source
stringlengths 620
29.3k
| target
stringlengths 12
1.24k
|
|---|---|
How can I substitute or make soft brown sugar? I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a spoonful out. The only brown sugars I have seen are granular. You can also buy molasses. Crushing the granular sugar is both labour-intensive and not that successful. Any ideas on the ratios of different sugar products required to produce a 'soft brown sugar'? As context, I tend to use soft brown sugars in things like fruit crumble toppings, as a base for a very dark caramel sauce, and also as a substitute for palm sugar when (as in Germany) it's difficult to get hold of. The granular sugars don't behave in quite the same way when melting/added to hot sauces. <Q> Put the regular (refined white) sugar and molasses (about 2 tablespoons per cup of sugar) in a food processor and give it a spin. <S> Use more or less molasses as needed to get the color and consistency that you want. <A> This doesn't directly answer your question, but a good substitution for brown sugar that is generally easy to find internationally is Jaggery . <S> I find it substitutes very well. <S> You should be able to find it at any Indian grocery. <A> I got the idea from a friend who used molasses. <S> The ratio I used was around 1 tablespoon per cup of granular sugar. <S> The flavour was a little different but completely acceptable and may be better with molasses.
|
I've only done this once, and it worked out pretty well, but I used a combination of golden syrup and regular granulated brown sugar as a substitute.
|
Is cheesecake a cake or a pie? Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie? <Q> Alton Brown and an Elvis impersonator called it a custard pie. <A> In my opinion, cakes rise, pies have crusts that are filled (and do not rise). <S> By those loose definitions, I would consider it a pie. <S> edit: <S> Wikipedia says it's neither. <S> Many types of cheesecake are essentially custards, which can lead a novice baker to overcook them, expecting them to behave like true cakes. <A> Cake <S> Straight sides No fruit (except as an optional topping) <S> Holds its shape when sliced <S> Pie Separate crust <S> Not frosted <S> Doesn't rise (except temporarily while baking) <S> No crumbs <S> Conclusion <S> Who cares, let's just have some cheesecake. :-) <A> It is neither; it is a unique dessert category, the cheesecake. <S> It has structural similarities with pies (a custard based body, a mechanically separate crust). <S> However, in the US for whatever reason, it is referred to as a cheesecake (you will note that rarely will someone say, for example "I will bring a cake" and show up with a cheesecake). <S> The unique label doesn't mean that it is a cake in the same way that a pound cake or an angel food cake are, but we have lots of inconsistent labels. <A> It has a discrete crust. <S> It is more a filling than a batter. <S> It does not need to be frosted. <S> My vote is "pie." <A> Cheesecake is a filling and flavor, like chocolate. <S> You can make it into a pie with crust, you can add it as a filling between layers of cake, or even have an entire cheesecake round as a layer of the cake. <S> Cheesecake does not require a crust for proper preparation. <S> In the US Cheesecake is most often served as a pie with a crust on the bottom, so many will claim it is a pie, but there is nothing about cheesecake itself that makes it a pie, any more than pudding or mouse is a pie merely because they can be served as pies. <A> My mother made several cheesecakes and cheese pies as I was growing up; there is a distinct difference. <S> A simple cheesecake and a simple cheese pie have, more or less, the same basic filling: everyone knows the flavor/taste. <S> But even these two have a subtle difference (and an obvious one). <S> Obvious <S> : The cheesecake stands taller and is square on the sides (as mentioned elsewhere here). <S> Subtle: A simple cheese pie has more of a custardy texture, whereas a cheesecake is very rich and thick. <S> Beyond that, a cheesecake can be made into many more varieties that a cheese pie typically does not: ice cream cheesecakes, mocha swirl cheesecakes... <S> Cheese pies do not have the body to allow for some of the structures that a cheesecake can offer. <S> This is because cheesecakes are best made with a springform pan, which allows for many different varieties. <S> Please peruse this book if you get the chance. <S> It was my mother's bible as I grew up, and I use it today.
|
While it has texture and body of cake, I would argue that cheesecake has more pie-like qualities.
|
Advantages of using a non-glass teapot? I currently have a borosilicate glass teapot. Glass seems to have the advantage that it will not absorb flavours and so can be used for all styles of tea. What are some of the advantages of using a clay or ceramic teapot over glass? I am not interested in the differences in style or size, just the material used. Edit: anyone with information on clay teapots, such as the Yixing, and its (dis)advantages? <Q> Ceramic pots certainly retain heat longer which suits black tea as a pot can be on the go for a while. <S> Clay is for the connoisseur and should be kept for one specific tea. <S> These ideally need to be used regularly so don't suit most households (including me). <S> I'd personally have: <S> A western style ceramic pot (or two, one small, one large) for black teas like Kenyan,Ceylon or Assam based teas which I'd only rinse out (unless it got forgotten and grew mold! <S> in which case it gets a good scrub) <S> A glass pot for strongly flavoured teas or heavy tannin tea like Lapsang Souchongor chai (if i make it in a pot) which would be cleaned each time An eastern style ceramic pot for green tea as they generally keep the larger leaves back. <S> The biggest difference I've found is that warming the pot is more significant when using ceramic or clay over glass as the material absorbs more heat. <A> Clay is porous. <S> The aromatic elements of a tea will stay inside the pores and come out for the next brewings. <S> After a few brewings, the teapot will be "coated" and the aromatic peaks of the particular tea will be emphasized, giving it a more satisfying taste. <S> For this reason, clay teapots should be reserved for <S> one family of tea only (e.g. flowery oolongs, pu-erh, wuxi rocks tea, high mountain taiwanese, etc.). <S> It would make no sense to enhance the particular flavors specific to leaves from a category A in a brewing of tea of a category B with different aromas. <S> Yes, that means that if you like different families, you must invest in one clay teapot for each. <S> Glass, iron or ceramic teapots do not show this behavior and can be used with any category of tea during their life. <S> Also, clay teapots have been traditionnaly used only for oolong and pu-erh teas, and some Chinese black ones. <S> It's quite unusual to brew green, white or Indian black teas in clay teapots. <S> It may enhance those kinds of tea too, but you would have to make your tries by yourself to estimate that. <S> As a side note, since clay keeps flavors, never wash a clay teapot (or cup) with detergents ! <S> Plain hot water will suffice. <A> I find with glass teapots they get extremely hot, where a ceramic tea pot does not. <S> The ceramic teapots are harder to clean though, and you can't see the tea brewing as easy. <A> OK.. I guess there is no right or wrong answer for this question, so let me start this with a story. <S> " <S> Many years ago, there was a poor guy in a remote Chinese Village and he owned a clay teapot and the teapot had been using for generations. <S> One day a city man came to the village and saw the teapot <S> and he was very impressed by the teapot, so he decided to buy the teapot and paid thousands for it. <S> He told the village guy that he would pick it up next day. <S> The village was so excited and he reckoned he needed to give the pot a big clean, so the buyer would be happy about it. <S> Next day, the city man came back and saw the teapot was very clean, it was so clean that there was not stain at all. <S> The city man then was very disappointed and decided to drop the sale. <S> The village man didn't know what went wrong and just found out that the teapot wasn't worth anything, but the tea stain that got built up by generations was worth the most." <S> This story tells us that Chinese have a long history of using clay pots and the clay pots themselves enhance the tea favour because the "stain" adds favour to tea. <S> Also, temperature can be controled better with clay pot. <S> REMEMBER the mort IMPORTANT THING ABOUT TEA!!! <S> You are not supposed to leave tea in the teapot for more than couple of mins as the acids from tea would come out if you leave the tea in pot for too long. <S> What I wanna say is advantage of using clay pot will enhance tea favour, but it's a very personal choice. <S> Glass pot is fine and just don't leav tea in the pot for too long. <S> Also, avoid using metal pots as the chemical reactions between tea and metal don't go too well.. Cheers <A> I think that a lot of the difference is aesthetic. <S> Tea will eventually stain anything, including glass. <S> If the stains are inside the creamic teapot, they won't bother anyone, and can quietly add a touch to the flavour. <S> In a glass teapot, the stains are visible from outside, and might put some people off their tea. <A> Won't break if you drop it? <S> Other than that <S> , you're bound to get a metallic taste out of any metal teapot (that isn't enameled, and most of them will be) that you use to make any tea with even a hint of acidity (most teas are somewhat acidic). <S> The more reactive the metal (copper, silver, iron) the more taste. <S> Of course, the tea cools off super fast in those as well, so it doesn't have much leach time. <S> I'd stick with glass for the best experience, though I've seen a number of restaurants use small stainless steel pots to good effect. <A> Glass and ceramic teapot are pretty similar except that the glass teapot will get really hot, but you can see your mix of tea in it <S> and it's easier to clean. <S> Have a nice cup of tea Ryan!
|
In my experience the Tea also stays hotter in a ceramic teapot. It depends on personal tastes (both aesthetic and flavour).
|
(How) can I prevent pasta water from boiling over with the lid closed? I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to keep the lid on for energy saving purposes. Is this possible at all? What makes the foam build up, why does it not when the lid is open? <Q> You can use a larger pot. <S> I always use my 12 qt stock pot to boil pasta in. <S> I fill it anywhere from 1/3 to 2/3 full and have no problems with boil over. <S> I too always use it with the lid on. <S> Granted, you're going to use more energy to heat a larger quantity of water, but meh. <S> I'd bet that your refrigerator and A/C use gobs more energy than your range. <S> As to why it happens? <S> I'm speculating here, but maybe it's the back pressure on the foam bubbles when the lid is on. <S> With the lid off the bubbles can expand rapidly, and break. <S> With the lid on, there is slight back pressure which could restrict the bubbles ability to expand as quickly. <A> Use the pasta cooking techniques in this answer: Pasta: is simmering equivalent to roiling boil? <S> Bring just enough water to cover the pasta to a boil, put the lid on and let it sit. <S> Use less water, less energy, and it can't boil over if it's not boiling. <A> I do not have the problem, though I also add salt and olive oil to the water and typically do not have foam. <A> You can use a boil over preventer , also known as a milk watcher, among other things. <S> It's a disk with a raised edge and a notch at one side, which you place at the bottom of the pot. <S> It works by collecting a lot of the bubbles from the bottom underneath, enclosed by the raised edge, and releasing them as fewer, larger bubbles through the notch, so that they don't cause the foam that leads to boiling over. <S> Original post: <S> Cooking pasta without boiling over is very simple if you have a simple little piece of "pottery" called "Boil Master". <S> I bought this in a shop somewhere when we were traveling. <S> It is approx. <S> 2 <S> " in Dia. <S> and Approx. <S> 1/2" thick. <S> The little card that came with it said it was called "Boil Master" and was made in New Mexico by Mountain High Pottery. <S> I have not been able to find the company or the product. <S> It works like magic every time. <S> It has never boiled over and I have used it for years. <A> you can use a lid with holes in it - i use it for cooking <S> and it works pretty good <A> If the only reason you put the lid on your cooker is to save energy, then I'd recommend just not putting the lid on. <S> You're not "saving" anything. <S> Your burner will be running the entire time you are cooking, lid on or off. <S> Furthermore, regardless of whether the lid is on or off, you will be cooking your pasta at the same temperature -- <S> 100 deg (C).
|
Once the water reaches a boil and you've added the pasta you can also turn down the heat on the burner; this should reduce the creation of foam.
|
Firm risotto using generic rice. Is it possible? How can I make a firm risotto, without using the appropriate rice? I'm italian, and I've been cooking delicious risotto for years. But in the place where I'm living right now there is only one kind of rice, with medium-long white grain, and no matter how carefully I could prepare it, the result is always a disappointing mashed blob... <Q> From my answer on another question (that justkt linked in the comments): <S> http://www.cooksillustrated.com/tastetests/overview.asp?docid=13283 <S> Arborio rice, the classic choice for risotto, contains roughly 19 to 21 percent amylose. <S> However, that is not the only difference. <S> The desirable "bite" in risotto is due to a defect in Arborio rice called chalk. <S> During maturation, the starch structures at the grain's core deform, making for a firm, toothy center when cooked. <A> Arborio will pretty much turn into risotto naturally... <S> If you cook it like regular rice, you'll get a starchy risotto-y mess. <S> The rice makes a huge difference. <S> Pretty decent results in less time. <S> You make it pretty much the same, but orzo being a pasta, it cooks more quickly, and needs less liquid. <A> You'll need a thick grained rice for risotto, long grained won't do. <S> Off course Arborio is the best rice for risotto, but otherwise you will need a thick grain. <S> Ask your local retailer to buy Arborio or another rice of choice. <S> They may comply. <S> I've asked for a specific bland of coffee in my village, and got it (expensive, but better than nothing). <S> I told them that, if they couldn't sell it to anybody else, I would buy it. <S> Good luck
|
Sorry, but for the best risotto, you really need an appropriate rice. I have seen what I'd call "poor mans risotto" or "quick risotto" made by substituting arborio with orzo.
