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Will botulism growing in my home-canned vegetables pop the lid? I remember that in my biology class in high school the teacher told showed us a puffed up can of pineapples which he claimed had botulism in it. Is that remotely true? and if so, can I tell if my canned ketchup has botulism in it through the same "metho...	The only way to know for sure if botulism is growing in food is to have it tested by a laboratory.
cabbage - volume to weight conversion? I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be appreciated. This is my second batch. The first one turned out very good, but I had to throw away that last of what was i...	I think you'll probably be better off guessing based on fraction of your whole cabbage than volume, since once you shred the cabbage, the volume's going to vary wildly depending on how fine you shred it and how fluffed up it is when you measure it.
Why do you need to peel peaches to can them? I am going to be canning a bunch of peaches tonight, and I know that you have to peel them first (and I know how to do it easy), but I got to wondering, why do I have to do it? I have always done it. That is the way it was taught to me by my mother, but why? The inside is...	You don't HAVE to peel the peaches to can them, that's just how most people prefer them.
How Does a Grocery Store "Self-Rising Crust" Work As far as I understand, frozen pizzas sold at the grocery store are par-baked and then frozen, to be fully baked when they are put into your oven at home. I noticed that some of these pizzas describe themselves as having a "rising crust." Those crusts get quite tall, ...	My guess is that they use a chemical leavening that doesn't activate until a particular temperature, and they parbake to under that temperature.
What is the easiest way to shred chicken? Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming. Are there any secret ways to easily do this? <Q> Once it's cooled down some, I switch to using my hands ... expecially as it helps to find any bones, globs of fat, ...	Boiling the chicken is the easiest cooking method to prep for shredding.
What are some things to consider when choosing a salt? What attributes are important when selecting salt for a dish? Specifically where you would use sea salt, kosher salt or plain table salt? I can often find sea salt (iodized and non-iodized) in places I cannot find kosher salt. <Q> Most of the issues come down t...	Kosher salt makes a good general purpose cooking salt.
Is it safe to eat freshwater fish raw? According to this question freshwater fish should not be used in Ceviche--why not? <Q> You should never eat freshwater fish in raw preparations. <S> There is a slew of other nasty beasts that can be harmful if not killed. <S> Unless you want to end up on an episode of Monst...	Freshwater fish are far more likely to have nasty parasites such as the lung fluke , that can only be killed by cooking.
Where can I get local grains in bulk? Farmers markets and CSA's are great, but there doesn't seem to be a local market for grains. Where could a person go to purchase grains (for human consumption) besides the supermarket and online? <Q> Are you looking for grain or flours? <S> If the latter, just track down your lo...	You might also see if there's a local health food co-op, as many of them sell bulk foods, and you might be able to get them to sell you whatever the unit is that they purchase in.
How can I make orange caramel sauce? I'm planning to make a chocolate orange cake and fancied making an orange caramel sauce to go with it. My plan is to make a caramel sauce by heating up butter and sugar in a pan , stirring all the time until a golden caramel and then adding whipping cream and stirring like crazy a...	The best way to do this in your case is probably to make your own orange zest by using a fine grater (I love my Microplane for this) and adding the zest to your sauce while cooking.
Are vegetables poisonous if they have roots, are sprouting or are many weeks old? Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste? Can I use my potatoes or carrots if they already has some roots...?How about when my onion is sprouting? <Q> I'll second N...	While root vegetables are generally safe, if somewhat past their prime, when sprouting, potatoes are an exception to this.
How to thicken Thai curry I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any more thickening power. I'm sure there's got to be a better way. Thanks in advance! <Q> First, st...	Lastly, the mother of all coconut curry thickeners is coconut flour. Potato is delicious in curries and adds creaminess naturally.
Does honey have a bitter component? I've heard Jeffrey Steingarten, on Iron Chef America, mention that he finds honey quite bitter. I've never noticed that myself. Maybe if I really try I can notice a slight bitter finish, but for me the sweetness and floral aroma dominates. Is honey actually bitter in some quantifiabl...	I find honey's bitterness is in the aftertaste.
Why does rice flour or cornstarch produce crispier crusts than wheat flour? If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The Vietnamese banh xeo, which is like a crepe made with just rice flour and coconut milk...	My guess would be a lack of gluten in those flours.
