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How do you know when a cultured item is no longer safe to consume? How do you know when yougurt (for example) is no longer safe to consume? Do I know it from the taste, how it smells, or something else? <Q> Cultured milk products rarely become unsafe. <S> It will get moldy as others have said. <S> I culture my own ...	Unless your choice is to eat something unappetizing or to go hungry, most people would not use it but throw it out if it is unappetizing. Yogurt in particular is so acidic and teeming with bacteria already that it can't really go bad per se.
What are the costs to consider when making jam? I am trying to dertermine what kinds of jam are particularly cost-effective to make at home. I have been given a few bits of equipment for jam making, and am looking forward to getting started. We don't have a garden at the moment so can't grown our own fruit. I have ...	As for economy- unless you get the fruit for free, store bought jam will be cheaper.
Butter substitute for 1 cup of butter for baking What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and also doesn't have trans fat). Update: Since baking is less forgiving than cooking (i.e. if you don't use the e...	Earth Balance ( see this site ) has excellent non-dairy, no trans fat butter sticks (1-1 substitute for butter). Personally I'm considering experimenting with bananas in recipes like this.
Possible to freeze jam in glass? I have read on multiple canning sites that you can freeze jam in glass jars. Has anyone actually done this successfully? Under what circumstances would it be preferable to putting the jam in plastic containers? It just doesn't seem very safe to me (I fear the glass would break). Prev...	I used a typical Ball canning jar, which sealed well enough to keep ice crystals out for several months.
What coarseness of japanese waterstones is ideal for cooking? Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking, one can expect that a kitchen knife is much less heavily used than say, for example, carpenter tools or a pocket knife used to cut wood. ...	You'll want one medium stone in case you ever need to remove a nick or something (but then you should probably take your knife to a pro at that point), and then probably like 2000-4000-6000 grits for routine polishing.
Can you freeze soup? I am planning on making soup with my leftover turkey frame. I was just wondering if it is possible to freeze the soup and have it taste good when it is thawed. I am guessing it should be fine as long there aren't any noodles in the soup. Other than that the only ingredients called for are vegetable...	We freeze soup all the time, either in plastic containers or in freezer bags.
How to cook a pot roast without it tasting like vegetables I usually cook a beef pot roast by putting the meat and vegetables (potatoes, carrots, onions) in a slow cooker with a little bit of water and letting it go for ~8 hours on low. This works well int hat everything is well cooked, the meat is moist and tender, et...	This is a little counter intuitive of cooking with a slow cooker, but you can start the meat with a bit of water (or wine, stock, other juices) and then only put the vegetables in much later in the process. I think browning could go a long way to resolving your flavor issue.
How do I get the best possible texture when making vegetable cream soups? Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out almost all of the vegetable matter and end up w...	In order to get a soup through a sieve, take a ladle and stir it in the sieve while touching the mesh.
Why does my chocolate seize when I add brandy to it? I have many recipes that require mixing brandy into melted chocolate. I find, in every case, that the chocolate seizes and I have chocolate shards instead of a smooth mass. What am I doing wrong? <Q> Try: <S> Ensuring that the chocolate is thoroughly melted; He...	My guess is that you're adding the brandy cold, and the chocolate may also only be partially melted.
What part to use from fresh Basil leaves? I was wondering what am I supposed to cut from basil leaves, do I only use the “blade” until the petiole or I should cut that too? I know some things must be chopped in the right places because it may add sourness. Also, can they be boiled or they should be eaten “raw”? <Q> ...	You can use fresh herbs raw or cooked in any fashion you wish and find delicious.
Are there any substitutes for honey when trying to activate yeast? Are there any substitutes for honey when trying to activate yeast? I have a bottle of corn syrup and was wondering if I could just use that. <Q> maple syrup plus 1/2 cup (100 grams) granulated white sugar <S> 3/4 cup (180 ml) light or dark corn syrup...	Yes you can use 3/4 cup (180 ml) of light/dark corn syrup: You can use any of the following substitutions: 1 cup of honey 3/4 cup (180 ml)
How to make eggplant less oily? I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil. When the meal is done it's too oily for my taste. How can I make the eggplant less greasy/oily tasting? <Q> It isn't the exact same di...	Another option is to simply lightly oil the eggplant with a pastry brush and bake or grill it, then add it to the rest of the dish as usual.
What are some of the benefits of electric stoves versus gas stoves? I have recently moved house and one of the downsides is that I'm now stuck with an electric stove instead of a gas stove which was in the previous house. I'm not liking it one bit: It takes too long to heat up (I have to pre-heat it like an oven) Y...	It doesn't heat up your kitchen like gas (or other electric stoves) because the induction effect causes the pan itself to heat and not the hob, so less waste heat. No failed electric starter, and having to go find matches for those that don't have a pilot.