|
Is it important to warm the flour before making bread? When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time. Today, for various reasons, I had time to sit the flour by a nice log fire for 2-3 hours and ... hey presto ... the dough was a joy to work with, smooth and elastic etc. How important do others rate warming the flour? Any tips for doing it quickly that don't involve a "low oven" since I haven't found that very successful. Edit For those who haven't heard of it before ... perhaps the intention is to avoid shocking/chilling the yeast when you combine the warm water (yes, of course the water has to be warmed) with the flour. Just wondering. <Q> I beleive this to have some historical base (no citation just me) as historically, storage of flour in underheated homes was in cooler areas, or in a dark/cool place such as a cellar (in quantity) and adding enough heat (via water source) is insufficient to obtain a nice even yeast growth from a starter (also cool). <S> I say this as my great grandmother used to move her flour <S> and she said this gave a more even texture (less holes) <S> while having fluffy bread as it was stored in an unheated room - which also helped protect it from insects during long storage terms - this was a LONG time ago when I was a kid <S> so I don't remember the exact way she said it. <S> EDIT: <S> Just a thought: I wonder if kneeding on a warmed surface such as a granite block would do the same thing? <S> Now I have a reason to install high-end counter tops? :) <A> It always worked beautifully. <S> The thing is you're looking for the overall best temperature for your dough for the yeast to be active. <S> So it's no good mixing warmish water with cold flour - your dough temp will keep the yeast sluggish. <S> That was our theory anyway. <A> This is interesting- <S> I've never heard of a bread recipe that called for warming the flour. <S> Smooth and elastic is primarily a function of flour/water ratio and kneading. <S> Warmth may make a difference in texture <S> but it's biggest impact <S> is in promoting yeast growth. <S> Rather than warming the flour, I warm the water in the microwave for a minute before adding to the recipe. <S> Make sure it isn't so hot that it will kill the yeast. <A> I have never warmed the flour for baking solely to warm the flour, but I have toasted the flower to a light gold in the oven before using. <S> (I let it cool down somewhat to avoid yeast genocide). <S> The flavour difference was lovely; the bread ended up with a deeper, nuttier tone. <S> The texture, however, seemed to be slightly affected; a bit dry. <S> The only thing I can think of w/r/t warming <S> the flour is that warm starches gelate better than cold. <S> Certainly none of the bakers I have worked with (including one whose obsession with croissants went as far as changing baking times by thirty seconds and oven moisture adjusted by single percentage points) have warmed their flour before baking with it. <S> McGee also seems to be silent on the subject. <A> I also haven't heard about warming the flour. <S> Do you have a thermometer to check what temperature your flour is before and after warming? <S> If you store it in the fridge or outside that could explain the difference... <S> My guess is that it may be safer to warm the flour than the water, which risks killing the yeast. <S> Safer doesn't mean faster or cheaper. <S> Bakers, more conscious of the cost, heat the water. <S> In general, the optimal value for the dough is about 75F, some books give you different values for different breads. <S> There are some formulas to know how hot or cold should be the water. <S> Basically, you want to average the temperature of the flour, room and water to be 75F (yes, there is less water than flour, but kneading will give you some heat). <A> Here's some more info about Julio's answer. <S> Ideal dough temperature is 75F, and kneading can add 10-30 degrees depending on a lot of different factors. <S> The way to keep your dough the right temp is to adjust the water temp. <S> The formula to figure out how hot your water should be for a sourdough according to King Arthur Flour Whole Grain Baking : <S> Water Temperature = <S> (4x Desired Dough Temp.) <S> - (Flour Temp. <S> + Room Temp. <S> + Starter Temp. <S> + Friction) <S> I'm not 100% sure how to tell exactly how hot friction is, but in their examples In summer using a mixer friction is 26F and in winter using your hands is 12F. <S> Their example math is: Summer <S> (4x75)-(80+85+75+26) 300 - 266 Water Temp = <S> 34F Winter <S> (4x75)-(65+65+68+12) 300-210 Water Temp = <S> 90F <S> I think you can use this for regular doughs by changing it to ( <S> 3 x desired dough temp) - (Flour Temp. <S> + Room Temp + Friction) <S> but I'm no math whiz, and I honestly don't worry too much about exact temperatures <A> No, you shouldn't warm it, it is counterproductive. <S> Current research shows that, the colder your dough, the better your gluten formation. <S> I even once tried making bread with slush instead of water - together with a few other tricks (vitamin C, <S> sufficient kneading in the pull-stretch method) <S> I was able to make bread with 80% hydration from AP flour, without it forming a wet flop. <S> I don't know how the practice started, maybe out of the fact that the warmer the dough, the quicker the rising times, and many home bakers appreciate speedy rising. <S> But cold kneading (and subsequent retarding in a cold environment, if possible) yields better quality bread. <S> So, if your flour is cold, I suggest that you work with it as it is. <S> If you want quick rising at the expense of taste and texture, a combination of room temperature flour and 35 Celsius warm water work well and is easier to achieve. <A> I put the flour in the microwave.... 4 cups, 1 minute, perfect!
|
One kitchen I used to work in had a dry store that was basically a shed and in winter when the flour would be particularly cold we would always warm the flour before making bread.
|
What is a good way to cut potatoes into wedges? I have tried making potato wedges before but can't seem to find a good way of cutting them up. My pieces always seem to be of assorted sizes - so when they cook, the thinner ones burn and the thicker don't cook through. Does anyone have a good method of chopping potatoes into wedges? <Q> Clean your potatoes. <S> Peel if desired. <S> Slice in half, lengthways. <S> Place flat sides down on your cutting board. <S> Cut again in half, lengthways. <S> This would be for very large wedges. <S> For slightly smaller, cut in thirds, lengthways, on a 60 degree angle, from the outside of the potato to the centre line where it hits the cutting board. <S> For even smaller, slice in half again after the second half cut. <A> <A> I use a mandolin slicer to quickly and easily produce consistent potato slices, although I'm not sure if you can get wedges from one. <S> You can even customize the width of the slices on many slicers.
|
I have used and apple slicer to get even wedges, a little difficult to hold upright if you don't trim one end.
|
Why should a stock be simmered and not boiled? Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesirable? It seems a little strange because the bones used to make the stock were previously roasted in a hot oven. I've only made stock once, well I guess it was a broth (see this post ) but would like to improve on my technique. <Q> Well there's a few things. <S> First, higher temperatures mean more volatile aroma and flavour compounds will be released, leaving a flatter-tasting stock. <S> Second, boiling means more motion within the liquid, which makes it harder to skim off the protein scum which forms on the surface while a stock is cooking. <S> In addition, some of the scum will just become reincorporated into the stock via a process similar to emulsion. <S> Third, boiling induces faster breakdown of proteins and other particulate matter, leaving you with a cloudier end product. <S> This is of course of very little concern for stocks which will end up incorporated into (opaque) soups or sauces. <S> Of the three, only the first is of any real concern to home cooks. <S> The other two issues aren't a huge deal at the restaurant level (modulo need for clarity in consomme etc), particularly if the restaurant uses Superbags or algae filtration for clarifying stocks. <A> For regular stocks, the main difference is aesthetic: a boiled stock will be cloudy because broken down protein and fat are emulsified into the stock. <S> Once emulsified, you won't be able to easily degrease the stock. <S> The length of the boil and the temperature (in a pressure cooker for instance) will affect how much fat is emulsified and this can impact the flavour . <S> As this Salon article by Francis Lam states: <S> ARGH! <S> I let it come to a boil / don’t have a fine mesh strainer! <S> OK. <S> Alain Ducasse would probably deem your stock unfit to water his weeds with, but honestly, it’s fine. <S> A less-than-utterly perfect strain will leave some errant bits of protein or whatever to sink to the bottom. <S> I think if you can taste the difference, no one is good enough a cook for you anyway. <S> So don’t stress. <S> Also, some classic Asian versions actually call for the liquid to be boiled, specifically to get that fat and protein emulsified, resulting in thick, rich, milky-looking stock. <S> And they are fantastic. <S> Bitter Stock? <S> I've seen occasional reports online that boiling it will turn the stock bitter, but these don't seem to be substantiated by any food science <S> I'm aware of. <S> It's vastly more likely that the bitter flavour is because the stock was cooked for too long , which can be particular problem for vegetable stocks. <S> It's also the case that an unsalted stock will taste bland and unappetising and can have bitter notes that salt camouflages. <S> And of course it won't resemble commercial stock cubes at all. <S> Stock is meant as a versatile base and needs to be seasoned in the final recipe. <A> You know, I experimented with this a long time ago and these are my conclusions: Stews where you want to eat the meat, <S> should NOT boil, because you ruin the cells before the tough stuff can gelatinise people translated this to stock, but you wont eat that meat (if any), so this is nonsense volatiles escaping when boiling in stead of simmering? <S> difference of five degrees or so? <S> Yes, because of the bubbles and the mechanics of the movement, <S> but I never tasted any difference really cloudy because of mechanic emulsification: <S> yes. <S> But cool it down, get rid of the fat, and filter with paper. <S> You will have a pretty clear stock. <S> Why a clear stock anyway? <S> Beats me. <S> Visuals I suppose. <S> Makes boiling and getting muddy stock a different taste? <S> mmmm, if you really boil them, yes, (see emulsion). <S> If you de-fat and filter? <S> None. <S> So: a perfect clear broth is a status symbol, like a gold watch: it takes effort to get it, but it is pretty useless really. <S> It shows that the cook made an effort, but taste difference is pretty much zero. <S> Boil your stock if that is easier for you. <S> Use it unfiltered and with the fat still in it, makes great greasy sauces. <S> Cool it down, and scoop that fat off if you want to be a bit more fancy. <S> Filter it if you want to impress even more. <S> Use the egg white method if you want near-perfection. <S> But dont worry about boiling or not and checking for hours and hours. <A> Mrs Beeton said "A boiled stew is a spoiled stew". <S> Keep it under a boil, so a couple of bubbles come up now and them. <S> If it bubbles away, some meats go tough, some flavour is lost and steam causes condensation in the bathroom upstairs. <S> But eggs boil nicely. <S> Put the lid on, you will trap the heat and all the water wont evaporate. <S> Turn it down a bit. <S> Good to steam puddings. <S> Full rolling boil is only for pasta and jam. <A> If you hold your hand above a pot of boiling stock, you'll discover another reason not to boil. <S> It seems that the fats and oils from the stock get into the steam and then travel wherever the steam travels. <S> Boil 8 or 10 batches of stock <S> and you'll find your kitchen covered in a thin layer of grease if you don't have a ventilation system. <S> Simmering your stock reduces steam, which reduces the amount of fats and oils that escape from the pot.
|
What happens is that a boil will emulsify some of the fat into the stock, making it less than crystal clear, and some will say it dulls the flavor.
|
Vacuum-packed (or not?) bacon, safe to use? I purchased a 3-pack of bacon a week ago, basically 3 vacuum packed (is that the right word for this?) bacon, stripped together (probably made together, seems like the plastic was just sealed between three clusters of bacon.) I have discovered that one of the packages is not void of air, but it is apparently airtight, I can squeeze on the package and it doesn't give in or seem to vent any air, it just contains air, whereas the other package (I have already used one) is void of air, which is what I expected it to be. So my question is, is the package that contains air safe to use? The expiration date on the packages are middle of next month, so they're well within their intended usage, but I'm just not sure about the air. Does anyone know? Considering they were cheap packages, I will probably just toss it, but since I planned on using the packages for dinner today, I probably need to come up with a backup plan, unless, of course, it is entirely safe to eat. So what's the verdict? <Q> I would assume that, since the package appears to be sealed, that the gases in it were introduced from within. <S> I would toss that one and feel OK using the other two. <A> Give it a sniff. <S> If it smells ok then it probably is. <S> I've stopped looking at sell by dates/ use by dates etc and have started using my nose. <S> Supermarket bacon in this country is sold in plastic boxes which contain air. <S> They usually last approx 1 week once opened. <S> Not had a problem so far. <A> I just called Farmer JOhn regarding the same situation. <S> The consumer rep advised me to toss the bacon because it must have been compromised. <S> She said that it would not be safe to eat and offered a coupon to replace another package. <S> She advised that microbacteria could be in the product <S> and I should not cook and eat it!
|
I buy my bacon from my butcher and it is just put in a plastic bag. The existence of gas in a vacuum-sealed environment could be a sign of microbial activity.
|
How can I make McDonald's type French Fries I have eaten french fries from most popular fast food joints. McDonald's has been the best by far. Crisp & crunchy on the outside yet moist inside, still maintaining the potato taste. Also it does not go soggy after taking it out of the deep-frier. I have tried my best to recreate what they do, I even went to great lengths to get their pre-fried fries from their outlet. Anyone have any idea how to make this? <Q> What you want is Kenji Lopez-Alt. <S> Here . <S> Summary: Cut fries 1/4 inch thick to maximize crispiness Blanch fries with a little vinegar in the water <S> The vinegar preserves the potatoes' pectin and keeps them from disintegrating in the water <S> Briefly fry <S> Another advantage of doing fries this way is that the blanching, pre-frying, and freezing can be done in large batches in advance. <A> The most detailed French fry investigation I have ever seen comes from the French Culinary Institute's Tech 'N Stuff Blog. <S> You can read The Quest for French Fry Supremacy Part 1 and The Quest for French Fry Supremacy <S> Part 2 for a complete overview not only of their technique but also of the hows and whys behind the decisions they made. <A> If you are care about aspects other than texture... <S> You might be interested to know that McDonald's fries are beef flavoured. <S> In The book fast food nation <S> it is pointed out that McDonald's fries distinctive flavour comes from the fact that they were cooked in 'beef tallow' (lard). <S> In the 90s they stopped doing this and moved over to vegetable oil but started adding artificial flavourings to keep the lard flavour.