Can I reuse cedar grilling planks? Since wooden cutting boards are safe for use with meat , I was wondering if I can reuse the cedar grilling planks. Yossarian's answer to this question about how to prepare a plank says you can use one again depending on what you're cooking. So, what determines whether you can ...	You can absolutely reuse wood planks if they are prepared and cared for properly.
How does the power setting on a microwave work? In general, how does the microwave power setting work? Is it a straight percentage of the maximum wattage or is it something less precise? For example, would the time to cook something in a 700 watt microwave be the same as a 1000 watt at .7 power? Is there any other ma...	The power setting in most microwaves simply turns the magnetron (microwave generator) off and in in cycles. While the power setting does affect the time to cook, the importance of time is to control how hot the parts of the food get.
Why would cooked spinach contain more iron than raw? I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.71 mg /100g). Intuitively, I would have expected the opposite. Is the data I'm looking at wrong? Maybe, i...	I would guess that cooked spinach has lost a lot of the water content, so cooking doesn't add more iron, it just increases the percentage or iron by reducing the total mass.
How do I stop homemade Ravioli from going soggy? (storage issue) Last week I made some Pumpkin Ravioli. The filling was a bit moist, but nothing excessive. The problem is, that obviously, I don't want to be stuffing ravioli immediately before they go into the pot. I would prefer to do it earlier in the day. I made ...	You could also freeze them without loss of quality, specially if it's just a few hours and the filling is a bit moist. Add breadcrumbs to the filling to absorb excess moisture.
How do I get my chocolate chip cookies to turn out thick and soft? How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem? <Q> I've found the key to be chilling the dough. <S> If you can get it really cold, put it on room temperature baking sheets, and put it in...	To make chocolate chip cookies thick and soft in taste you need to cool down the dough before baking.
What is the traditional accompaniment for Duck Confit? I have a few duck legs that I made a confit from earlier this week. I'm thinking of serving them with Parmesan Dauphinoise and some beans from the garden tonight. I was wonderring though, what would be the traditional accompaniment for duck confit? <Q> There is als...	In southwest of France, we serve confit with "pommes sarladaises", which are more or less fries cooked in duck fat in a pan.
How can you prepare turnips to make them less bitter? I peeled and quarted turnips, then roasted with carrots and onions in olive oil and maple syrup, but the turnips were really bitter. Is there a way to roast them (or even another cooking method) to remove that bitterness? How long should they be roasted? Or do I s...	I've also read that you can stir in baking soda after the turnips have boiled to remove the bitterness.
Is there a way to infuse roasted coffee beans with different flavors? I would like to be able to grind my own flavored coffee beans - hazelnut, French vanilla ect.. However, I don't want to buy the coffee beans that are already flavored but would rather try to recreate the infusion method at home. Does it involve soaki...	You can also add flavorings into the coffee grounds when in the filter: cinnamon, cloves, nutmeg, orange rind, crystallized ginger, etc.
How long should roast pork be cooked so that it stays light pink? Often pork is much too dry when served, I would like to have it slightly 'rosé' pink. So I am looking for some cooking instructions for cooking a roast pork in the oven. A time/temperature table should be fine. I ask this as from the information I see ...	The USDA recommends an internal temperature of 160ºF (about 71ºC) for pork to be considered safe to eat.
When should I use convection when baking? I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? If not, which circumstances are better for convection, and which are better f...	Anytime you're in a rush, the convection oven's a big help.
How are savoury meringues made? I've come across occasionally mentions of savoury meringues with flavours such as beetroot. How are these made? What is used as a substitute for the sugar? <Q> The eggs whites in traditional meringues are used to spread the sugar into a thin foam that is then dried in the oven (or dehydr...	Sugar is crucial to making meringues!!It is what helps the chemical reaction with the egg whites and helps create that beautiful fluffy texture.
I bite my nails. How can I keep proper hygiene in the kitchen? I'm not a professional chef, but I think someone will have this issue, somewhere, and is a chef. A similar question asked about having a cold , but nail biting is much worse due to the obvious amount of cuts one develops on fingers. Apart from the obvious...	Whether you bite your nails or not wash your hands thoroughly and keep your hands out of your mouth while cooking. Keep your hair back and clothes clean And generally avoid cross contamination
Uses for leftover potatoes from a pot-roast I made a large pot-roast with sweet onion, carrots, green beans, mushrooms and Yukon Gold potatoes (all cooked in the same pot). All the vegetables except for the potatoes got devoured, so now I have a lot of leftover, slightly beefy, potatoes. What would be a good use for ...	Depending on how mushy the potatoes are, you could also chop them up and saute with some onions and meat for a nice hash.