What role do eggs play in baking? Why do we use eggs in cake baking? <Q> There are basically two types of cakes: butter and sponge (or Génoise). <S> Additionally, the egg yolks have emulsifying action, helping create a smoother batter and more stable air bubbles. <S> In a sponge cake the eggs additionally act as t...	In a butter cake the egg proteins, like the gluten proteins, help build the structure of the cake.
How do I incorporate chiles into a chocolate cake recipe? One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene. How can I incorporate chili in to an existing chocolate cake recipe? <Q> Of course, ...	An easy way of incorporating a spicy kick into any existing chocolate cake recipe that uses actual chocolate would be to substitute a portion of the called for chocolate (with a matching chocolate type; i.e. dark and dark, milk and milk) that already has cayenne or some other hot pepper ingredient.
Good (cheaper) alternative to Vitamix Blender I've just got back from a department store where they happened to be doing a demonstration of the Vitamix TNC Blender . Obviously, now I want one. Is anyone able to recommend a good alternative, thats not quite as pricey (this thing was £430 / €500). Basically, the feature...	Jtc has an alternative with its omniblend blenders at a very attractive price.
I would like to make homemade Ketchup, how do I prepare the tomato? I've got the rest of the recipe, sugar, vinegar and a few other spices that I was going to experiment with,but I wanted to know what do you need to do to the tomato in order to get it to look like ketchup, not a tomato sauce? <Q> You will want to remov...	Halve the tomatoes; Scoop out the insides (seeds, juice and the jelly-like part in the middle) into a strainer set over a sauce pan; Push as much liquid through the strainer as you can using a ladle
How can I make my risotto less firm? I've prepared risotto from scratch a handful of times in the last few months. While I've been happy with the flavor, the texture left a little something to be desired. In specific, it tasted like it was undercooked even though I ended up cooking the rice well past the time calle...	If you're not starting by cooking the rice in butter (and otherwise dry), that could be your problem.
Is it possible to make a marshmallow that isn't sweet? I've got in mind to make a savory play on s'mores, using morel mushroom paste where you would expect chocolate. The graham cracker replacement should be no problem. But I'm stuck on the marshmallow. If you google savory marshmallow, you basically find a bunch of st...	The only other option I've found was to use a balsamic vinegar syrup in place of the sugar syrup, but obviously that would still add sweetness.
Dough(s) to hold moist oven dish contents I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I use, and the recipe works fine. At one point, I made this recipe with plain old ...	Canned biscuit dough might be a good neutral substitute (you'd have to roll/cut/tear it as appropriate), or just make your own equivalent (flour + butter + milk = tasty).
How to keep my (deep frying) oil usable as long as possible? I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not airtight, however. The new deep fryer has a cold zone, whi...	You should store your oil someplace dark and cool, which could be the inside of your fryer as long as you filter and clean the sides before you stick the oil back in. And as I said before, once you use the oil once, you should NOT use it past six months under any circumstances, if you do, you are taking your gastro-int...
Can I replace honey with maple syrup in recipes that require honey? There are many recipes (or recipe variants) that require honey as ingredient. Barbecue Spareribs Honey Lamb Chops Honey Raisin Choc Drops Honey Shortbread Biscuits Chocolate Chip Cookies Krispie Shortcake Honey, Lemon and Rosemary Marinade Pea...	100% pure maple syrup is a great substitute for honey.
What is the most efficient way to squeeze water out of cooked spinach? I'm cooking a bunch of spinach for making a spinach and ricotta filling. I need to get as much water as possible out of the spinach, and I'd prefer not to make a big mess in the process. In the past, I've wrapped a few handfuls at a time in a towel ...	Turn the juicer on and feed the cooked spinach into the juicer and it extracts darn near all the liquid from the spinach! I take the blade disc that usually grinds the vegetables and flip it upside down. I generally use whatever dry stuff I have lying around, which is normally lentils.
How can I use roses in cooking? I have some very pungent roses in bloom at the moment, on smelling them my first thought was that they smelled like Turkish Delight. My Second thought that was it should be possible to use them in a pudding of some sort myself. I have seen rose water in some recipes, is this the only w...	If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct.