|
Freeze the fries This opens up their internal structure and allows more crispification Before serving, fry for the last time
|
What are the advantages of homemade pasta over store-bought? I am thinking about getting a pasta maker. Of course it takes more time to make your own pasta but it seems like it would be fun and nutritious. What are the real advantages to making your own pasta from scratch with a pasta maker, as opposed to using store-bought pasta? <Q> The best part of making your own food is the ability to experiment! <S> Sure, you can get spinach or tomato pastas in the store, but is there something else you've always wanted to try? <S> Try some chili peppers for a Mexican flair, or ginger and leek for Asian foods. <S> I've heard that even certain fruits work well, and chocolate could form the base for a unique dessert. <A> It depends on what store you buy your pasta from, and what sorts of pasta they have to offer (there are at least 2 shops here in Bruges that make better pasta than anybody I know would ever be able to make, but "in the countryside" people don't have that luxury). <S> Oh, and of course if you like to cook, making it yourself might be more fun of course, especially if you like to experiment. <S> ;) <A> Boxed pasta is great too - but fresh pasta is preferable! <A> Fresh pasta simply tastes better, and as Aparna said, absorbs sauces more than boxed pasta. <S> Also, fresh pasta is way cheaper than boxed one. <S> In a while, getting experience at preparing fresh pasta by yourself will let you do it faster and faster... <S> And you won't experience the <S> "Oh no, my sauce is ready <S> but I'm out of pasta" anymore! <A> Just try both of them and you will feel the difference by yourself. <S> The taste, the texture, the cooking time and more. <A> I've been making my own pasta for a few years <S> and I roll by hand which I find very enjoyable. <S> Every time I make it, it gets better flavor and texture that store baught doesnt compare too. <S> Plus its fun and its cheap. <S> In fact I only use store baught pasta in emergencies now. <S> Some of the best home made pasta is for lasagna and stuffed pasta tubes called cannelloni! <A> There are uses for both fresh and dried pasta. <S> One does not replace the other. <S> They can both be delicious, but serve different purposes. <S> You will only realize the advantages of making your own if you make it convenient to use your pasta maker. <S> Put it in a closet...or somewhere out of reach...and you will not use it frequently enough to learn the process or develop the skill. <S> There is a learning curve, so expect it to take some before you can produce it properly and quickly. <S> Once you get the process down, you will be able to create far better filled pastas than you can purchase almost anywhere. <S> Leftovers of all sorts can become ravioli and tortellini fillings. <S> You can make large quantities (if you are patient...or have friends to help) and freeze for later. <S> Fresh pasta cooks in less time. <S> Making your own costs less. <S> Having said that, I stock plenty of dried pasta for recipes that require those products. <A> I make homemade pasta for the same reason I bake bread. <S> It's a way to have fun in the kitchen, experiment, maybe or maybe not get a tremendous result (the suspense is always fun), all without spending much money.
|
So - fresh pasta vs. dried, boxed pasta: (1) cooks waaay faster, and (2) also absorbs sauces better.
|
Cheap cheese is tasteless. Can I make it tastier in my mac and cheese? I used to make mac and cheese with cheddar. Like many, I'm cutting costs due to the recession and I'm buying the cheapest cheese I can find. The problem is, when I make macaroni with it, it's just tasteles. Is there anything I can do to keep using the cheap cheese, but get more taste out of it? <Q> Cheap cheese is, as others have explained, cheap for a reason. <S> Daniel says he simmers the milk; I generally start with evaporated milk, which is even more economical than regular milk and keeps in the pantry forever. <S> Although I would not use evaporated milk in just any recipe calling for milk, it happens to work quite well for Mac 'n Cheese. <S> Other common additions to help offset the lack of flavour in poorly-aged cheeses are: Salt. <S> Remember, salt is essentially a flavour enhancer and will bring out the natural taste of any other ingredient. <S> Mustard. <S> Prepared mustard is OK, but concentrated mustard made from dry mustard and a small amount of water is even better, so you can avoid having to add too much liquid. <S> This doesn't enhance the flavour of the cheese, but it does share some of the "sharpness" associated with cheddar and makes a good complement. <S> As a bonus, it also acts as a natural emulsifier for the sauce, helping to minimize separation and curdling. <S> Ground cayenne or red pepper. <S> Although most people probably don't associate Mac <S> 'n Cheese with piquant <S> , a small amount of this won't make the sauce noticeably spicy , but it will add a bit of the same "kick" you get with very old cheese. <S> If all else fails, my "secret weapon" for Mac 'n Cheese is - not kidding - the sauce base from Kraft Dinner (AKA Kraft Macaroni and Cheese Dinner for you Yankees), especially if you can get the "extra sharp" version. <S> This stuff is dirt cheap <S> (often just 99 cents for a package) and before you dismiss this as heresy, keep in mind that the idea is not to use the whole thing . <S> Just a teaspoon or two to enhance your homemade sauce. <S> If you don't approve of such shortcuts then you shouldn't be buying cheap cheese in the first place, right? <S> So there you have it. <S> Try some or all of the above; I'm sure you'll end up with something that's at least acceptable, if not great. <A> You would need to add other flavours; you can't add cheese flavour without adding more (or better) cheese. <S> When I make M&C, I like to simmer the milk before adding it to the roux, and I poach a clove or two of garlic in the flavour. <S> Adding well-rendered bacon is also nice. <A> The biggest difference between expensive cheese and cheap cheese is time. <S> A cheap block of cheddar aged in the fridge will become more and more sharp as the bacteria continue to work in it turning lactose into lactic acid. <S> This takes up fridge space and time and you have to carefully remove any mold (or reapply a rind before you start). <S> Just for the hassle it's probably not worth it. <S> This is a big part of why good cheese costs more. <S> For example, the manufacturers of the inedible canned "parmesan" powder that is sold in the USA have lobbied the FDA down to 6-months of aging to save costs. <S> I would recommend adding non-cheese flavor additions as Daniel suggests. <A> You could go halfway and buy a small bit of really sharp cheese and mix it with your cheap cheese. <S> Do you do a crumble topping? <S> I find that the crispy texture can add an extra something to Mac and Cheese, as well as additional flavors. <A> make your own cheese, it will be tastier and cheaper. <S> its pretty simple <S> , everyones favourtie search engine will give you a good list of result on how to do it. <A> I'd suggest the downsizing method I use for most things. <S> Start with the expensive option and slowly downsize until you reach the point where you can taste the difference, then go back one step. <S> This works for recipes and products. <S> You could start with your original cheese and then slowly replace this with cheap cheddar until it makes a difference. <S> My mac'n'cheese recipe uses half gruyere and half cheap cheddar and turns out really well at a reasonable price. :-) <A> Yes, any aged cheese would be better than plain cheap cheese. <S> I tend to make mac 'n cheese when I have a selection of cheese starting to go bad. <S> I mix it all up in a roux, stir in the noodles, sea salt and fresh ground black pepper, a little mustard and a little cayanne or hot pepper sauce. <S> But my secret to really yummy mac 'n cheese - the "adult" version - is a splash of white truffle oil. <S> Sounds terribly expensive and decadent <S> I know <S> but I found a large bottle in Winners - or equivalent - Ross Dress for Less for about $5! <S> It's potent, and packed with flavor and you need just a drop or two <S> so it will go a long way. <S> It's yummy in any noodles, on home-made pizza, etc. <S> A breadcrumb topping is also a must if you are looking for flavor. <A> Ways to add flavor to Home-Made Mac and Cheese; Add Different Types Of Chopped Pickles; Sweet, Dill Etc. <S> Add Different Types Of Mustard; Honey, Reg. <S> Etc. <S> Add Different Types Of Ketchup; Sweet, Reg. <S> Etc. <S> BBQ Add Different Types Of Pasta Sauces, Tomato Sauces, Pesto. <S> Add <S> Different - Varies Types of Vegetables, Meat, Fish or Tofu. <S> Add Different Types Of Herbs, Spices and Seasonings. <A> when I used to use a mild cheddar for economic reasons, I would add a pinch of dry mustard to the grated cheese and mix it up. <S> It gave the cheese a sharper flavor.
|
You should be able to find old/extra old (AKA "sharp"/"extra sharp") cheddar cheese in the cheap section, which makes a reasonably good starting point - this cheese does have some flavour. Add Different Types Of Hot Sauce or Hot Peppers.
|
What is the best oil to use when cooking in a wok? I like cooking a lot of stir-fry which I generally cook in a wok at high temperature. I generally use vegetable oil but I've also heard peanut oil is better for wok cooking because of it's high smoking point. Is peanut oil the best option for wok cooking or are there better oils to use? <Q> Frying in a wok doesn't necessarily imply a single particular oil for all foods you cook. <S> It may vary up to the ingredients, the technique (yes, there is more than one wok technique), the recipe, personal preferences, price etc. <S> As a general rule, as you've mentioned in your question, wok techniques require relatively high temperatures so oils with reasonably high smoking points should be preferred, for sure. <S> Depending on its type and the temperature you want to reach, peanut oil may be or may not be suitable for the task. <S> This table and this list reveals that peanut oil is not the one with the highest smoking point and there are significant differences between the smoking points of the types of peanut oils. <S> As a result, I don't think that a "best oil" can be named, but I believe <S> -some type(s) of- <S> peanut oil would be fine for many purposes --and it is a must for some recipes. <S> Still, some other oils can be used in the light of what I mentioned above. <S> For example, I prefer sunflower oil in many cases. <A> We buy large containers of it from our local asian market. <S> I also use grapeseed oil because it also has good smoking point qualities, and you don't need to use as much oil where you would with other varieties. <A> I use either vegetable, ground nut or peanut (think they are the same/simliar). <S> I also add a splash of seasame oil at the end of cooking for flavour. <A> Look at this question and answers. <S> Beware of health issues with saturated fats. <A> My typical goto oil for my wok is grapeseed oil. <S> It has a fairly neutral flavour and is supposedly good for you. <A> If in doubt, grapeseed oil is your best bet for any high-heat cooking for 2x specific reasons: <S> Grapeseed can be heated to a higher temperature before it begins to smoke, allowing you to use it at a higher temperature before imparting a burnt flavor. <S> It has a very mild flavor that blends easily with whatever you're cooking. <S> It's perfectly suited for stir-fry, pan-frying, sauteing. <S> Add to that that it's a healthy oil and the only reason not to use it <S> is that it's more expensive-- <S> but nothing crazy.
|
peanut oil is considered the "best" oil to use in the wok because of its high smoking point.
|
What is a good online resource for purchasing high quality sea salt? I would like to purchase some very nice sea salts. There are many sources available online but it is hard to tell what their quality and reputation is. What is the most comprehensive online shop for purchasing sea salt? <Q> While their selection of salts isn't the broadest ('only' eight or nine varieties) I'm a huge, huge fan of World Spice ( http://www.worldspice.com ) here in Seattle; I've never mail-ordered from them <S> but every time I've dropped in to pick something up the staff has been immensely helpful and knowledgeable. <A> Quality has been good on everything I've ordered (thought I haven't ordered salt). <S> They are constantly running new offers - today's you receive 8 free vanilla beans with an order - and you always get a 1oz sample of any seasoning you want with every order. <A> I have purchased several products from http://salttraders.com/ <S> Their smoked salts are amazing. <S> If you are outside the USA email them re shipping as their web site only uses expensive couriers whereas if contacted directly they are happy to use US Mail for international shipping.
|
MySpiceSage normally has great prices for everything, including salt.
|
How to work with Dried Mushrooms? I was recently given a bag of dried mushrooms and am unsure how to work with them. What's the best way to use them? <Q> However It is equally important to know that you should reserve the liquid for its essential mushroomness, and yet also that said reserved liquid should be run through a coffee filter to remove grit. <A> I guess you must be referring to dried Shiitake Mushrooms. <S> I agree with all the answers above, but I must make some additional steps to it. <S> I also believe we are talking the whole mushroom. <S> If it is sliced mushrooms, you will need to soak them for less time. <S> Yes, it's best to use cold water and it will take at least couple of hours. <S> I would soak them in cold water for about 15 mins <S> Pour all the water out. <S> Put in fresh water and keep soaking it. <S> I will do this step couple of times. <S> Remember you may save the water to use as flavouring, but you have to clean the mushroom and make sure the bitterness is gone. <S> Also, I must say the imported Chinese mushroom must be handled carefully as there have been reports that they may contain dangerous chemicals. <S> After a couple of hours, make sure the mushrooms are soft, take them out of water, and drive them thoroughly. <S> You may keep the water if you wish. <S> The mushrooms are good for foods that are steamed or stir-fry. <S> Hot water <S> If you are in rush, then you may use hot or warm water. <S> You still have to go through the cleaning process, but the time will be less. <S> Soup <S> If you use mushrooms for making soup, you may not need to soak it. <S> I would soak them for quick 10 mins and give them a clean. <S> Throw them straight into water and boil them to make soup. <S> The flavour of the mushrooms will come out nicely. <A> Perhaps not the 'best' way to use dried mushrooms, but <S> if you powder them up in your spice grinder, they make an excellent thickening agent for soups/sauces. <S> You won't get thickening at the level of cornstarch or arrowroot, but it will thicken things and impart a mushroomy goodness. <A> For some a few minutes in warm water will reconstitute them. <A> Depending on the mushrooms, it may take a little longer. <S> You could soak them in warm/hot water and it'll be quicker, but if I have the time I generally soak them in cold water for about an hour. <S> I'm told it retains much more of the flavour when you do that.
|
Soak them for a while in warm water, and you'll be able to use them, yes.
|
In a recipe, how much is "to taste"? A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make the food taste good, but I'm not sure that I regularly notice salt or pepper unless there is TOO MUCH of either. When a recipe calls for adding something "to taste", what am I trying to note when I taste it? If it's a brand new recipe, how do I know if something is supposed to be bland, seasoned or salty/peppery? <Q> To taste is one of those awesome cooking terms that trips people up all the time. <S> To taste does not mean to what tastes good to you, although you can use that as a determination and your dish should still come out fine for most people. <S> To taste means that you add salt (or whatever) while tasting the dish and you slowly add until the seasoning tastes perfect. <S> To properly do this you are going to have to train your palate, but luckily it's not that hard to do. <S> As a matter of fact, we have a pretty good way to learn it <S> right here . <S> The end result you are trying to achieve is the point where food tastes the most like itself without adding to much, this the small increments. <S> The important part to remember is that "to taste" is where your food lives. <S> It's the thing that is unique to you and a part of what makes every dish you make an expression. <A> There's no real right or wrong answer, unless you're cooking for other people. <S> If you don't know what the correct amount of seasoning is for a dish, it's best to leave it on the bland side. <S> Then everyone can season their own dishes "to taste" for themselves. <A> The general rule to amount of salt that should be added to a dish is- <S> 0.5% of the total mass of the dish. <S> This means that if the dish that one is cooking is 1kg then the amount of salt to be added should be 0.5% of it, i.e., 5 grams. <S> A little quantity or salt can be here-and-there according to individual preference, but the aforementioned rule is quite standard. <S> This should help you in never getting confused in future.
