines like these last for months after being opened. <S> For what it's worth, Gallo topped America's Test Kitchen taste testing of Dry Vermouth.
|
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 cheese, and there are certainly many similarities, but they are by no means the same. <S> Camembert is aged at least 3 weeks; Brie may be aged as little as 1 week. <S> Brie is generally drained for 18 hours; Camembert is drained for 48 hours. <S> Brie may be salted before aging; Camembert is not. <S> Brie is more often pasteurized than Camembert (although "genuine" Brie is unpasteurized). <S> Still, they are quite different - different moulds, different draining, different aging. <A> The real difference is the surface area to volume ratio. <S> While both come in different sizes, Brie is generally less thick compared to a Camembert of the same diameter. <S> This results in a different breakdown in the middle of the cheese. <S> The enzymes that break down the cheese get much further into the middle (usually all the way) in a Brie. <S> In many Camembert you can see a line of discoloration which is as far as the enzymes have penetrated. <A> http://en.wikipedia.org/wiki/Brie <S> http://en.wikipedia.org/wiki/Camembert <S> The latter is essentially a variant of the former. <A> If you by the cheap commercial stuff, there's no discernible difference. <A> I'm not clear on the no different except the size comment. <S> In the US where I occasionally buy Brie and Camembert they are basically made in the same sizes and packaged either in cut wedges about an inch thick or in small cylinders. <S> I had the same size and packaging experiences traveling in France, Switzerland, and Austria. <S> They have similar ingredients, difference recipes, and taste different. <S> It seems like they ought not to be thought of as "no different."
|
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 tilapia but had never seen it served in a sushi restuarant and wasn't sure it would be suitable. <Q> White fish are, as a rule, more delicately flavored than darker fleshed fish. <S> Add farm-raised to that equation <S> and you have the makings for a very bland meal, which is why you almost always see farm-raised white-fleshed fish served with heavy herb treatments and powerful sauces, or (in cod's case) fry batter. <S> Tilapia and cod are two of the most common farm-raised fish on the market, so I'm leaning heavily on my suspicion that you're trying to make sushi out of the farm-raised varieties and not wild game. <S> If it's white fish <S> you desire for sushi, talk to your fishmonger. <S> Tell him what you're doing and ask for his recommendation. <S> He'll direct you toward game fish that that are either very new and very fresh or that of the flash-frozen variety. <A> Fluke in season works well <A> A common one is haddock and is in season pretty much year round. <A> Ditto the blandness. <A> On the contrary, tilapia is almost always served raw at sushi bars. <S> It is usually what you are served when you order red snapper. <S> No joke . <S> It is pretty tasty if you get it fresh enough. <S> My personal recommendation for a lighter-flesh fish would have to be yellowtail (hamachi).
|
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 that with slabs of chocolate! <S> It helps to have a small hole for the air to escape. <A> If neither a rolling pin or food processor are available substitute a wine bottle or large can of juice. <A> Can the old trick of putting them in a plastic bag and hitting them with a rolling pin be improved upon? <S> Why? <S> It's quick, easy, and effective. <S> If you're looking to avoid wasting a bag, then the food processor works well enough... <S> But then you have a food processor to clean! <S> One suggestion: use a heavy rolling pin. <S> I have a marble pin <S> that's too awkward for most pastries, but works great for this: I don't really have to "beat" so much as just drop lightly and then roll... <A> <A> I put the biscuits in a bowl, and mash them with a potato masher. <S> It works well. <A> I think the method can be improved the following ways <S> but I don't have much call for crushed cookies myself, so <S> if any of them don't work please let us know. <S> Anyway, seems that what you need to cruch cookies/biscuits is some sort of crusher, something to prevent crumbs from flying all over your kitchen, and an easy way to transport the results around your work area. <S> In the original the plastic bag serves the purpose of the crumb catcher. <S> You could use cheesecloth or a clean tea towel as a crumb catcher but those options don't seal and they pose a problem for the transportaion issue so I would say the plastic stays as the best of that part of the equation. <S> Low curved surface area on your crusher just isn't what your looking for. <S> I would suggest reaching for the best thing for pounding in your kitchen - your cast iron pan. <S> It's heavy and nice and flat with a huge surface area, perfect for all you crushing needs. <S> Of course, we may not need even that, if your cookies are safely in a bag. <S> You could just slam the bag into the counter top until you're left with the proper consistency. <S> That seems labor intensive though, but maybe theraputic as well. <S> Also, a food processor like everyone else said is a great option. <A> I just put them in an air-tight bag and instead of being such a drama queen and bashing the bag, I roll over them with the rolling pin. <S> Quicker, cleaner and much quieter :) <A> I was making some lemon slice recently, and broke up my Marie biscuits by hand into small pieces and then whizzed them up in a foot processor for a bit. <S> If you don't have a food processor -- maybe try gently breaking them up in a mortar and pestle? <A> I have used a mortar and pestle before when I had no food processor. <S> It worked fine. <S> Another option is to just get a big knife and chop like you might with vegetables. <A> Other suggestions (mentioned here ): Use a potato masher Put them in a bag, then drive over the bag a few times with your car <A> I once watched a neighbor across the street put cookies (Oreos if I recall correctly) in a zip bag and crush them by backing her car over them. <S> She drank a lot.
|
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 originated in the Greek orthodox monastaries during the middle ages where chefs (often taking refuge with other educated members of society) would distinguish themselves from the monks by wearing a white hat ( monks wearing black ). <S> The early chef hats were slightly elevated but not as tall as they eventually became. <S> Marie Antoine Careme (commonly called "Chef of Kings and King of Chefs") is credited as the father of classical french cuisine for the development of mother sauces and standard garniture and classification of terminology used in kitchens. <S> He's also credited with much of the organization and division of labor in kitchens still used today. <S> His being the tallest designated him as the Head or Executive Chef. <S> Traditionally it is said that the now traditional pleats indicate the number of ways that the chef wearing the hat can prepare an egg (of course this predates the disposable paper hats we now use). <S> 100 pleats is considered to be the "ultimate" number to be desired. <S> However as a chef with 25 years experience in commercial kitchens, I'd be hard pressed to name 100 ways (without including eggs as an ingredient in recipes) to prepare an egg. <A> http://www.straightdope.com/columns/read/1431/whats-the-origin-of-the-chefs-hat <S> In summary, the old chefs in the greek orthodox used to hide among the clergy and changed the color to white in an attempt to appease the wrath of god, and Henry the VII beheaded a chef for finding hair in soup and made the next guy wear a hat. <S> I would say that now it's mainly because of tradition. <S> Most chefs I know wear their hair up in a bandana unless they are on a carving station. <A> I have been told by a chef that the height of the hat is to dissipate heat from the head.
|
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 eating wild mushrooms requires the utmost caution. <S> To be absolutely safe, the only mushrooms you should eat are those found at supermarkets and restaurants! <S> All the old wives’ tales about how to tell if a mushroom is poisonous – such as whether it tarnishes silverware or turns blue when bruised – are dead wrong. <S> There’s a saying that there’s no such thing as an old, bold mushroom hunter." <A> There's a process in the US Army Survival manual on how to determine which plants are suitable for eating and/or hygiene purposes, but even it states: <S> WARNING <S> Do not eat mushrooms in a survival situation! <S> The only way to tell if a mushroom is edible is by positive identification. <S> There is no room for experimentation. <S> Symptoms of the most dangerous mushrooms affecting the central nervous system may show up after several days have passed when it is too late to reverse their effects. <A> You cannot tell, and there is no specific single method. <S> This is definitely one of those things that cannot just be described on a Q&A site like this. <S> Start studying, without eating. <S> Find an expert and train your eyes and other senses. <S> Graduate to gathering and have someone else confirm your identification prior to cooking. <S> Even those experts do sometimes make mistakes, there are just so many kinds of fungi. <S> As my Scout-master used to say "You can eat any mushroom you want. <S> At least once..." <S> Good Luck - be careful <A> There is no general rule for all poisonous or non-poisonous mushrooms. <S> If you're unsure of your identification, you don't eat it. <S> Basically, you assume a mushroom is guilty until proven innocent, never the other way round . <S> It's not a skill that's impossible to learn - <S> people have been gathering mushrooms for centuries, and still are. <S> But it is a skill that takes a lot of practice. <S> And it is better learnt with an expert, rather than with a book. <S> In particular, a young mushroom can look quite different from the same mushroom when mature, with a poisonous mature mushroom looking similar to an edible young one, for example. <S> You'd need to learn to tell the difference. <S> Sometimes the surest way to distinguish a poisonous mushroom from its edible cousin is what tree it grows under. <S> Etc. <S> Some signs are non-trivial. <S> I wouldn't trust my life to "what I learn from a book with OK-ish pictures". <S> Also note that a mushroom expert would very often be an expert only in their local forests. <S> Edible mushrooms in Europe might have poisonous similar-looking cousins in the US, and vice versa. <S> Finally, there are mushrooms that are only edible after cooking, as they contain toxins that are destroyed by heat. <S> That's not outlandish - potatoes are the same. <S> But it is yet another thing you need to be aware of. <A> The only way to know if a mushroom is poisonous is to have a mushrooms book, or (better) to be an expert. <S> There are some methods that allow you to distinguish two similar mushrooms, but there isn't a method to know if a mushroom is poisonous/toxic. <A> Feed the unknown mushroom to someone you don't like. <S> After they die and you get put on trial for murder, the prosecutor will put some fancy biologist on the stand to recite some long string of latin sounding words that are the name of the mushroom. <S> Ta-da! <S> You now know the name of the mushroom and that it is poisonous.
|
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 leaves as well as the flower blossoms are edible. <S> -If <S> you don't grow it yourself, make sure that you only use lavender that has been produced for culinary usage (often found in bulk form at health food stores). <S> If it isn't sold in a food store, don't use it (such as that in craft stores). <S> -A little goes a long way. <S> Too much and <S> your mouth will taste like it was washed out with soap. <S> Infuse the cream with the lavender buds by bringing it to a simmer and then take off the heat and cover, letting sit for about 30 minutes. <S> Lavender orange sorbet (infuse lavender buds into the orange juice). <S> I've also used lavender and thyme in an herb past rub for roasted lamb. <S> "English Garden Madeleines" using dried lavender and rosewater in the madeleine batter. <S> I did a presentation on culinary uses of lavender a dozen years ago and don't quite recall what else I did with it <S> but should be able to pull out the recipes I mentioned above. <S> If you'd like the recipes , email me at: <S> darin@chefdarin.com <S> and I'll forward them to you. <A> Lavender goes well with apples, bitter citrus fruits, honey, basil, and coriander. <S> If you buy it instead of growing it, be sure it is food grade, since ornamental growers tend to spray lavender with pesticides. <S> Some dishes using herbes de Provence assume that you are using a mixture containing lavender, so searching for herbes de Provence should also help find recipes. <S> A simple thing to start out with may be lavender lemonade <S> The TGRWRT blog event asked readers to combine lavender and apples in a dish. <S> The results of the TGRWT event contain several new recipes that use lavender, some sweet, some savory. <S> I participated in the event, but later modified a recipe from the very talented Witt Sedgwick to create an apple lavender risotto . <A> one of the best cookies I've had was a lavender shortbread cookie. <A> I had a lavender lemonade at a wedding recently. <S> I'm not sure if they did anything more complicated than throwing a sprig of lavender in the glass to use as a "stirrer." <S> The light infusion and the lavender smell definitely brightened the drink. <A> A note of caution: If you didn't plant the lavender in your garden and consequently don't know if it's been treated with pesticides, you shouldn't use it in your baking and cooking. <S> I use lavender in herb crusts on meat, in baking a variety of breads and cookies, and in jellies and sorbets. <S> It's also delicious in some tea blends (from which I make ices in the summer). <A> You can spice deserts and cooked dishes. <S> It goes well with Yogurt fish sauces and with rice, with cakes and various cremes. <A> Try swapping it for rosemary when roasting a leg of lamb. <S> To roast lamb <S> I usually make about 20 incisions in the lamb, and into each press an anchovy, half a clove of garlic and a spring of rosemary or lavender, seal the slash with some butter. <S> Roast in a tray with a good glass of white wine and some oil, basting it a few times while it cooks. <A> I use it when grilling pork chops or steaks. <S> Just cut 4-5 sprigs per chop, and drop it on top when you add the meat to the grill. <S> it will burn up as the meat cooks, but it imparts a nice subtle flavor to the meat. <A> The only time I've ever eaten lavender (apart from in Herbes de Provence, as papin has already mentioned), was in a Lavender Creme Brulee . <S> I'm not particularly fond of Creme Brulee, and I wasn't expecting to like it at all. <S> But it was delicious. <A> As mentioned above, the lavender lemonade is wonderful. <S> However, to make mine, I use a bit more than just "a sprig" and I mix it with chamomile flowers and honey with a few lemon balm leaves thrown in (as well as the lemon juice of course) for that fresh, 'grass-y' hint and steep that for a while, strain it and pour it over ice. <S> Sometimes I add a splash of cognac. <S> One would think of heaven...honestly! <S> I've made lemon-lavender butter cakes as well that were lovely. <S> The lavender french sables are the best! <S> I've founf that it pairs fairly nicely with either rosemary and/or thyme for lamb as well. <A> DIY Herbal Tea: 1 cup or so of boiling water, 1 tsp dried lavender, honey and/or lemon to taste. <S> Steep 5 minutes then strain.
|
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 equivalent to our Ham - both coming from the pig's rear leg. <S> What we call bacon is what you'd call "streaky" or "streaky bacon" which is made from the pork belly. <S> Streaky would be the best substitute in recipes calling for bacon. <A> As per : "Both ham and gammon are cut from the leg of a pig. <S> The meat is the same but the preparation and treatment is different. <S> Ham and gammon are both cured meats. <S> This means that they are treated with salt, known as brining, and other substances before being eaten. <S> Ham is meat that is cut from the carcass and then treated. <S> Gammon is meat that is cut from the carcass after the brining treatment. <S> Both gammons and hams might also be smoked. <S> Traditionally, regional variants in the process and the ingredients used would bring different flavours to the cured meats. <S> This explains the origin of distinctive varieties such as York ham, Bayonne ham and Prague ham. <S> Air dried hams are also cured first but then usually eaten raw whereas brined hams are baked or boiled before serving." <A> Bacon is defined as any pork that has been cured through a process of salting, either as a dry-cure or a wet-cure where the meat is either packed in salts or brine respectively. <S> With wet curing, other ingredients can be added to impart other flavours, such as beer or sugars. <S> Typically, rashers are made from the body of the pig with streaky bacon coming from the belly, and back bacon coming from, well, the back (so the same cut as a pork loin chop). <S> Bacon joints are typically made by combining cuts of bacon from the shoulder and collar, whilst the hind quarters are sold as gammon with a premium on price. <S> Traditionally ham referred to cooked gammon, although in modern uses, it is often extended to include other cooked bacon joints, which include moulded meats made from combining cuts together with other additives to help bind them. <A> Well bacon is a very generic term. <S> You might want to clarify which you're referring to. <S> In America 'bacon' comes from the belly of the pig. <S> Whereas, according to Wikipedia bacon in the UK typically comes from the back of the pig (we call this canadian bacon). <S> Either way these are usually dry-cured. <S> Gammon cuts come from the hind legs of the pig. <S> It is typically wet-cured. <S> Update : <S> Based on your images above, yes gammon can be used as a substitute for back bacon. <A> Bacon <S> In England good bacon is dry salted, (without sugar) and is mostly cut from the back and side of the pig and has a 'pork chop' appearance, with an eye (tenderloin), and muscle streaks and fat attached to the tail end (side of the ribs). <S> It is called a rasher, often has the skin attached, and can be either 'green' (unsmoked) or smoked (never hot smoked like in N. America). <S> It may be cooked to a crisp, or just till it turns opaque. <S> Depends on taste. <S> There are many regional varieties, with Wiltshire and Danish being premium varieties. <S> In Scotland, Ayrshire bacon is excellent and the rasher is rolled so the bacon rasher has a round appearance. <S> Good bacon and gammon does not ooze white stuff, nor does it shrink much when it is fried. <S> Gammon Gammon is always cut thicker and is composed mostly of meat like a ham slice. <S> It also tastes different. <S> From my understanding it is usually made from salted leg meat. <S> You can find photos of 'English bacon rasher' and 'gammon rasher' on the web if you include UK in the search. <S> If you haven't tasted this kind of bacon you can get an idea of the British bacon taste by salting a piece of pork belly in the fridge (it really needs fat to be delicious). <S> Just leave out the sugar and spice. <S> There are recipes on the web. <S> You may never go back to the water soaked meat in a plastic bag that is sold as bacon in supermarkets. <A> Peameal Bacon is commonly known as Canadian Bacon, it comes from the loin is cured and rolled in cornmeal. <S> Streaky Bacon is also often referred to as Canadian Bacon, comes from the belly, cured and then smoked.
|
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 salad, I got thinking that I didn't know why the original recipe called for a red onion and what adding a different type of onion would do to the salad. What do different types of onions add to a recipe and when might it be best to use type over another? <Q> The choice of one onion over another is really going to come down to personal preference based on color and flavor. <S> Red and white onions are usually milder in flavor than yellow onions which is the reason they're often the choice for hamburgers and sandwiches. <S> Yellow (sometimes referred to as "Spanish") onions tend to have a more pungent flavor. <S> Sweet onions (Vidalia, Maui, Walla-Walla, Texas 1015) develop more sweetness and fewer sulfuric compounds due to the mineral content of the soil that they're grown in. <S> This is why you can have onion sets (small bulbs) from any of these varieties but they won't necessarily be sweet (or as sweet) because a lot of it has to do with the makeup of the soiling they're grown in. <S> Two years ago I hosted Jeanne Jones (syndicated writer of "Cook it Light" column for King Features syndicate and writer of over 33 cookbooks including "Canyon Ranch Spa Cookbook") for guest chef cooking classes. <S> If I recall correctly, she said she used primarily white onions because they have a lower sodium content than any other type. <S> Did that "mean black eyed pea salad" recipe happen to come from a certain "Low Country Cooking Class"? <S> If so, I used it for two reasons: <S> not everyone will have access to Vidalia onions and it provides additional color. <A> Here is a visual guide to identifying and using different onion varieties from Epicurious. <S> They break it down like this: Yellow Onions (Spanish onions): <S> Mild but not sweet White Onions : <S> Tangy flavor <S> Red Onions: Sharpest of the common onion varieties Sweet Onions (Vidalia, Bermuda): <S> Sweet and very mild <A> Of course, in salads, red onions can add a bit extra visually as well. <A> While I like the other answers, keep in mind in your case since you're looking to add more onion flavor to the dish that there are alternatives from the typical onions already mentioned. <S> You can also try more subtle onion flavors from scallions (or green onions) or shallots. <S> For the salad it might make more sense to go with the scallions.