How much juice can you get from an orange? I wanted to make fresh orange juice using a squeezer and wanted to know how many oranges it takes to make an 8oz glass of juice? <Q> you know better than I do, it depends on the orange and type of orange. <S> My mom, an executive chef, used to say that you'd allow 1-2 lb of or...	The amount of juice you get from an orange will depend on a number or things: Size of the orange Juice content of the orange
How do you freeze fresh pineapple? Can you? I cut the up a fresh pineapple and wanted to freeze a portion, will it last and retain flavor/consistency? Also: is there anything that can be done with the Core - the hard part in the middle? <Q> I usually cut the pineapple into bite size pieces before freezing them. <S> ...	If you have a good blender, you can use the whole pineapple (without the skin of course as it is coarse) including the core - it is very healthy as it contains bromelain At home, I usually drain it, for 20 -30 minutes in a sieve and then put them in air tight freezer bags.
What is the name of this eggplant dish that is similar to lasagna? When I was at school I made an dish that was like a lasagna but replaced the pastry with Eggplant. It also had sliced bocconcini (I think) and was tomato based. Just wondering if anyone knows the name of this dish? Is it just an Eggplant lasagna? <Q> I...	Wikipedia says: Parmigiana or eggplant parmigiana (Italian: melanzane alla parmigiana or parmigiana di melanzane ) is a Southern Italian dish made with shallow fried eggplant slices layered with cheese and tomato sauce, then baked.
Can I preserve fresh potato gnocchi by drying it? I have a lot of potatoes to use, and I am making a large batch of Gnocchi. I plan to freeze much of it, but I was wondering if it's also possible to dry the fresh Gnocchi and store in a sealed container at room temperature (as is done with other pastas). Has anyone tri...	I think the fact that I've never seen dried potato gnocchi, only vacuum packed 'fresh' potato gnocchi means that you can't.
How long should dry beans be soaked before cooking? I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them. So: how long should dry beans be soaked? Should the water be just tap water, or salted? Should the soaking water be ...	I usually aim for 8 hours or more, and try to keep it less than 24 hours. I always soak beans because I don't like having to steam up the kitchen or leave them cooking for a long time. Most folks discard the soaking water, as it is thought to produce flatulence.
How can huge bubbles in pizza crust be prevented? When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie. Are there any secrets to preventing this? Does the key lie in the dough recipe, the distribution of toppings, or something else? Or is there no real secret...	To stop bubbling caused by over-proofed dough, reduce the amount of fermentation. As a final resort you could observe your pizza in the oven and poke bubbles as they form.
What can I substitute for Mayonnaise in a traditional potato salad? I wanted to make a Potato Salad that was going to be exposed to fairly extreme heat during an upcoming picnic and wanted to make sure it wouldn't spoil as quickly as it does sometimes. Is there something other than Mayo that I can use to bind it toget...	A nice dolop of creme fraiche can bring a 'mayo-free' potato salad together nicely - and would work well with your other ingredients.
Simple things to do with very tart plums? We got a bag of purple plums from our CSA that have a great flavor and seem ripe, but that are very tart. I'm the only person in the family who really likes sour fruit, and they are pretty sour even for me, so we are not going to get through them eating them out of hand. Wha...	A free-form tart adding berries to the plums as a filling also sounds tasty and like it would have a lovely texture.
What to do with tofu? Last night I made a delicious vegetarian stromboli and was left with a lot of excess crumbled extra-firm tofu. It was the first time I have ever cooked with tofu, and as such I have no idea with what to do with the (uncooked) leftovers. What techniques/flavors can I utilize to make it delicious? ...	In my experience, extra-firm, crumbled tofu can be substituted into tacos in place of ground beef or turkey.
Should I sear meat which is cooked sous vide before it goes in the bag, or after? After reading the beer cooler sous vide hack, I'm tempted to try it probably with duck, but maybe with steak. Should I sear my duck/steak first before I put it in the bag, or afterwards, and why? Or does it not make a difference? <Q> ...	I prefer mine seared after it has cooked to preserve the crispness of the sear.
What can I do with apple peel? I made an apple pie the other day and peeled 6 or so apples. I ended up composting the peelings, and it got me wondering, what else could I have done with them? <Q> You could use them, together with the core, to make apple-glaze (for your pie). <S> Cover everything with water, simmer a...	The other day I stumbled across this recipe for apple butter that uses the peels.
What oils are "required" for a decent home kitchen? What different varieties of oil are really needed in a decent home kitchen? I ask because I've only two right now (olive & sunflower) that I try to use "correctly" but sometimes use interchangeably. I wonder what I'm missing. <Q> At a bare minimum, you'll want at l...	Olive oil is definitely the most common choice for a flavoured oil, and sunflower/peanut/canola oil all have pretty neutral flavours (not to mention similar smoke points).