|
"To taste" just means to add as much as needed to make it taste good to you.
|
Can store bought salmon be used for sashimi? Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Also, are there requirements for safe sushi/sashimi beyond the use of safe fish? <Q> Not being aware of your location, some general tips: <S> Buy your fish from a fishmonger, and tell him/her what you are using it for. <S> You want to do business with somebody whose business is selling fish and only selling fish. <S> They are going to know what's been stored to eaten raw standards in a way that the just above minimum wage fish guy at your grocery store doesn't. <S> Don't buy it early. <S> Buy it the day you mean to consume it or the day that you are going to prepare it. <S> This question can help walk you through that . <S> Take a cooler to get your fish. <S> You have to maintain the freshness, that means not allowing it raise in temperature anymore than you have to. <A> I wouldn't trust anything from a grocery-store fish counter to be fit for raw consumption. <S> http://www.sushifaq.com/sushiotaku/2008/01/31/where-to-buy-sushi-grade-fish/ has a lot of info, and suggests http://www.catalinaop.com/ . <S> I've never bought anything from them, but it looks like they're probably a good source if you want to buy online. <S> If you're in the SF Bay Area, there are a number of places to buy it. <S> I usually go to Tokyo Fish Market on San Pablo in Berkeley. <A> Living far away from the ocean for much of my life- fishmongers and freshly caught fish are hard to come by. <S> Luckily that doesn't matter that much. <S> The freshest fish are the ones that are frozen on the boat they are caught on. <S> Suburban grocery store fish counters can sell you frozen fish in small quantities. <S> I buy tuna or salmon steaks in .5 pound portions. <S> They make excellent and very fresh tasting sushi when thawed. <S> It will keep indefinitely when solidly frozen but as soon as you thaw it <S> the normal rules apply- <S> use it that day <S> or it won't be fresh anymore. <S> So don't order the fresh or the fresher fish. <S> At Finney's, if you're wise, you'll say, "Fetch me the finest, French-fried freshest fish that Finney fries!" <S> (Sorry, I couldn't help it- <S> I've been reading to the kids.) <A> I have used smoked salmon to make sushi rolls with success, I would not try it with nigiri as the difference would be extremely noticable. <S> Depends on how authentic you want to be. <A> Definitely frozen fish would work better for sushi, but industrial and processed, don't try to freeze it at home <S> or you're at risk of infections. <S> I had to make takoyaki and octopus sushi for an octopus festival in Cali and contacted http://www.discefa.com/en/ to sell it chopped and ready to make sushi with it. <S> In case you don't need that much quantity, you can ask the wholesalers where they sell it to and contact those guys. <S> Hope this helps!
|
I'd recommend going straight to seafood wholesalers, as they have already the fish processed for sushi to sell straight to restaurants.
|
What are the uses for a roasting pan? Do I really need a roasting pan? We registered for a roasting pan and it has been sitting around taking up a lot of space. Do I really need this or is this a "one-tasker" as Alton Brown would say? I understand that the roasting rack allows the juices to drip down. I've had lots of success roasting chickens just in a baking pan with 2" high sides. <Q> I find the vegetables cook more evenly in a roasting pan than a baking pan - perhaps the higher sides help to create a kind of microclimate around the veges?? <S> Not sure about that one. <S> When making roast vege salads, you can take the pan straight out of the oven and take advantage of the high sides to mix your other ingredients in (pasta, greens, dressing etc) then serve from there if no one is looking at your serving dish! <S> I also use it as a water bath when cooking souffles, puddings etc. <A> I use mine, but I'm known for 20+ pound hunks of meat... <S> In that case it's pretty much a requirement, both for the dripping, etc and for just being big and sturdy enough to handle the weight. <S> If you're not cooking anything that big, I wouldn't worry about it. <S> Throw some starch in the pan to soak up the grease, and move on, or go old school, and cook it right on the rack with a Yorkshire pudding underneath to catch the drippings. <A> The one advantage to a roasting pan is that you can cover it easily with foil (or a lid), which is handy for dishes with a long steamed component. <S> Tough roasts, for example, can be cooked low-and-slow in a roasting pan, tightly covered in foil. <S> Note that most restaurants do not use roasting pans. <S> Instead, they use standard 4 and 6 inch deep rectangular stainless pans, which can also be used for marinating, storage, and so on. <S> The key is the depth of the pan, which is useful if a dish needs to be covered when cooking. <A> A roasting pan is one of the definitive methods to make oven-roasted bbq, such as kansas city ribs. <S> Most recipes involve a period of foil covered roasting on a rack (so the meat does not sit in its own oil) and covered with foil. <S> It is almost a form of steaming, but different. <S> I do not know any other method to achieve truly splendid results.
|
I use my roasting pan (either with or without a rack) at least once a week to roast vegetables - either for salads, for sides, or (for instance with pumpkin for soup) to get a slightly different and more concentrated flavour before blending the veges.
|
Recomendations in Freezer Use I know that vegetables can be frozen. Which vegetables respond well to freezing? Which don't? Are there specific recommendations for what vegetables freeze well? <Q> Lay them out in a single layer in a pan and freeze until they are solid and then transfer to a labelled freezer bag. <S> I freeze fruits and veggies in my chest freezer because it is so much colder than the little freezer in the house. <S> Speed is the key- <S> the faster you can freeze them the less damage there will be. <S> When I garden I freeze a lot of peppers and okra that last for years without losing (too much) quality. <S> Root vegetables I don't bother to freeze unless they are cooked into something. <S> Potatoes, onions, garlic, carrots, etc. are so cheap and last so long not frozen that I don't bother. <S> Raw potatoes in particular are a nightmare when frozen. <S> Gray and rubbery. <S> Avoid at all costs. <S> shudder Leafy vegetables like lettuces will not be recognizable when frozen. <S> Spinach is the only one that would be reasonable as it is so meaty- <S> but, I'm sure you've seen frozen spinach, it isn't pretty. <A> I haven't experimented much with this, except in freezing leftovers - i.e. if I have extra shepherds pie, I will freeze it - therefore have frozen (cooked) carrots, onion, beans, mashed potato. <S> As long as you properly heat the dish through again, it tastes almost as good as fresh from the oven. <S> If you are talking about freezing uncooked vegetables, I think you're probably ok there too - you can buy bags of frozen vegetables (e.g. peas, carrots, beans etc) from the supermarket. <S> They're not as good as fresh but are still edible, especially as part of a larger dish. <S> If you are freezing because you have too much of something <S> and you think it will go off <S> , I would refer you to this website - Garden Guides - because you haven't mentioned which vegetables you are wanting to freeze, and there are different factors to be aware of for different vegetables. <S> Hope this helps. <A> Any veg that has a lot of water content are no good for freezer as the veg would get damaged by low temp. <S> If veg has water content, the water will be iced. <S> When you defrost the veg, you will lose water content and veg won't be good. <S> Corn also freezes well. <S> Interestingly, some types of mushroom can also be frozen, but you have to experiment with them. <S> Of course, Broccoli and cauliflower are also good to be frozen. <A> My favorite thing to freeze is corn on the cob. <S> If it's unshucked, you can just throw it in the freezer, as is, and it'll keep for a long time. <S> Then take it out, let it thaw, and throw it on the grill (still with the shuck on), and pull off fresh-tasting steamed corn in 10 minutes or so to the wonderment of your peers.
|
Therefore, the vegetables that are good for freezing are root type vegetable like carrot and parsnip.
|
Can I freeze Milk? After a bit of miscommunication, my wife and I ended up buying 6 litres of milk between us. I don't really want to waste it, so I'm wondering if it's safe to freeze some of it and defrost and use it later? <Q> Worked fine for us; we used to cottage with people who didn't want to shop very often, had lots of kids and a big freezer out back. <S> Do let it defrost completely before trying to use it. <S> We never noticed any separation, nor problems with expansion - do be aware of the container the milk is actually in, and if there is room in there for freezing to occur. <S> FYI - this specific experience was in Canada, and milk up here comes in bags that we then place into a pitcher-like contraption to use. <S> Your specific container may or may not have enough space. <A> Absolutely. <S> We always buy twice as much as we need and freeze the extra. <S> Open the milk and pour out a couple cups to make sure it doesn't burst when it freezes. <S> Then just leave it in the fridge for a day to thaw before you need it. <S> The milk is translucent/yellow when it is frozen but after it is thawed I can't detect a difference in it. <S> I haven't tried using it for cheese <S> making- I wonder if it would help or hinder the curd. <A> We always freeze milk and have never had a problem. <S> We just freeze it in the plastic bottle <S> it came in (the kind you get from supermarkets in the UK). <S> I've not tried freezing glass bottles or plastic cartons. <A> I buy 3-6 gallons of milk and freeze them. <S> I usually get half whole and half 2%; the whole milk seems to separate a bit, but one or two firm shakes after it's defrosted seems to do the trick. <S> The milk does acquire a strange transparent yellow color, but upon defrosting is just fine. <S> I've never had to pour any milk out to make room for expansion, as long as the jug itself is not damaged. <S> Paper cartons work just as well for freezing; I've never had one burst. <A> In the old days of the paper cartons for half gallons of milk (before they put the little plastic screw-on top on 'em), my mom would do it all the time ... <S> I seem to recall almost a whole shelf of our stand-up freezer being dedicated to milk storage. <S> She'd just put it in the freezer, in the carton ... <S> but I can't remember how she thawed it ... <S> likely overnight in the fridge, as I don't remember seeing it. <S> We typically got 2% milk ... <S> I have no idea if that makes a difference or not. <A> I buy a gallon of milk (2%) at a time. <S> Less shopping to do. <S> Living alone, I can't use it all up at one time. <S> For years I have been filling cleaned snapple size bottles about 80% full and standing them up to freeze on my freezer door. <S> About 24-36 hours before I need milk, I take out a bottle and put it in the fridge. <S> I've never had a broken bottle.
|
We would buy lots of milk and freeze it just fine.
|
Can you freeze waffle batter? We have made too much waffle batter. The recipe includes flour, baking powder, salt, eggs and milk (no fat), and part of the instructions are to beat the eggs until frothy - we're assuming this is to encorporate air into the mixture. Can we freeze half of the batter, and if so, will we need to do anything to it when we come to use it (i.e. beating it to re-encorporate air)? <Q> StillTasty says you can safely store waffle batter for 3 months, but I've had bad luck freezing it as far as quality goes. <S> After thawing and cooking the batter, the waffles didn't really "rise" enough to be worthwhile. <S> They tasted ok, but the texture wasn't nearly what I wanted. <S> Waffles are essentially a quick bread , and I believe the baking powder doesn't have the same effect after freezing. <S> I do know that you lose the frothy goodness that you get from the whisking/beating, which is important in achieving the light, fluffy lift inside the crispy exterior. <S> I was told that if you use a yeast recipe instead of a baking powder recipe, you can thaw it overnight and it will give the yeast time to activate by morning - <S> unfortunately I haven't tried it <S> so I'm only passing it on as a suggestion. <S> What I've found works: <S> Making a bunch of waffles and freezing them between layers of wax paper. <S> Not as good as fresh, but better than store-bought frozen, and very convenient. <S> Storing the dry mix in the pantry (short-term) or freezer (longer-term), as I generally have milk and eggs on hand and have time for a quick whisk. <S> Not as convenient or portable, but tastier. <S> If you modify the recipe using evaporated milk or dried buttermilk, you can make them with water and egg instead of milk and egg. <S> As a side note, you probably have about 3 days in the fridge. <A> I would suggest freezing the waffles instead. <S> Baking soda/powder–based batters <S> don't thaw too well, and there's the issue of the egg whites collapsing. <S> Whisking the batter after thawing it would be more likely to result in gluten formation than in light, fluffy waffles. <S> Frozen waffles, on the other hand, are a lovely convenience food - just stick 'em in the toaster to thaw. <A> Baking powder typically contains two rising agents, one water-activated and one heat activated. <S> The water-activated agent is usually sodium bicarbonate which will start reacting with the liquid in the waffle batter, start releasing CO2-gas which makes the batter start to get small bubbles. <S> (Sodium bicarbonate is usually sold as baking soda, for making English Scones . <S> If you freeze the batter, and then re-thaw it that gas will probably escape from the batter. <S> I'm guessing that you can add some more baking soda to replace the lost gas-bubbles, but I havn't tried it. <S> See wikipedia for details on baking powder. <S> /Leif <A> All the waffles turned out crispy, fluffy and good although I always love the fresh waffles - might just be in my mind tho.
|
I make classic belgian waffle batter with yeast and have tried it fresh, kept in the frig overnight and frozen then thawed.