What is the difference between Alaskan King Salmon and Scottish Salmon? I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in terms of price, taste, and cooking methods? <Q> Alaskan King, or Chinook, salmon is general...	Scottish will vary depending on the farmer, but I think you have to prefer the King to any generically-farmed Scottish salmon. In terms of cooking, the same processes apply to all - you don't have to adjust for the species, the process works similarly.
Do I have to discard leftover sushi? We had a party Monday night and ordered Sushi for 20 people - about 25 percent of the Sushi went uneaten, mostly plain rolls like tuna and yellow tail. I would hate to throw out 10+ rolls - any suggestions? <Q> I'm assuming these rolls contain raw fish. <S> If that's the case I'd...	Be smart, though, and if they've been out of the fridge for a long time, or if they smell strongly, just toss 'em.
Storing knives in knife sheaths Currently there is a question about magnetic stripes vs wood blocks , but I was wondering what the general concensus is regarding knife sheaths (like this one ) They seem great if you only have a couple knives -- they don't require counter space and aren't at risk of causing accidental...	For a long time I just made a sheath for each of my knives from folded cardboard.
What are other techniques to make garlic bread? I've usually made garlic bread by pouring over the bread with special garlic bread powder over spread butter. This works, but is there any way to make the garlic sauce/powder on your own? <Q> I find garlic powder to be kind of meh when making garlic bread. <S> I suggest u...	For quick & easy garlic bread, I'll toast the bread first, and then scrub a clove of garlic over it, finishing with butter or oil.
What should I look for in a cooking pan for Risotto? I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find an image for to show you. It worked for my purposes but I am generally cooking risotto for six and it never...	For years I made risotto in the All-Clad 3 qt. More and more, I've taken to using heavy cast iron cookware. The important part of a good pan is the bottom. Aluminum sandwiched between layers of stainless steel.
Can I put frozen meat in a slow cooker? I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it defrost for a whole day in the fridge. It is possible? <Q> Per the USDA guidelines , frozen chicken should not be cooked ...	USDA guidlines indicate that you should not put frozen meat directly into the crockpot.
What to consider when learning to make sushi at home? I like eating sushi and think it would be a fun experiment to attempt making sushi at home. I've seen rolls put together in a restaurant a couple times - looks so simple! I've heard it is difficult though. I'm wondering if there any special utensils that I would ...	You will need a rice cooker or a lot of patience for making the sushi rice properly. The single most important thing is a very sharp knife .
How long do eggs last in the refrigerator out of the shell? I dropped my carton of eggs when putting away groceries. The eggs were broken severely enough that the internal membrane ruptured and I had to remove them from their shells. I went ahead and used these eggs right away (changed dinner plans to quiche). If I ju...	When ready to use them, place them in the fridge and once defrosted use them.
Can I use cookie cutter shapes in a frying pan? Was thinking how to spice up our pancakes and eggs for the little ones and remember seeing pancakes in various shapes before. Do people put them right in the pan or bring them out and then cut them after they've been already cooked? I was thinking the same possibility f...	I have myself used clean old tuna tins to make round "self-contained" fried eggs for a home version of a McMuffin.
How do you prepare bacalhau before cooking? A specialty grocery store recently started to sell bacalhau (heavily salted cod fish). I am guessing that a recipe I have for baked codfish would work. Since it is so heavily salted, what should I do to prepare it for cooking? <Q> Basically it depends on how much salt (not...	Boil it with vegetables.
how to peel a pomegranate efficiently? Two well known facts about pomegranates: they are yummy they are a pain to peel by hand do you know of any efficient ways to peel pomegranates? by efficient i mean two things: quick minimum number of 'hurt' arils be blessed <Q> Even easier than Michael's way: Quarter th...	I cut or break the pomegranate in quarters, then just sort of bend a quarter backwards towards the peel side to start breaking out the arils, and then pick loosen them with my fingers.
What does it mean to 'salt' a steak prior to frying? I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result in a very salty steak! <Q> Yes that's exactly what it means, apply salt to the steak. <S> You shouldn't ...	Salting the steak isn't just about making it taste salty - although a bit of saltiness is great for the flavour.
Are there any cooking techniques that employ "Dry Ice"? I was watching a cooking show and one of the chefs used dry ice to "flash freeze" some fruit for a dessert - are there any other uses for Dry Ice that can be employed in preparing different foods? Obviously, you can't eat Dry Ice, so my question is based on using...	It is possible, though tricky, to make ice cream using dry ice.