What are safe, effective practices for smoking salmon in a commercial smoker? We have been smoking salmon in an electric smoker (a Master Built) for about 6 months now, using a dry rub brine recipe containing salt, brown sugar, garlic and other flavorings (sometimes brandy, sometimes smoked red pepper powder). We ha...	Really for salmon I don't think you need much more than 20 minutes of cold smoke.
Are there any vegetarian applications for transglutaminase ("meat glue")? Transglutaminase is an enzyme that is popular among modernist chefs for two main purposes - to glue different meats together for special effects (like a modern turducken), and to create consistently shaped and sized portions for even cooking. My...	In fact, you can use transglutaminase to coagulate nut milks to make a vegan cheese, as demonstrated by Cashewbert: http://www.cashewbert.com/en/transglutaminase-ti.html For more info, Dave Arnold's primer on transglutaminase on the Cooking Issues blog is a wonderful resource on all things
What do you do with left over tomato paste? I sometimes make sauces that use tomato paste. The problem is that usually I need only one or two tablespoons and I don't know what to do with the rest of the can. The smallest can I could find is 6 oz. and while it only costs 50 cents, I hate the thought of the rest going to...	For a simple side dish, I have sauteed some onions and garlic, added the remainder of the can of paste, then toss in an undrained can of french style green beans, and simmer for 15-20 minutes.
Why wait for water to boil? I've always heard that you should wait for water to boil before adding pasta/perogies/vegetables/etc. What is the reason for this? Is it because it reaches boiling point faster? If so, why? <Q> The primary reason is for accuracy and reliability in cooking times. <S> Boiling water is guaran...	When you boil something, you want to efficiently dump heat into it to cook it.
Does adding salt help water boil faster? I've always heard adding salt to water makes it boil faster. Is this true? If so, why? If not, why do people do it? <Q> No. <S> The amount of salt you would have to add to water to make an appreciable difference is enormous. <S> Salt is added to water for various reasons: t...	Salt decreases the vapor pressure within the vessel of whatever you're trying to boil.
How can I store chopped onions in the fridge without the smell? I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done this before with a single onion; I stored the chopped onion in a plastic storage container (sealed...	Store them in sealed containers, in water. One problem you may be having is onion-ness getting on the outside of the container.
Why is my mac 'n' cheese grainy? I need to make a large batch (to serve 30) of mac 'n' cheese, and rather than bothering with my standard roux - cheese sauce, I thought maybe I could cheat with a short cut. I dug up an old recipe for crock pot mac 'n' cheese. I have used it with great success many times over, and neve...	If the problem really is grainy, I think the issue may be that you are using better cheese than in the past.
Sautéing vs Frying vs Caramelizing -- what's the difference? What's the difference between sautéing, frying, and caramelizing? When I cook chopped onions in a pan with oil until they are brown and have a slightly sweet taste, which of the above is the correct term for what I am doing? <Q> I've never really considered ...	Frying is the same as shallow frying and involves partially submerging the food in oil. Caramelizing (which fortunately doesn't have any of the same confusion) is a process that happens during cooking when sugar oxidizes.
Why would I use Arrowroot instead of Cornstarch? I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose one over the other? <Q> Compared to corn starch, arrowroot: Results in a clearer, shinier texture; Survives t...	For those folks, like those with corn allergies, arrowroot (and other non-grain-based thickeners) may be a viable alternative.
Minimum procedure for sterilizing mason jars for canning My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize. She thinks that just washing them in hot water is enough. After searching around all instructions require boiling. What is the bare ...	(Jars that you will process in a boiling-water bath for less than 10 minutes DO need to be sterilized by boiling them for 10 minutes before filling them with product.)
How do I control the temperature of burnt sugar? I made a burnt sugar caramel sauce tonight that turned out beautiful. It is just what it sounds like; you make a normal caramel sauce but cook the sugar until it is past amber and getting almost black. Making this is such a high-wire act though, especially in a small bat...	In short, treat it like you would a pot of water that you were trying to maintain at a specific temperature. To get the sugar caramelized to that perfect dark brown, I start the sugar on the stove top and finish in the oven.
Is sausage casing edible? I bought some pork sausage and baked them in my oven. The taste was good but the sausage casing were a bit hard to chew. Should I remove casings before I bake sausages? <Q> I also find them hard to chew when baked, but they are edible. <S> To make them easier to eat, you want to finish the...	Casing removal should only really be necessary when you just want the sausage meat itself.
How can I replace canned tomatoes with fresh? I have a tomato sauce recipe that calls for 1 can (28oz) of diced tomatoes (including the liquid). How can I replace the can with fresh tomatoes? I'm not sure if there is a particular type of tomato I should use or how many of them to use. Also, what can I do to replace the...	I have also made tomato sauce from fresh tomatoes by cooking down the unpeeled tomatoes until they are soft, and then pressing them through a food mill.