|
What can I do to help prevent flatulence from beans? I love the feijoada (typical Brazilian recipe). For optimal cooking, beans should be soaked in water for 12 hours, but it seems this is the cause of flatulence. What is it in beans that causes flatulence and what can I do during cooking to help neutralize it? <Q> In fact, soaking helps reduce the flatulence-causing sugars and starches. <S> See this answer , for example. <S> Soaking alone won't completely neutralize the problem, though. <S> Certain spices may help; according to Wikipedia: Many herbal substances have been observered since antiquity for reducing flatulence, particularly gas from eating legumes. <S> Cloves , cinnamon , and garlic are potent in reducing gas. <S> The potency of garlic increases when heated, whereas the potency of cinnamon decreases. <S> Other spices have a smaller effect in reducing gas, including turmeric , black pepper , asafoetida and ginger . <S> Another possibility is to take an enzyme supplement like beano to break down the starches before they get to the large intestine. <S> See Wikipedia for more info. <A> The effect in question is caused by the high content of oligosaccharides--short sugar chain molecules--in beans. <S> Humans lack the enzyme to digest these, and so they reach the large intestine intact, where resident bacteria eat them producing gas. <S> Therefore, there are two ways to mitigate the effect: <S> Remove the ogilosaccharides <S> Provide the enzyme <S> This paper from the Pakistan Journal of Nutrition says, in regards to the Seker bean (a legume variety from Turkey), emphasis added, tells us the most effective way to remove the oligosaccharides: The highest removing, to the extent of decrease up to, approximately, 70% was achieved by soaking in 0.5 % sodium bicarbonate solution for 18 hour followed by cooking in pressured kettle . <S> These conditions could be recommended to remove undesirable [oligosaccharide] contents of the Seker bean used for culinary purposes. <S> The underlying science should be extremely analogous for any bean. <S> Note the three techniques: <S> Using a tiny amount of baking soda to decrease pH <S> Long soaking (and then discarding the soaking liquid) <S> Pressure cooking <S> However, they suggest that the consumer may wish to use simple plain water, and accept a higher level of flatus, because the above method will also further reduce the the availability of Vitamin B contents, especially thiamin and riboflavin. <S> Per The Accidental Scientist , you may also wish to (among their other suggestions): <S> Try an over-the-counter digestive aid, such as Beano, which contains the sugar-digesting enzyme that the body lacks. <S> Use Beano just before eating so it can break down the gas-producing oligosaccharides. <S> It has no effect, however, on gas caused by lactose or fiber. <A> I've found it helps reduce gas (and also tastes good) if I add one or more of the following: <S> Fresh ginger <S> Cumin seed Fennel seed Coriander seed <S> The seeds can be ground or whole. <S> Obviously, either way you need to season them by lightly toasting or frying. <S> (Adding these spices for this purpose is actually common in traditional Chinese and Indian "medicinal" cooking. <S> Works well for cabbage too.) <A> Asafoetida is antiflatulent. <S> Asafoetida reduces the growth of indigenous microflora in the gut thereby reducing flatulence. <S> S. K. GARG, A. C. BANERJEA, J. VERMA. <S> and M. J. ABRAHAM, EFFECT OF VARIOUS TREATMENTS OF PULSES <S> ON IN VITRO GAS <S> PRODUCTION <S> BY SELECTED INTESTINAL CLOSTRIDIA. <S> Journal of Food Science, Volume 45, Issue 6 (p 1601-1602). <S> From my experience eating beans regularly helps better than anything, after two-three days of at least one dish per day of legumes and I can eat them as any other food with no effects. <A> I was told that the indigestible membrane round the bean causes flatulence, although other causes are mentioned. <S> Nevertheless, the following works for me. <S> I par-boil the beans for 20 mins <S> , add lots of cold water and remove the membranes by hand. <S> I do this for butter beans <S> which are the right size for this operation. <A> One of the best ways that I've seen over the years - actually common in Brazil - is to eat oranges along with your meal. <S> I've been cooking and eating Feijoada for 15+ years and can testify to the efficacy of both. <S> PS - Lately I've been cooking with organic "Turtle" black beans, which are amazingly easy to digest. <A> Only way I know is to eat beans often enough to build up the necessary enzymes to overcome the problem. <S> I have heard that eating the beans with rice helps, but I do not suffer from this problem to supply any first-hand information. <A> One trick that chefs use is to soak overnight and dump the water, rinse and then boil for 10 minutes and dump the water before cooking. <S> This gets most of the indigestible sugars out of the beans. <S> One recipe for cuban black beans calls for a whole orange to be cooked in the pot with the beans. <S> it has an interesting flavor.
|
Additionally - putting fresh lemon juice in after the beans are cooked helps tremendously as well.
|
Paella and seafood casserole What is the difference between "seafood casserole" and "paella"? <Q> Although sesfood is typical, it can also be made without seafood. <S> (I typically just do chicken and sausage) <S> Casseroles, however, are typically a higher sided earthware or similar dish, and baked. <S> They typically have starch, but it might be rice, noodles, or a biscuit top. <S> They might use a cream based sauce, or cheese, which would not be included in a paella. <A> I don't agree with the answer that states "paella is a specific type of seafood casserole" A Casserole is cooked in the oven (usually in a casserole dish or dutch oven), a paella should be cooked on the stove top in a paella pan or frying pan. <A> Pealla is a specific type of seafood casserole. <S> Every square is a rhombus but not every rhombus is a square.
|
Paella is a specific type of rice dish, cooked in a wide, flat pan.
|
Should I prick sausages during cooking? Whenever I go to a BBQ and sausages are cooking, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to get the fat out, however I recently read that you should never prick sausages as it results in them being dry inside? So my question is, should I prick sausages with a fork or knife during cooking? <Q> A very simple answer why you prick sausages. <S> When the sausages get heated up, the fat content and also air pressure inside start to grow. <S> Pricking sausgaes allow the air and fat to be 'released', otherwise, the skin of the sausages will start to crack which eventually will result in losing more juice and 'fat'. <S> Yes, Pricking may lead to dry sausages, so you don't have to overdo it and also use the small toothpick to do it which will reduce the damages. <A> Here in Argentina is very common to bbq LOTS of sausages for big parties. <S> Just for reference: To ease the work of turning them, we usually hold them together with metal skewers, that also serve the purpose of draining the fat: <S> But if you don't prick them (besides of the aforementioned holes), they usually EXPLODE. <S> Note: here the skins are usually made from cow guts <A> I'd say no never prick the sausages if you can help it. <S> the fat inside helps to keep them succulent and moist, and if you have a problem with the splitting and are pricking them to release the pressure as was stated by @foodrules, then I'd say you are cooking them over too high a heat. <S> Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages. <S> When pan frying I prefer a very low heat for a long time. <S> This allows a delicious sticky crust to develop on the outside of the sausages. <S> mmm... <S> If they were meant to be pricked why would they not come pre pricked? <A> I always do when pan-frying - it's astonishing how much fat comes out. <S> I prefer the resulting texture. <S> Perhaps my "just right" is someone else's "too dry" <S> - it's certainly true that pricking them makes a very noticeable difference. <A> I think the whole point of putting the fat into the sausages is having the meat cook in it. <S> I would prick them as little as possible. <A> If you prick your sausages, you are in the wrong. <S> It defeats the purpose of fat in there in the first place. <S> If you prick them, they dry out. <S> If the casings burst, you're cooking on too high a heat. <S> Cook on a lower heat for an extended time, and the casings caramelise... <S> oh mama! <S> Do not season with salt or pepper before you cook them, the salt will draw the moisture towards the surface, and evaporate during cooking. <S> Season AFTER they have been cooked.
|
Barbequed sausages really can't be pricked much because of flareups, and I usually try to eat something else if I have a choice, because I find them too greasy.
|
How can I make my pumpkin pie thicker? My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, mace and cinnamon. There's quite a bit of liquid in total, and I find that the pie comes out a bit softer than I like. I'm wondering what the best approach would be to make it thicker. Should I reduce the amount of evaporated milk and cream, or could I do something like add another egg? Or maybe both? <Q> In the accepted answer to this question , it says that you can try wringing the pumpkin purée out in cheese cloth; or in a comment, that you can let it drain in a colander. <A> I've come across the same problem when I use fresh pumpkin instead of canned. <S> (even the pumpkin farms recommend using home-canned pumpkin, but I can't plan that far ahead.) <S> There is a huge amount of liquid in a fresh pumpkin. <S> After experimenting with this recipe. <S> http://www.pumpkinnook.com/cookbook/recipe47.htm , I've found that reducing the milk from 1 1/3 to 3/4 cups seems to do the trick. <A> I guess a lot of water probably comes out of the pumpkin which is why it is quite soft. <S> I would maybe try reducing the evaporated milk and cream down to about a cup total, and see how that goes. <S> I think trial and error might be the way to go here <S> - at least you get to eat all the trials! <A> I start by cutting the pumpkin in half and roast the halves in the oven until tender. <S> Roasting drives off some of the water, microwaving or steaming just makes it worse. <S> Then I scoop out the now soft flesh and puree it in the food processor until smooth. <S> The final trick is to put it a large colander set into a bowl in the cool garage for a two days to drain. <S> There is a huge amount of liquid that comes out <S> , I empty it every now and then. <S> After the drainage slows way down <S> I make a pie or two and freeze the rest in ziplock bags. <S> I typically get a "cinderella / french" style pumpkin but butternut squash or others <S> should work well too. <S> http://www.allaboutpumpkins.com/varieties.html <A> After you pureed the pumpkin you need to cook it down in a pan to concentrate the flavor and evaporate excess liquid. <A> When I want to drain some water out of vegetables, I use one of these techniques, depending on the outcome I prefer for the dish: <S> I cook them with a steam cooker. <S> I fry them in a pan. <S> In this case I would use butter. <A> if you're looking for a new recipe, i found a recipe somewhere on the interwebs that called for cream cheese and pureed cashews that made for an awesome texture and flavor. <S> problem is i have no memory of where i got it <S> , i think if you google "5 ingredient pumpkin pie" it should come up somewhere.
|
if you're looking to strictly alter your own recipe, i would do what the other suggestions have stated and reduce the milk/cream and strain the pumpkin.
|
Making soy milk: best way to separate okara? When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid? My observations: When pouring through any kind of a screen, the screen becomes clogged almost immediately, and the material removed from the screen still contains a lot of liquid. Cheesecloth works well to remove the remaining liquid, except that it is a difficult and awkward procedure because the liquid is so hot. Does anyone have a "secret weapon" for this process? Some thoughts that have occurred to me (but which I haven't actually tried) include: Using a large French press (of the type ordinarily used to brew coffee) Sending the thick liquid through a Juiceman-type fruit juicer (because juicers seem to do a good job of drying out and ejecting pulp) Using a smaller version of the centrifuges used in soy milk factories (but where to buy such a thing?) Simply waiting for the liquid to cool before attempting to separate it (time-consuming, but definitely would simplify the cheesecloth approach) What is the best way? <Q> When straining things that clog up the screen, I tend to use a spoon or spatula to move the stuff around, so you can get expose un-obstructed parts of the screen. <S> Of course, you might end up pushing some of the pulp through the process, but it's generally minimal. <S> (or use an oven mitt, covered in a plastic bag ... <S> it's messy, but it works). <S> Of course, if you have a cheap strainer, too much force on it can cause the whole screen to pop out, splashing you and making a quite large mess. <S> (I've since made sure that my strainers weren't basically a screen just held in by pressure to a loop of metal that attached to the handle, but are actually one integral part). <S> ... <S> If you're looking at buying new equipment, I'd look into getting a chinoise with the proper sized stick (not sure what it's called), which you can use to basically compress all of the pulp into the bottom as you're working. <A> I have done this in a few different ways and Cheesecloth works the best for me. <S> The only difference between you and me is I separate the okara (fibrous material) when it's cold. <S> I then boil the liquid (soy milk) afterward, so it's pretty simple. <A> https://youtu.be/JxiAMhfJRks <S> This looks like a great device for what you are asking about. <S> They sell on ebay and amazon. <S> It's called the Titan Soy milk filter. <S> watch the youtube video... <S> it's old school way of making fresh homemade soy milk, but without burning ur hands.
|
You can then either dump out the pulp as you go (possibly into muslin or cheese cloth, let it cool, then give that part a squeeze), or use the back of a large spoon or a rubber scraper to push the pulp against the strainer to get out some extra liquid. I usually separate the okara as soon as I get the mixture out of blender.
|
Egg temperature for meringue All the experts insist that a meringue must be made with room-temperature eggs. Why? I ask because my experience runs completely opposite, at least when it comes to flourless/nut-based desserts where the principal (possibly only) ingredients are egg whites, sugar, and nut meal. If I fold the nuts into a meringue that started with room-temperature eggs, it collapses dramatically. If the meringue started with cold eggs, it still loses some volume when the nuts are added, but not nearly as much. Also, baking the cold meringue is much less likely to result in a runny mess. Am I doing something wrong, or is there a secret exception to the room-temperature rule that people neglect to mention? <Q> The reason they're supposed to be warm is that cold eggs tend to curdle, and de-emulsify. <S> This is only really an issue if you're adding a bunch of fat (because otherwise you don't get an emulsion). <S> They should also get a bit bigger, which may explain why they seem to shrink more when you fold things into them. <S> You can always try adding a little cream of tartar in order to stabilize them, which might help. <A> I don't think you're doing anything wrong; if it works, then don't fix it! <S> The truth is that the process of beating the eggs will warm them up to room temperature quite quickly anyway--keep in mind that meringues are up to 90% air. <S> As for stability, additives like sugar and cream of tartar will have more of an effect than will temperature of the eggs. <S> The addition of sugar absorbs the water that squeezes out of the tightly packed bubbles and helps separate the proteins, resulting in stability. <S> You want to add the sugar after beating the eggs into a foam, and use a superfine sugar so that it won't end up grainy. <A> In my meringue recipe I use cream of tartar to get them to set up right. <S> The reason why room temperature is recommended is because an egg at room temperature can expand much more than one that is not when beaten. <S> I have attached a link to my post about meringues on my blog if you would like to check it out. <S> Good luck! :) <S> Easy Meringue Recipe
|
I always make sure to have my eggs at room temperature, and a quick way of doing this is having them sit for five minutes in warm water.