|
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 let them cook longer after the water has evaporated even until some of the bottoms burned as an experiment. even then some still stuck. Here is my current method. Get pan hot over medium high heat. Add a couple tablespoons of olive oil. I've tried more and less with little change. Let oil heat to ripple. Add potstickers. Add .5 to .75 cups of water. cover and steam for about 10 minutes. Let dumplings fry for a minute or two. <Q> Your problem is probably between steps 3 and 4. <S> When the oil is rippling, it is developing ridges and troughs of varying thicknesses of oil. <S> The troughs, or thin spots are the most likely culprit for sticking. <S> After the oil has started to ripple, turn the heat down and tilt the pan so the ridges and troughs in the oil start to even out, then add the potstickers. <S> Wait for a minute or two before turning the heat back up. <A> This trick made cooking in my stainless pan much more non-stick, including potstickers (or "mandu" in Korean^^) <S> Edit: <S> That's unusual that the cooking instructions have you add water. <S> I usually fry my frozen potstickers straight from the frozen state (perhaps they are pre-boiled?). <S> You will have to use the BOIL/BROWN method to utilize the technique below. <S> Use the " water test " to know when the pan is hot enough to add oil. <S> Besides being fascinating to watch, passing the water test ensures the pan becomes amazingly non-stick. <S> When the pan is hot enough, water will ball up like mercury and slide around the pan without evaporating. <S> The temperature required is pretty high, but I've found the non-stick properties remain if I add the oil and let the pan cool to the cooking temperature I want. <S> Note: preheating the pan like this applies to non-stainless steel pans, but water only balls up like mercury on stainless steel. <S> Detailed explanation of how/why this works: On properly heating your pan <A> I know this is an older question but here is a method I developed over the years: <S> I use nonstick pans but I‘ve done it also in stainless. <S> I use a small amount of oil and warm it to thinly cover the pan bottom. <S> I add the potstickers, tight but in a single layer, and cover with hot water about 2/3 of their height. <S> I bring it to a boil moving the pan slightly back and forth just to move the potstickers in it. <S> I do not use lids. <S> I boil them, turning them halfway and moving the pan regularly to not let the dumplings settle and stick. <S> I continue until the water nearly evaporates and slimy dough residue starts showing in the pan. <S> I increase the heat and now I move the pan in a circular motion until the potstickers “pick up” all the dough slime. <S> After a minute or two the dumplings sit in clear oil (just coating the surface). <S> I sear them on three sides until they start showing crispy surface. <S> I use 2 pans simultaneously to make about 30 potstickers. <S> This method requires staying nearby pretty much the whole time (once they are frying you can step away as they will no longer stick but you still have to watch the browning).The dumplings are soft and juicy on the inside and crisp on the outside. <S> After using several other methods I settled on this one and my diners love it. <S> (I understand my answer is broader than the narrow question of why the sticking problem recently emerged with a stainless pan . <S> Recent scratches in the pan may be the cause <S> but I found that moving the pan and making the potstickers slide prevents the sticking even in pans than no longer have perfect surfaces, stainless or nonstick). <A> These answers have touched on your solution. <S> An even layer of oil is good because you wont let the edges touch the hot pan, where the oil is shallow. <S> If you choose to keep your current procedure, when the oil ripples, grab the pan handle (with a hot pad) and shake gently back and forth to evenly distribute the oil. <S> This often gets rid of the ripples and allows for even depths. <S> I would recommend experimenting with different techniques, though, like thawing first and/or baking or nuking for a few minutes before frying. <S> How are these pot-stickers made? <S> From scratch or from a bag? <S> If there are instructions, what are they? <A> I sometimes get the individually frozen potstickers and I use the inverse procedure. <S> I fry each one in medium heat until you get the brown bottoms <S> and then I add the water (or stock) to the pan. <S> Food likes to stick to metal <S> , that is why cast iron pans need to be seasoned. <S> In stainless steel the oil is supposed to get into all the microscopic crevices in the pan, but this does not always happen. <A> I know it dirties one more pan, but the two-step method is better for potstickers: <S> Boil the potstickers the specified time (usually around 8 minutes) <S> Heat up a pan on high, add the oil, fry the pot stickers. <S> As much as I love olive oil, for frying things on high heat, you can't use it - it'll be burning. <S> For potstickers, fried rice, stir frying vegetables, I use grapeseed oil. <S> And unless you're doing just a few potstickers, I'd use more than 2 tablespoons. <A> You can use a lower fire when frying to avoid sticking. <S> After it's fried, let it rest in the pan with the fire off. <S> Or use a nonstick pan. <A> You want perfect potstickers? <S> Steam them first, you may need parchment paper or cabbage or oil underneath so they don't stick. <S> Then sear on high heat for color, with oil. <S> Thats how restaurants get this perfect dumplings.
|
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 the day. <Q> I also have neurological disorders that cause symptoms similar to chronic fatigue. <S> Here are a few tricks that have helped me with cooking dinner: <S> Make sure your kitchen is set up in an efficient organized way. <S> Take your limitations into account when organizing your kitchen. <S> For instance, if bending down flares up your symptoms, keep the items you use the least in the lower cabinets. <S> Purchased pre-chopped veggies Use tin foil / parchment paper on cookie sheets and casserole dishes as much as possible. <S> This will limit clean up. <S> Try sitting as much as possible while cooking. <S> Here is a stool that rolls around . <S> As alluded to in other responses, try recipes that allow you to prepare much of the meal ahead of time - while you have more energy. <S> Look for recipes where the majority or all of the cooking is in the oven as opposed to over the stove. <S> While the cook times may be similar, you can take a load off if you are primarily using the oven. <S> Once every 3 months I cook up (in the oven) and shred a 'big buy' of chicken and store it in the freezer. <S> I use the cooked meat for risottos, soups, pasta dishes that call for cooked chicken. <S> Finally, here is a resource for quick recipes: <S> allrecipes <A> It's simplicity itself to cook a salmon fillet, some baby new potatos and a selection of veg (which you could purchase pre-chopped for those days when you're really flagging) and then sit and wait for it to cook. <S> The other advantage of steaming is that you loose less of the nutrients than through boiling so that should help you a little bit as well =) <A> A slow cooker is helpful in that you can plop in vegetables and meat in the morning and let it cook all day so when you get home, dinner will be ready. <S> It doesn't take much effort to get great meals that way <S> and there are tons of recipes on the internet. <S> I use mine often <S> and I don't even work. <S> They aren't expensive to buy. <A> Having a wife with CF, I can appreciate your difficulty. <S> You have the combination of not being able to put the effort into cooking, and the decreased ability to handle food with poor nutritional content (like most TV dinners). <S> One thing I do is to always cook about about double what we need for a meal and then either refrigerate or freeze the leftovers in meal-sized portions. <S> Otherwise, we try and have healthy foods easily available for snacking - pre-washed spinach, good hearty bread, nuts, etc... <A> Quinoa salad is easy and doesn't take a lot of effort. <S> Cook the quinoa like rice - twice as much water as quinoa and then bring to a boil, turn it down to a simmer for about 15 minutes covered. <S> Then toss that with whatever veggies you have on hand - I love it with tomatoes, cucumber, feta and olives for a "greek" twist. <S> Then you dress with either bottled dressing or vinegar/lemon juice and olive oil. <S> Versatile and its even better the second day. <A> Get a good blender. <S> Blending food is a way to make quick drinks and soups. <S> There are tons of quick recipes online. <S> Vegetable drinks require just a quick rinse and minimal chop. <S> Same with fruit smoothies. <S> Yogurt smoothies are easy. <S> A good blender will even heat a soup just from blending it for 5-10 minutes on high. <S> You can even add (cooked) meats, eggs, or other proteins to the mix. <S> The obvious advantage is no pans, no cooking, minimal prep and cleanup. <S> On the gustatory side, I'm not trying to recommend a bland, geriatric, babyfood diet. <S> Blended foods can be well-seasoned and taste great. <S> Add oil, onions, spices, salt, pepper to savory dishes. <S> Honey, cinnamon, vanilla to smoothies. <S> Lemon juice, lime juice, even condiments can add zip. <S> A big blended drink or soup with a hunk of toasted whole grain bread and butter is an easy and delicious combo. <S> You could make bulk amounts and easily save leftovers. <S> Plus, it's fun to experiment, and doesn't require too much hassle or expertise. <S> It's well outside the scope of this site, but blending foods makes them easier to digest. <S> Complete speculation, <S> but I bet that easier nutrient absorption would be good for CFS. <S> There are some commercial products: the Vitamix, Montel William's blender, the Juiceman juicer which target some of these goals. <S> I find a regular blender works great, though it obviously doesn't remove fiber (like a juicer, not always a good thing anyway), and you have to cut you food a little smaller if it's a lower powered machine. <A> Aside from the main discussion point of this article <S> (why it's okay for men to eat salads), the author does mention an interesting technique - <S> they pre-chop <S> all the ingredients needed for a salad when they have time, like on the weekends, and store them in individual containers. <S> When they want to make salads, it's a pretty quick matter to pull out a few containers, grab some lettuce, toss ingredients+dressing, and have a nutritious meal ready to go. <S> Some other authors (I'm thinking specifically of Tosca Reno, of "Clean Eating" fame) recommend a similar technique: <S> when she's cooking chicken breasts, she typically grills a few extra to use over the next day or two. <S> I'd also +1 the quinoa suggestion <S> above - quinoa is a pretty quick way to pack in a hearty and healthy meal quickly. <S> You can also cook quinoa in the microwave <S> - I haven't mastered the technique (how long to cook, water ratio, etc.), but it's usually around 5 minutes.
|
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 stored in a tightly sealed container due to its strong scent, and should be used "sparingly." I'm interested in knowing more specifically how I might use it in cooking (and if its flavor is better than its scent). <Q> asafoetida is a digestion aid and helps to prevent 'gas'. <S> It is typically used in lentil/bean/pulse dishes in indian cuisine, with a pinch being added to the boiling pulses. <A> the Serious Eats blog had an article about asafoetida recently -- it also goes by the name "hing" (not sure if you ran across that in your googling). <S> the article is interesting (so are the comments), and offers some ways to use it: http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html <A> It is used extensively in Indian cooking. <S> I have one book, Lord Krishna's Cuisine that calls for it in virtually every recipe, and each time reminds you to cut the amount down by 3/4's if you can't find Yellow Cobra brand. <S> It does indeed have a flavor someone reminiscent of aged garlic. <S> It is thought to have medicinal value as well (see the wikipedia article for details). <A> Here's a whole website with recipes involving hing: http://www.manjulaskitchen.com/ <S> It's very common in Ayurvedic cookery, which discourages/disallows onions and garlic and other alliums. <A> I am from the southern state of India, Kerala. <S> This is something which we have with Rice during Lunch\Dinner or with Idly\Dosa during Breakfast hours. <S> In addition to that it is being used in making Rasam , which is basically a soup like curry which is generally used with Rice during the last course during Lunch\Dinner or even drank as such. <S> It helps in better digestion and keeps away different gastric problems. <A> I've never used it. <S> I tried googling "asafoetida recipe" and found this page. <S> http://health.learninginfo.org/herbs/asafoetida.htm <S> It suggests sauteing a pinch in oil for an aroma similar to garlic or onion. <A> Asafoetida is used in Rasam which is indian recipe made from tamarind juice with cumin pepper and garlic slices along with pinch of asafoetida. <S> This is good for digestion when taking it after a heavy meals or during dinner. <S> There are many ways to prepare rasam
|
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 of what we can serve with it? <Q> halloumi or feta for cheese substitutes, especially if you can get the mint halloumi cheese. <S> as for ham substitute, I'd recommend toasted pita (served on top of the salad where you let the eater crush the bread themselves) or smoked salmon <A> It looks like it'd be nice served on some crushed potatoes <S> (Anya would be my choice, as they taste great <S> and I have loads from the allotment, but any new waxy style would be good). <S> Just boil <S> 'em <S> till they're just done, squash each one with the back of a fork once, put on the plate and spoon the salad on top. <S> The potatoes will soak up the juices and make the salad a bit more substantial. <S> you could also try warming a small soft cheese (like this , or this ) in the oven (maybe rub it in garlic first?) until its all gooey and slap that down in the middle of the salad, then eat the whole thing with some crusty french bread, no cutlery allowed, with maybe a little saucer of balsamic vinegar on the side to dip the bready gatherings in. <A> I like the crushed potato idea . <S> Other possibilities: cubes of blue cheese (eg gorgonzola) grilled chicken breasts <S> fresh steamed asparagus / peas / green beans leafy green salad (rocket, spinach, maybe add some pine nuts) <S> roasted / grilled portobello mushrooms bruschetta or pitta bread <S> Now that I think about it, even a rice, pasta or cous cous base would go nicely with this, too. <S> This is making me hungry!! <A> The sweetness of the pecans might go well with the spiciness of the chorizo.
|
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 I assume there's some magic ingredient or process to keep the thing stable. Where's the trick ? <Q> There are two levels to this question. <S> If this is some farm bought milk <S> you are skimming the cream from, then you have the additional problem that your cream is not fatty enough. <S> Modern creams are concentrated with a centrifuge. <S> To get good whipped cream, whip it cold until it doubles in volume <S> and you get firm peaks . <S> Stabilize the whipped cream by hanging it in a cheese cloth in the refrigerator or by adding gelatin. <S> To use the gelatin, dissolve 2 teaspoons of unflavored gelatin into 2 tablespoons of cold water. <S> Work out the lumps. <S> After the gelatin expands, mix in a quarter cup of cream and heat the mixture to dissolve the gelatin. <S> Cool over ice and mix a bit. <S> Complete 2 cups of cream and proceed as you would to finish your whipped cream. <A> There's a few things that you can add: agar-agar, cornstarch, powdered sugar (which has cornstarch), gelatin (requires blooming in water first), powdered milk, etc. <S> Search online <S> and you should find the proper ratios of each one to use so you don't overdo it. <A> For stable frosting, I whip heavy cream and cream cheese together (start by whipping the cream cheese, add twice as much cream to it, slowly). <S> Lasts days in refrigeration. <S> Slight tangy taste though; whether that's good or bad is up to you... <A> Real cream with a high fat content + a hardening agent. <S> You can buy it in any supermarket. <S> Just mix it with the cream before whipping. <A> bloom some geletin (flavorless! <S> do not just grab a packet of jell-o) and add it to the cream. <S> for 1 cup of cream 1/2tsp of geletin in 1Tbls of water.
|
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 better way? Will adding the ingredients at different times make a difference? If so, what's the best way to do this? Thanks <Q> I always go in this order: <S> Garlic/ginger/chili/spring onion whites <S> This is to infuse the cooking oil with these flavours. <S> Cook for short amount of time <S> ~30secs. <S> onions/peppers/carrots <S> /harder veg <S> These need a little more cooking that the other bits, so I give them a bit longer. <S> mushrooms/sugar snaps/soft veg <S> These need less cooking, so bit less time. <S> bean sprouts <S> I like <S> these to be a bit crunchy <S> so add them right at then end and basically just warm through. <S> If I'm using bigger veg like broccoli/cauliflower <S> then I do them separately to the other veg. <S> I use a little of the chili/garlic/ginger and fry that for 30 secs, add the broccoli fry for another minute or so just to brown the florets, then add some water, turn down the heat and put on a lid, to steam the broccoli. <S> Once its done I remove to a separate plate the add back in at the end. <S> It basically depends on how much you like each veg cooked. <S> If you prefer your peppers crunchy, put them in nearer the end. <A> All the advice above is good, but let me add one more thing to consider: if you don't have a wok burner with the power of a fighter jet, you might want to not cook everything together at all. <S> It often is best to cook one or two ingredients at a time, in a thin layer over the highest possible heat, until they are 20 seconds short of done, and then remove them to a bowl temporarily. <S> When the last ingredient is just about cooked, add everything else back and then add the sauce, stir a couple of times to get everything back up to temperature and serve. <A> A general rule is put harder ingredients in first as they tend to require more cooking. <S> Things you can eat raw can go in very late as the crispness can add to the meal. <S> So from your list, something like this: Onion <S> For a little while Jalapenos (if not pickled) Mushroom <S> Bell peppers <S> Sugar-snaps bean-sprouts <S> It mostly comes down to personal preference. <S> Some people like soggy stir fries and others like nearly raw onions and chillies. <A> Traditionally that includes garlic, onions, dried spices, and celery. <S> In oil,of course. <S> Then the hard to soft rule applies. <S> The general idea is to have all of the food 'ready' at the same time, despite differences in cooking time. <S> So you give the harder items, i.e. carrots, longer. <S> More cooking time is required for items which have starches which need to be broken down (potatoes, carrots) or a fibrous structure that needs to be broken down (broccoli). <S> Proteins are a separate category and it depends on the amount of connective tissue (cubed beef, more time) or delicacy (lobster, less time). <S> Either way, you don't want to overcook meats. <S> Last, add ingredients that you really don't want to overcook, like fresh herbs, bean sprouts, lighter greens, lemon juice. <A> There is absolutely a better way than just adding everything together. <S> But it depends, in part, upon your tastes. <S> I like my mushrooms very well done, so I will toss the mushrooms and onions in together first. <S> Sugar snaps, bell peppers and bean sprouts <S> I like nice and crisp <S> , so I'll toss them in last just to heat them up. <S> For just a minute or so. <S> The jalapenos can go in any time depending on how much you want their spice to absorb into the oil. <S> The earlier they go in, the spicier the whole affair will be. <S> With other ingredients they may need to go in <S> earlier or later depending on how much they need to cook and how well done you like them. <S> For example, things like carrots, broccoli or cauliflower may need to be blanched before they go in, or go in much earlier than other things. <S> so they have plenty of time to infuse into the oil. <S> It really comes down to the ingredients and your tastes. <S> Try adding things in different orders and letting them cook for different amounts of time to see what you really like. <A> You add some oil into a Wok first at a temperature around 350 degrees Farenheit for 3 minutes. <S> Since the time for Stir Fry of the remaining ingredients is quite short, typically less than 7-8 minutes, you want to add the spices first (fresh garlic and ginger for 1 minute). <S> Then, it's best to have meats or tofu finely sliced about a 1/4 inch thick. <S> This allows it to cook evenly and thoroughly. <S> Then the remainder of fresh veggies can be added (I've experimented with adding frozen pineapple chunks), after tossing them with some soy sauce, peppers, or other varieties of stir fry marinade. <S> Finally, to reduce the excess amount of moisture, towards the very end, I'll add some previously cooked rice.
|
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 make the difference, but my trusted recipe books and google haven't been of much use. <Q> I have just looked in the book "Thai Food" (by David Thompson). <S> Both are very similar. <S> These are absent in the panaeng which has peanuts as a major ingredient in the paste (and nutmeg). <S> The panaeng is also usually made with beef which is simmered in count milk until tender. <A> Being a Thai, it's always confusing when I hear the term "red curry" because I am not sure exactly what kind of curry are being referred to. <S> Red curry (Kaeng Ped or literally "spicy soup/curry") is a very general term and includes most spicy curry-based soups without specific names. <S> The most common form of red curry in Bangkok restaurants is one with roasted duck. <S> Panaeng can be categorized as a thicker kind of red curry but it is never served as soup in a bowl. <S> Often it's served with rice in a plate. <S> Ingredient-wise, Panaeng curry paste is sold separately <S> and I don't know how different it is to normal curry paste. <S> However, without that specific paste, I think most Thai people will say the normal paste does fine and may not notice the difference. <A> Panang curry has an additional ingredient which isn't used in Red or Green curry paste. <S> It's ground peanuts and <S> Panang is usually seasoned to be less spicy but much sweeter than the red curry. <S> As for the green curry, translated directly from its Thai name <S> , it's not just green curry. <S> The actual translation is "Sweet Green Curry" while the red curry is "Spicy Curry". <S> Among the three, Panang is the sweetest. <S> The green curry is sweet but not as sweet as the Panang. <S> It's spicier than Panang but not as spicy as the red curry. <S> Basically, Panang is the sweetest and mildest curry of the three. <S> The green curry is in the middle while the red curry is the spiciest and the least sweet of the three and saltiness is the prominent flavour. <S> Traditionally, the ingredients for the pasts were also different. <S> Nowadays, it's just the colour of the chilies. <A> Red curries have a much stronger kaffir lime leaf flavour. <S> Penang curries contain crushed peanuts. <A> I was trying to make a chicken curry this evening and hoped it would taste like the yummy panang curries I've eaten in various restaurants. <S> Not so much! <S> But I got on line to try and see what the differences are and seeing other recipes, I added a teaspoon of sugar and a large teaspoon of chunky peanut butter. <S> Tastes more like what I had hope for! <A> Panaeng curry should be milder. <A> According to the first google link for Panang Curry its supposed to be thicker and drier than a Red Curry - which is supposed to be soupier and runnier. <S> Other places suggest that it's supposed to be milder. <S> Having lived in Thailand for the past month and a half, I feel like I should know this. <S> I'll ask some of my Thai friends and get back to you. <A> I took a cooking course in Thailand and the recipe book says to take Yellow curry paste and add roasted ground peanut to it.