How do you score pork skin? We cooked some pork belly over the weekend and part of the recipe is to "score the skin". We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even tried out some sharp scissors! If you don't score the skin, you don't really get decent crack...	I tried a utility knife in the past but that was no good. I've only done it for ham, so I don't know if other parts are worse to cut through, but I just use a paring knife.
What is that gooey stuff from okra? When cooking okra in a bit of water, the water becomes gooey. What does the okra release that makes the water slimy? Would the goo have other culinary uses (as an additive to thicken sauces or improve the texture of ice-creams)? <Q> The slime is called mucilage. <S> It is around th...	I am experimenting with using okra goo as an organic "sticker" or adhesive, used to hold the inoculate on pea seeds. The mucilage is (as you alluded in your question) used for thickening gumbos and similar stews.
Removing turmeric colour from mortar and pestle We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it staining when it's used with turmeric powder when cooking curries. Generally, we'll ground the spices then add ...	I would use a little bit of bleach, let it sit until the stain disappears, then wash the mortar very thoroughly. if you're worried about extra tumeric getting into your spice mixes, i'd recommend adding a little bit of water (like 1 tsp) and grinding salt into the mortar.
Is rare duck breast safe? Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly lower with duck meat than other birds? On the other hand, if we could be sure that a piece o...	Yes, rare duck breast is safe and the risk is significantly lower, not least because ducks are not factory farmed in the same squalid and obscene conditions that chickens are.
How do I stop the pressure cooker from clogging up when cooking lentils? When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up. How do I prevent this? By clog up, I mean that the pressure cooker sits quietly on the burner and then all of a sudden there is a gush of steam coming from the...	One cooker I have you need to rotate, push down, and rotate further before it comes apart.
How to rice potatoes I was wondering if anybody know a method to rice potatoes without them turning into mashed potatoes. When I do it to raw potatoes, they mush or just stay too crunchy and with cooked potatoes, just forget about it. What I am looking for is discrete, small bits of potato that will still have a pill...	A technique I discovered to keep my potato salad from turning to mush is to add vinegar to the cooking water (I also add some sugar and quite a bit of salt to balance it out).
What is the difference between shawarma and gyros? I see both of these terms used in restaurants that seem to specialize in meat on a vertical rotisserie served in a pita sandwich. I'm not clear on whether there is a difference between the two or if they are just colloquial names for the same thing. <Q> They're rather ...	Gyros are made from a loaf of ground meat, onions and seasonings, spit roasted. Gyros are Greek in origin.
What is substitute for rum in baking? Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic. Also, what is its role in baking or cooking? <Q> The most accurate substitution would simply be rum extract . <S> It is concentrated rum with a huge kick of f...	As rum is derived from sugar, you could--bearing in mind the other aspects of your recipe--substitute molasses, caramel, or just leave it out.
How long should I keep a cut onion? Since I only cook for one or two, I will tend to buy an onion and only use part of it, and then keep the rest in the fridge. Sometimes it will be a while before I use the rest. Is there any guidance on when I should finally just throw it out? What are the signs to look for? What degr...	When I use fresh onions, we store the unused parts for up to a week in our fridge in either a ziploc or a sealable rubbermaid-style container.
Why are there so many different pasta shapes? Do the different pasta shapes serve any purpose, or are they just for fun? Some difference appear to be cultural (lo mein vs spaghetti), but there are so many different syles of Italian pasta, is there a reason for this? Clearly there need to be differences for stuffed ...	The pasta cooks differently based on the shape.
Why is my Spanish rice chewy? I tried making some Spanish rice the other day and it's turned out really chewy. I can't figure out if I used too little chicken broth or not enough. It came out really starchy I think - very clumpy, feels like it's sticking to my teeth when I eat it. Basically, not very pleasant! Here'...	Also, you should use thick grained rice.
What is the most efficient way to prepare (very small) fresh oregano leaves? While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the tiny leaves off the oregano stems. It seems as though the oregano I'm able to buy he...	Oregano doesn't have tiny leaves, and it's quite simple to use the pinch and strip technique to take all the leaves off in one fell swoop.
What hot sauce should I use for Buffalo wings sauce? After watching "The Wing and I" in Good Eats and being the one that always ordered Buffalo wings (I no longer live in the US), I decide to give it a try. The recipe for the sauce is: butter garlic hot sauce I wonder what exactly is hot sauce. Alton Brown said t...	If you want a similar hot sauce to the one used in Buffalo wings, it is possible to make your own.