Should dry beans be washed before soaking? When making dried beans, generally I wash the beans, then soak them, then drain&rinse, then cook. I realized today that I started my soak without the prior wash (by accident), and then realized it shouldn't matter; after all, I am going to drain&rinse them post-soaking anyway...	You never know what is mixed with your cooking ingredient, so it pays to wash just in case.
Are there other parts of a Lobster that are edible apart from the Tail and Claws? I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs. <Q> The only parts that you need to avoid are the intestinal tract - the black line that runs through the tail, and the sac rig...	The roe present in female lobsters is also commonly eaten.
Freeze-drying fruit at home? Is it possible to freeze-dry fruit at home without expensive special equipment (or get the same dryness otherwise)? Especially I want to get the fruit to the crisp dryness 1 of freeze-dried fruit compared to the still slightly damp / soggy dryness of hot-air dried fruit. [Edit] Well, tur...	The frost-free freezer that kajaco suggested is definitely worth a try is you have access to one.
Powdered milk in bread recipe I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water to compensate for the added liquid. Would this be ok? And if yes, how much milk should I p...	One thing to add to the answers mentioned before: if you leave the ingredients in a bread machine overnight, then powdered milk is better as it doesn't go sour.
Pulled Pork in a slow cooker. To brown or not to brown? I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve. Here's what I've been doing: 1. Brine pork for a few hours 2. Slow cook all day with carrots, celery, and on...	We do not brown it first as we want ours to basically fall off the bone.
How should swordfish be prepared? I just purchased one pound of swordfish filet and never cooked swordfish before and have minimal experience cooking fish. Any suggestions on preparation? Also what should I look for while cooking it? <Q> I love swordfish grilled with a little olive oil and Montreal steak spice. <S> A...	Firm fish like ahi tuna and swordfish can pretty much be treated like really good steak, just cook them carefully because you want them left on the very-rare side of things.
Grilling burgers: flip once, or keep flipping? When grilling burgers I usually flip several times, but have recently been advised to cook forever on once side, flip once, cook and be done. Is that the best way to do it? How do you know when a burger is ready to flip? <Q> I'm solidly in the flip as often as you want c...	i feel flipping any thing on the grill once for best results juices stay in side place the burger or steak on the grill few minutes or so depending on temp
When basil gets brown spots, is it still usable? When I store basil in the fridge, sometimes it gets brown spots. Is it still usable? Is that valid also for Thai basil? Throwing it all away after 2-3 days seems such a waste. Also, how can I prevent this from happening? <Q> You can store it with the stems in a glass of ...	If you have leftover basil you can also freeze it so it doesn't go to waste.
Can I clean enameled cast iron with steel wool? I've got a new enameled cast iron skillet that I've been cleaning with stainless steel wool along with a standard dish rag. It occurs to me that scratches in the enamel might eventually cause problems. What's the consensus? Is steel wool safe to use on an enameled surf...	For cleaning enameled cast iron, all that is usually needed for stuck-on foods is to let it soak for a while in warm soapy water. Steel wool comes in different levels of abrasiveness but all are still quite abrasive.
What can be done to thin chocolate for dipping? I have been dipping chocolates for many years. I recently tried a new brand of chocolate that has a fantasic flavor, but it is thicker than I'd like when melted. I know adding cocoa butter will help, but I don't have any on hand. Is there anything else I can use that will...	in coating truffles, i find the best "thinner" is plain crisco (not the "butter" type). I have used oil and it works well.
Fat contents from different types of ground beef when drained At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to the extra lean 90/10. The less fat content, the more exp...	Draining fat from browned hamburger is good, but rinsing it under hot running water removes an incredible amount of fat you would not expect to be in it after just draining it.
How are green and ripe plantains used differently? I see both green and black (ripe) plantains for sale. I'm assuming they aren't used interchangeably. What kinds of dishes or techniques are appropriate for each type? Are the different types favored in different cultures, or do some cultures appreciate both? <Q> Like m...	When these super-ripe plantains are fried, they are referred to as "platanos maduros" (ripe plantains) or "platanos fritos" (fried plantains).
Sous vide eggs - how to get a perfect soft-boiled egg? I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. But the whites are still runny. Is there a technique to just firm up the whites once the yolks are done? see ...	I attempted to do a "perfect" egg by placing 6 eggs in a water bath at once and removing them after different durations.