|
Is there a difference between Stew and Casserole? Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it be fair to say that the distinction is no longer observed? <Q> Is there some dialectical thing going on here? <S> I have always known stews as stovetop and casseroles as baked, just as Jared said in his comment. <S> See for example on wikipedia: stew vs. casserole ; or in Merriam-Webster: <S> stew (click the verb form) vs. casserole . <S> (Casserole refers to the dish as well as the food cooked in it; it's pretty definitely something you would only bake in.) <S> Now <S> and then I see things get muddled when I'm reading recipes, but these are definitely the meanings I grew up with and see in the vast majority of what I read. <A> In addition to Joe's great answer , in my childhood (where they were usually called 'bakes' (the food), but they came out of a 'casserole' (the vessel).) <S> I learned two other important differences: time. <S> A 'stew' was never done in less than 2 hours. <S> It wasn't uncommon for it to bubble away in the crock pot or a dutch oven for 4 or 5 hours. <S> A 'bake' by comparison was usually well under an hour in the oven and then done. <S> If the menu called for a stew, and it wasn't already bubbling along and the kitchen cleaned up when I got home from school <S> , I made sure I got a decent snack for myself, 'cause dinner would be a tad later than normal. <S> :) <S> meal vs entree. <S> A 'stew' was traditionally an entire meal. <S> It might be served with some bread or roles to dredge up the last bits from your bowl, but the stew was really the entire meal. <S> A 'bake' always had supporting dishes of some sort. <S> Chicken noodle casserole came to the table with green beans (sometimes in a casserole of their own.) and carrots on the side, lasagna arrived with a salad and garlic bread. <S> etc. <S> As to your second question, I still see the distinction in my family, my wife's family, friends and many formally trained cooks. <S> But largely I think because I'm in the midwest, where hotdish is king, and everyone here knows what hotdish is; I see more blurring of the line between 'soup' and 'stew' than I do 'stew' and 'casserole/bake/hotdish' to be honest. <A> I would consider a stew less <S> constructed than a casserole, however. <S> While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce. <S> A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking. <A> As Jared mentioned, 'stewing' always involves a fair amount of liquid -- it's a slow, moist cooking process. <S> It's not quite a braise, as with a braise, the item is only partially submerged, <S> whereas with a stew, you have smaller chunks of things that might float, but for the most part are submerged. <S> You can make really thick stews (I tend to grate a potato into the stew towards the end to get it to thicken up 'til <S> it's thick like a good gravy), but they tend to be loose, not a single congealed mass. <S> It might be an American thing, but 'stew' in general is always assumed to have meat in it (typically a red meat, eg. <S> beef or venison) <S> Casseroles (might be called a 'bake' or a 'hotdish' <S> depending on your region) are almost always baked and untouched during the baking process. <S> They can be layered (as with a lasagne or a shepherd's pie) but can also be just a mixture put into a baking dish and tossed in the oven (eg, my mom's tuna noodle casserole ... <S> but she might've topped it with some extra cheese or breadcrumbs, so I guess you can consider that a layer). <S> Casseroles tend to be less 'soupy' than a stew -- some will hold their own shape when they're scooped, if let to cool down for a few minutes after they come out of the oven. <S> (eg, lasagne, most macaroni & cheese casseroles) ... <S> as it looks like you're from the UK, it's possible that these distinctions aren't made over there. <S> If the terms are used differently outside the US, please add to the Translating Cooking Terms post. <A> One factor not mentioned in the other answers is that there is a class of cookware called a "casserole dish" -- ceramic or pyrex, somewhat shallow, often with a lid. <S> I suppose it follows that a casserole is the kind of dish you prepare in such a vessel. <A> I went to the dictionary for definitons of casserole and stew. <S> As pointed out above, the main difference and the description, lies in the cooking vessel used. <S> Slow cookers arrived on the market. <S> I supposed these would be closer to the casserole definition?
|
A casserole is a covered oven based dish whilst a stew is commonly stove-top, covered or not, using more liquid to cook the ingredients. In today's modern culture and cooking style, the difference is likely unobserved.
|
Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? I am trying to make a past dish and I need to know if I can substitute Creme Fraiche for Heavy Cream in the recipe I am using. Said recipe calls for: Cream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese <Q> Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. <S> I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. <S> Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle. <S> In my experience, creme fraiche is great to make a very quick and easy pasta sauce. <S> Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through. <S> It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water. <A> Not a whole quart of it. <S> That much creme fraiche will totally throw off the flavor and texture of the sauce. <S> Do you actually have a quart of it lying around, or are you just wondering? <A> It is made to be used in sauces for that reason. <S> Yes it does have a tangy flavor that is different than cream. <S> It is my experience to actually use both. <S> For example in a recipe that calls for 1 cup of creme. <S> I suggest 3/4 cup of cream and 1/4 cup to 1/8 cup of creme fraiche. <S> Why include creme fraiche <S> - it is less likely to curdle <S> so adds stability to the sauce. <S> It also adds more viscosity to the sauce than just cream. <S> Finally, creme fraiche that is a "homemade" version versus one made in a specialty dairy are not the same product. <S> The one made in a specialty dairy such as vermont creamery is much more stable and better because it used milk and cream to make creme fraiche versus trying to take cream and buttermilk to recreate or engineer it in a kitchen. <S> Here is a link www.vermontcreamery.com/creme-fraiche-1 . <S> I do not work for vermont creamery or any other manufacturer of such products. <A> Not really, no. <S> I mean you could <S> but it's liable to curdle somewhat, and will be significantly thicker and less velvety than a comparable sauce made with cream. <S> In addition, the flavour of creme fraiche is very different from heavy cream; it is tangier and more buttery.
|
In regards to creme fraiche and curdling -- actually creme fraiche is much more stable and less likely to curdle than cream or milk.
|
How to fix a sauce that is too sweet? A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com.One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I decided to substitute it for equal amounts whipping cream. The other ingredients called for are sweet butter (I used unsalted butter), minced garlic cloves, white pepper, grated parmesan cheese, mozzarella cheese and pasta. The finished sauce was way to sweet and we didn't finish our plates let alone keep the leftovers. The only sweet ingredient I can see is the heavy cream so I am guessing the problem lies with that ingredient so I ask... Did I substitute the right ingredient for the heavy cream? Should I have changed the portions? What do you recommend. <Q> Whipping cream is sold in versions that contain sugar and versions that don't contain sugar. <S> Did you use a version that contains sugar? <S> If so, try the version without. <A> Unless there was sugar in your cream, there's nothing particularly sweet about this combination. <S> Did you salt the pasta water to roughly seawater saltiness? <S> If not, did you adjust salt before serving? <S> If your pasta water was under-salted, that would explain the sweetness, since the only significant source of salt otherwise was the parmesan. <S> Heavy cream is equivalent to 36-40% whipping cream. <S> It's a fairly common technique to add sugar to a salty dish to make it taste richer, or salt to a sweet dish for a similar purpose. <S> But it wouldn't work very well if the cream was very sweet. <S> Since I've never seen sweetened whipped cream except in aerosol dispensers, I can't say for sure. <A> Hypothetically speaking, if you are stuck with the dairy ingredients you have and are looking for a way to harness the sweetness, but don't want to add food ingredients, you could add sage and basil to make it more savory but keep to the sweet notes. <S> While the sage gives you a nice base, basil will take you past the sweetness with its floral notes.
|
In the event that your cream was pre-sweetened, there's not much you could do except add salt and hope the sugar doesn't overwhelm.
|
How can I reheat a roux-based (alfredo) sauce in the microwave without separation? I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand. The ingredients were: ghee, flour, heavy cream, garlic, pecorino romano, and salt and pepper to taste. The sauce turned out great, I was able to get the consistency to exactly how I wanted it. When I went to reheat it in the microwave at work today for lunch, the sauce separated terribly, essentially leaving a pool of butter in the bottom of the bowl. It tasted ok, but it definitely felt like I was eating spoonfuls of butter at times. If it matters, the sauce and pasta were combined before microwaving, I didn't reheat the sauce by itself. Is there a trick to reheating a homemade alfredo/béchamel sauce that will keep it from separating in the microwave? As suggested in this thread , could I add an emulsifier that will help the next day, but won't negatively affect the taste or consistency of the dish when it's still fresh? Note: I posted this as a separate question from the one I reference above because this is specifically about separation during reheating, not storage, which might have different answers (such as lower temp or less time). <Q> Sunflower lecithin <S> (sorry, best link I could find) is gaining in popularity as an alternative to soy lecithin because it is widely perceived to have a neutral taste and actually has superior emulsifying properties. <S> It's a little on the expensive side, though. <S> Soy lecithin by itself doesn't taste horrible if you buy it as a food additive (as opposed to a nutritional supplement). <S> It's common to find in a lot of popular frozen pasta-and-sauce dishes, such as Michelina's , which obviously must be microwaveable without the sauce curdling or separating. <S> Another option is Sodium Stearoyl Lactylate , if you can get hold of it. <S> This one adds a little sweetness which is generally pleasant-tasting, or at least inoffensive. <S> You'll find it used most often as a dough conditioner or in baked goods, but another popular use for it is in commercial sauces, although unfortunately I can't find specific examples right now. <S> But probably the best emulsifier for what you're trying to do here is xanthan gum . <S> It's also used as a gelling agent, but in small quantities works as just an emulsifier. <S> You can find it, for example, <S> in this Bertolli Creamy Alfredo Pasta Sauce - exactly the sort of thing you're making. <S> It's also used in the Stouffer's Alfredo sauce . <S> Mix in a little lecithin or xanthan gum as an emulsifier while the sauce is fresh or cooking and it's very unlikely that your sauce will separate, either in the fridge or in the microwave. <S> As for what you can do to specifically prevent separation while reheating , if you didn't add any emulsifiers in the first place... <S> I really don't think there's anything you can do. <S> If you're a slow enough eater the sauce will eventually separate right in front of you; that's just what happens when you have water and fat in the same sauce. <S> Best to reheat on the stove top in that case, and stir frequently to prevent any further separation. <A> I think mfg is close, but the issue isn't time -- it's temperature. <S> Don't microwave at full power; I tend to go with 30-50% power for anything milk based, depending if you know you have a microwave that tends to be slower/faster than the recommended cook times on things. <S> And of course, check on it, possibly stir once it once or twice during re-heating <S> so you don't develop hot spots. <S> Yes, it'll take longer, but some things take time to keep from ruining. <S> And, like mfg mentioned, don't try to get it too hot ... <S> or you could end up with the same results again. <A> The longer it is in the microwave the more the oil will separate. <S> I guess the only recommendation is to nuke it to the minimum tolerable temperature. <S> Try covering with a ceramic bowl or other insulator (phsycist?); I think it may do well to trap steam and add a second heating mechanic. <A> I love the commercials for emulsifiers as an accepted answer... <S> no one has answered this question!Also many people have issues with lechitins and additives, but that is for another thread. <S> You have a microwave and let's say a bowl of Alfredo sauce with a flour thickened roux <S> , your microwave cannot perform at 10% power it just runs at 100% power 10% of the time, you can hear it turning on and off if you don't believe me, I am sure there is an advanced microwave out there <S> but this answer should be for an average one. <S> First, do not but the alfredo sauce in the microwave, instead, take a microwave-safe-container and heat enough water to immerse the non-insulated-container with the alfredo sauce, the water only needs to simmer/roll before being removed. <S> You can now gently breakup and stir your sauce directly in the immersed bowl, reheat the water only to add more heat. <S> The gradual process will not cook and split your roux/cream/milk, which is the issue with many reheats. <S> covered with a ~tablespoon of water depending on the amount of pasta.
|
If you can continue to keep your pasta separated from your sauce life is easier and you can reheat the pasta in the microwave
|
why do my pancakes (crêpes) take such a long time to cook? I am making crêpes and I wonder why they take such a ridiculously long amount of time to cook, about 5 or 6 minutes per pancake. I remember once upon a time I was making crêpes cooking them about 90 seconds on one side, and than 30-60 seconds on the other side, and they where ready. Now, after 3 minutes of cooking on one side, they are hardly separable from the pan, and it takes at least 5 minutes in total to make them eatable. I tried both on medium and maximum flame. I am now doing it on a propane-butane portable stove in a van, but the maximum flame on the stove doesn't differ visually in size from a maximum flame in a brick-house stove. When I was doing them some years ago it was in a brick house on methane gas. I do it on a simple thin Teflon-coated pancake pan. I also don't use any eggs, and I am trying different mixtures of flour, usually about 85% of wheat flour, and the rest either: corn flour, rice flour or powdered milk. And 900 ml water per 400 grams flour mixture. But even when I tried making them once with 900 ml milk plus 400 grams wheat flour, they also took a long time to make. Is it because of the lack of eggs, the heat is too low, the pan is bad or something else? What to do to cook pancakes at a rate of 1 pancake per 2 minutes again? On propane-butane without using eggs. Preferably only using grain products and water. <Q> If it doesn't contain eggs, or at least something that serves as a substitute for eggs, it's not a crepe. <S> Crepes cook quickly because eggs need very little time/heat to set up. <S> Like justkt said, what you've described is a tortilla. <S> I'm not exactly sure how or why a tortilla "sets up" (if you can even use that term for a flatbread), but it's a completely different mechanism than cooking eggs, and takes a much longer time. <A> Those are not crèpes but rather a sort of flatbread. <S> To make it set, you need to boil most of the water in the milk out. <S> This is what is taking a long time. <S> This is also why they are kind of hard when they are done: it is more or less like a bread crust. <S> If you had a binder like eggs, then it would a crèpe <S> and it would set more rapidly because the eggs take very little time to coagulate and hold the whole thing together. <A> I think it's on the pan. <S> Why not replace it, or why not try using electric crepe makers? <S> I do have this recipe here that I've been using for months, and I got an average of 1 crepe for 1 and a half minutes time! <S> Check it out . <A> Make a fluider, so it would be thinner.
|
To make flatbread set faster, there is little you can do beyond making it very thin (and thus a bit fluid when at the batter stage).