For crackling, should I give pork a blast of super heat at the start or end of roasting? I will be slow roasting a whole pork shoulder tomorrow -- it's huge! For most of the time the oven will be set to a fairly low temperature and the joint will be covered with foil. However for a time I will remove the foil and tur...	Slow cooking meat always makes the skin flabby and if it's a joint as large as a shoulder I'd prefer to remove the skin and blast it at the end on it's own rather than still on the joint as you run the risk of drying some of the meat in the process of drying the skin enough for it to crackle.
I need to quickly and safely thaw frozen ground beef, what are my options? Since reading the answers to my question about defrosting meat on the counter I've been good about giving my meat time to defrost in the refrigerator. However, my plans for tonight have changed and I'd like to defrost some ground beef that is ...	The quickest way is to defrost is in the microwave, although it may not defrost evenly and some may 'cook' slightly.
How far in advance can I stage pizza? We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead of when I pop them in the oven. How long can the pizzas sit on the counter in this pre-oven state? <Q> You can stage pan p...	The pre-bake can be done well ahead (and you can even freeze the pre-baked crust) and then topped and baked for 6-10 minutes when you're ready.
Gluten-free alternatives to beurre manie/roux for thickening sauce? I'd like to thicken the sauce for my Thanksgiving turkey a bit, without making it inedible for my gluten-intolerant guests. From other questions on this site, I understand that corn starch would be an option, but it might give a more starchy flavour. S...	I used a product called Veloutine for gravies for my gluten-intolerant MIL. Xanthan gum is easy to find at health food stores because gluten-free bakers use it extensively.
Substitution for baking soda in pancakes I attempted to make pancakes this morning, only to discover that I was out of baking soda. I tried substituting baking powder, but it didn't work at all. The pancakes didn't bubble on the griddle, and they were far too doughy. If this happens again, do I need to go out to the st...	Or you can carefully add whipped egg-white to the batter just before baking. Buy enough that you never run out again.
How hot does garlic need to get to lose its sharpness? Inspired by the recent questions here, I made manicotti over the weekend. The recipe I used called for minced garlic in the filling. I love garlic and usually put in at least double recipe-prescribed dosage. After baking for about half an hour the cheese was compl...	Cooking the garlic after the chemical reaction will also remove the sharpness.
Thai lava chili: how could I reproduce this? I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes. There is a Thai place near where I live that makes this amazing dish entitled "lava chili". It's spicy, filled with garlic, and absolutely delicious. I have absolutely no i...	If the dish you were served doesn't contain ground beef or any of the things you'd traditionally associate with American chili (other than the thick consistency) then this might be as simple as whipping up a stir-fry using a store-bought chili paste.
Keeping Hot Sauce From Separating Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three weeks, strain and you have hot sauce. The sauce was great, but after about a week of sitting in a jar in my fridge it separate...	We have found that blending the sauce for an extended period of time keeps it from separating... You'll probably need some kind of emulsifier.
What can be substituted for vinegar in sushi rice? If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice? <Q> I would probably use diluted white cranberry juice, as being the flavour closest to rice wine vinegar. <S> I am not sure if the acidity would be su...	There are several options for writing out the word sushi in Japanese, and instructively, one of the options is 酸し. A form of sushi consistent with its history and origins but not involving the application of vinegar directly would involve fermenting rice and fish together and allowing acids to form naturally (like nare...
What is a substitute for maple extract? I am making cinnamon rolls with a maple flavoured frosting, however, I am having trouble finding maple extract for the frosting. What can I substitute it with? I have vanilla extract - will it change the taste of the topping too much if I use this? <Q> That said, I've substituted...	Well, you are not going to get a maple flavour with anything other than maple extract (or maple sugar or syrup or some similar maple product). Orange extract might be nice.
how to use CSA vegetables most efficiently I belong to a CSA (Community Sponsored Agriculture) and get a basket of assorted vegetables every week. I have very little cooking experience, and if I search the ingredients online I get a ton of recipes that have only 1 or 2 of the ingredients I need to use. So far what I'...	Making soup is a great strategy for doing this.
Advice for gingerbread houses? I'm considering entering a gingerbread house contest with my mom this year. I might've done a few as a kid, but I've only done one before in my adult life, more than 10 years ago, and I remember having problems with the amount of spread of the parts. Does anyone have any advice? are th...	With our recipe we cut the shapes before baking.