|
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 regarding steakhouse quality steaks in my answer here . <S> Excerpt: <S> Any steak you buy in the grocery store is minimally wet aged. <S> The finest steakhouses dry age their beef. <S> The difference? <S> Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for about a week. <S> After that, it's cut smaller and sold to stores. <S> Dry aging is a more complicated and expensive process. <S> Dry aged beef is hung for at least two weeks in a refrigerator. <S> Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the beef. <S> The beef also grows a moldy rind which is cut off and thrown away. <S> After the aging is complete you're left with 75-80% of the meat you started with. <S> This commands a premium price. <S> Please note that the dry aging happens long before you purchase the steak. <S> The entire cow is dry aged before it is even cut. <S> You cannot truly, safely dry-age steaks in your home. <S> There are refrigerator aging approximations, but they are just that, approximations. <A> Generally, any kind of aging helps the natural breakdown process. <S> Moisture evaporates from the meat, leaving behind more flavor. <S> The connective tissue in the meat breaks down and makes the meat more tender. <S> Aging the meat past 10 days or so doesn't make it more tender, but it does increase the flavor. <A> Dry-aging is typically something done 'before' you purchase the meat. <S> Unless you have proper machinery (sanitary, temperature and humidity controlled, room). <A> Basically, it's concentrating the flavor of the meat by removing water, and tenderizing the meat by allow it's own enzymes to break down some of the connective tissue.
|
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 wine will help extract the maximum flavor. <S> Whole saffron <S> while more expensive than ground is a better use of your money as you know you're getting only saffron. <S> Ground saffron, while not usually found in stores in the U.S. may be sold by mail order or overseas and is usually less expensive because it's being cut and blended with other spices such as turmeric but won't have the same flavor. <A> The simple answer? <S> None. <S> If you want to get the reproduce the color of saffron you can use annatto or turmeric . <S> These will change the flavor of your dish though. <S> There is no replacement for the flavor of saffron. <S> This is one of the contributing factors to it's high price. <A> While this isn't a substitute, you can get better deals on saffron and make it go further. <S> First of all, do not buy it at a normal grocery store. <S> It tends to be very expensive there. <S> Instead go to a farmer's market (not one that happens every Thurs evening at the local church, but rather the big store). <S> I'd imagine most major cities will have one or more. <S> Atlanta has at least 4. <S> Saffron is much, much cheaper at the farmer's market. <S> Second, thoroughly grind the saffron before using it. <S> This will help the saffron more completely flavor a dish, requiring a smaller amount of saffron to get the flavor. <S> A quick Google suggested Tumeric, but I can't really imagine that working, nor did a lot of the comments on the internets. <A> This isn't an ideal solution, but I recommend giving safflower <S> a try. <S> The dried flowers , not oil. <S> This can work in chicken soup / chicken pot pie. <S> Do it when you're in a pinch for money, don't have saffron on hand, or if you want to try a slight variation on a recipe you already like. <S> I'm mildly surprised no one else has mentioned safflower. <S> So, I'm posting this answer more to contribute information than to try and win in the best answer contest. <S> Because, truly, there is no good substitute for saffron - especially when you're talking my favorite dutch pot pie recipe. <S> Which (there being no good substitute), is I assume why so many vendors get away with charging so much for saffron. <S> That, along with an involved production process. <S> Supposedly, (wikipedia, etc) some refer to safflower as " bastard saffron ". <S> But, safflower is far less strong, has a sage-y presence (imo) rather than savory like saffron. <S> Hence my suggestion to use it with Accent/msg if you're trying to reproduce that savory flavor with meats. <S> The main thing that's nice about safflower is the similarity in color and (somewhat) appearance of yellow-orange-red fibers which is similar to saffron, perhaps especially when cooked in a wet dish like soup or saucy meat. <S> Aside from the issue of mimicking saffron, in my experience, using dried safflower is best when cooking Mexican dishes - such as shredded chicken for enchiladas and burritos. <S> This would be more for a yellow/red effect with paprika and green chile, and not for a full green salsa verde recipe. <S> Safflower has become a staple ingredient in my cupboard. <S> In the Western USA, it's available in many grocery stores in small 0.25 oz packets. <S> For other regions, it looks like you can order it on Amazon (in bulk).
|
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 sour supreme, work great if you are not cooking them but I find that many of them don't handle high temperatures well. Does anyone have any other suggestions so I can make beef stroganoff or veal parmesan. <Q> In the Israeli Army I've had a veal "parmesan" made with a tahini sauce. <S> It's a very different dish, of course. <S> It's also common to get beef/noodle recipes that don't include the dairy component. <S> In general you're often better off substituting the meat (for fish, or a vegetarian patty like seitan) or working off of different recipes. <S> Trying to make kosher cheeseburgers (and putting margarine on the shabbat table) are the hallmarks of the newly religious. <A> In regard to the issues you've had with the Toffutti Sour Supreme...wait until you take it off the heat and stir it in right before serving. <S> If it still breaks, then try stirring arrowroot powder, tapioca starch (avail. <S> in Asian markets), or potato starch (about a tablespoon per cup of sour supreme) into it before adding to the stroganoff. <S> These starches (amylopectin) have a lower gellation point than grain-based starches (flour, corn, rice) which are higher in amylose and require heating to a higher temperature for the starch granules to swell and pop, releasing their starch. <S> OR Try <S> this recipe for kosher beef stroganoff where they're using coconut milk for the kosher cream sauce and <S> say that the coconut flavor doesn't come through in the finished dish. <A> First ask yourself if the Dairy Ingredient is significant to the dish, some dishes can go without the dairy item. <S> Olive oil for butter is the easiest example. <S> I make Beef Stroganoff often, and I always put sour cream as an optional ingredient - garnish. <S> My brother is lactose intolerant and he loves Stroganoff. <S> Also, review some Kosher cook books, Joan Nathan comes to mind. <S> Vegetarian cookbooks often have intriguing substitutions for animal proteins <A> It really depends what you are trying to do with the dairy. <S> Is it for taste, consistency, moisture? <S> I keep kosher and often see recipes with dairy products. <S> For making a tempura batter just put water instead of milk. <S> I make corn bread (to be eaten with meat) <S> and I use part soy milk and part mayonnaise to substitute butter milk. <S> In the case of corn bread the butter milks main objective is moisture thus the mayo. <S> Anyway it is individual and like @spolsky said <S> just don't try to make a cheese burger and never! <S> touch things like vegetarian pepperoni! <S> (just ask anyone who did) <A> I've had some luck with rice or almond milk, although you may need to also address technique. <S> Stroganoff, for example, might require you to prep the sauce over different heat. <S> I'd recommend flipping through a few vegan cookbooks to see if there's any analogous recipes that you could steal a preparation technique from. <S> BTW - I'm not super familiar with Kosher food prep, but does "dairy" include all animal milks (such as sheep or goat?) <S> Does "dairy" also encompass yogurts, kefir, etc?
|
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 to eat my dinner. Is this normal? Other than shrimp coctail, when is it appropriate to serve shrimp with the tail still attached? Are there flavor/seasoning benefits to cooking shrimp in the tail? <Q> It's quite common. <S> I had Garlic Prawns (shrimps) in a faily exclusive restaurant in Darling Harbour (Sydney) last weekend, with shells still attached to the tail. <S> From what I can gather it's mostly about aesthetics. <S> I suspect there is some truth in the idea that it gives the impression of more shrimp for your money as well. <S> Some also argue that it adds flavour during roasting or sauteeing. <S> It should also be noted that many people will in fact eat the tail. <S> (The entire shrimp is edible.) <S> It's not my preference, so a simple pinch at the base of the shell and the shrimp will slide right out. <S> (They usually - or at least should - provide you with a small finger bowl filled with water, and sometimes a slice of lemon, when you're expected to remove the tail shells yourself.) <A> You do get some flavor benefits from cooking with the tail on, just like you do by cooking meat on the bone vs. removing the bones. <S> It makes the shrimp more shrimpy which helps the shrimp stand up to rubust flavors like those found in Fra Diavole. <S> As for when its appropriate to serve tails on, I've always used size of the shrimp and final application be the judge. <S> If the final application is to be mixed in to something else, like rice or pasta, I remove the the tails, but if the shrimp are to be laid on top of something, I would typically leave the tails on. <S> Another point is that if it is intended to be consumed with the hands, you should leave the tails on as they give you a very nice handle to grasp and eat from. <S> Soups and anything else that is intended to be eaten with out a knife beside it should be served tail off to facilitate easy consumption. <S> And it is normal for Fra Diavole to be served tails on. <A> It's also a bit of a culture thing. <S> Where I was born shrimp was always served without shells or tails. <S> Whereas in Europe, shrimp is mostly served with tails and shells. <S> At first came as a bit of a shock to me, because it's more work to no perceived benefit. <S> But, after the initial shock, I've come to realize that very likely there is a flavor component that shell & tail add. <A> I might be alone here since no one else has mentioned this, but you can actually eat the shrimp tail and shell. <S> I generally only do if the shrimp are fried so that the tail becomes nice and crispy. <S> I also only do it when in the company of friends; you'll get a lot of strange looks and gasps otherwise. <A> Tails, or shells? <S> The tail makes a great handle, but the shell/legs and all, I don't want to handle hot saucy foods with my fingers! <S> Since it's less expensive for the guest to remove the shells than for the chef to do it, I've learned how to remove shells from a shrimp without fingers, but I resent finishing the meal when the chef or line cook could have done it before OR after cooking it. <A> In my experience, a popular (and similarly-named) Mexican dish camarones a la diabla is without exception served with the tails still on. <S> Yes, it is kind of annoying if you don't want to eat the shrimp tails, but I think it helps make the shrimp appear more substantial (because there often aren't many of them), so they're typically left on. <A> I think it's popular to leave the tail on to give the impression that the shrimp is somehow fresher, larger, and more "homemade" as it was procured with the shell on and shelled on premises. <S> I don't believe it has anything to do with flavor, otherwise, they'd leave the head on, not just the tail. <A> I have grown up in Fla... we eat shrimp several times a week.. <S> I have eaten in 5 star restaurants, and sent my order back to have the tails removed... <S> there is Never a good reason to leave them on in a sauce.. <S> I do not care if you are Bobby Flay, or Morimoto or Paula Deen, or some guy doing street vendor stuff.... <S> IT IS NEVER, NEVER, NEVER...appropriate to leave the tails on shrimp that are served whole in a sauce.. <S> NEVER!..it might look good, but someone has to put the shrimp in their mouth, and then?... <S> whatt to do with the tails <S> ... pull them out of your mouth with your fingers? <S> , poof them out on the ground?... <S> nice manners.. discretely spit them in to a napkin? <S> NO <S> NO <S> NO.... <S> I have been a private chef for 12 years... <S> I have never had someone come back and tell me that my scampi would have been better with tails... <S> some writers here have mentioned how hard it is to get them off... <S> if it is?... go out for dinner... <S> a slight pinch at the base of the tail pops them off... and the dog loves 'em... <S> people dont... <S> Tail your shrimp going into a sauce... <S> make your guests remember the shrimp, not what they had to do with the tails.
|
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 to have a look at the colour? <Q> Pink has to do with blood, which typically runs clear once it reaches a certain temperature. <S> This is not a great rule of thumb for making delicious food. <S> It's particularly problematic with thighs, because they contain a vein that can remain red or pink well through the cooking process. <S> This is less so if the chicken is washed or the veins cleaned. <S> The key is temperature, not color. <S> If you have a meat thermometer, aim for 165-170°F (74-77°C), keeping in mind that meat will continue cooking for 5-10 <S> °F (3-6°C) once it's pulled and allowed to rest for 5 minutes. <S> If you don't have a thermometer, aim for meat that is responsively tender but not too firm, opaque rather than transparent, and not slimy or gelatinous in texture. <S> Thighs are a little more tolerant than breasts when it comes to drying out because they have more fat, but nothing is sadder than overcooked meat (except maybe salmonella poisoning). <A> Hit 165f for 10 seconds throughout the thigh, and you're good. <S> The nice thing about thighs, at least in my opinion, is that the temperature for quality significantly exceeds any target safety temperatures. <S> I prefer my thighs to be closer to 180f, with meat visibly beginning to pull from the bone (sort of similar to what you would see if you were making ribs). <S> I find that thighs cooked to the minimum safe temperature tend to have a gummy, unpleasant texture. <S> So if I'm willing to eat the thigh, you can bet it's safe. <A> I have found that when i cut up chicken to be used in curry or what not, the chicken is fully done when I can cut it easily with a spatula. <S> If it sinks through and doesn't cut all the way then it's not done.
|
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, since many farmer's markets aren't open all the time, and there are different kinds of farmer's markets , finding one can be tricky. Are there any directories of farmer's markets? What other strategies are there for finding farmer's markets when you're in a new area other than asking around? Do the different kinds of farmer's markets (like the large, permanent kind) have different names that might inform a better search query? <Q> For the US, try Local Harvest . <S> They list farms, farmer's markets, CSA, etc, and try to keep track of what sort of things are sold from each place (fruit, meat, etc.) <S> update <S> : other places to ask around : the local farm extension office or your local farm bureau . <S> When I lived in Europe, it was easy -- they were large enough that everyone knew where they were, and it seemed that there was at least one per town, and there could be a dozen for larger cities. <A> @nohat, since your profile says you are from San Jose, CA: Farmer's Market List in near San Jose (SF Bay Area) , from San Jose Mercury News <S> Similar Farmer's Market List , from San Francisco Chronicle <S> Most of the Farmer's Markets in the SF Bay are are actually used by real farmers, i.e. there is typically no middleman. <S> Which is good for you. <S> Further, since these are typically small farmers, even if these farmers are not all "certified organic", they usually are non-spray-pesticide using farmers. <A> How do I find things when I'm new to a region? <S> Besides the Internet? <S> (I would imagine that Google is your friend here.) <S> (they're just about everywhere these days), local orchards... <S> oh, an country/regional summer/fall fairs. <S> They might not be associated directly with it, but SOMEONE there would know what's going on in your area.
|
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 cooking tofu, so this is purely addressing the beef flavor part. <S> If you want to make something bland taste more like beef, one the largest issues is going to be adding umami flavor. <S> It is present to some degrees in meats, cheeses, mushrooms, soy sauce, and tomatoes. <S> I'd start with a sauce containing several of these items, and then add some complementary flavors (peppers, citrus, sugar, etc). <A> The "tofu steak" I know of in Japan (豆腐ステーキ) is generally not vegetarian. <S> However, there are a number of variations that could be adapted in that direction. <S> Most versions I've seen start with momen-doufu (medium firm, but this is often softer than tofu with that description in the US). <S> A marinade is highly unlikely. <S> Often, the tofu will be grilled on a hot griddle, sometimes with a dusting of cornstarch, katakuriko, or flour, which can create a charred aroma that will be reminiscent of steak. <S> Sometimes roasted sesame oil is used to augment this perception, but keep in mind that it has a low smoke point. <S> The tofu will either be topped with or briefly simmered with some sauce, often consisting of some combination of shimeji, enoki or other Japanese mushrooms, and ground pork, simmered in katsuo-dashi (dried skipjack-tuna based soup stock) usually with some additional starch. <S> Leeks or shallots may be added. <S> Pork and mushrooms aren't present in all versions of this dish, but one or the other is common. <S> Other than black pepper and salt, it's unlikely that any uncommon spices would be used. <S> I would expect that a somewhat heavy-handed use of freshly ground black pepper will be closest to what you seem to be looking for. <S> Some people might add a touch of butter to the sauce (and by some people, I mean me). <S> The soup stock is important (for umami and aroma); if you want a vegetarian alternative, consider simmering dried porcini and kelp gently for a while after soaking. <S> There are a ton of variations of this basic set of steps will give you some place to start that's at least somewhat in line with Japanese conventions. <S> It's quite possible the restaurant you went to did things differently, of course. <A> Tofu comes in different grades depending on their water content, firmness, and texture. <S> Silk tofu is great for smoothies but won't hold up to cooking in a pan or on a grill. <S> Hard or firm tofu is, as it sounds, more rigid and easiest to keep solid. <S> You might get the best results from a medium grade that has some of the smoothness of silk but enough of the structure of firm. <S> Also, firmer tofu will take on flavor better than silk, since the silk type is so fine that it's virtually impenetrable as a solid. <S> Wrap the tofu in paper towels and press under a plate for 5-10 minutes. <S> Then marinate the tofu like you would a barbecue dish. <S> Put it in the fridge for 2-3 hours (or 20-30 minutes) before cooking. <S> Teriyaki sauce would work great. <S> Any combination of soy sauce, honey, lime juice, sesame oil, fish sauce, red pepper, black pepper, garlic, salt... you really can't go wrong. <S> Just don't forget that tofu has virtually no flavor except what you put in/on it. <S> Take the tofu out (a few minutes ahead wouldn't hurt). <S> Use a knife to wipe off excess marinade, and pat dry with a towel again to enhance browning. <S> Heat some oil in a pan and carefully put the tofu slab into it. <S> You want it around medium-high, since that will brown the tofu but not require constant flipping to avoid burning. <S> Leave it for 2-3 minutes, then carefully flip it over. <S> A bigger spatula will be helpful. <S> Brown the other side, using your leftover marinade to glaze the tofu, and pouring the rest into the pan to reduce into a sauce. <S> Pull the tofu after 2-3 minutes, leaving the sauce to reduce further if necessary. <S> Let the tofu sit for a few minutes to cool. <S> Serve with whatever complements your seasoning: sauteed onions/mushrooms/toasted ground peanuts...
|
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? For example, is there a problem if I'm making a stew and I cut the meat and vegetables on the same board with the same knife without washing them in between if I then throw it all into the same pot? I've never really worried about cross contamination between foods that I was going to cook together anyways - is this a serious faux paus? This mostly applies to foods that were going to be cooked at high temperatures where I figured any bacteria would be killed anyways, like stews, stir frys, or casseroles. <Q> Whilst you'll probably be fine using the same knife and chopping board to prepare everything that's going in an "all in one" meal such as a stew, here's the reasons I have for never doing so: <S> It's a bad habit to get into. <S> It's very easy to slip-up and forget that you're not making an "all in one" meal and thus chop some lettuce on a board you've already used for slicing raw bacon when making a salad, if most of the meals you make are "all in one" and you usually don't have to "worry" about cross-contamination <S> It doesn't take that long. <S> Washing your chopping board down with hot soapy water and a clean sponge/scourer takes literally a few minutes, the same can be said for a knife. <S> If you're pressed for time you could turn the board over and use a fresh knife. <S> That assumes that the work surface was clean beforehand and the food being prepared on the "first" side was dry and thus won't have liquid run-off that's contaminated the underside of the board <S> It's not worth getting wrong. <S> If you make a mistake and get food poisoning, or worse - give someone else food poisoning, you'll really wish you'd done your utmost to prevent cross-contamination. <A> Cross contamination isn't a problem for food that is going to reach high temperatures, it's a problem for things that won't. <S> Uncooked veggies, serving dishes, already cooked bread, handles of utensils you will continue to touch through the whole cooking process, etc. <S> If you want to save yourself one extra wash, cut the bacteria friendly food (like meat) last. <S> Be sure to wash the board after cutting the meat, wipe down the counter any juices may have touched, and wash your hands before touching the next food or utensil. <A> Cross-contamination is a very real danger , especially when handling meats that are sitting out in the 40F-140F temperature range, where bacteria growth increases. <S> Being conscious of everything that touches raw meat will help to avoid this danger. <S> While all of the food might go into the same dish and be cooked at a high temperature, your tools aren't cooked with the food; this includes your hands, knives, boards, spoons, and anything else that you use to touch the food throughout the cooking process. <S> For example, when I'm preparing something on the grill, I'll generally try to cut any vegetables first, followed by the meat. <S> Since my hands come in contact with the raw meat, I make sure to wash them with hot soapy water after working with the meat. <S> I'll usually use a tool of some sort to help get the meat on the grill and to flip it. <S> If the tool was used to handle raw meat at the beginning, I'll wash the tool before using it to take the cooked meat off of the grill. <S> While I'm not sure exactly how much I am exposed to the dangers of cross-contamination at each step in the process, my heightened consciousness and cleaning habits help to decrease the chances that I (or my dinner patrons!) will contract a foodborne illness.