|
Cranberry beans on a slow cooker (crock pot) I have only made a few stews on my slow cooker so I want to try a different recipe. I want to try cooking cranberry/cargamanto beans for a bandeja paisa (similar to a Brazilian feijoada ) on a slow cooker instead of a pressure cooker. Basically, I want to replicate the traditional method of cooking the beans on low heat (open fire) in a clay pot using a slow cooker. The pressure cooker recipe recommends to pressure-cook the beans for 30 minutes before adding the remaining ingredients (plantains, carrots, pork) and then pressure-cook everything for 20 more minutes. Could I add all the ingredients at once in a slow cooker and set it on low for a long cooking period (8 hours)? Or should I cook the the beans for a while before adding the rest of the ingredients? <Q> I've generally had success cooking dried beans in a slow cooker for about 5 hours on high with plenty of water (about 4 c. per 1 lb of beans). <S> While you COULD add everything at once, I wouldn't recommend it, as the rest of your vegetables will become mushy and grainy. <S> For that exact recipe, I'd cook the beans in the slow cooker, than combine everything on the stovetop for about 45 minutes to get the flavors to combine. <A> When converting pressure cooker to slow cooker recipes like that (or vice versa) <S> I find that maintaining those different cooking times is often important, otherwise you end up over cooking things. <S> Now some things that's not a problem with... if you want them to cook into mush and just dissolve away into the dish, then yeah, throw them in early. <S> In this particular case it looks like they're first cooking the dried beans a bit over half way, then building the sauce/gravy they are served in while doing the second half of the cooking. <S> You will probably be able to get away with throwing it all in early if you want those other ingredients to just work into the sauce and not stand out as separate elements. <S> (btw, note that you got the times backwards on that... <S> at least relative to the recipe you linked to... the beans cook for 30 min alone, then 20 min with the seasonings.) <A> Claybourg.com sells great beans pots, unglazed and glazed see at these links if you needed http://www.claybourg.com/Clay-Faitouts,-stew-pots,-bean-pots,-serving-dishes/c24/index.html
|
I soak my beans 24 to 30 hours then slow cook in a clay pot in the oven, that the best taste you can get out of the beans.
|
Has anyone successfully spatchcocked their Thanksgiving Turkey? My T-Day turkey is looking like it's going to be in excess of 20 lbs this year, and I'm nervous about how long the darn thing is actually going to be in my oven when I have pies, bread, sides, etc. to prepare. Martha Stewart has a brief article on spatchcocking a turkey (removing the backbone and breaking the breasts so the bird is 'flat') and I was curious as to if anyone has ever done it before with a big bird, and to what degree of success. Did you baste the turkey while it was cooking? Heaven forbid I feed my picky family a dry turkey, I would never hear the end of it. I would practice with a large bird, but there's no way we'll be able to eat 40 lbs of turkey in a month! <Q> It just cooks so much faster. <S> I basically follow Mark Bittman's recipe. <S> The video is located here . <S> I do, however cook a larger bird. <S> The time I did it with an 18 pound bird it too a bit more than 90 minutes. <A> November 2010's Bon Appetit features a step-by-step for roasting a butterflied turkey. <S> The stuffing is tucked under the skin. <S> They do recommend having the butcher take out the backbone for you. <A> I see three excellent questions here: 1- How to cook a turkey without drying it out. <S> How do you keep turkey from getting too dry? <S> The quick answer to this question is always brining. <S> I love brined turkey but often the drippings are too salty to make a gravy which is a tragedy. <S> For that reason, and because of the faster cooking time, I wouldn't brine a butterflied turkey- or at least less than usual. <S> Basting is unnecessary and will not help the meat stay moist. <S> It will add flavor but if the meat is cooking in its own juices this won't be necessary. <S> 2- How to cook a turkey without monopolizing your oven. <S> I use Alton Brown's turkey roasting technique. <S> He roasts at 500F for some time to fry the skin and then drops the heat for the actual roasting. <S> If I am cramped for oven space I will do the 500F in the oven and then move the turkey to an electric roaster for the remainder of the cooking time. <S> It doesn't brown as completely but the meat cooks beautifully. <S> 3- <S> The question you actually asked: have I ever butterflied a large turkey. <S> Of course the larger mass will take longer to roast but it will still be faster than traditional roasting <S> so I wouldn't worry about <S> it become too dry. <S> The recipes that I found after reading your question sound delicious: <S> http://projects.washingtonpost.com/recipes/2007/11/14/herb-crusted-roast-butterflied-turkey/ <S> I think you should go for it. <S> Thank you for asking this question. <S> I am definitely going to try this with one of my turkeys this year. <S> ** EDIT <S> ** <S> I did it <S> and it was delicious. <S> Besides the faster cooking time and resultant juiciness- I also appreciated the greatly expanded surface area that allowed me to get more flavoring against the meat. <A> As an alternative to spatchcocking, you can simply cut it in half. <S> This is useful if grilling, as it's a bit easier to move around and flip. <A> Both Sam Sifton and Julia Child recommend spatchcocking. <S> I have tried both. <S> Sam's is faster and easier, but Julia's is amazing. <S> http://cooking.nytimes.com/recipes/1016948-fastest-roast-turkey <S> https://www.americastestkitchen.com/episode/413-revisiting-julia-childs-roast-turkey
|
I've spatchcocked our turkey the past two years and will never go back to the usual way. The spatchcocking itself isn't to hard, although you do have to be willing to inflict a little violence on the turkey.
|
Does olive oil and balsamic vinegar together need to be refrigerated? Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator? <Q> I don't think so unless it's not pure mixture of oil and vinegar as I think both of them can be stored un-frigerated independently. <A> A notable exception is raw garlic in olive oil; raw garlic carries botulinum spores, which propagate in anaerobic environments. <S> Cold helps to prevent the spores from multiplying and producing toxin, but doesn't prevent it entirely. <S> In addition, you will find texture effects; olive oil is fairly unique among unprocessed (as in, unhydrogenated) vegetable fats in that it solidifies at refrigeration temperatures. <A> Extra-virgin Olive Oil is a product with long life (one year until the next season will produce the next generation of products) and is stored at environment temperature, as long as it is prevented to be exposed to light and heat. <S> Modena Traditional Balsamic Vinegar is a very long life product, deriving from a long term process during years, environment temperature too. <S> Mixing them will not change they cold-affinity, so prevent the mixture from direct light and eat, no need for a refrigerator at all.
|
As a general principle, any ingredients which do not require refrigeration on their own will not require refrigeration when mixed.
|
Can I boil eggs in the same pot I'm boiling something else? I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs . However, I stopped boiling the eggs in the same pot I'm boiling something else, like potatoes, when I learnt the salmonella is in the shell. Obviously, I'm not eating the shell and the eggs are washed. I wonder if I can boil everything in the same pot or not. <Q> Salmonella can't survive boiling water, it would get killed at that temperature. <S> It should be fine to boil everything in the same pot. <A> Otherwise there's no problem with it (taken the eggs are clean). <A> I personally reckon it's fine. <S> Couple of points I like to make here are: Hygiene of eggs: <S> Make sure you wash your eggs before you cook as surface of egg can be very dirty <S> Maybe put the eggs in with cold water, otherwise, put the eggs when the water is hot may crack the eggs <A> If you are cooking the eggs hot enough to kill Salmonella (above 160 F), then you are also cooking the egg shell hot enough. <S> Egg white becomes solid and firm at 170 F, so that is a good gauge. <S> Of course, observing your water at a rolling boil is also a good gauge (212 F). <S> Keep in mind the average consumer will encounter one contaminated egg in a lifetime. <S> Unless you are in the habit of cracking your eggs open and letting them sit raw for hours at favorable temperatures, you will probably not encounter this issue. <S> There may be confusion with instructions for sterilizing drinking water. <S> To prepare outdoor water for drinking, it is recommended a full rolling boil for 10 minutes. <S> This addresses a wide potential range of bacteria, spores, parasites, etc. <S> Although there may be the odd pond water parasite that needs ten minutes of boiling, these are not creatures found in your egg carton. <A> Yes. <A> I've had no problems boiling eggs in the same pot as my rice or pasta. <S> I usually place them very gently into the boiling water. <S> Haven't had any crack so far, but I'm guessing that's more good luck than good planning. <S> The most important thing for me is that it saves on pan usage. <S> I don't have very many, and using an entire pan/burner for an egg is a little overkill, compared to this alternative. <S> The less washing up is nice too. <A> Yes I would have thought this would be fine. <S> Though I've never done it myself. <S> The only issues i can see are getting it soft boiled (for which my technique requires the eggs starting in cold water). <A> I have recipes from cookbooks that combine-cook eggs (with green beans, for example). <S> I'd therefore imagine it'd not be a problem. <S> (Although my cookbooks can be wrong as well, of course). <A> Boiling eggs along with noodles, water for tea, and many other things has taken place for years. <S> Its only people's recent phobia of germs that causes one to be apprehensive.
|
We've made potato salad with the eggs and the potatoes boiling together for generations. As soon as one of the eggs gets cracked you might get a true mess, so it is safer to boil them separated from the rest of your meal. There is no harm in it.
|
What is the technique for Vacuum Flask Cooking? I read an article about Asian cooking involving a Vacuum Flask so I was looking for some techniques involved in cooking with it. <Q> It's a slow-cooking technique involving a thermal cooker, or vacuum flask, The pot/flask and contents are heated to cooking temperature, and then sealed in the flask. <S> The flask more or less eliminates heat loss, so the food remains at cooking temperature for a long time, and slow-cooks without continued heating. <S> See this Wikipedia article for more info: http://en.wikipedia.org/wiki/Vacuum_flask_cooking <A> I've had excellent results using my vacuum flask cooker to do slow-cooked eggs . <S> Also known as 63° eggs because they're usually sous vide <S> cooked to 63° C. <S> These eggs are a feature at fancy restaurants all over New York. <S> Here's a picture of a dish from Eleven Madison Park: from my favorite English-language Japanese cooking blog, justhungry.com <S> Provided <S> you have the equipment (vacuum cooker, thermometer) and <S> your tap water is hot enough, these eggs could not be easier. <S> You do them without even turning on the stove. <S> Put four or more eggs in a bowl. <S> Run your tap water on hot until it won't get any hotter. <S> Take a temperature reading and make sure your hot water is hotter than 64 <S> ° C (147° F). <S> Don't worry if it's much hotter than this. <S> That's actually good. <S> Cover the eggs with hot tap water. <S> Fill the vacuum flask cooker a quarter of the way with hot tap water and close. <S> Go do something else for 10 minutes. <S> (Boil the pasta?) <S> Run the tap again to get hot, dump the water from both bowl and cooker. <S> Fill cooker <S> 2/3 way with hot tap water. <S> Put eggs in the cooker. <S> (I use a steamer basket to keep them suspended in the middle of the water, but I'm not sure it's totally necessary.) <S> Take a temperature reading and adjust the water to 64 <S> ° C (147° F) <S> by adding cool water, if necessary. <S> After 30 minutes, take the eggs out with a slotted spoon and crack them over whatever you want to make more delicious. <A> Agreed with gkrogers. <S> Make Curries <S> If you want to use it as a real Chinese, you must try this dish Cantonese Braised Beef Brisket with Daikon <S> (White) Radish Ingredients: <S> 650g Beef Brisket chopped into chunks 450g Daikon Radish - peeled and chopped into chunks 1/4 cup Shaoxing Wine [ or any rice wine] 5 slices <S> Ginger <S> 3 cloves Garlic - crushed 1 <S> 1/2 tbs <S> Chu Hou Sauce 1 <S> Star Anise <S> 1 <S> Cinnamon Stick 1 small piece of Rock Sugar [ Or Brown Sugar] Light Soy Sauce Cornstarch Slurry <S> Directions: <S> Brown beef in a large pot with a little bit of oil then remove from pot. <S> In the same pot, add ginger and garlic, saute until fragrant. <S> Deglaze with Shaoxing wine. <S> Add beef brisket. <S> Mix in Chu Hou sauce. <S> Add star anise, cinnamon stick, rock sugar and enough water to cover all ingredients. <S> Add radish, bring liquid to boil, lower heat and cover to simmer until meat is tender (at least 1 1/2 hours). <S> Stir the ingredients around half way through. <S> Add light soy sauce to taste. <S> Thicken with corn starch slurry. <S> http://www.pigpigscorner.com/2009/05/cantonese-braised-beef-brisket-with.html
|
The good way of using Vacuum pot/flask include the following: Make any type of Stock Cook Stew
|
How can I prevent scum forming in the water when I poach eggs? When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it? EDIT: I use malt vinegar rather than white vinegar, which I think discolours the foam/scum and makes it look more unpleasant, so I think I'll change to white vinegar. <Q> The scum is similar to that which forms on stock; it is made of proteins which have detached from the larger protein matrix in the egg, forming a secondary protein matrix on the surface of the water. <S> I know of no way to avoid it, but there is absolutely nothing wrong with it. <S> If your concern is cosmetic, I wouldn't worry; it largely disappears as the bubbles pop. <S> If you really want to get rid of it, give your poached eggs a quick rinse under warm water before drying and plating. <A> Increase the surface area of the pan (many restaurants use a large rectangular pan for poaching) <S> Use more water (reduce the ratio of protein bits to water) <S> Slide the eggs in more carefully and use fresher eggs (less protein separates) <A> After much experimentation, I have found that the keys to avoiding the off-white foam/scum are: Use eggs that are as fresh as possible, as this greatly reduces the amount of scum. <S> Use white vinegar instead of malt vinegar, as this avoids discolouring the scum, which makes it more visible. <A> It is less 'aggressive' but you should calculate about 20% more time for the same result. <S> Also, you could push a needle trough the shell at the flat of the egg. <S> There is a small air chamber there and the pressure can escape without shedding egg-white. <S> Be careful to not push the needle too far in, as you'll rupture the membrane... <S> With a fresh egg, the chamber is better defined, so you'll have less trouble there.