Effects of making smoothies in advance Generally for breakfast I eat a smoothie containing 8oz soy milk, 1/2 cup berries, 1/2 banana, and 1 scoop protein powder. Unfortunately, however, my blender is very loud, and I will soon be moving into a smaller apartment with someone who is a light sleeper. If I make my breakfas...	I think you're probably right, the ingredients would settle / separate, however I bet you could fix that with a spoon and a stir. I make protein smoothies (whey protein, fresh fruit, yogurt, ice, almond milk) the night before and notice a big difference in taste. I've noticed no graininess/texture difference between ni...
Why did my "Turkish Delight" turn into a horrible goopy mess? I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe Collection . It uses agar as the gelling agent and appears rela...	Of all of the things you've identified as possible problems, I think the biggest likely ones are the quantity of agar, and the agar powder itself.
How to keep a meatball round? After seeing this question I started to think more about my meatballs and wonder how can I keep them round? I have always been under the impression that you should first brown the outside and then cook them through. Problem is during the browning in the frying pan I end up with flat s...	Echoing advice above, too; baking will maintain roundness better, as will deep-frying.
How can I make a quick bread mix less sweet? I have one of those quick bread mixes to which you only need to add water, oil, and eggs. The problem is that it is too sweet for my taste. Are there any tricks to make it less sweet? <Q> You can change the flavor profile of mixes by adding more flour to cut the sugar. <S> ...	Make your own mix with more flour, less sugar and a pinch of salt.
What are the advantages of using agave sweetener instead of sugar? From what I can tell, it seems that the only advantage is that it has a lower glycemic index. Here's my logic... On my organic blue agave sweetener bottle, it says that it's 25% sweeter than sugar, so you can use less than sugar (use 3 parts of agave ...	It's less sweet, but your body can directly use it for energy and it triggers your body's natural sense of being full (which fructose doesn't).
How can I avoid chocolate truffle mix curdling? We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening? <Q> I have made a lot of truffles, and even more ganache for other purposes, and I have never had this happen. <...	When I make truffles I tend to use a cheese grater to create fine chocolate shavings which melt easily when mixed with warm cream avoiding the need to add more heat which you might need to do if you have bigger chunks.
Pancetta Mold. How to tell whether it's safe to eat? I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mold have started to appear. I want to identify whether this mold is to be expected or whether it is a sign of my preservation gone wrong. I realise mold ...	It appears that mould is expected sometimes in the Pancetta making process and as a general rule of thumb as long as it isn't too green and furry then it should be OK. Unless I'm mistaken, you should probably not eat the outer layer of the meat at all.
Why do you marinade steak with onions? Most recipes call for onions when marinading steak, but...why? <Q> Because onions contain a lot of flavour compounds that we like, and which are synergistic with meats. <A> Onions contain proteolytic enzymes, just like honey and certian fruits, which makes them ideal to help ten...	Technically onions have special enzymes that are used to break down protein, so when we put it on steak or any other protein it makes the meat tender as well as soaking the taste of the onions into the meat.
Thermometers for high temperature ovens Are there any thermometers that you can put in clay ovens, or under a broiler? Most of the thermometers have a temperature limit of 350 ~ 400 degrees. I actually burnt one down last year by turning the broiler on by accident. <Q> You'll want a commercial oven or high heat therm...	But if I want to monitor the internal temperature of what you are cooking in a hotter oven/broiler, I usually use a remote thermometer which has an all-metal wire and probe:
What is the difference between roasting, baking, and broasting? For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recommended heat setting. I can crock-pot a "roast" cut of meat for many hours, or put it in the oven...	Broasting is generally used for deep frying using oil in the pressure cooker instead of water.
When curing sausage, which is more important temperature or humidity? I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. (I have a small wine refrigerator) however the re...	On the other hand, if the humidity is too LOW, you're at risk for case hardening; the formation of a dried layer containing a raw center. If opening the fridge and/or using a fan don't work for you a more radical approach that might work could be to try Silica Gel packs (like the ones you get in electronics packaging) ...
Substituting table salt for kosher salt when brining chicken How much regular table salt should I use when brining chicken pieces? I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt. Additionally, I have never found non-iodised salt for sale in Sou...	Himalayan would be preferable, yes, as the iodine in table salt can produce a bitter taste.