|
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 oil, or is simmering in water better? Does the liquid need to be hot? Should they be toasted? Or mixed in a food grinder? Or just added directly to the dish? Gracias. <Q> The classic technique for most spices is to roast them. <S> This can be done in a dry pan because the spices cotain their own oils, you just need to make sure that they don't burn. <S> The spices are usually used in the dish from the start so that they have time to infuse, but it is not always the case, for instance there are many dishes which add Garam Masala spice mix towards the end of the cooking although the spices have again usually been roasted before they are used. <S> Regarding grinding them, again it does vary. <S> Some spices are added whole but will then have to be removed before eating, some spice mixes are ground so they are eaten with the dish. <S> All spices as far as I am aware should be roasted whole though so you would usually roast them and then grind them to produce the spice mix. <A> Most of the flavors components found in these dried spices are oil-soluble, so you will indeed extract more flavor out of them if there is at least a bit of fat in the dish. <S> Also, it is helpful to rub them between your fingers before adding, to release the oils. <A> It really depends on the specific spice. <S> In my experience with Indian and Chinese cooking, ginger and cumin like oil and heat. <S> On the other hand, turmeric and cloves can't take that heat and are added only after the liquids. <S> Sometimes (I learnt this form Italian cooking) there are spices that will work in both cases, but differently. <S> As an example, when I'm making lasagna, I add nutmeg in three places: <S> When sauteeing the onions in olive oil at the start <S> When all the tomato sauce ingredients are in and it's got some water <S> Rubbed in to some chilli flakes and sprinkled among the cheese on top Herbs, on the contrary, always need at least a little water to infuse into. <A> It depends on what your cooking and what form the spice is in. <S> For example, with soups you want to add the spices to the base-- <S> often a mix of gently sauteed onion and olive oil. <S> Add the spices and saute until fragrant. <S> With cookies you'll want to add them with the dry ingredients and whisk them into the flour. <S> Meats and seafoods you may coat the meat with the spice blend like a rub or mix the spices into the flour and then coat before braising or baking. <S> Whole spices may be added throughout the cooking period and then strained out before eating (pepper corns, bay leaves, whole cloves, star anise, etc.) <S> So does grinding them fresh before using. <S> Or at least grind several tablespoons at time if you don't want to hassle with a spice grinder each time. <S> Good luck and enjoy! <A> Yes on the comments about the positive effects oil may have: make sure that you're not using more oil than you're prepared to consume, as you will throw away flavor with any oil you're not using. <S> So marinading in (plenty) of oil, and then discarding this oil before cooking, will paradoxically discard flavor instead of adding it.
|
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 between 50-70°F. <S> Over time changes in color, flavor, and texture is inevitable. <S> This will result in a degradation of quality in the product, but as long as the seal is in tact and there are no visible signs of mold or yeast the jam should be safe to eat. <S> Another thing to note is that lighter colored jams tend to darken faster than others and thus may not look appealing over the course of a full year. <S> They are still "safe" though. <S> Source: http://www.uga.edu/nchfp/questions/FAQ_jellied.html#7 <A> <A> They're well sealed, so there's little moisture loss / freezer burn <S> , there's little loss of quality aside from the initial freezing, and you don't have to worry about mold or other organism growing in the freezer. <A> "Use within a year" is a good guideline. <S> There are exceptions. <S> Lingonberry jam done right <S> is easily good for a couple of years.
|
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. <S> Then chop off the knobs and peel off the outer layer. <S> Run the knife 8 or 9 times along the vertical (from pole to pole), but don't sever <S> one end completely. <S> Cut finely across these verticals to make a fine dice. <S> Run the knife over the pile a few times if your cut isn't small enough. <S> Second, cook the onions. <S> Heat up some oil in a pan to medium-low heat. <S> Add the onions. <S> Add salt. <S> I wouldn't cover the pan, since the lid will prevent steam from escaping. <S> Stir/shake to prevent sticking or burning. <S> The onions will get soft and then translucent. <S> (Eventually, if you kept going they would get limp and browned; this is referred to as caramelized and considered a different thing than sweated, so although it's just further along the same spectrum, you shouldn't go that far for this recipe). <S> That's how I'd do it and why. <S> I don't know if it's a textbook answer. <A> You need a pan with a tight lid, put it on the hob on a low heat with a small amount of oil. <S> Add the onions to the oil, stir them round so that the onions are coated with oil, put the lid on and leave them for 5 minutes. <S> Take the lid off, stir and put the lid back for another 5 minutes. <S> Repeat this until the onions are soft and translucent but not browning. <A> Sweating is done with lid on pan. <S> Not using a lid would be like using the sauna with the door open. <S> Sweating is the process of releasing flavors with moisture and low temperatures. <S> Fat, in this case, is used just to hold the non-volatile flavors as they're released from the onion. <S> No browning takes place. <S> The pan is covered so the lid traps steam, which condenses and drips back on to the onions. <S> Some cooks cover the onions directly with a piece of foil or parchment, than add a lid as well. <S> The cooked onions have a more mellow favor with this technique as the more you cook an onion, the sweeter it gets. <S> Sweating onions is especially desirable when making white sauces that contain onions, as no color is added to the sauce. <S> Also used in make risottos.
|
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 get the same shimmery-silky texture that a steam wand will do, but it'll be pretty decent. <S> The combination of a wide surface area and lots of small holes is excellent for introducing lots of air into the milk and keeping the bubbles really fine. <A> The idea is to inject small bubbles into cold milk and then microwave it to grow the bubbles. <S> In the French press glass (or some other heat resistant and microwave proof container) fill a quarter high with cold milk, place the whisk handle between your palms and twirl it back in forth, frothing the milk. <S> Place the milk in the microwave and heat on high. <S> Watch it carefully as it will expand rapidly. <S> As soon as it does, remove your frothed milk <A> Harold McGee outlines a suitably geeky way in On Food And Cooking: <S> Put milk (the creamier the better) in a microwave-safe jar with a screw-top lid. <S> (I use the plastic containers that attach to my food processor.) <S> You need a decent amount -- more than a tablespoon -- but don't fill the jar more than half way. <S> Put the lid on the jar and shake it vigorously for about half a minute, until it doubles in volume. <S> This adds air bubbles to the milk (hence the increase in volume). <S> Remove the lid and microwave on high for about 30 seconds. <S> This stabilises the foam. <S> Scoop the foam out of the jar with a spoon. <S> There'll be some warm milk at the bottom, which you could add to the drink. <A> If you want an emergency tool (I used it to make cappuccinos when camping ), try to use a small plastic bottle: just put in 1/3 of milk and shake hard for 1-2 minutes. <S> After all, the real problem to solve is to make small air bubbles in the milk. <S> I noticed it works best with semi skimmed milk, maybe the higher proteins/lipids ratio is helping here. <S> No difference whatsoever using cold (from fridge) or warm milk.
|
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 skip the vinegar altogether? <Q> Vinegar, in general, has distinct acidic characteristics that will affect a recipe; it's often used for this reason. <S> For instance, in marinades, the acid is used to break down muscle fiber and help flavor penetrate. <S> In Cevice, the acid component is used to "cook" the fish. <S> Additionally, the different types of vinegar have different flavor characteristics. <S> I, personally, don't much like red wine vinegar as I find it kind of bland. <S> I much prefer balsamic or champagne. <S> So the question you really need to ask yourself is, "will the flavor of the red wine over the white wine adversely affect my dish? <S> " You might ask the same question about the garlic. <S> So subbing one type of vinegar for another is fine if you're looking to replace the role of the acid in a recipe (also why you can sub lemon juice). <S> Whether or not you feel the flavor can be substituted is really just a matter of personal preference. <S> If you don't know ahead of time about the flavor, try it and find out for sure. <S> To specifically answer the flavor characteristic for your question, I'd say yes. <S> Red wine is OK. <S> As pointed out, swordfish is a hearty fish and should hold up fine. <S> I probably wouldn't sub balsamic, would use champagne as a priority, would think long and hard about apple cider. <S> If it was a lighter fish, I'd be much more wary about red wine. <A> Red wine vinegar has a much more pronounced, grape/fruit flavor than white. <S> I normally wouldn't recommend it for fish... except maybe swordfish which can hold up to a ton of flavor. <S> I'd personally just use lemon juice instead. <A> Both answer's already given show how subjective cooking can be <S> (I can agree with parts of both of them). <S> In this specific case (mustard + vinegar), I'd make sure my mustard + red vinegar combination don't result in an ugly brown. <S> As mustard's also adding it's taste, I prefer 'clean tasting' vinegar (or lemon juice). <A> If garlic is part of the equation anyway, then go ahead. <S> Swordfish can get dry, so don't leave off fluids that can fight the dryness, and be careful not to overcook.
|
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 yoghurt. Is this the best ratio? <Q> I guess it depends on what the substitution is for. <S> Certainly if the butter is just for flavour, it's a reasonable substitute (I think I'd use slightly more yogurt). <S> But 9 times out of 10, fat is the main reason the recipe is calling for butter! <S> Yogurt cannot substitute for a fat (butter) because it has very little fat. <S> If you lower the fat content of a baked good then you'll generally end up with a product much denser and less flakey. <S> So if you feel you must do this for some reason, then I would increase the sugar in the recipe to compensate (sugar inhibits gluten formation and will help to make the result less chewy). <S> The other thing you'd better keep in mind is that yogurt is naturally sour and will become even sourer when baked at a high temperature. <S> The longer you bake, the more sour it will become, so you might need to amp up the sugar significantly to maintain the proper flavour. <S> So for the most part, no, yogurt is really not a substitute for butter or any other fat. <S> Obviously this is partly a matter of personal taste, and if you're happy with the result, then continue doing what you're doing - <S> but I think I'd definitely hesitate to eat a cake that was baked with yogurt instead of butter. <A> I'll admit, I'd never tried it, but for muffins, I'll often replace 1/2 to 2/3 of the oil in a recipe with some sort of liquid-like fruit (either applesauce or mashed previously frozen banana), so I don't see why yogurt wouldn't work. <S> In those case, the oil went in as a liquid; if you had a baked good that required creaming the butter, or cutting it in, I would not try replacing it. <S> I would also be concerned with the increased acid; it's possible that you might want to experiment with cutting some of the baking powder and replacing it with 1/2 as much baking soda as you removed, so you're more pH neutral, but I have no idea how baking soda is needed to balance out yogurt. <S> As you're from NZ, I'm going to assume 'biscuits' in this case <S> is what Americans call cookies -- I would not try replacing butter in what Americans call biscuits, as you add the fat solid (sometimes cold), to make the them flaky. <A> I do it all the time. <S> Usually I swap out half the butter for half as much yogurt, either plain or vanilla, usually low fat. <S> Sometimes I do Greek yogurt. <S> I'm working on adjusting certain recipes so that it's ALL yogurt <S> and I've had the best luck with banana bread and muffins. <S> They are delicious and nobody knows the difference. <S> If a recipe has more than 1/4 cup of butter, I definitely start swapping. <S> I do the same for oil <S> but it's closer to an even swap. <A> But when you use your spatula to remove the cookie you can only remove the inside of the cookie so it created a sort of cookie dough ball look. <S> I was terrified but when compared to my normal cookies (made with the butter) they were ranked the exact same in my food science experiment in my college class. <S> So taste wise my cookies were still delicious but appearance wise they were a little hideous. <S> P.S. <S> I used the chocolate chip cookie recipe from smitten kitchen (I love them!). <A> It works awesome in banana bread, especially if you use vanilla yogurt.
|
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 many choices of meat I still had no idea what to get. All I know for sure is the meat should be about an inch thick to try the salting thing. Any ideas? <Q> I've had great results with flank steak. <S> More salt will help tenderize but can't be left too long at too high concentrations (search "brining"). <S> Don't overcook it, of course, that's the quickest way to make it chewy (unless you're going to cook it on low heat for several hours). <S> Then let it rest before eating. <S> For flank steak, cut it across the grain. <S> If you look closely the meat has fibers which run parallel to eachother in only one north-south direction. <S> Cut across this, severing many lines with your slice. <S> It severs the connective tissues before chewing, doing a lot of the work with the knife rather than your teeth. <A> I notice Flank steak already made the list, and once I would have agreed, but it's gotten trendy, and with the trendiness, expensive. <S> It's still not fillet-price, but it tends to run in the 7-8 dollar a pound range where I live. <S> Do a light marinade, grill it as lightly as possible, cut across the grain of the meat, serve. <S> Your mileage may vary, however. <S> The cheapest cuts are almost always the ones that local cooks don't know what to do with, and if the locals are hounds for the fajita, you're not going to be able to find skirt steak at all. <S> My advice is to go to the store with an open mind, and browse the meat counter looking for deals. <S> I came home with 3 pounds of tenderloin tips for less than twenty bucks the other day: if I'd gone out looking to buy such a thing, I'd have been disappointed. <A> You should be able to get good results with any steak cut: ribeye, porterhouse, strip, sirloin, t-bone. <S> If you can't, there is something wrong with your process that needs to be fixed. <S> Make sure the steak is all the way thawed. <S> Either coat the steak with salt for 1 hour before grilling, or marinate in an acidic liquid (lemon juice, wine, marinade with vinegar). <S> Heat the grill very hot, then put the steaks on. <S> Use tongs, not fork or knife to manipulate steaks. <S> When proper sear lines have developed, rotate the steak 90 degrees. <S> When sear lines develop again, flip steaks over. <S> When sear lines develop on the second side, test for doneness by feel . <S> If the steaks aren't done yet (for the thicker cuts), move the steaks to a cooler part of the grill and finish with indirect heat. <S> Put steaks on a plate on top of a hot pad and cover with a loose piece of foil and let them sit for 5 minutes. <S> The internal temperature of the steak will go up a few degrees during this time. <A> (note -- US names for cuts of meat) <S> Part of the 'tenderness' of the meat comes in how you cut the meat. <S> In "London Broil", you use an slightly tougher cut of meat (I normally use bottom round), grill it, then thinly slice it across the grain before serving. <S> You can do the same thing with flank steak, but I find it to be overpriced in the general grocery stores. <A> I like Rib Steaks. <S> They have a lot more fat, and you have to be careful about flare up, but they cook up really nice.
|
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 do / should I be doing to prevent this from happening? Note : I was using plain sausages, not ones with any unusual flavourings that could release sugars and suchlike whilst being cooked. <Q> I grew up in Yorkshire, that doesn't make me an immediate expert but my Mother used lard or beef dripping to coat the container for either Yorkshire Puddings or Toad in the Hole. <S> You should preheat the lard in the oven, it should be 'very' hot. <S> I suspect the issue with using the oil from the sausages is that you will get some water as well as the oil. <S> This will not coat the batter and will evaporate quickly. <S> Or the oil is not hot enough when put in the container. <S> I suggest putting the residue from the sausage in a gravy not for the Toad in the Hole. <S> P.S. <S> I don't know what (from the linked recipe) <S> the sausage chunks means, but keep your sausages whole imo. <A> I'm guessing it's the oven. <S> Here are some ideas: <S> If the dish did not fully cook, it will stick. <S> Bake until it dries and starts browning. <S> The heat distribution in your oven may be uneven. <S> I have an old oven and my dishes would burn, stick, and undercook until I started using a few tricks (self citation, beware). <S> The main idea is to put a shield (an empty baking dish) between the heat source (the bottom of the oven) and the dish you are baking. <S> Rub the oil on the baking dish before heating it. <S> Line the baking dish with parchment paper. <S> Forget the oil. <S> Add some of the sausage drippings to the batter for flavor and then grease the baking dish with shortening. <S> When you add the batter to the baking dish, the shortening will not be displaced by the batter and help prevent the sticking. <A> Perhaps the container is too large, making for too thin an oil layer? <A> Experimenting with different sausages will show you the difference, especially if you try varying quality sausages. <S> More extravagant sausages can cause trouble. <S> But for a foolproof answer regardless of sausage type switch your baking pan <S> ; ceramic and non-stick were never 100% reliable for me either. <S> Get a flexible silicone pan (loaf or shallow square both fine) and <S> your toad in the hole will never stick. <S> They're pretty cheap, and very much worth it. <S> You should also be able to use less oil this way, just shake the sausages around to coat the insides before the batter goes in. <S> Note: <S> I'd also consider another recipe, in yours the sausages are placed in after the batter. <S> The sausages can go into the oven with a little of their oil, and the batter is poured into that when the oil is ready. <S> It also requests you reduce heat halfway through, don't do this. <S> Also, the highest risen point should be on the cusp of turning slightly burnt before you remove it from the oven, ensures it's cooked through.
|
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 tomatoes, but while maintaining a similar flavor i.e. not a white sauce flavor. Any ideas suggestions? <Q> You could use Red Pepper Coulis: Roast red peppers on grill, gas flame or cut off the sides and place skin side up under broiler until skins are blackened. <S> Cool and remove charred skin. <S> Sweat onions and garlic in a little olive oil with salt and pepper until softened. <S> Add the charred roasted red peppers and some chicken stock. <S> Simmer until vegetables are very soft and puree with an immersion blender, food processor or regular blender. <S> Taste and adjust seasoning as necessary. <S> Thin with additional stock according to consistency desired/needed. <S> Add basil, oregano, Italian seasoning blend to season as desired. <A> A big component of pizza sauce has nothing to do with tomatoes per se. <S> Break down the components and consider alternatives. <S> Water: <S> Yup, tomatoes are just wet, so you'll need some liquid. <S> Sugar: <S> Tomatoes are naturally sweet, so you'll need some sugar/honey Acid: <S> This is huge, but easily fudged with vinegar or lemon juice Seasonings: As much onion (powder), garlic (powder), salt, pepper, basil, oregano, parsley as you want <S> Depth: <S> This is the tricky part, that rich, almost smoky quality of cooked tomatoes. <S> It won't be easy to replace. <S> Darin's answer probably comes closest with a similarly colored pepper cooked with direct heat. <S> To expand on that, I think you could venture into other peppers besides just red bell, maybe some mexican low-heat varieties, a little chipotle, perhaps? <A> I have used red beets (canned), which I have diced very small, and cooked down with other italian ingredients ( minced garlic, onions, spices, etc.). <S> Also add a bit of vinegar, since tomatoes do have an acidic flavor. <S> Cooked as you would normally cook a spagetti sauce, it is almost impossible to know the difference. <A> My wife has a sensitivity to night Shade vegetables which includes tomatoes and most peppers. <S> You can look it up. <S> I make her pizza with pesto sauce and it's quite good. <S> I am, however, still looking for other alternatives to tomatoes in sauces. <A> Great question. <S> I'm not sure there exists anything quite like a tomato, I'd like to hear others though. <S> Specifically addressing pizza though, and avoiding white sauce, you can make a very yummy pizza just topping the dough with olive oil, garlic, and mozzarella. <S> You can really go anywhere from this base. <A> Since cheap ketchups are generally made of apple puree, vinegar\acid, sugar, salt (plus thickeners and spices and preservatives), I'd try to create "tomato" sauce of your own from apples and capsicums. <S> You can also add some powdered paprika for red colour. <S> Herbs, garlic, salt, pepper, sugar, vinegar as well:) <A> Roasted "Kent " or "Jap" pumpkin brings out a nice nutty flavour which can be puréed as well. <S> Good for pizza bases - obviously cooked spices mixed in will also enhance the flavour to be more bold and take away from the "sickening" flavour of pumpkin that some complain about. <S> I have made a pumpkin based pasta sauce for many who "hate" pumpkin - and all but one <S> finished the entire meal and enjoyed it! <A> It is a terrible thing to lose the taste of tomatoes but this ^ is a great alternative. <A> Buy California chili powder, usually in the Mexican isle in your local grocery store, add some of the powder to water, not to much, add a decent amount of salt and a bit of lemon and onion powder if desired and it tastes exactly like tomatoes! <S> Note the California chili powder is not at all spicy. <A> Alternatives that I've enjoyed in the place of sauce are... (1) Pea Puree (which, if prepared with cooked onion and herbs and oil can be slightly sauce like...) <S> or, as have already been suggested <S> (2) Pesto, predominantly basil ... though somewhat heavier and saltier than sauce <S> (because of the parmesan and/or nuts) <S> In both cases, balsamic vinegar can provide some of the acidity that tomatoes offer. <A> I have certain food allergies myself. <S> While I'd be careful when doing any kind of experimentation, the more processed the food, in general, the less allergic I am. <S> I imagine highly processed ketchup's might be ok. <S> But I'm no medical expert, of course.