Blowtorch - hardware store vs kitchen store. Is there a difference? When looking for a blowtorch for the kitchen, you can buy some reasonably expensive tools. When looking for a blowtorch for plumbing, you can buy some reasonably cheap tools. The price is different. The look is different. The principle is the same. I ...	For the most part they are the same.
What is a good way to steam tamales without a "tamale steamer?" I am looking for ways to to cook large quantities of Tamales but I don't have a Tamale Steamer. Anyone do this before with other standard kitchen gear? I would rather not cook them in batches as the recipes call for 2-3 hours worth of steaming... <Q> Alt...	Another (very low-tech) option is this hack , that basically uses a disposable aluminum pan to create the steamer/upside-down colander part of the rig.
Are there any other gums that work in gluten-free baking besides xanthan and guar? I'm curious, are any other substances that could substitute for guar gum or xanthan gum in gluten-free baking? Xanthan isn't an option because of allergies, and while guar gum seems to work OK for most things, I'm not a fan of the slick...	If you live somewhere carob grows, you can also make locust bean gum from its seeds. but I find arrowroot flour works wonders.
How to Get a Nice, Round Home-made Corn Tortilla My corn tortillas have been turning out great in taste but the shape is not so good. I have a press that works OK, but I think it may be part of the problem. The tortillas always have jagged edges, and are not perfectly round. And I can't get them them to the size I w...	When I simply closed the press and pushed much lighter on the press, it helped create a better thickness for my tortillas. But the best tip is probably to just press less hard on those smaller ones.
Is it possible to substitute Wax Paper for Parchment Paper during baking? If I don't have parchment paper, can I substitute wax paper for baking recipes. What is the difference between the two? <Q> As @MeltedPez mentioned -- melting. <S> (coincindence in the name? <S> I'm not sure) <S> Specifically: <S> Parch...	Waxed paper is wax-coated paper.
When to add diced vegetables when cooking rice I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early they get mushy and flavorless, but if I wait until too late they don’t cook at all. When is the best time to add...	Hard vegetables can be added at the start of cooking, or when the water is bubbling/boiling.
Is it possible to have sushi pizza? I've found very few places that dare to combine those two in one dish. None of them succeeded, in my opinion. At first I thought it was due to mixing rice and wheat, then thought it was due to the different temperatures. Whatever the reason, I still want to make something that combi...	Sushi pizza, as linked and described above, is a very common dish in North Americanized sushi restaurants.
How can I improve the 2:1:1 margarita recipe? I bought my wife that Margaritaville Frozen Concoction Maker, and it is awesome. We make a lot of margaritas, but always with pre-made mixes. I tried one recipe to make one from scratch, and it was HORRIBLE. I tried using the 2:1:1 ratio described below - 2 parts tequi...	Use lime-ade instead of lime juice, or add some simple syrup. As well as using quality ingredients, proper mixing technique is also important.
Uses of leftover vegetables from slow cooker After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base. What can I do with the vegetables? They are tasty to eat as-is, but I want something a bit more creative? Some idea (please chime in i...	Hearty fall/winter veggies like butternut squash and sweet potatoes would be great as well.
Is there a way to recover hardened Pecorino Romano? I've had a wedge of Pecorino Romano wrapped in plastic wrap in the fridge for a while. There are many of you out there that probably have had the same problem. :) I actually cut a small piece and it was quite crunchy! I tried to grate it and it's no longer crumbly....	I don't think you can rescue it, but you can use it. You can wet a paper towel, squeeze it out, wrap the cheese in it, then wrap it in Saran Wrap. Your best bet is to chop it and throw it in a blender to 'grate' it.
What are the pros and cons of Convection Microwave Ovens? Are convection microwave ovens a useful item to have? Or are they not good as a microwave and not good as a convection oven either? I understand that a regular convection oven helps to cook things faster. But a microwave cooks things pretty darn fast already ...	So the advantage is you get the quick interior heating of the microwaves combined with the surface browning from the hot air; convection just makes that hot air cooking faster and more even.
What can I use to replace eggs in the recipe? I'm not a vegan or something, but my stomach can't take many chicken eggs in food. I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat bread) recipe where eggs are used as a "glue" (I think) for the filling. (Sorry, the recipe itself is in Russian, ...	Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe. For Filling you may want to consider using Silken Tofu as it somewhat resembles the texture of a scrambled egg and takes on flavors very well.
Is It Possible to make corn tortillas at home without a press? I don't own a tortilla press and until I have more cabinet space, one is not in my future. However I value making as much as I can from scratch and love using tortillas in my cooking. I have made whole wheat tortillas using a variation on this recipe, s...	Yes, you can do it without a press.