How can I make my scones rise evenly? I've been making some scones and they are either falling away to one side or just sort of staying flat. I'm currently just baking them on a tray in the oven at 220C The recipe is: 450g self-raising flour 1 tbs caster sugar 80g butter, cubed, at room temperature 250mls milk, at r...	Many other recipes use cold butter (frozen or simply very cold out of the freezer) in chunks and a pastry blender to cut them in.
Cooking with a cut or burn on my hands I know from this question that I should avoid cooking (at least without gloves) if I have an open cut. However, once a cut starts to heal, how can I tell if it's safe to cook without gloves? Are there any firm rules, or is it based on experience and watching how MY cuts react ...	As a rule, if there could be any transfer of fluids, use a glove.
What is a kitchen rag? In his answer to a question about nail biting , nicorellius referred to not wiping your hands with the "kitchen rag". I've never worked in a professional kitchen, and the only rags I have around my kitchen are dish towels, which I often use to dry my hands. What exactly is a kitchen rag, and...	A kitchen rag is simply a cloth that can be used for many things around the kitchen.
How long can hard cheeses last in a refrigerator? I had chunks of various hard cheeses, mostly parmesan, in my refrigerator for varying lengths of time. Some as long as 3+ months. I've never seen any obvious signs of spoilage and have never been struck down by food poisoning after using said cheese. But my wife is v...	Unlike soft cheeses, where mold can grow roots and spread throughout the interior (even if you can't see it), mold can generally only grow on the surface of a hard cheese. Some say that you have up to six months unopened, 3-4 months opened.
Can I use a Wok ring on a gas range? I have just purchased a GE Cafe gas range. The user guide indicates: Do not use a wok on the cooking surface if the wok has a round metal ring that is placed over the burner grate to support the wok. This ring acts as a heat trap, which may damage the burner grate and burner head....	A good wok on a good burner doesnt need such rings.
What is a poolish starter? I asked a question about what I could add to homemade bread to stop it going off so fast and someone suggested trying "a poolish starter". I've never heard of this before, so what is it? <Q> Poolish is a type of sponge . <S> You prepare it before mixing your dough. <S> As in 16 hours befor...	A poolish is a pre-ferment that is made of equal parts flour and water.
How to obtain rennet? I want to make some homemade mozzeralla and I know that I need rennet but I am at a loss at how to obtain it. I also don't know which type I need out of the artifical or natural. Is there a way to make it for myself? My searches are turning up conflicting information and I am a little lost in t...	Online cheese making suppliers can sell you "higher quality" rennet that is much more expensive. Nowadays rennet is mostly recombinantly produced.
What's a good nondairy substitute for parmesan/grana padano as a salad-topper? I'm making a salad that's quite bitter (endives, radicchio, arugula, with a lemon vinaigrette dressing). Normally this salad has peeled grana padano on top of it, which cuts the bitterness, but my co-diner can't have dairy (or gluten, sadly)...	On endive salad, I like to cut bitterness with sumak , a spice commonly used in Turkey as a replacement for lemon juice. As someone who is also dairy and gluten free, first off you can make gluten-free bread crumbs now, with some decent gluten free breads on the market (I've also found gf crumbs in high-end grocery sto...
Where can I obtain cream without additives? Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How can I obtain cream that consists of nothing but cream? I typically only need ...	Also, in my area I can get cream at natural foods groceries and at food co-ops.
What can I substitute for Kaffir Lime Leaves? Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers market, whole foods, normal grocery, but not an Asian grocery store). What is the flavor profile of these leaves?...	There's the option of using Kaffir Lime essential oil - it is the best substitute I know of, much better than the dried Kaffir Lime leaves we can get around here (Israel). I used to buy curry and kaffir lime leaves at the DeKalb farmer's mkt (Atlanta), but have been told recently that the USDA has banned import in atte...
What spice rub would be typically Thai? I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish : The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips, fresh banana, young coconut, red onion, lime segments with zest, toasted cash...	I think of the typical Thai flavor profile as garlic, ginger, lemongrass, some kind of spicy pepper, and Thai basil.
Advantages of using vinegar as a salt substitute for enhancing flavor? I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to start. From Cooking for Geeks: We were reading Th...	Salt and vinegar both enhance flavors.