|
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 some carrots with fresh, green tops, and it seems a shame to waste them. Can I safely cook with them, and if so, how? <Q> I've never had them, but they are indeed edible. <S> Due to the high amount of potassium in them they can be bitter. <S> The World Carrot Museum (lol) even has an entire page for carrot greens , including several recipes. <S> Excerpt: They ARE edible and are highly nutritive, rich in protein, minerals and vitamins. <S> The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited, but there some ideas and recipes below. <S> The tops are antiseptic and can be juiced and used as a mouthwash. <S> However, it is edible, so you may mix some in with a mixed lettuce salad. <S> You may also use it for garnish. <S> Combine your common sense and your creative skills, and invent something! <S> That's what makes cooking fun. <S> It is a form of art. <S> Carrot greens are high in vitamin K, which is lacking in the carrot itself. <S> Carrot tops are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumours. <S> Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. <S> Scientists have been unable to synthesize chlorophyll in the laboratory, but green plant foods contain sufficient quantities to protect the human body. <A> I like hobodave's answer, but I'll put my .02 bucks on a negative answer: I tend to throw cooking debris in the stock pot. <S> Onion skins, garlic peels, anything I might otherwise throw away. <S> It's stock, right? <S> Stock and stuffing exist to make use of leftovers. <S> But don't do this with carrot tops, it'll make your stock taste wonky. <S> Had to make thanksgiving gravy with store broth that year. <S> Blech. <A> I have used them to make a type of pesto. <S> You blanch them first, shock, squeeze out the water, then proceed similarly to how you would with basil. <S> Delicious on carrots that have themselves been blanched and shocked. <A> Carrot greens are a great substitute for flat-leaf parsley in many dishes, especially ones that will be cooked, as the carrot greens tend to handle heat better than parsley. <S> I use them in Beet Burgers along with the carrots themselves, with terrific results. <S> You can also throw them in to seasoned breadcrumbs for a great topping for casseroles, etc. <A> We sauteed them along with onions before adding to the mix. <A> I just used them in my chicken noodle soup - some cooked, some at the very last minute - and it was delicious! <S> So much better than spending money on fresh parsley, which usually goes bad in my fridge before I can use all of it. <A> I love making a dry stir fry with carrot greens and coconut. <S> It tastes similar to a kale stir-fry. <S> This is one thing I miss back in my home country because here we dont get carrot greens when we buy carrots. <A> They are definitely edible, with a more herbal carrot taste. <S> Cooking with "produce offal" has become fairly popular, which means you can find a number of recipes designed to use carrot tops and other "garbage" parts of your produce if you don't feel up to experimentation, but would like to explore the idea of generating less food waste. <S> The ferny leaves on the top are nicely delicate and can be used anywhere you might use other leafy greens, for a slightly different taste. <S> I have personally used them to create a non-basil pesto, and they can make a lovely edible garnish with your meal or an addition to mixed raw greens. <S> The tops as a full unit tend to be better when cooked; I've found them particularly good when sauteed quickly so the stems soften and the leaves get a bit crisp. <S> If you prefer a more uniform texture (I like the variation), you can remove the leaves to toss in at the end so they only soften; they'll cook much faster than the stems. <S> Any combination of seasonings you might use for sauteed or roasted carrots would serve well here, too, as the flavor is very similar.
|
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 health food, or are there other ways to use less oil? <Q> If you have a recipe that already produces a dense fudgy brownie and you're looking to do it without oil, you're just out of luck. <S> If you're looking to produce a dense fudgy brownie and wondered if, while you were at it, you might cut back on the oil... <S> NO, <S> but here are some suggestions for making a cakey brownie more dense and "fudgey": <S> Follow Tim's advice above on using butter instead of oil. <S> It's not doing anything as far as calories <S> but it will produce better flavor vs. a neutral oil. <S> Replace half of the whole eggs with egg yolks. <S> Cakiness in brownies is partly due to the use of whole eggs. <S> Egg whites have a drying effect on baked goods. <S> In converting a brownie recipe I did, I used 2 egg yolks for each whole egg. <S> Replace part of the granulated sugar with corn syrup. <S> They hygroscopic nature(ability to absorb moisture and retain it) of the corn syrup will create a more dense moist result. <S> I think I replaced about half the sugar with corn syrup. <S> The added moisture of the corn syrup will help to off-set the loss of moisture from removing the egg whites. <S> Method/Technique: Heat chocolate, butter, cocoa powder over a hot water bath until chocolate is melted. <S> Stir to blend to a smooth consistency. <S> Set aside to cool slightly. <S> Beat egg yolks/whole egg with sugar and corn syrup until thick, light in color, and mixture forms a "ribbon". <S> Combine dry ingredients and make a well in the center. <S> Temper chocolate into egg/sugar mixture. <S> Mix to blend well. <S> Add to dry ingredients and fold together just until moistened. <S> Pour into greased pan and bake until set. <A> BROWNIES ARE NOT HEALTH FOOD!!!! <S> The very idea is sacrilegious. <S> You can substitute melted butter quite successfully for taste and texture, though make sure to adjust the salt if it's salted butter. <A> I add applesauce in place of oil. <S> The replacement is equal. <A> I make brownies by melting 250g of butter and 200g of couverture chocolate together in a saucepan over low heat. <S> I think this is what makes them very moist and "fudgey. <S> " <S> I agree with the others who have commented <S> - brownies are not a health food. <S> Even if you could substitute the butter for oil to get the texture you desired, they still contain too much chocolate and sugar to be classified as a health food.
|
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 tend to have a stronger maple flavor and tend to be harvested later in the season. <S> The collected sap needs to be concentrated and purified to make the syrup, which is traditionally done by boiling and skimming off impurities. <S> The USDA (United States Department of Agriculture) and the CFIA (Canadian Food Inspection Agency) have similar grades for maple syrups: <S> The CFIA standard requires measuring the grades using green light (560nm) light. <A> Grade A is the lighter with Grade B being darker. <S> The letters are just a means of indicating variance of flavor/color, not a judge of quality. <S> Lighter grades are usually used on pancakes, waffles, etc. <S> while Grade B is best as an ingredient in cooking/baking due to the deeper flavor. <S> I prefer Grade B myself <S> but it is generally not widely available outside of New England without purchasing via mail order. <S> Trader Joe's markets usually carry it however. <S> Lighter syrups are usually the result of earlier harvested saps and the darker ones are from later harvest. <S> Time of season and changes within the trees is what will determine the color/flavor, not the boiling process. <A> Historically, these grades were established before white cane sugar became inexpensive and common, so the "best" maple syrup was the least strong, or Grade A. <S> Now we seek out that maple flavor on corn flapjacks or waffles, so the "best" maple syrup is Grade B. <S> I find that the best pancakes are made with 2/3 cornmeal to 1/3 whole wheat or buckwheat flour (or any wheat flour, really) rather than just pancake mix. <S> The cornmeal makes them crisp. <S> And Grade B maple syrup, of course.
|
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 in the refrigerator and then letting it rise on the counter, but that did not seem to work. Does anyone have a good technique or suggestion for this? <Q> Traditional dough will not freeze well. <S> You have to par-bake it. <S> In the US, the “freshly baked” bread sold in most supermarkets is par-baked dough. <S> This is risen dough, which is then baked for 70 to 80% of the usual baking time, cooled, frozen, and shipped to the supermarket, where it is baked again until golden. <S> You could do the same. <S> A par-baked baugette is a bit denser than a traditional one. <A> I've never done it for bread, so I can't be sure it'll work, but for pizza dough, I freeze it in smaller balls, so there's a higher surface to mass ratio when thawing it (in the fridge, takes a day for ~2" / 5cm balls.) <S> It's worked fine, but I admit I'm not entering any competitions with it. <S> My understanding is that many of the "rising crust" frozen pizzas use a mix of yeast and chemical leaveners, so they can be sure it'll rise after having been frozen, so this might be a possible additive to try. <S> You'll want a double-acting baking powder, as it'll act when heated, not just when it first gets wet. <A> All the time the dough stays under room temperature is lost time for the yeast that didn't die on freezing - you can't count on it being "instant" anymore. <S> Thaw it outside or even in a warmer place 35-40C if room temperature is low. <S> In my experience, if you have to freeze raw dough at all the best results are with already risen ready-to-bake dough.
|
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 flies. There weren't fruit flies before so I am wondering if there might be a better way (ie a ventilated canister?) of keeping the produce? <Q> I've never had luck keeping them out of food. <S> However, a simple fruit fly trap can keep them in check: <S> Cut a 2l soda bottle where the top taper ends (above the label). <S> Add a few drops dish soap to a few tbsp of apple juice, beer or cider vinegar. <S> Pieces of fruit can also be used. <S> Invert the severed top of the bottle (sans cap), and seal with a piece of duct tape around the edge. <S> Set near the fruit and wait. <S> Open it up to empty every few days. <S> Google will give you a variety of other designs that you can build if you are more ambitious. <A> Flies can lay eggs and continue to emerge even after the produce that attracted them in the first place is already gone. <S> After getting rid of the produce the next time, wipe the area down with a kitchen cleaning spray and wait to see if more flies appear. <S> If not, then give it a go again and keep an eye on the progression of the produce, refrigerating it if it is getting softer than you expect before you get around to using it. <S> Oftentimes the fruit flies are traveling with the produce (microscopic eggs) so try washing things like tomatoes, peaches, etc. <S> first before setting out on the counter/shelves. <A> Mesh cover. <S> http://www.calibex.com/food-mesh-cover/zzcalibex1zB1z0--search-html?nxtg=23f30a1c0520-A5A11C9A30B6FFB3 <S> http://www.thekitchenstore.com/030734063118.html http://www.amazon.com/Handy-Gourmet-Set-Food-Covers/dp/B000EYFV4M/ref=sr_1_7?ie=UTF8&s=home-garden&qid=1280514882&sr=1-7 <A> I personally am using balsamic vinegar and dish soap. <S> Because I have so many tomatoes and peppers all at once they are laying on the counter <S> so I have put this into tiny plastic bowls (2-3 in diameter from the dollar store) and placed them among the fruit. <S> So far it seems to help. <S> There are still a few but nothing like it was. <A> Place the produce on the counter-top or on a plate, and then, use a upside-down "mesh-type" colander as a lid to keep the produce covered. <S> Flies wont be able to get in, but there will be enough ventilation. <S> Depending on the produce, you can obviously also store it in the fridge (not tomatoes). <A> This is a trick I've learned since I home-brew kombucha- same method of keeping flies out. <S> Get a larger bowl or a pot and put the fruit in gently. <S> Then throw a kitchen towel over the top and secure with a couple tight rubber bands around the top of the pot/bowl. <S> Make sure no fruit flies are on the fruit when the rubber band is secured. <S> This should keep them out, I'd just check the fruit once a day to check on ripeness and when the fruit is ripe, move it to the fridge. <S> I currently have 3 bowls going right now after my husband came home with 2 large crates one of peaches and one of plumbs. <S> I have probably 45 plumbs in one container and 15 in each of the others, and so far all is fine and happy- fly free!
|
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 (not freezing) Very cold bowl and whisk (put them in the freezer for 20 minutes prior to using) Copper bowl <S> The process is simply to start slow until you see bubbles form, then speed up until you see the whisk begin to leave trails in the cream, then go full speed ahead until just before it starts to look soft and billowy. <S> At this point you can add your sugar and continue whipping until thickens and firms up to form soft peaks. <S> Advice <S> : Buy a hand-mixer at least! :) <S> Update <S> I would be careful to avoid over- whipping with this method though. <S> It might be easy to over-do it, and you'll start to make butter. <A> Put cream in a small plastic bag. <S> Fill with air, twist to close. <S> Shake. <A> (responding to the update) Yes, it can be made with a stick blender, I had a roommate who used to do it all the time. <S> He had a tall, narrow container, not that that much wider than the paddle on the blender, and he'd just stick the blender in, move it around a bit, and it'd be done pretty quickly. <S> (it's been 10+ years, so I don't remember the exact time.) <S> Come to think of it ... <S> I can't remember him using that blender for anything <S> other than whipped cream. <A> I've made it once by hand, with a whisk. <S> Like others, I had a sore wrist afterwards. <S> I do it all the time with a cheap stick blender because I'm lazy. <S> I especially like it for making a small amount. <S> I try to use a bowl which is about as wide as it is deep - deep enough to keep the cream from spilling, wide enough to move the stick blender around. <S> The problem I've found with using the stick blender is that once the cream starts to thicken, you have to be extra-careful to stir the cream around. <S> The blender will happily give you a dollop of whipped cream in the middle of a bowl of mostly runny stuff. <S> So every few seconds I shake off the cream that's stuck to the blender and stir the whole bowl a bit. <A> Another option is to put the cream in a well-sealed jar (i.e. a mason jar) and shake it up and down into it reaches the desired consistency. <S> There is a risk of over-shaking and ending up with fresh butter, but if you're paying attention you should be safe. <S> It takes a few minutes and some arm strength, but it's not too bad. <A> It is possible with a whisk or fork, but your arm might fall off before it thickens up :) Using a cold bowl and utensils (put it in freezer for a little while first) will help. <A> Do you have a food processor? <S> Whipping cream in my trusty <S> Cuisinart is easy-peasy. <S> Put on the regular blade, pour in some cold heavy cream, turn it on for 20-30 seconds, et voila! <A> They're a little pricey for casual home use, though. <A> Alternatively, you can use a whip cream siphon. <A> Coincidentally, I saw this video a couple weeks ago that altered my world: you can make it in a cocktail shaker, using the spring from a bar strainer: https://www.youtube.com/watch?v=P5t3hZfMQiU <A> I saw it done on a program called "New Scandinavian Cooking! <S> The Swedish chef made whipped cream and fresh strawberries on top of a glazier by placing whipping cream and sugar in a zip lock bag blowing air into the bag then sealing it then after shaking and squishing the bag for a few minutes... <S> Voila" whipped cream!!!
|
- 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) within two or three days, regardless of the sell-by date. <A> Depending on your refrigerator (Europe has them at +4 Celcius) <S> This assuming it did not spend more days in the butchers' fridge before being given to you. <S> Remember tho -- your nose is always the best teller. <S> You will know if it smells funny instinctively; and een if you eat meat that is not 100% fresh, you might as well feel sick for a day or so, and learn the lesson for the next time. <S> We evolved along with our sense of smell, and if we are still here there is a reason <S> * :) <S> *simply put, those who had a decent sense of smell survived and had childrens <A> If it's raw, stick with the best-before date on the label. <S> If cooked, you have at least 3-4 days , regardless of whether it's pork, veal, or regular beef. <A> Three days is pushing it, in my opinion. <S> Best use on the second day.
|
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 bottom, pour the clear liquid off into a bowl. Return the clarified butter to the pan and continue to cook until it has turned a deep golden brown..." Now I have tried this recipe with unsalted butter, with salted butter, using a low heat, a medium heat, enough heat to create a fire hazard. I also tried different methods of clarification, all to no avail. The "deep golden brown" is only achievable, as far as I can tell, with unclarified butter. Indeed it appears to be the toasted butter solids that produce the golden brown. I would have given up on this recipe altogether if it wasn't corroborated by other sources . It makes me wonder if, for example, American butter differs substantially from European butter. Does anyone know if black butter sauce can be made with clarified butter? <Q> @Chris: <S> Does the recipe from the Nero Wolfe cookbook say anything about dumping the milky/watery portion out of the pan before returning the butter to it to brown? <S> Clarified butter WILL NOT brown, that is the purpose for clarifying it. <S> The milk solids are what brown. <S> The portion that usually goes to the bottom will be the whey and the milk solids initially tend to form the "scum" on the top. <S> To me it sounds like he's trying to suggest that you should pour the butter & solids off, dump out any whey, and then return the butter to the pan <S> so you can heat it to the point of a dark brown without it splattering (which is caused by the water in the whey). <S> 4 tablespoons of butter isn't going to have much whey in the first place so just cook the whole butter to the beurre noir point. <A> There's recipes for beurre noisette and beurre noir in my go-to book, the Joy of Cooking, and neither of them call for clarified butter. <S> Just plain, ordinary, unsalted butter. <S> The "clarified" part of clarified butter is just fat, and to the best of my knowledge, fat doesn't brown/toast. <S> It would almost certainly be the solids that do that! <S> In fact, ghee, a similar product, is basically butter left to simmer for an hour or so - and during this time, the milk solids will separate and turn brown - that's how you know it's done. <S> I'm pretty sure <S> Something's not quite right with that recipe. <A> Fanny Farmer also has Eggs au beurre noir - very simple. <S> ButterPepperSalt4 eggs1 teaspoon vinegarPut one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. <S> Sprinkle with salt and pepper, and cook until whites are firm. <S> Remove to a hot platter, care being taken not to break yolks. <S> In same dish brown two tablespoons butter, add vinegar, and pour over eggs. <S> Note that Nero Wolfe somewhere has a discussion of Eggs au Beurre Noir thatINCLUDES adding vinegar - and does not mention clarified butter.