Is dry rub necessary in making bbq ribs? Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, pepper, etc.), wrap it up in foil and let it sit in the fridge for about a day, ...	For traditional BBQ (low and slow), dry rub does tend to add quite a bit to the flavour.
Is there a way to tell if a pumpkin is going to be good for cooking? It's the season for pumpkins and I was wondering if there is a way to tell if a pumpkin was going to taste good enough to cook with. I guess this is a similar situation as with a watermelon - you can't really cut it open to check if it will taste good...	Many of the varieties of pumpkin sold in US stores in the fall are decorative -- they're grown for their appearance and size, not for cooking with.
What method can I use to cook pumpkin seeds so that they turn out crunchy? I've always enjoyed eating the pumpkin seeds when I buy them at vendor, but whenever I try to make them at home in the oven, they always seem to turn out either still soggy, or deflated and not crunchy. What am I missing in the technique - I've...	I soak mine in salt water for about an hour or two (i've left them overnight at times and they're fine, but more salty)
Are Turkish Bay Leaves "Normal" Bay leaves? I recently saw a recipe that called for Turkish Bay Leaves. Is this any different than the kind I would find in a standard spice bottle labeled "Bay Leaves", or is this a form of exotic marketing? Are there even different types of Bay Leaves? <Q> According to The Spice House...	European recipes are going to expect bay leaves to be Turkish, because that's the tree that originated bay leaves as a spice in Europe.
How should one go about reheating pasta? Ok, so, I know the answer, "You shouldn't, because it's easy to make it fresh." But on occasion, I end up making too much pasta, not having enough sauce, etc. and the pasta gets stowed in a tupperware awaiting a secondcoming. Usually it just ends up being packed for lunch and e...	If you have to heat the pasta up on its own, what I usually do is do it in a pan and add a little boiling water, just a couple of tablespoons, enough to stop it sticking, and keep stirring until its warmed through.
Cookware and methods for large quantities of rice On my next Catering job, I was asked to cook a large amount of rice. I will probably use about 15 to 20 cups of Basmatti or Risotto rice. For the Basmati, my options are to either cook the rice 4 cups at a time (re-season, clean the pots, etc) or use my large soup / ...	The basmati rice will work fine in a large pot.
Can I use the green part of leeks for stocks? Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek. After googling a little, I've found some people consider it edible if properly cooked. I guess a couple of hours of simmering should be enough, but my book says to use on...	I use the green parts for soup and it gives it an absolutely amazing taste, much better than onions!! Absolutely, go ahead and use it.
What's a good substitute for cilantro? I have several friends with the soap gene (cilantro tastes like soap to them), my father's allergic (it gives him a headache) and because of a lifetime of avoiding the stuff, I find cilantro overwhelming in just about everything. Typically, I substitute parsley, but sometimes it...	Culantro (eryngium foetidum) seems to have many of the flavors of cilantro without the soap taste.
How do you get a nice yellow gravy color when making a chicken pot pie? I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I don't mind it, but most people eat with their eyes first so.... Is the yel...	Usually that bright yellow gravy colour is from using bouillon cubes or powder to make the broth, rather than making it yourself. Use chicken fat to make a roux, and then chicken stock.
What is the point of a baking rack? I notice when I bake cookies (usually chocolate chip or peanut butter) the recipe often says "place on baking rack to cool". Because I don't have one, I just place them on a plate after removing them from the pan. It doesn't seem to do any harm. What is the point of buying this speci...	When you place something on a cooling rack you expose more of the surface area to the air allowing your cookies, bread, etc to cool faster than just leaving them out on the pan.
Can lemon juice concentrate be used after the use-by-date? My lemon juice concentrate's use by date passed a few months ago. It was kept it in the fridge the whole time. Is it still safe to use it? <Q> I also typically use bottled lemon juice, as my budget does not allow for fresh lemons. <S> Stilltasty says you sh...	I just used lemon juice concentrate 1 1/2 years after the best-by date to cook with fish
Is there a safe way to remove items that have fallen into a Garbage Disposal? I've always been told to never reach into a garbage disposal, for obvious reasons, but always seem to drop items in that I don't want to risk ruining the blades with by grinding them. Is there a tool(s) that can be used to efficiently retrie...	Whatever you decide to use, unplug the garbage disposal first if possible, or turn off the circuit breaker it is connected to.
How to clean a burnt cast iron pot? I have this cast iron pot that my friend completely burnt. I was wondering what might be done to save this pot. I realize that this question seems similar to this one but in that one his skillet is not burnt and it is seasoned. Thanks for your help. <Q> my 'nuclear option' for ca...	A sandblaster will quickly remove burnt-on stuff from a cast-iron pan.