How to deconstruct a pumpkin In a fit of pumpkin-bread-craving I bought a pumpkin (labelled "for cooking" instead of "show"), only to realize I have no idea what to do with it. I already plan on scraping the seeds out and roasting them, but how can I convert the vegetable in front of me into something like canned pumpk...	I would suggest washing the outside, cutting the pumpkin into two halves, scooping out the seeds and putting the halves one at a time, cut side down on a plate or platter.
Good techniques for stirring dough Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't get all of the flour mixed in. Any suggestions? edit: Reference to cake. <Q> You gen...	Where I learned to bake, we were taught that if you want a light and fluffy cake, as is generally the case, then you should fold in the dry ingredients (including flour).
Non-cow's milk replacement for Parmesan cheese in Genovese pesto My family loves Genovese pesto and we'd started making our own (with varied success). One of our number has been diagnosed as intolerant to cow's milk. This rules out pretty much all shop-bought varieties, so we now have to take the homemade route serious...	The only other non-cows milk cheese that I can think of that might work, that's might be easily found would be Manchego Viejo; it's an older varient of Manchego that grates well. So, just in case price is your concern, reggianito is a decent and much cheaper substitute.
What's the best way to store lettuce in the refrigerator? What is the best way to store lettuce in the fridge? Should I store it in an airtight container, or an open bag? Should I wash and cut it first? Should it be stored wet, or patted dry? <Q> For whole heads of lettuce (iceburg, butter, red leaf, etc), I just ...	It depends on what type of lettuce it is -- part of the issue is that if the lettuce is touching plastic, it will rot quicker, so I wrap it in paper towels, then bag it (but not sealed), and keep it in my crisper.
Why should I boil pretzels in baking soda water before baking? This weekend I made pretzels from Alton Brown's recipe . This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with baking soda for 30 to 60 seconds. I assume the boiling water will help the pretzels come up to temp...	If you place baking soda in a low oven, you can convert sodium bicarbonate into sodium carbonate, thus increasing alkalinity .Then, use that baked, baking soda in place of regular baking soda or lye to achieve good results.
Should maple syrup be stored in the refrigerator? Is there any reason to store maple syrup in the refrigerator? It tastes better when it's a little warmer. <Q> I'll assume that you're talking about pure maple syrup in a glass container; if it's that adulterated pancake syrup then it's probably riddled with preservative...	As long as you are using the maple syrup up within a sensible amount of time it will not require refrigeration.
How to make a sauce based on tea I have some pu-erh tea, and I love the smokiness of it. I was thinking about trying to incorporate it into a dish somehow. Specifically, I was thinking about using something like pacific cod. Then I could potentially create a sauce or a rub for it. Any suggestions for how to incorpora...	Good pu-erh tea is now often paired with chocolate, so a ganache might work nicely; simmer some cream with the tea leaves, strain into bittersweet chocolate while the cream is still near boiling, stir aggressively until smooth.
How can I make Chinese chicken fingers like in the northeast USA? Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken. Google has been no help in finding a recipe (though it did f...	You can use pancake batter with good results. Slice chicken into thin strips, batter them, and deep fry until golden.
how to curb the smell of fish? More specifically while cooking it indoors. My girlfriend hates seafood and hates the smell, is there anything I can do to get this smell to go away faster or reduce its potent aroma when cooking with it ? <Q> Probably not the kind of answer you are hopping for, but in my case what my da...	Unless she's extremely sensitive to the smell of all seafood, switching to different or fresher fish may leave your kitchen smelling better afterwords.
Dissolving cocoa powder in milk I wanted to make a Stevia-sweetened chocolate milk so I tried mixing some unsweetened cocoa powder with the milk and stevia, but I found that the cocoa powder doesn't mix with the milk at all. It tends to float on top, and even with a lot of stirring and mixing back and forth between two...	Note that if you're using sugar for sweetening, it helps to add it to the cocoa powder before you add any liquid, because the sugar helps the dissolving. You won't believe this but quite simply use a blender to blend them together.
Why shallots over onions? It seems that in more advanced cookbooks and when watching professional chefs that shallots are used extensively. They seem to be used in the places where onions are in cookbooks which are aimed at home cooks. I am familiar with the genetic similarities between onions and shallots. I have not...	I do cook with shallots from time to time and would describe them as most people describe them - as somewhere between the flavour of garlic and onion, but also a good deal milder/sweeter.
What is the best way to reheat leftover grilled fish? I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and texture? I understand that some of the quality is going to be simply lost. If you have a certain technique for...	With Salmon, the asian way is to put the left over on a hot pan and lightly pan fire it.

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