|
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, almonds, sesame seeds, and soy beans. <S> ETA: <S> The daily recommended intake of calcium for an adult is 500-1000 mg. <S> If you're curious about how much calcium a particular foodstuff has, you can look it up on the USDA National Nutrient Database . <A> Little fishies with soft, edible bones (think sardines) are a good source of calcium as well as omega 3 fats. <A> One problem is bioavailability, that they may be bound by compounds in the plants. <S> I don't have a really good answer for you about that, but fermentation probably helps (you get more from the cabbage in real sauerkraut or kimchi that you would eating it raw). <A> Lots of them. <S> First, is Lactaid milk, which has the lactose-digesting enzyme lactase added to it. <S> Second is yogurt or kefir, a fermented dairy drink that has much lower lactose content due to the active bacteria. <S> But you should check, since they're not lactose free. <S> The harder the cheese, the less lactase it has, so you might be okay with hard aged cheddars, parmesans, goudas, etc. <S> over younger, creamier types. <S> Almond milk has calcium. <S> As do almonds. <S> Soymilk is well fortified. <S> Then there's broccoli, spinach, and other dark greens. <S> A good spring mix salad is surprisingly high. <S> There are obviously plenty of calcium supplements you can purchase if you're concerned. <S> Anecdotally (meaning I read it somewhere), look out for too much phosphoric acid, a common acidic ingredient in soda, because it's been accused of interfering with calcium absorption. <S> Just for curiosity, my friend growing up cured his lactose intolerance by drinking small amounts of milk every day until he "graduated" to a full glass. <S> He didn't have a problem after that. <A> The hull apparently contains a large share of the minerals, so peeled sesame might not be as rich. <S> I don't know about sesame oil, but I like to use mushed sesame (Tahini, they call it) in cooking. <S> Japanese 'Gomasio' is used instead of salt in macrobiotic cooking, it's just sesame seeds with salt (6-10 parts of sesame for one part of salt). <S> There's also a great Turkish / Greek / North African dessert made with honey and sesame (it's called Halva in countries with Arabic influence, I don't know what the Greek call it). <A> Calcium containing products: | Food | Milligrams (mg) per serving | Percent DV <S> * ||-------------------------------------------------------------------------|----------------------------:|------------:|| <S> Yogurt, plain, low fat, 8 ounces <S> | 415 | 32 || Orange juice, calcium fortified, <S> 1 cup | 349 | 27 || Mozzarella, part skim, 1.5 ounces | 333 | 26 || Sardines, canned in oil, with bones, 3 ounces | 325 | 25 || Cheddar cheese, 1.5 ounces | 307 | 24 || Milk, <S> nonfat, 1 cup** <S> | 299 | 23 || Soymilk, calcium fortified, 1 cup <S> | 299 | 23 || Milk, reduced fat (2% milk fat), 1 cup | 293 <S> | <S> 23 <S> || Milk, buttermilk, lowfat, 1 cup | 284 <S> | <S> 22 <S> || Milk, whole (3.25% milk fat), 1 cup | 276 | 21 || Yogurt, fruit, low fat, 6 ounces <S> | 258 | 20 || Tofu, firm, made with calcium sulfate, ½ cup <S> *** | <S> 253 | 19 || Salmon, pink, canned, solids with bone, 3 ounces | 181 | 14 || Cottage cheese, 1% milk fat, 1 cup | 138 | 11 || Tofu, soft, made with calcium sulfate, ½ cup <S> *** | 138 | 11 || Breakfast cereals, fortified with 10% of the DV for calcium, 1 seving | 130 | 10 || Frozen yogurt, vanilla, soft serve, ½ cup <S> | 103 | 8 || Turnip greens, fresh, boiled, <S> ½ cup <S> | 99 <S> | 8 || Kale, fresh, cooked, 1 cup | 94 <S> | <S> 7 <S> || Ice cream, vanilla, ½ cup <S> | 84 <S> | 6 || Chia seeds, 1 tablespoon | 76 | 6 || Chinese cabbage (bok choi), raw, shredded, <S> 1 cup <S> | 74 <S> | 6 || Bread, white, 1 slice <S> | 73 <S> | <S> 6 <S> || Tortilla, corn, one, 6” diameter <S> | 46 <S> | <S> 4 || Tortilla, flour, one, 6” diameter <S> | 32 <S> | 2 || Sour cream, reduced fat, 2 tablespoons | 31 <S> | <S> 2 <S> || Bread, whole-wheat, 1 slice | 30 <S> | 2 || Kale, raw, chopped, 1 cup | 24 | 2 || Broccoli, <S> raw, ½ cup | 21 | 2 || Cream cheese, regular, 1 tablespoon <S> | 14 <S> | <S> 1 | <S> Apart from these, there are several Calcium Supliments in the market. <S> Source . <A> I use a nutritional aid, Food File, and it sits on my computer ready for me to use. <S> There is amaranth, a grain from the Incas and a product, soy isolate, both very high in calcium. <S> I do understand the issues with soy isolate but perhaps a related source such as okara may also have new information about nutrient values available in this food. <S> I hope this helps luls. <S> Sorry I put in the wrong name. <A> Bone stalk is one way to get calcium. <S> It's especially helpful to break the bones before this process, so the nutrients inside are exposed and can be absorbed into the stock.
|
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 great ingredient in its own right, especially for many vegetable and Asian dishes. I believe you can purchase lactase separately and that it can be taken with lactose foods to aid in digestion. I don't have a specific recipee handy, but the general idea is to simmer bones (of chicken, beef, or whatever) in water (possibly with vegetables or other flavorings), then use the resulting liquid as a base for soups or other dishes.
|
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 for 8-12 hours. <A> It's really more curing than cooking. <S> If you're asking this because of the high price of beef jerky, remember that most of beef is water. <S> It takes about 5 pounds of beef to make 1 pound of jerky. <S> Unlike steaks, you want really lean meat for beef jerky <S> (at least if you don't intend to eat it within a day). <A> I have had great success with Lex Rooker's $10 cardboard box dehydrator, powered by a light bulb. <S> Temperature stays around 120 degrees, which seems to really make a better flavor than higher temperatures. <S> I agree with the comments on fat content. <S> Eye of round has been the best non-sinewy lean cut for me. <S> http://www.willowglyn.com/heather/jerkydrierinstructions.pdf <A> I've tried making jerky at home and at the end of the day you have to spend 4 hours doing it, it usually costs twice as much what you have to pay for it online or in the store. <S> I've used this recipe before and <S> it was pretty tasty "depending on your favorite flavor"- http://www.bowhunting.net/susieq/jerky.htm <S> I prefer to buy the jerky, I've tried bulk beef jerky before and they have a pretty good selection. <S> http://www.bulkbeefjerky.com/beef-jerky-4.html <S> The most interesting part is if you find a recipe you like, they will make it in mass quantities for you! <S> *$400 to get started though - I called and asked.
|
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 just adding a couple drops of liquid smoke? <Q> You should be able to find these in your grocery store in the Mexican section. <A> Don't forget cumin! <S> One of my favorite store bought salsas is Trader Joe's Double Roasted Salsa . <S> If I were stranded on a desert island, an endless supply of this would be one of my must-haves. <S> It uses double roasted anaheim peppers and cumin to achieve it's amazing flavor. <S> Here's the ingredient list: <S> Tomatoes, water, double roasted anaheim peppers, onions, cilantro, cider vinegar, jalapenos, lime juice, sea salt, garlic, cumin, black pepper. <S> I haven't tried my hand at duplicating this, but I bet it'd be fun to try. <S> Double roasting a pepper consists of fire roasting it, peeling, and fire roasting again. <S> If you do experiment with fire roasting tomatoes as Joe has suggested, save yourself some trouble and use Roma tomatoes. <S> If you try using regular slicing tomatoes they'll just disintgrate. <S> Roma's are sturdy, and taste great. <S> Regarding your equipment, I don't think you need a smoker for salsa. <S> I've never had a salsa that had anything smoked in it that I'm aware of. <S> The smoky flavor has always come from either peppers or tomatoes being fire roasted. <S> You can fire roast things on your charcoal grill, but you can do it even simpler with your broiler, or even simplest directly on a gas stove burner. <S> I would avoid the liquid smoke until you've tried a salsa with fire roasted chilis and/or tomatoes, chances are you won't need it. <A> It depends on what sort of a smoky flavor you're looking for. <S> I've used chipotle peppers before, but you can also grill the peppers, onions and even tomatoes to get some char on them before chopping them up. <S> (well, the onions I slice before roasting or grilling, then dice them afterwards). <A> You could try to add a teaspoon or two of smoked paprika. <S> That gives a good smoky depth to the flavour, without being overbearing. <S> Not the classic answer perhaps, but definitely my fusion/experimental idea. <A> Chipotle chiles in adobo sauce are the most likely source. <S> Most people don't use a whole can at once <S> so when you open it, use what you need and then set the remaining peppers on a parchment/waxed paper lined baking tray and freeze them individually. <S> Once frozen, pop them in to a zip-top bag so you can retrieve one or two as needed in the future. <S> Save the Adobo sauce as well and freeze it separately to add to chili, stews, soup, or rice. <S> Chipotle powder can also be found in some spice stores. <S> Chipotle powder and smoked paprika (available in sweet, mild, and hot) are nice because they give you flexibility for multiple uses...add as a seasoning to the salsa or mix with other spices to use as a rub on meat. <S> Additionally, you can also smoke some of the vegetables themselves... <S> tomatoes, peppers, corn. <S> This can be done on the grill with a smoker box, wood chips strews on the coals of a charcoal grill, or by other means .
|
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 continue to cook the white a little and rescue my egg so that the white is set but the yolk is still runny? <Q> Let it sit, pray carryover cooking does the job (unlikely) <S> Wrap it in plastic wrap, tightly spin the top to close. <S> Twist 'the tail' into a knot or secure with string. <S> Put it back in the water. <S> Position it <S> 'hole-up' on a baking sheet, put in an oven (time-consuming) <S> Crack the egg over a bowl, finish in a pan on low heat (not ideal for runny yolks) <S> Microwave (sad, but could work) <S> I vote for number 2. <A> I've used the microwave method mentioned by Ocaasi, placed in the cup <S> but it's touch and go. <S> You seriously only want to allow about 3 seconds. <S> Another method I've tried is to just hold the open egg, with tongs, in the boiling water, obviously keeping the open end out. <S> This was slightly better the microwaving because the results of a few too many seconds in the microwave, is worse than the problem you're trying to solve. <A> So, I came across the same problem. <S> I just filled as much water in the pot without covering my (already sliced in half) eggs. <S> Then boiled for a couple mins. <S> Cool thing is I was able to watch the runny egg whites harden. <S> I attached a pic :) <A> That's a method some folks use intentionally to make poached eggs.
|
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-tight plastic bags. <Q> Freezer bags are slightly thicker plastic, and more forgiving of sharp or pointy foods (like meat with protruding bones). <S> I know some freezer bags include a white place to write a label on, I don't remember if storage bags do as well. <S> The press-to-seal bags do a better job of not spilling if accidentally dropped compared to the zipper versions. <S> http://web.archive.org/web/20130105063349/http://www.consumerreports.org/cro/magazine-archive/2010/march/home-garden/storage-bags/overview/index.htm <A> A freezer bag actually has an additive that is added to the poly while the film is blown. <S> This helps prevent the plastic from becoming brittle and breaking down while frozen for a long period of time. <S> If you plan on freezing something for a long period of time do not use a regular storage bag. <S> Thicker plastic does not have as much to do with it as people think. <S> Another additive is added to the poly to make the film stronger and have more stretch to it. <S> Certain recipes for poly will prevent a bag from being a thinner mil thickness than others. <S> Write on white ink (the white block) on the poly bag is used for many types of bags, auto shops for parts, food storage and so on. <S> For every type of use for a poly bag, packaging salt for sidewalks, fertilizer, food storage, anti-stat, even garbage bags all have different additives used when the plastic is first made. <A> Other than that <S> , I don't believe there's a difference. <A> Freezer bags should be made from a cross polymer plastic that has been heat treated so it doesn't allow moisture in or out.
|
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 intend to do the next time I can get okra. <A> Interesting challenge. <S> How about this: Skin and slice the eggplant, about 1/2" <S> 1.3 cm thick, salt lightly and press the sliced stacked salted eggplant for a while to densify it. <S> After a half hour or so, rinse and dry the eggplant, cube it and dredge in seasoned flour if you have it. <S> Skin and cube the potatoes put them in a large hot pot with some kind of fat in it and brown the potatoes. <S> When they are about done add the cubed eggplant, then add the washed and sliced leek. <S> Put in some garlic too if you have and want to use it. <S> When the eggplant is slightly browned add stock or water or combination of ingredients, could include beer wine or ? <S> , I find I don't like cooking with IPA or really hoppy beers as it adds more bitterness than I like. <S> This would be a good time to add a bay leaf if you have one. <S> Next peel, quarter and seed the tomatoes, peel and cube the pumpkin and slice the okra to your preferred size and add them to the stock. <S> If you have flour and know how to do it make a medium brown roux and add it when the pumpkin is done. <S> Season to taste and yum! <S> Garnish with fresh dill and cilantro. <S> * <S> One eggplant* <S> Some pumpkin <S> * One leek <S> * Lots of tomatoes <S> * <S> Cilantro <S> * Dill <S> * Potatoes <A> Okra is great in curry. <S> I'll do an okra and tomato curry, but you can find plenty of recipes online. <A> Okra is a magical vegetable whose texture varies dramatically depending on how it's cooked. <S> BBC has Okra recipes and information <S> Main course Light meals & snacks Starters & nibbles <S> Some of Okra recipes from India <S> http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/okra/ <S> http://www.physiology.wisc.edu/ravi/okra/#recipes http://hubpages.com/hub/Okra-Ladys-Finger-Recipes
|
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 water and tried OTC burn spray. I'm really worried about getting it off b/c I have a little baby & I don't want to get it on her, too. Can the oil transfer to someone else still? <Q> Just as you can get it in your eyes if you rub them with your fingers, I'm sure you can easily transfer it to your baby. <S> I'm just surmising here, not speaking from experience so if you try any of these, be sure to let us know how they worked....or what you did instead. <A> Mythbusters tested capsaicin cures a few years ago. <S> It was Episode 91 - "Shooting Fish in a Barrel" http://en.wikipedia.org/wiki/MythBusters_%282007_season%29#Hot_Chili_Cures <S> Whole Milk was their control as the already known go to cure, and nothing beat it. <S> They Tested: water beer <S> tequila toothpaste petroleum jelly wasabi <A> Capsaicin, the active ingredient that makes chili peppers hot, is not soluble in water, but it does dissolve in fat or alcohol. <S> BTW, it is not an acid, but is a complex chemical similar to the main flavoring in vanilla; it directly stimulates the nerves. <S> While washing your hands in vodka might be a little extravagant, you might try vegetable oil, and then washing that off with soap and water. <S> Be very careful not to touch your eyes or other sensitive areas until the capsaicin is removed from your hands. <A> I heard today that pepper juices have barbs in which make them very difficult to wash off. <S> The person I was speaking to said that rubbing your hands with milk is the best way to get rid of pepper oils and smells from your skin. <S> I haven't tried it myself <S> but it's worth a go <S> and you can let us know if it does work! <A> Rinsing your hands in a bleach solution (a few tablespoons in a bowl of water) will make the oil water-soluble, so it can be washed off. <A> I tried everything from alcohol, lime juice, dawn detergent, vinegar... <S> nothing helped until I finally used aspercreme with aloe. <S> Sat with it on my hands (still burning) and waited about 10 minutes. <S> It finally started working and I am finally now without pain..... <S> Phew.... <S> 3 hours of burning can take its toll. <S> Thank God for aspercreme.
|
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, and they can't be cultivated. <S> However, they do take some of the smaller ones to make truffle oil, which is much more reasonably priced, and more easily available. <A> Agreed with Joe. <S> You can buy truffle oil--but be careful where you buy it and from whom. <S> Often it is made with other flavouring agents. <S> Bear in mind also there is a large flavour difference between black and white truffle. <S> The former is very earthy and dark; renaissance writings describe the aroma as being like "unwashed slatterns" and "unaired bedchambers." <S> White truffles are lighter in flavour, with distinct garlicky notes. <S> If you're using truffle oil, use it only to finish. <S> Cooking with it just doesn't really work. <S> And it is very pungent! <S> A few drops in some homemade mayonnaise would be lovely, or a few drops in some mashed potatoes, yum! <S> Also in scrambled eggs (for that I really would use white, I find black truffle just overpowers eggs completely). <A> I suggest you to use not the oil, but the butter. <S> I think it's much more pleasurable. <S> I don't know if you can find it where you live, but if you have a chance, go for it. <S> Another possibility is that you spend the money for a small truffle and put it in oil. <S> If you are passionate about risotto, put it into a small jar with some rice. <S> It will get the flavor and at the same time it will not let it escape, thus wasting it. <A> +1 for truffle oil.
|
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 the summer temperatures but would love it if I can just plop in the completely raw beef safely. Thanks. <Q> Will it work without searing it first? <S> Yes. <S> Will it have as much flavor? <S> No. <S> Searing does not "lock in juices". <S> The mere sound of the sizzling that goes on is indication that juices are exuding and sizzling against the hot cooking surface. <S> Benefit of Searing for a Slow Cooker or Pressure Cooker recipe: In the case of preparing meat in a slow cooker or in a pressure cooker, the purpose of first searing the meat is to brown the meat for better flavor. <S> If you have the time and don't mind having another pan to clean, then sear the meat before adding it to your slow cooker. <S> If time does not permit then it will still work to put the meat in without first searing, the flavor of the finished dish will just be a bit more subtle and not as "meaty". <A> Searing the meat has 3 advantages: <S> Gives the meat a tasty crust. <S> Gives you what you need to start a tasty beef gravy from what remains in the frying pan. <S> Helps the meat hold together better during the long, slow cook. <S> Disadvantages: Takes more preparation time. <S> Gives you more pans to clean. <A> Searing starts off the Maillard flavour reactions that are really important. <S> However, searing individual cubes of meat can be very messy and time consuming. <S> I've now started getting large slices or chunks of braising steak, searing on both sides, then cutting them into cubes for further cooking <A> You don't need to sear it before cooking in your oven, but doing it adds a flavor <S> I don't wanna miss. <S> Also, you can sear it after you haved cooked it, as there is no difference in searing it before. <S> This is my preferred method, as the crust is a little "fresher" than first searing it before cooking.
|
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 immediately made a rather noticable difference (I shall be honing them regularly from now on). Not sure whether additionally sharpening them as well would be a good idea? The suggested tomato and paper tests make sense, and I shall try them in the near future and see.. <Q> The most readily evident way of determining if a knife needs to be sharpened is when you notice that you're having to apply more force than normal. <S> When you start out with a sharp knife you will become accustomed to how it glides through food. <S> Over time you're going to notice that you are having to apply more pressure than normal and <S> that's when it's time to have it sharpened. <S> Factors that affect how frequently knives need to be sharpened include: -The type of knife itself: Forged knives, if properly cared for will typically hold and edge longer than stamped knives. <S> -Care for the knife: <S> Washing knives in dishwashers wears down the edge quicker. <S> Storing loose in drawers without a blade guard will also cause them to dull quicker. <S> -The manner in which you use the knife: <S> The "Whack" "Whack" noise that so many people associate with cutting is an audible clue that you're cutting incorrectly. <S> The "Whacking" of the blade against the board is caused by pushing the blade downward rather than forward. <S> Cutting straight down against the board dulls the blade through the blunt force pressure against the cutting surface and it also results in smashing and crushing the food instead of providing a clean cut. <S> -The surface that you're cutting on : The harder the surface <S> the more damage it will do to your blade. <S> Don't cut on surfaces composed of tempered glass, stone (natural or man-made products), solid surfaces such as Corian, metal, or hard plastic. <S> -The frequency of use: <A> I usually notice when cutting onions and tomatoes. <S> With a very sharp knife cutting an onion doesn't cause much tears at all. <S> As it dulls though it does more crushing than slicing which releases more gas into the air, which makes you cry more. <S> Ripe tomatoes help because they are so tender. <S> A well used, properly cared for knife should require sharpening every 6-18 months, depending on usage. <S> Mine get sharpened yearly. <S> You may find it beneficial to read these related questions, and their answers: <S> How can I safely improve my cutting technique <S> How should I care for my knives? <S> Why not put knives in the dishwasher? <A> I usually hold up a single sheet of newspaper and poke the point of the knife through. <S> If you can make a downward cut without the paper tearing, the knife is sharp. <A> There's the old boy-scout test where you see if it will catch on your fingernail. <S> It's not exactly sanitary for commercial kitchens, but if it tacks on your nail, you're golden! <A> Hold the edge up to a light source. <S> Back to the grind stone... <A> If it grabs the hair on your arm and shaves it, then it is very sharp (almost too sharp for many uses). <S> Like your ordinary utility work knife. <S> I usually keep one blade this sharp in my pocket knife and the others sharp but not that sharp. <S> A quick slip and <S> you're off to the emergency room. <S> I do find that I can only get it super sharp with honing steel rather than diamond steel. <A> Hold the knife straight out with the sharp-edge upwards. <S> Drop a silk scarf on it. <S> The silk scarf should be cut neatly in half as it falls to the ground. <A> If you have a supply of cheap sponges, try if you can easily cut into them (not into the scrubbing side!), or even slice corners off. <S> Tomato sideways <S> : take a (preferrably damaged, useless) tomato, cut enough off so it can stand on a surface without being easily toppled. <S> Try to slice off slices without holding the tomato in place. <S> Refrain from the tomato drop test - it doesn't work on all blade geometries regardless of how sharp they are, and can also damage the edge. <S> As mentioned above, leg or arm hair shave tests - DANGEROUS but valid for judging the EDGE, but will not show geometry problems (too thick behind the edge, unfavourable shoulders...) Sharpening (without going to a finer stone) more than needed when already as sharp as the stone you are using can get it, by the way, will make most types of knives WORSE in performance because you are thickening the geometry.