Keeping bugs out of rice Recently, a sack of whole grain organic rice that we bought became infected with small black bugs. We bought the rice in the bulk bins at the same organic supermarket we always visit, but this time we didn't cook it until a few weeks after buying it. Since, the rice was stored in a sealed plast...	I've bought bulk organic rice from WFM here in Boston for 20 years and never had this problem. If the rice is the only grain with bugs, chances are the larvae were already in the rice.
What's the US equivalent of double and single cream? I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term? <Q> In the UK, single cream is a milk product with at least 18% butterfat. <S> Do...	It's not exactly a direct answer, but in terms of practicalities, I tend to use Darigold Classic 36% Heavy Whipping Cream as a substitute for double cream in recipes.
Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time I know this is slightly crazy, but I am a minimalist. I try to get by on as little "stuff" as possible. Basically I want a rice cooker that can steam my vegetables and chicken for a meal all at the same tim...	Yes, there is something like a slow cooker which will double as a steamer and a deep fryer, as well as cook rice.
Are there any substitutes for Shortening? I was specifically thinking about the Crisco shortening that is used in baking. <Q> You can achieve the same thing with butter, but butter also has water in it, so you'll end up with some extra lift in the pastry, which isn't always desired for recipes that call for shortening....	Lard. ... and to build on what @bmargulies said: Other coconut oil, lard is one of the few fats that are solid at room temperature, and the only reason for using shortening in baking that I'm aware of is to get the little lumps of shortening mixed with the flour that don't melt until it's baked, which will result in a ...
What is the preferred method for sanitizing the kitchen? I'm aware of a number of ways for sanitizing. Soap. Ammoniac. Bleach. Sodium bicarbonate. Which of these is the preferred method of sanitation?Which concentrations are recommended?How can you test whether the levels of concentration are correct? <Q> Anothe...	If you want to spray sanitizer onto items, like counter tops, use a solution of 1 tablespoon bleach per gallon of water.
How to make apple chunks in apple pie stay intact? I made an extremely delicious apple pie yesterday, with a puff pastry crust. The only problem was that by the time the pastry was cooked, the apple filling had turned to mush - the texture of apple butter or apple sauce. I used fresh Bramley cooking apples from the tr...	: in checking CookWise , there's a comment in the apple pie recipe that "briefly sautéing and poaching apples softens them slighly before the sugar, which prevents cells falling apart and preserves texture, is added"
How do you cook corn kernels on BBQ? I recently had some BBQ corn where the corn was in individual kernels. I'm wondering how this would be done on a BBQ... would you grill the corn on the cob , then cut the kernels off? Or would you do it the other way around? If so, in what would you cook the kernels? Must I use ra...	You would indeed want to leave the kernels on the corn and grill it according to the link you cited.
What is the fastest/easiest way to prepare potatoes for mashing? I've always thought that mashed potatoes should be a really simple thing to make. But I find that with all the peeling, quartering, boiling, not to mention the incredibly messy cleanup, it's actually quite an arduous and tedious process. Assuming I plan...	If you're cooking red potatoes, even if you're not using a ricer, there's no need to peel them beforehand, as you can boil them whole, then rub the skin off with a dry towel.
How to warm plates before serving? I realize that serving on warmed dishes is preferable to serving on cold/room temp dishes, so as not to leach the heat out of your freshly-cooked food. How can I warm my plates? I have two kinds of dishes: ceramic (cheapo from a department store) and Noritake china (circa 1955-60)...	You can buy microwave plate warmers - you stack the plates with them layered between and nuke them for a couple of minutes.
What's the fastest way to seed grapes (e.g., Concordes)? I've got a bunch of grapes, with seeds. I need to seed them for a recipe. Cutting them in half and prying out the seeds with a paring knife makes me yearn for stringing beans. Any suggestions on how to get through this process faster? <Q> Put the grapes on a plat...	Assembly line is most efficient - pull enough grapes off stem to fill a plate, cut all the grapes in half, then remove the seeds from each grape.
What happens when you bake Winesap apples? In researching the answer to a question of why the apples in a pie became mushy , I noticed that two of my cookbooks contradicted each other on the Winesap apple, on whether it remains firm upon baking. When the Winesap apple is baked, does it become mushy like a McIntosh or...	Winesap Apples (Stayman Winesap) are a firm but juicy apple with a wine-like, tart flavor.
Why does dough break when kneading, and how to prevent/ameliorate it? I'm very new to bread-making in general; don't assume I'm necessarily doing anything right. During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and knead the dough after having let it rest. What happe...	I've found the easiest way to re-hydrate your dough is to simply keep dipping your hands in warm water as you're kneading until you reach the desired texture.

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