|
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. How should I store it to prevent hardening? Do I put it in the freezer? If so, does it need to come to room temperature before using it? <Q> Once it dries out however it can be re-moisturized by placing a piece of apple or bread with it inside a tightly sealed container. <S> After a day or two the brown sugar will soften and the bread will dry up or the apple will shrivel. <S> This is due to the hygroscopic nature(ability to absorb moisture from the surrounding atmosphere)of brown sugar. <S> You'll see "brown sugar keepers" in gourmet and cookware shops that are round decorative unglazed ceramic or terra cotta disks. <S> The concept is to soak them in water for an hour or two and then dry and place in the brown sugar. <S> Save your money and use a piece of bread or apple when the brown sugar is drying up. <S> You can also soften it for immediate use by microwaving for a little bit. <S> This should only be used for immediate use because after the sugar cools it will have lost more moisture (due to the fact that microwaves are heating the moisture in food). <A> I use a ziplock freezer bag and get as much air out as I can, and generally it keeps pretty well, 6 months or more. <S> When it does get hard, slice a piece of apple and put it in the bag with the sugar for a couple of days. <S> so I can't vouch for it. <A> i happen to have one of those seal-a-meal vacuum sealers, and i use one of their container options and store the opened bag in that. <S> i have heard that the apple/bread slice trick works, too, so would give that a shot instead of buying some special thing. <A> I've found the best way to prevent it from happening is by keep a terra cotta stone in my bag/tupperware holding the brown sugar. <S> Something like this or <S> this (the latter says it keeps for 3) works great for me. <S> You wet it and leave it in there <S> and it keeps the brown sugar from drying out. <S> You'll have to re-soak it every so often, but it's not weekly or even monthly in my house, and I open the brown sugar <S> so often it's easy to remember to do it when I notice the stone is dry. <A> For a quick fix, you can re-soften it easily by putting a slice of apple in with it for a bit. <S> Don't forget about it though, or the apple will go mouldy and ruin the sugar (I speak from experience on this one!). <S> A better option with no such downside is a "brown sugar disc". <S> It's a piece of clay that you soak in water for 15 minutes, then put in with the sugar. <S> It will help keep the sugar soft, without getting it too moist. <S> You can usually find these easily in kitchen shops (or even grocery stores, sometimes). <S> Every few months you may need to re-soak the disc. <A> My mum used to store sugar in sealable pots with a layer of dried rice at the bottom. <S> The idea was the rice would act as a desiccant. <S> These days you could watch out for one of those little packets that seem to often come with electronic products like hard drives etc. <S> Those little sachets are full of silica granules which are highly absorbent. <S> You might toss one of those in to the top of the canister. <S> Don't worry, they are totally harmless to food and may even help with odour contamination as well. <A> I have found those Lock n Lock containers make THE BEST storage for brown sugar. <S> I have had brown sugar out of the bag stored in one for over a year without it hardening. <S> No clay discs, no bread pieces, no apple slices....nothing. <S> Awesome containers for this kind of storage.
|
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 waste of energy. I looked at it less from a heat transfer point of view and argued that a higher boil would increase agitation and cause the noodles to stick less to each other. So what is it? Is a higher boil actually a waste of (a minuscule amount of) energy? <Q> Actually you're all wrong. <S> The twin myths that we must use a rolling boil and abundant water have been rather soundly disproved. <S> Most recently by J. Kenji Lopez-Alt over at seriouseats, an MIT graduate who later became a chef. <S> http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html is the article in question. <S> I have used his method at home with great success. <S> Have not yet been brave enough to try it at work, as chef doesn't much like it when that sort of dogma gets challenged. <S> But that's all it is, dogma. <A> You should boil noodles. <S> Simmering is not the same as boiling. <S> Boiling water is 212 ℉ (100 ℃). <S> Simmering water is in the range of 185 ℉ to 200 ℉ (85 ℃ to 93 ℃). <S> Your engineer friend is under the mistaken assumption that simmering is somehow a weaker boil than a rolling boil, but still 212 ℉. <S> It's not. <A> While either one will cook the pasta, the more convection movement of the water by the rapid boiling will keep the pasta agitated and minimize the chance of sticking. <S> A large ratio of water to pasta combined with vigorous boiling is your best bet against pasta sticking together. <S> The higher volume of water helps reduce the concentration of starch that is released from the pasta. <S> Oil added to the water simply forms a grease slick on top. <A> I understand the theory and practice discussed, I boil with plenty of water and then use some of the pasta water to help in thickening the sauce going with the pasta. <S> This is traditional Italian method taught by my Mother in Law from Sicily. <S> I have noticed my sauce does thicken more and it clings to the pasta better when I do this. <S> This also works when I make a cheese sauce for pasta. <S> Let me know what you try. <A> I've started a rigorous boil many times then, after dumping noodles in (works both with elbow for macaroni or spaghetti), move to a simmer <S> and they turn out perfect. <S> I do simmer with a lid on to keep a boil going. <S> I'm basing my comment off experience. <A> I'm a chemical engineer - in full support of SMH's answer. <S> A gentle boil is sufficient to cook anything. <S> The convection from the gentle boil helps prevent sticking, and provides ample distribution of heat necessary to cook the item in question. <S> Water boils at 100C at standard atmospheric pressure; a vigorous boiling doesn't raise the temperature above this threshold. <S> The difference between a gentle boil and a vigorous boil requires a huge, unnecessary amount of additional, wasted energy. <S> An excess amount of water is wasteful from an energy standpoint as well; a water level a little above the level of the noodles is sufficient, with a tad more to accommodate the expansion in volume of the noodles. <S> Covering the pot (leaving the lid slightly cracked to vent), and occasional stirring both holds in heat and helps prevent noodles from sticking. <S> Americans would stand to save huge amounts of energy by appropriately modifying cooking techniques, not to mention modifying behavior in general where resource use is considered.
|
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? <Q> Roasting and grilling seem to help. <S> You can also lessen the harshness by using ingredients with a sweet flavor profile in conjunction with it. <S> Years ago I tried a Radicchio appetizer (basically a radicchio bruschetta... <S> but this was mid to <S> late 80's and bruschetta wasn't something that was as common then!) <S> I believe it came from Sunset Magazine or Better Homes & Gardens: <S> Dice up the radicchio and place into a baking dish. <S> Infuse some olive oil with garlic and dry herbs of choice <S> (I think it had thyme, pepper, and oregano). <S> Drizzle the oil over the diced radicchio and roast until radicchio is tender. <S> Then crumble goat cheese over the top and bake until cheese is softened. <S> Serve the roasted radicchio and goat cheese piled onto crostini. <A> Braising gently in milk will also, I find, help with bitterness. <S> The radicchio becomes wonderfully succulent, very nice with a firm-fleshed fish. <A>
|
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 and other leafy greens. <A> For Iceberg lettuce I usually core it first <S> (smash it <S> stem end down on the counter and the core will pull right out) and then turn over under a stream of cool water and let the water run into the head. <S> Turn it <S> core side down <S> and let it drain in a colander or the sink before you then break up/tear apart. <S> For Leaf lettuce, break the leaves apart and place in a large bowl of sink of cool water and gently swish around <S> OR if it's not muddy or dirty, then leave the head whole and give a good rinse under a gentle stream of cool water. <S> Remove the lettuce leaves from water and drain in a colander or tear apart and drain on absorbent towels, patting gently. <S> If storing lettuce in plastic bags, spin in a salad spinner and then put in a plastic bag that's lined with a paper towel to absorb excess moisture. <S> Wash your lettuce, vegetables, herbs and then simply put in the bag, pull the drawstring tight, shake lightly to help the water bounce off the vegetables and be absorbed into the bag, then place in your vegetable crisper drawer. <S> The bag absorbs the moisture to help maintain the turgor pressure in the vegetables but still allows air to flow and keep them from getting slimy. <S> Earlier this spring I wrote a post on reviving wilted greens and included a picture of the Salad Sac. <S> If you're good at sewing it would be easy enough to make one out of a terry cloth towel. <A> For your dressing to stick to your leaves they need to be dry. <S> Some dirtier ones may need rinsing and then drying. <S> Most of the time the leafs are clean and it takes no time to do a whole head. <S> Lettuce is crunchy water, so when the leaves look a bit lifeless, soak them in cold water . <S> Osmosis will bring back to a lively and crispy state. <S> Just dry them well.
|
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://en.wikipedia.org/wiki/Egg_white#Copper_bowl <S> Cookwise by Shirley Corriher says the same thing. <A> BUT it is important to note that the impact on the egg whites from the copper is primarily beneficial for applications where the final product is going to be baked. <S> You will generally not notice any increased volume in the whipped egg whites themselves, compared to what you'd get without a copper bowl. <S> As the whites are whipped the copper bonds to create a copper salt that increases the temperature at which the proteins will coagulate. <S> The copper salt makes them more pliable and able to better expand without rupturing. <S> Under "usual" conditions (glass, stainless steel, ceramic) they will coagulate at around 160F degrees. <S> When whipped in a copper bowl they have to reach 170F degrees before they coagulate. <S> This means that they will have a 10 degree increase in temperature to continue to expand and increase in volume. <S> This also means that if you're talking about whipping egg whites for meringues, dried for cookies or other desserts, the expense of a copper bowl will not be worthwhile as you're not looking for expansion properties in these items. <S> If you're doing a lot of cakes and souffles then a copper bowl would certainly produce better results. <A> For whipped cream it helps to have a metal bowl if you cool the cream while you whip by dipping the bottom of the bowl in ice water. <S> You might need to do this if, for example, the cream is warm to begin with. <S> I couldn't say though if a copper bowl would work better than any other metal bowl. <A> I recently bought a copper bowl and whipped ONE egg white in it ending up with enough fluff to fill three ramekins for apricot shuffle.
|
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 there a better way without putting it in the fridge right away and subjecting my already cold foods to heat/steam? <Q> Well, a food safety expert would tell you that your current plan is a terrible idea. <S> You want to minimize the amount of time food is between 40 F and 140 F, and restaurants have very strict regulations about that. <S> That prevents any possible bacteria growth. <S> On the other hand, with a slow cooker, your food has been sitting at like 170 or so for many hours, and is likely entirely sterile. <S> The bacteria that live in air are not likely to be harmful to you in any way if you eat them, and they wouldn't grow all that fast on most things that you would have cooked. <S> (This, according to a toxicologist I once knew who would leave baked chicken out on top of the stove overnight!) <S> The short answer is that if you haven't died yet, you probably won't, but don't tell anyone I told you so! <S> And never do this on anything that hasn't been cooked hot enough to be sterilized! <S> Personally, I'd just put the food in plastic containers and throw it in the fridge. <S> It's not going to heat up the inside of your fridge enough to hurt anything. <A> I use crockpot liners (plastic bags designed for long/high heat exposure) to make clean up easier. <S> It also make storage of leftovers easier too, as I can just lift out the plastic bag and put it in a bowl. <S> I buy mine in bulk from a wholesaler <S> but you can get them at most grocery stores or online. <S> http://www.reynoldspkg.com/reynoldskitchens/en/product.asp?prod_id=3200 <A> I tend to agree that you're probably not going to kill someone, trying to apply restaurant standards to domestic environments is pretty difficult because they are very different in scale but obviously the fundamentals apply. <S> Putting food in a different container and then in an ice bath is reasonable if you're worried about condensation or heating up your fridge. <S> Darin (see comments below) advises that bathing the food in a metal container is best for cooling the food quickly. <S> This approach OR putting the hot food straight in the fridge is supported by the advice here: http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp <A> When I do chili in a crock pot, it can be cooled in ~45min by taking the crock out of the metal heating enclosure. <S> Then put a fan blowing over it. <S> Then keep stirring. <S> Labor-intensive, but very effective. <S> If I weren't so lazy with the stirring, it could be done in half the time. <S> If you want quicker, transfer to stainless and put in an ice bath. <S> And stir. <S> That'd likely get you to cold within 5 minutes. <A> One method that hasn't been mentioned yet. <S> For those of us who keep bottles of water in the fridge or freezer (a good idea if you don't keep a full fridge, and live in an area that regularly looses power), you can take 'em out and drop them in with stews, stocks or the like to help chill them down quickly. <S> (from a slow cooker it'll work ... <S> if it was recently at a boil, you might need to let it cool first, so you don't melt the containers) <S> You can also use a bag of ice, or even fill a small pot with ice or cold water, and place it into the hot liquid, and cool it from the middle. <S> This of course won't work with roasts or other large solid items, unfortunately. <S> For that, you can sometimes pull the large hunk of meat out, let that cool in the open, while you cool the liquid separately. <A> I never put hot food directly in the fridge, because it creates condensation and raises the temp of the fridge (however slightly). <S> I'd switch containers for sure, then leave it on the counter until it's down in the 100-140 range. <S> Using an icebath is the safest way to do this, but it's frankly not very common outside of restaurants (or even in some of them).
|
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 boiling water for spaghetti? <Q> Yes, it is true that we don't add oil to the boiling water. <S> I'm not aware of any good reason to waste extra-virgin olive oil that way! <S> Some oil is always added at the end, over the sauce, when the pasta is already in the plate! <S> It has to be raw, so that it retains its fruit nuances and texture. <S> If you are doing cold pasta salad and want to avoid sticky pasta, adding oil in advance won't help. <S> You have instead to wash pasta under cold water to wash the starch away (you can put the pasta in the colander directly under the running cold tap). <A> Alton Brown covered this on an episode of Good Eats. <S> There is a legitimate reason, and it has nothing to do with sticking; it's an anti-foaming agent, so you don't have to stir as much to keep down the foam you'll sometimes get. <S> Any oil will work, it doesn't have to be the good stuff. <A> Using it anti-stick apparently does NOT work. <S> (Just use a large enough pan and stir somewhere during the start of boiling). <A> I've never put oil on spaghetti's water and i've never seen anyone doing it here in Italy. <S> To keep your spaghetti out of trouble (sticking), just have the patience to mix them on the water (just for the first couple of minutes). <A> The most common reason that I have heard is to help prevent the pasta from sticking together (and maybe to add a little flavor). <S> This is unnecessary on both points, however. <S> Spaghetti is one of those foods that should be served right away. <S> If it is, you will rarely have a sticky mess. <S> If you do let it sit until it sticks, the pasta can be rinsed to loosen it up. <S> Adding oil to the water does not add much flavor or anti-sticking power. <S> Most of it will be discarded with the water, and what is left may help prevent the pasta from taking up the flavor of the sauce. <S> Update: Joe's answer about oil being an anti-foaming agent is a great tip! <A> but I found that it tended to stick together in a pick clump that was hard and difficult to eat. <S> I was advised to start using oil in my water <S> and I have not looked back since. <S> It keeps the spaghetti separate and therefore an overall better eating experience. <S> As for oil, it does not have to be olive oil, it can be any kind of oil... <S> or at least that is what I have found! <A> I have always been told that adding fat to the pasta water coats the pasta in the fat, which prevents the pasta from absorbing the sauce. <S> I have tried it a couple of times. <S> The results weren’t disastrous (it was edible), but the pasta did indeed seem to shy away from the sauce, so I don’t do it any more. <A> In my opinion, all else being equal, Italian style water-boiled pasta tastes bland. <S> But I have grown eating pasta and rice boiled with virgin olive oil, so I am certainly biased. <S> Even after washing with cold water to use for salads as Lorenzo advises, I can tell the difference. <S> Why, I ain't sure, but I think it might be due to the oil interacting with the starch. <S> I have also noticed less sticking, but that's not the main reason for me to use it. <A> Normally, I cook pasta without olive oil. <S> But due to timing differences (I arrive home time X, my wife Y, and the kids Z). <S> To make sure the pasta doesn't stick, and can be prepared beforehand, I cook it in salted and buttered water for taste. <S> I stir it continuously to avoid sticking, but after draining the water, I add some EVOO to the pasta as it cools and stir it. <S> I find that hot pasta tends to stick as it cools. <A> In Italy we indeed put a bit of oil in the boiling water, but ONLY in case of fresh homemade pasta, not in the DRY one that you buy in the supermarket. <S> In case of fresh pasta, we use flour as anti-sticky, but when put in the water flour doesn't work anymore and a bit of oil helps. <S> In case of dry pasta is not needed anymore because the causes of stickiness are different. <S> Beware <S> that you should stir the pasta in the boiling water at least when you put it in and every 2 minutes. <S> Anyway, stirring to much the fresh pasta can break it (since has different consistence and "physical properties"). <S> Enjoy your pasta!
|
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 matter too much, but it wasn't appetizing to look at it, and I'd have balked at serving it to guests, even though it tastes great. How could I have fixed this dish? More generally, how can I correct unpleasant coloring in dishes? <Q> There are things you can do to tweak the colors, but generally it's easy to move towards brown and dark, and hard to move towards a pure shade and light. <S> You can use food coloring <S> , spices with a lot of color (like turmeric). <S> You can lighten with cornstarch, flour, and dairy. <S> (thanks satanicpuppy) <S> If presentation is important to you, you can buy ingredients that make it easier to get the colors you want in the final product. <S> For instance, next time you make the dish you could use white balsamic vinegar and a little more sugar. <A> Ooh yes, the thick brown ooze on a plate syndrome - been there a few times... :) <S> There are a lot of really great dishes that if placed in front of you without garnish would look pretty dismal. <S> Take for example, Chicken Curry... <S> Often this can be any shade of brown, yellow or orange-red. <S> So, after you plate, sprinkle on freshly chopped Coriander (Cilantro) and maybe some flaked Almonds... <S> Voila... you'll be amazed how much better it looks. <S> Since your dish is spicy, you might also consider a few flakes of dried or fresh chili pepper (not too much). <A> Everything Tim Gilbert said, plus dairy. <S> (Yoghurt tastes good, but don't add it to a hot (high temperature, not spicy) sauce, or it will denature and get disgusting). <S> One thing which I've been known to do with weird-looking pan sauces and reductions is add a bunch of mushrooms... <S> Obviously it changes the whole character of the dish, but since they're dark colored anyway, the coloring passes without comment. <A> Paprika works as well..
|
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 often improve the taste) with the addition of some cream/sour cream/yoghurt/milk. Well, another possibility is to not try and fix the color directly, but rather use a garnish to bring some other colors in to play.
|
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. Can I put the stone directly on the bottom of the oven, or should I keep it on the lowest rack? Are there reasons to remove the stone from the oven, if you're cooking certain things? <Q> Actually I do this, and I do it because my oven is old and tempermental. <S> Adding a heavy heat-sink (like a pizza stone, or a half dozen fire bricks) to your oven will increase your pre-heat time, but it makes your ovens temperature much more stable. <S> It's a good thing to do if you're planning on cooking anything that is really temperature sensitive. <A> If you're cooking something that is likely to spill over, you might want to remove it. <S> They can be difficult to clean. <S> Otherwise, just make sure it isn't blocking airflow (possibly a problem with the very bottom of the oven, but depends on the design). <S> I leave mine on the bottom rack all the time... <S> See also: What are other uses for a pizza stone? <A> Note that storing a pizza stone in your oven permanently will rack up your energy bill. <S> As Satanicpuppy says, it's a heat sink that you need to heat up every time. <A> I do this as well. <S> It's a good idea for ovens which have hotspots, or which are small/cheap and may drop too much in temperature when you open the door. <S> For a gas oven like yours, you want to put a rack in the lowest position and put the stone on the rack. <S> The baking stone will get a lot of carbon on it from food dripping and burning on its surface; turn it over about once every to months to minimize carbon accumulation.
|
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 scheduling conflicts dictate that I either leave my steaks sitting out for an hour and a half to two hours, or eat at 9 o'clock at night. Will the steaks be ok being left out that long? or will I need to just suck it up and eat a late dinner? Note: my apartment is usually kept at around 70-75 degrees. <Q> Even if you just pull them out for about 30 minutes once you get home that will be better than not letting sit out at all. <S> The main benefit is that it will cook easier and you'll have a natural gradation from brown to pink on the inside rather than the gray color that often occurs. <S> I myself don't typically pull meat out an hour before cooking it. <S> But As long as they haven't previously been sitting out for an extended period of time, most likely you'll be ok for 1 1/2 hours since the steaks will be cold when set out. <S> Make sure that they remain tightly wrapped/covered to minimize exposure to air. <A> I suppose, in the end, this is more a question of how you like your steak cooked. <S> If you like it <S> rare , then you probably won't want it out very long in the first place. <S> If you like it well done, then really you can leave it out for hours <S> and it's not going to make much difference. <S> For the elusive medium, you have to have the steak around room temperature, or the inside is going to cook too slowly. <S> That'll leave you with the involuntary medium-well, or a band of "under done" meat. <S> So judge based on the ambient temperature, not arbitrarily by time. <S> Sitting beside the grill for 5 minutes in the summer in the south will bring your steak up to an acceptable temperature. <S> On the other hand, if your house is 50 degrees year round though, it can probably sit on the counter for a while without danger. <A> It should be ok, but I never recommend letting one sit for more than an hour. <S> If you can lean towards 90 minutes, do that. <S> Two hours is the absolute maximum. <A> The official time for food to be left out before it is considered unsafe to eat is 4 hours. <S> http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm <S> However like all government guidelines, this certainly takes into account a large margin of error. <S> Your steaks will still be safe resting after an hour and a half outside the fridge. <S> Personally I leave my thick steaks out for two hours to come to room temperature. <S> It is however preferable to salt your meat as far ahead of time if you can manage it. <S> http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html <A> If I forget to get steaks out the freezer and am in a hurry, I microwave them in tightly sealed plastic for a minute on each side, and then broil/grill.
|
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 long been using too little or too much fat how would this affect my loaf? And then, writing this up, I'm also wondering about yeast. I guess if I use too little yeast I am going to get a loaf which rises insufficiently. But what would be the consequences of using too much yeast? <Q> Too much yeast and your dough will be flabby and over-risen. <A> Weird, I never use any fat in bread dough. <S> I always thought fat was a pastry or cake thing because it tends to make the crumb a lot denser as apposed to a wide open texture of say French bread. <S> How much do you use? <S> I'd be interested to try it. <S> The only time I do use fat is for Ciabatta, Pizza Dough or Focaccia, but then I use olive oil, which is a bit different. <S> As for the yeast. <S> I've made the mistake of adding too much yeast in the past. <S> I noticed that the result ends up tasting of yeast. <S> But, if you add way too much yeast, you could also run the risk of the dough not rising properly as there won't be enough sugar/starch around to keep the culture alive. <A> Like Darin explains, it helps make your bread last fresh for longer. <S> French bread will dry out within 24 hours, while Italian breads with ~5 spoons of olive oil (and other breads with butter and eggs) are good for 2 or sometimes even 3 days. <S> I've also read that bread from olive dough (e.g. Ciabatta) feels better after baking+freezing+re-baking <S> but I haven't tried enough times to asses how much of an improvement that is.
|
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 compared to the refrigerated fresh stuff. Considering Belgium is well known for it's rich tradition of dairy products, this struck us as rather odd. I asked around and was told that France was also going UHT. Anyone know how this came about? I can see how UHT makes sense when there is a poor distribution network, but surely it isn't by choice??? <Q> My guess is that the Belgians (like the French) rarely eat milk cold and uncooked in the way that the British do. <S> The Belgians will have their milk in hot chocolate, or cakes etc, whereas the Brits will have it cold in cereal (again, in France at least, cereal is eaten with warm milk). <A> Consumers can also stock up without having as much dedicated space in refrigerators. <S> European refrigerators in particular tend to be on the small side. <A> I think it's convenience topping taste. <S> To be honest, I've got used to UHT now, and the convenience of never having to worry about milk going off (and not having to return to the shop every other day to buy more) is undeniable. <S> (I'm actually surprised by the percentage for Switzerland on that Wikipedia page, I don't think I've ever been offered pasteurised milk by anyone here <S> - maybe it's all the milk going into cheese-making?) <A> I do not know about other European countries but in my country the shelf life for pasteurized milk is a mere 4 days. <S> It was even less when I was a kid (like 2 days). <S> So, it is very costly for producers and retailers to sell pasteurized milk as opposed to UHT. <S> I think this stems from the fact that milk consumption is not widespread and the industry does not invest in techniques and other means of improving shelf life (hygiene, cold-chain) when they can sell UHT instead.
|
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> your oven is set on already. <S> I make these a lot, with a variety of dishes, so I've used multiple cooking methods. <S> Ideal: <S> They roast best, I think, being boiled just for a few minutes then roasted at 475 F for 30 minutes. <S> Oven's already on low: <S> If I have a more slow-cooking item already in the oven at 350 F, then I'll go ahead and put the potatoes in raw and leave them to roast for 60-90 minutes. <S> Need them quickly: When in a time crunch, I've also had success boiling them until softened completely then broiling until browned (maybe 5-10 minutes). <A> You can go one of two ways with this <S> and it's all going to depend on your preferences. <S> They can be done as Tim said by simply tossing with butter or oil, seasoning and roasting until tender. <S> Benefit: <S> Easy to prep and be done with. <S> Drawback: <S> They'll need to roast for about an hour (test by inserting a paring knife, if it inserts easily they're done) and they'll be more brown and shriveled. <S> Benefit: <S> Less shrinkage <S> , they'll retain more of the red color of their skin, and will only take about 15-20 minutes to crisp up the exterior. <S> They can be par-cooked, seasoned and refrigerated until ready to roast so are great for advance prep/entertaining. <S> Drawback: <S> A two-step process and the need to wash the pan used for first par-cooking them. <A> I think reds are actually better for roasting. <S> Cut the potatoes into quarters, toss them in melted butter and spices, put them in an open baking pan, and roast away.
|
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 trim off any beaten up tough outer leaves. <S> Place in a large glass bowl with about 1/2 cup of water in the bottom. <S> Cover tightly with plastic wrap and microwave on high for about 4-5 minutes. <S> Check and add more time if necessary. <S> You can then eat the leaves and save the base and heart for another dish or eat the whole thing. <A> Artichokes are a very bland, tough ingredient when improperly prepared. <S> And a succulent delight when done well. <S> It's all about seasoning and cooking time. <S> There are indeed different approaches, but I'll tell you how I would do it and why. <S> Artichokes take a long time to cook. <S> They have a lot of fiber which needs to soften. <S> They are very dense. <S> The easiest approach is to boil them. <S> It's fastest, cooks them thoroughly, and leaves a good texture. <S> You won't lose too much flavor to the broth, unlike boiling something like broccoli. <S> Depending on the size, I'd recommend about 30 minutes at a full boil. <S> If you take this route, I'd recommend finishing them in a nice hot oven (400-450) for the last 5 minutes. <S> After about 30 minutes take one out of the boiling water, testing for doneness by trying to pull a leaf off the outside. <S> It should come off the choke easily, and the inside flesh should be soft and not fibrous against your teeth. <S> If ready, take them all out, dump the excess water out on a tray, and dress with some great seasonings. <S> I like olive oil/butter, garlic salt, and black pepper. <S> Finish in the hot oven until the outsides are showing a bit of dryness. <S> More involved recipes will stuff the artichoke with breadcrumbs, fresh garlic and herbs, and different "stuffings". <S> I'll leave that for another question, but suffice to say that an artichoke stuffed with buttery bread crumbs and fresh herbs has a lot going for it. <S> Extra: this website from an artichoke grower has a very thorough survey of different techniques. <S> Clear explanations and video as well. <A> My personal favorite is to boil them for about an hour and then use a butter knife to scrap the tender part of the petals (the inner part). <S> I then mix the artichoke flesh and the choke with rice (white rice works best for me) and season it with salt, lemon juice and a bit of mayonnaise. <A> I like to boil it in water with some lemon juice and salt, for 30-40 minutes like Ocaasi suggests; then serve with a good garlic mayonnaise / aioli type sauce by the side. <S> You take the leaves off, dip the end that was closest to the choke in the sauce, and eat the soft part of the leaf. <S> Then when only tiny leaves are left, you remove the rest and the "hair" and you're left with the choke itself, which you can eat just like that or save for a different dish. <S> When I serve this, it's usually the main dish. <S> The work involved by the eaters might be a bit much for serving as a side dish, or it might work, depending on what you're serving it with. <A> boil it with some soulful seasoning, garlic powder, and butter seasoning and water. <S> then put it on the grill and eat it. <S> BOOYAH! <A> Before steaming, I typically cut the artichokes in half and gut the "flower" from the middle with a paring knife or melon baller. <S> This way they cook much faster, are more tender all the way through <S> and you don't have to deal with the mess of the flower after. <S> Serve up with some garlic aioli and you're set!
|
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 (Oh God, that would end SO badly). My question is this: When a recipe calls for small amounts of something expensive (like Cognac), what does it (generally) add to the dish? Also, what non-spirit related food items are good substitutes? <Q> The primary purpose is for flavor. <S> If it's the expense of a large bottle for a few tablespoons here <S> and there you should be able to buy the mini bottles (as are served on airplanes) from a local liquor store. <S> If you don't want to use or have it around due to issues with alcohol then look for other items that have as similar flavor to substitute. <S> Sherry has a sweet nutty flavor to it and apple juice can often work suitably well. <S> Keep in mind <S> you'll probably not find an exact flavor match <S> but it can be close. <S> A small amount of orange extract could be used in place of grand marnier. <S> Remember that these have a lot of sugar in them <S> so you'll need to compensate by cutting back on sugar elsewhere in the recipe and obviously don't use them where the sweet flavor wouldn't be welcome. <A> My guess is that most of those type of recipes get born out of someone experimenting with whatever is in their pantry. <S> However, for best results, you need to be familiar with the type of liquor, and why it is a part of the recipe, in order to know what's is the best replacement for it. <S> Is it included for the acidity, for the sweetness, for the boiling point, etc. <S> Here is a page that has some recommendations for substitutions. <S> http://ezinearticles.com/?Clever-Substitutions-For-Alcohol-in-Recipes&id=3923408 <A> You asked what does it [alchohol] add? <S> Vodka has <S> good rep when using it in batter, I figure it's mostly because of it's neutral flavour and high alcohol content. <S> See: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article631377.ece <S> And: http://mysocialchef.com/2010/04/vodka-fish-and-chips/ <S> The good news is that you probably don't have to buy a premium vodka to get the same effects. <S> Also the Heston Blumenthhal recipe mentions that the Lager beer is pretty effective (because of the bubbles) <S> , so perhaps you can just get away with just the lager. <A> Cognac --> <S> BrandySherry and Port, I generally find a decent inexpensive one - Emu Sherry, Kopke port. <S> As far as vodka goes, I don't bother. <S> Vodka is typically added to batters so that the alcohol evaporating drinks some of the oil out of the batter. <S> A much better option is to use 150 proof Alcool or Grain Spirits. <S> It's cheap, and works better. <S> (Usually sold as a home-made liqueur base) <A> I recently made several batches of fig bread that called for soaking the cut up fresh figs in sherry, and I still had a little on hand. <S> The leavening was baking soda. <S> I found with just that as leavening the breads didn't seem to rise as nicely as with b. powder <S> so I did some reading up on leavening. <S> This said leavenings need an acid and this is more complicated than I can explain because apparently the fruit itself plays a role too, but my point is that in some recipes that are leavened if you substitute I would think you need an equally acidic substitute. <S> In general cooking, sherry etc I don't doubt adds flavor. <S> As for vodka, I don't remember what cooking expert said this, but using it in making pie crust instead of water results in a superior pastry. <S> I don't think these things go bad <S> so if you cook a lot they should keep. <S> I have had this bottle of sherry for cooking for years.
|
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 this happen? How can I avoid it? <Q> Could be an unfinished roux (the butter, flour mixture). <S> But most likely it's because the cheese was heated too quickly or too much, causing the protein to clump up. <S> Suggestions: <S> Melt with less heat Use a double boiler (to reduce hot spots within the pan) <S> Toss the shredded cheddar with cornstarch first (starch helps reduce clumping) <S> Add cheese in smaller batches (easier to maintain correct heat level and stir cheese in) <A> too much acidity (for example from a shot of lemon juice) <S> Too much heat causes the protein in the cheese to clump. <S> You can use a mixer to dissolve the clumps (mix at the highest speed). <S> Too much acidity also does the same. <S> The more sour a sauce gets the faster it clumps when heating. <S> Lemon juice gives a nice flavour <S> but it's finnicky. <S> When the sauce clumps you can save it somewhat using a mixer. <A> Two, you're adding too much cheese too quickly and it isn't melting smoothly. <S> Solutions: cook the roux until light golden brown, finely grate the cheese and add it slowly, stirring constantly. <A> I've run into this problem the first few times I made macaroni and cheese from scratch. <S> Things that I've learned are: don't use low fat milk -- the higher the fat content <S> the smoother your cheese will melt/incorporate. <S> once the base is made (the flour, butter, milk "sauce" -- bechamel?) <S> take the pot OFF the heat. <S> The more your heat your cheese sauce, the more it will get gritty. <S> if possible, mix with a good melting cheese -- to make my cheddar sauce <S> , I use 1 part moteray jack (which has no taste (IMHO) but is a really good melting cheese) to 1 part sharp or extra sharp cheddar cheese. <S> Hope that helps. <A> Three other possibilities are: <S> If you used pre-shredded cheddar it's sometimes dusted with an anti-caking agent which can make things tricky. <S> Your cheddar is a reduced fat cheese which doesn't have enough fat content. <S> The flour you are using for your roux shouldn't be a whole wheat/whole grain. <S> You can cook that down and it still won't be as smooth or finely integrated as using an all-purpose flour. <S> Hope this helps. <A> Good cheddar has little chunks of calcium lactate on/in it - could it be that? <A> At Modernist Cuisine, they wrote: Cheese is an emulsion of dairy fat and water, but that emulsion tends to break down when it gets hot. <S> The starch particles and milk proteins in béchamel act as emulsifiers, but they aren’t very good at their job and result in poor flavor release. <S> ... ... <S> Sodium phosphate keeps the water and fat droplets mixed when the cheese is melted. <S> We use sodium citrate, which has the same effect and is easier to find. <S> The resulting texture is as smooth as melted American cheese, but as complex and intense in flavor as any of your favorite cheeses. <S> and watch this video . <A> I can think of a few reasons why you may be getting this grittiness. <S> I use the following method when making cheese sauce, and it tends to turn out very smooth. <S> Melt (hard) butter in pan at a low temperature. <S> Add the appropriate amount of flour. <S> (Better too little than too much, as adding more later should not hurt.) <S> Whisk the butter-flour mixture quickly to create the roux, still at low temperature. <S> (10 - 20 seconds) <S> Add the milk and whisk quickly, mixing in the roux. <S> Turn the heat up immediately and continue whisking. <S> When the sauce is sufficiently thick, reduce the heat and add in the grated cheese. <S> Stir until smooth again. <A> I have found that adding gradually adding flour to the butter using a sifter reduces the likelihood of a gritty texture. <A> Many of the other answers are good, but I still often have the same experience with certain cheeses such as cheddar (it's 'smooth', but not as smooth as I would like). <S> If the proportions are reasonable, a hand blender works for me every time. <A> It's best to use half and half or whole milk. <S> Every time I use 2% milk it comes out separated and grainy/gritty! <S> I guess it has something to do with the fat content that gels it altogether!
|
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 very smooth anyway - but the underside is clearly not prepared and is comparitively rough. If I can successfully remove the feet it's got on the bottom, do you think using the underside would work (and be safe?) as a pizza stone? Would I need to prepare/season/etc it before use? <Q> it is feasible. <S> You will need to be careful to start with though. <S> Granite could shatter under thermal stress or due to trapped water and when it does so, it could do so in an explosive way damaging your cooker. <S> You need to be sure that the board is granite as other stones may not be strong enough under thermal stress. <S> You need to be careful of reconstituted stone as well because this will not necesserily perform the same as natural stone. <S> Make sure that there are no signs of weakness in the board such as cracks or natural weaknesses. <S> Make sure that the stone is thick enough to avoid issues with stress changes as the stone heats up. <S> If you are going to go for it, I would recommend initially do it slowly, start out with the over cold and heat it up to a lowish temperature a leave it for a while, then turn the over off and let it cool. <S> Inspect the stone, check it for cracks or other signs of distress and give it a few light taps. <S> It should 'ring'. <S> Dull sounds are indiciative of cracks. <S> Then go to a higher temperatures. <A> A granite pizza stone works fine. <S> I like crispy thin crust pizza <S> and it does the trick. <S> As mentioned by others, never use granite as a chopping board. <S> I got mine (a scrap piece) from a local countertop maker for $5 <S> It's 16x18x1.25 inches thick <A> Fire bricks from your local home and garden store work great, last forever, and cost practically nothing. <S> And they stack up pretty small when you're not using them. <A> What type of granite is the board made of? <S> I don't know if there are any differences between their ability to cope with heat, but when I was looking for a baking stone I was recommended black granite by a stonemasonry. <S> I ended up buying the stone from a bakery however; a granite stone somewhere in the middle between the gray and the black one. <S> Mine was the size of 350 x 350 x 30 mm (1.2 inches thick). <S> And yes, bread and pizza came out delicious!
|
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 minutes. Results: Good sear, beautiful medium-rate insides. Plenty of juice. Enough salt. Problem: the exterior was almost like bark. It wasn't scorched or burnt, but just really really dry. What was the misstep? <Q> Since you note that the inside was nice and juicy, I doubt that salting 30 minutes in advance was the culprit. <S> Either sear at a slightly lower temp or do it for less time. <S> I just got a new grill and the "high" setting <S> was much hotter than I expected and my first steaks seared much quicker than I expected. <S> A note on the salting in advance: <S> Cook's Illustrated highly recommends the practice of liberally salting and then allowing to sit for an extended time. <S> Provided that the meat sits long enough it actually acts like a "dry brine". <S> The salt initially draws out moisture but due to the high concentration of salt on the exterior of the meat, the salt is drawn into the tissue through osmosis (same as brining) and the juice re-enters the tissue at which point it retains the juiciness from the moisture retention capabilities of the salt. <S> You might try salting the meat immediately upon removing from the refrigerator to provide additional time for the "brine" that forms to be reabsorbed by the meat. <A> Indeed, you want to initially be cooking the steak at a higher-than-normal temperature in order to sear it, but I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature. <S> At 650 degrees, the steak does not need long to sear. <S> The same principle has worked for me when pan-frying steak, though obviously at much lower temperatures. <S> I'm not sure <S> how large a role the salting is playing, but I would only salt the steak minimally before cooking. <S> It's often just as well done towards the end of cooking, and is less likely to dry out the steak. <S> In addition, a common mistake is to pat down the steaks too much while (or after) cooking them. <S> This may speed up the process slightly, but it certainly dries out the meat (the outside in particular). <S> This is probably not the main problem, but is worth noting anyway. <S> Hope that helps. <A> I would say you salted the steak too early. <S> Salting draws out the moisture which could be a reason why the exterior was dry. <S> I have seen two schools of thought, one is salt it just before cooking (which seems to be the French style) and the other is salting towards the end of the cooking. <S> I personally go for the French style and it seems to work fine for me.
|
It sounds like you may be searing the steak for too long.
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.