|
A few tricks I've seen used in restaurants: Add a bit of vinegar to the water (supposed to cut scum, keeps egg together better) Instead of poaching, you could try steaming.
|
What happens if I use vegetable oil in a cake? I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need to add butter. I'd like to use vegetable oil instead of butter - most likely sunflower seed oil. Is that a good idea? Should I expect any problems? Will the result likely be a decent cake or something to just throw away? <Q> The major difference between butter and oil is that butter is only 80% oil, with the rest being milk solids and water ( source ). <S> This means that using oil you will lose some of the water content that your cake should have, possibly resulting in a dryer cake. <S> On the plus side, cakes made with oil tend to dry out slower than those made with butter. <S> The other possible different, but one that is unlikely with a mix I'd think, is that it depends on the method of mixing in your fat. <S> If the butter is to be whipped or creamed while softened this creates a different texture than one you could get with oil or melted butter. <S> Whipped butter or especially butter creamed with sugar provides a network of air bubbles that act as a raising agent during cooking, and the result is a pound cake like crumb. <S> If your recipe calls for melted butter, though, this is not a concern - the result is more like a traditional muffin or quick bread crumb. <S> Finally, a vegetable oil has a fairly neutral taste. <S> Usually when a vegetable oil is called for, this is desirable. <S> Butter on the other hand has a more interesting flavor. <S> Your cake may be a bit bland without it. <A> One big difference is the texture at different temperatures. <S> Butter is a soft solid at room temp while (most) oil is a liquid. <S> So the oil-based cake will be moister but also may feel oily. <S> If you plan to refrigerate and serve cold though, oil can be an advantage because butter is so solid it will make the cake seem tough and dry. <A> Believe it or not... <S> I use yogurt in lieu of the oil. <S> Works like a champ and it makes the cake a lot lighter. <A> I have made a box cake with oil instead of butter plenty of times. <S> I prefer to use oil with strong flavored cakes like chocolate or lemon. <S> I find that with a yellow or white cake the lack of butter leaves the taste of the cake rather bland. <S> I supposed if I did use oil instead of butter with a white or yellow cake again I would add a teaspoon of vanilla or almond extract. <A> You can certainly substitute butter with some light oil or margarine, not with high flavour oil like olive oil, though! <S> The main drawback is the lack of buttery taste of the final result, which is something highly desirable in a lot of cakes. <S> You can also use yoghurt or lard (in some rare cases). <S> Yoghurt will make the cake much softer and change the texture. <S> Lard has a very strong flavour but it is called for in some recipes, like the Italian "Torta Sbrisolona". <A> On the co tract alot of blogs on cup cakes and cakes will tell you oil is easier to mix, the taste is also preferable. <S> You need to use 3/4 the amount of oil to butter when substituting. <S> I'm not surprised oil tastes better as it has more fat content. <S> Fat changes the taste texture and odour of food. <S> Generally fat breaks down chemicals in flavour creating a more concentrated flavour and odour. <S> I would suggest using baking powder for a more robust cake.
|
Many posts here are saying cakes with oil lack the buttery flavour.
|
what is the purpose of adding oil to balsamic vinaigrette slowly? I've been making a lot of vinaigrette dressing lately. Julia Child and Emeril both say that you need to mix up everything but the olive oil, then add the olive oil in slowly (ideally drop by drop) while whisking. First, this is a pain because you need 3 hands. Ok you don't really, but it isn't easy to do with 2 hands. Second, it seems like I still need to shake the dressing a lot before putting it over salad, especially if the dressing has been in the refrigerator. Finally, the question: what is the upside of all this doing-it-slowly when you add the oil to the mix? As far as I can tell, it makes a tiny tiny bit of difference: there will still be some tiny tiny drops of vinegar suspended in the oil a few days later. Why would Julia and Emeril think this is such a big deal? <Q> Specifically, the reason you whisk it in slowly at first is to create small drops. <S> If you just dump the oil in fast, it will adhere to itself and make it impossible to break up into droplets dispersed in the vinegar (or other water based liquid, such as lemon juice). <S> This is the definition of an emulsion: tiny droplets of one liquid evenly dispersed in another. <S> Once you've got the emulsion started, you can pour in the oil a bit faster because the already suspended droplets reduce the room for a big blob of oil to form, and act sort of as "sandpaper" to break up the incoming stream as you whisk. <A> I assume that the recipes also include a weak emulsifier like mustard. <S> The oil will be basically dissolved into the vinegar. <S> This will result in a vinaigrette that will be slightly more viscous and will adhere better to the target food. <S> With weak emulsifiers this is still temporary because the emulsion is not stable. <S> Using a more powerful emulsifier like xanthan gum or lecithin would be permanent but I don't know if that would still be considered a vinaigrette. <S> You would easily cross the line into mayonnaise. <S> In short- not having tried your particular recipes- if they are recommending the extra work to form a better emulsion then they are probably expecting the vinaigrette to be served immediately and not days later. <A> The purpose of adding oil slowly is to make a smoother emulsion . <S> It will stay together on its own longer this way, but will always separate eventually. <S> You can add a bit of mustard (an emulsifier) to your vinaigrette to keep it stable.
|
In the presence of an emulsifier adding the oil slowly will create an emulsion.
|
Is there any way to avoid grease splatter? I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries. As soon as I toss them in there is an explosion of grease that makes a huge mess. After it simmers down though, I can cook the fries without spilling anymore grease. Is there anyway to avoid the initial uproar? <Q> Use a deeper dish. <S> Fries shouldn't be fried in a skillet. <S> Use a 4+ quart pan. <S> Then cover with a metal screen to reduce the splatter. <A> Other considerations: 1) <S> It works very well. <S> 2) <S> One of the things that can cause splatter is when water or ice hits the oil -- make sure your fries are as dry as possible before putting them in. <A> You shouldn't be 'tossing' the fries into the pan. <S> Put them in slowly, using a tray or slotted spoon. <S> Make sure to have the container no more than halfway full of oil. <S> I learned this the hard way working in a cafeteria, the results can be messy and painful :( <A> It's a rather unavoidable part of cooking things like bacon or sausage. <S> I would advise against a lid, and instead use a splatter screen . <S> The lid will keep the spatter in, but it will also change the cooking time and even method of your food. <S> Putting the lid on can effectively begin steaming your sausage, which may not be desired. <S> The splatter screen will let steam escape but catch the little grease pops which are unavoidable. <A> This does two things: <S> Lets the surface ice melt and evaporate <S> Brings their temperature up
|
You can buy a splatter shield - it's a very fine wire mesh on a long handle. Frozen fries often have a lot of water at the surface too, which is why restaurants that serve fries from frozen often let them sit out for 10-20 minutes before dropping them in the fryer.
|
How can I make my icecream soft as it is too hard to carve straight from the fridge? I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and serious effort was needed to just get the spoon or scoop into the frozen delight help please. All recipes made were made dairy free using soy and tofu bases. The responses to this question have been very helpful and have given me new directions to explore. I believe now the product I want to create is achievable. Thank you everyone. <Q> If you really don't want to defrost it, you need to do something that will make it less hard when frozen. <S> One choice, if it doesn't conflict with your allergies or your flavor profiles, would be to add alcohol - a liquor of your choice will make it freeze significantly less hard. <S> Another option would be to make it less susceptible to crystallization when refreezing, so that you can defrost it on the counter (or 20 seconds in the microwave). <S> Try adding about 1/4 teaspoon of xanthan gum to a quart of ice cream base, that should reduce your crystallization problem a bit. <S> You may need to reduce the agar a little to compensate. <S> (I learned this from pastry chef Dana Cree). <A> Uh, I'm confused: what's wrong with just letting the ice cream thaw a few minutes at room temperature before serving? <S> Isn't that what you do with any ice cream? <A> One option I recently and inadvertently tested, was adding more fat. <S> The recipe I normally use calls for 2% milk, but I purchased whole milk instead. <S> The slightly higher fat content made the ice cream soft enough that I didn't have to warm it on the counter like I always had to do before. <S> Now since you are going Dairy free, you'd have to find your fat somewhere else. <S> Commercial premium ice creams have a range up to 16% fat content. <S> A combination of that and the air whipped into the ice cream, keeps them soft and smooth. <S> The same principle that applies for alcohol (as Michael was stating) applies for fat. <S> With a much lower freezing point, it will help keep the ice cream stay soft. <S> I’m not sure what type of oil you are using, but Corn oil has the lowest at -20 C <S> , Sunflower might be a little more neutral and with a freezing point of -17 C, it should keep a nice soft consistancy at a low temperature. . <A> Well, that's basically where ice machines come into the game. <S> Often ice recipes tell you to stir the ice during the freezing process every 5 to 10 minutes or so, so the ice will stay softer. <S> That's what ice machines are taking care of: While freezing the ice they constantly stir the mass, so in the end you will get the perfect soft ice. <S> Anyway if you then place this ice in the freezer, it will become hard nevertheless, since finally it's all a question of temperature. <S> So you might either go invest in an ice machine or get the ice out of the freezer (and into the fridge) some 15 to 30 minutes before serving it. <S> There's definitely no other way around it. <A> No sure if this is a dead link now or not <S> but I thought I would throw in my 2 cents. <S> This has really helped in keeping the ice cream a bit softer right out of the freezer. <A> We find it helps to get a mug of boiling water, and dip the ice cream scoop in it between each scoop of ice cream. <S> It does take a bit longer but it does help to a certain extent - it depends how solid your ice cream is! <A> I put it in the microwave for 30 seconds. <S> Stll to hard? <S> zap it again. <S> Over one minute it runs. <A> Ice cream is essentially a foam of ice crystals surrounded by sugar syrup, and air. <S> The amount of air--called overrun--introduced during the churning and freezing process controls how dense, heavy and "creamy" the ice cream is. <S> The more air ice cream has, the easier it is to scoop, since there is less solid mass being cut through. <S> Ice cream with less overrun will be harder to scoop but have a smoother, heavier mouth feel. <S> Hagen Dazs is an example of a supermarket ice cream with low overrun. <S> Ice cream with more overrun-- <S> Breyer's is an example of a supermarket brand with the maximum legal 100% overrun--will have a lighter, fluffier mouth feel. <S> The second factor is temperature. <S> Sugar syrup does not freeze at 32 degrees. <S> As ice cream freezes, water crystals crystalize out of the syrup phase, making the syrup even more concentrated, and further lowering its freezing point. <S> The colder the ice cream is stored, the harder it will be simply because there will be more ice and less liquid syrup. <S> Good commercial ice cream shops will store ice cream in the back freezer at -10 F, but warm it to 25 F in the counter freezers for service. <S> So your options for easier to scoop ice cream are: <S> Serve it warmer, such as by "thawing" a bit in the refrigerator before serving. <S> Buy or make ice cream with more overrun. <S> Use a hot, sharp scoop. <S> A bonus one--ice creams without hard chunks mixed in are usually easier to scoop. <S> Vodka or other ingredients in the mix will change the the freezing chemistry, but not radically--they are more for flavor (some flavorants dissolve in alcholol but not water, or because of the flavor in the liqueur itself). <A> Have you tried to put your ice cream in the refrigerator for 30 mins before you have it. <S> It should softern up the ice cream. <S> The time to softern the ice cream also depends on the type of ice cream. <S> I think the one that has less water content which means more dairy base one take less time to go soft. <A> That was one of my problems too. <S> If you are using eggs, try reducing the amount of yolks, e.g. 4 whites to 3 yolks. <S> It really worked for me without adding any artificial ingredients, chemicals or compounds.
|
Lastly, if the scooping instrument is hot (for example, dipping the ice cream scoop in hot water), it will melt a bit as it cuts through. We have tried using Coconut Cream (Not milk) instead of the soy milk. Sharper scoops are also more effective.
|
Is there a product available that is pre-gelatinized starch and what product name is it sold with? I am trying to make packets of instant pudding that do not need heating, in order to thicken the mix to form a cold dessert. Some sanity has to be found in my kitchen, as most foods are home cooked because of my allergies. I have attempted to test rice paper and tapioca flour (Australian brand and Chinese or East Asian product), potato starch, and puffed amaranth breakfast cereal, thinking that some value or gel might result from my efforts. (It has not.) Inquiries regarding pre-gelatinised products result in blunt dismissal, as those products here in Australia are reserved exclusively for medical reasons to celiacs or patients with problems swallowing, and supply is restricted to local chemists. Is the supply of these products restricted by requirements for a doctor's prescription? If not, how or where can I obtain them? <Q> Willpowder carries them: http://www.willpowder.net/tapioca.html <S> You can make something very much like instant pudding from just about any liquid using this stuff, and it can be cold. <S> No heating required. <S> Works best with a stick blender. <A> To expand on what others above have said, Ultratex is tapioca starch, specifically tapioca maltodextrin. <S> I imagine maltodextrin must be available in Australia. <S> Occasionally health food stores sell it. <S> If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products (both trade names and chemical names). <S> Alternatively, simonjohnson.com.au carries the Texturas line of products from Albert and Ferran Adria, which includes a variety of thickening and gelling agents. <A> Instant Clear Jel is your answer! <S> It's a modified corn starch that gelatinizes even in cold liquid. <S> It is very similar to what they use in the instant pudding mixes at the store. <S> They sell it on Amazon as well as another site that can be purchased in bulk. <S> Just make sure to buy the Instant , otherwise you'll have regular pudding. <S> http://www.amazon.com/Instant-Clear-Jel-1-lb/dp/B00015UC52 <S> http://www.theingredientstore.com/generalstore/product_details/310.htm (even comes with a recipe)
|
Yeah, what you want is UltraTex-3 (or possibly the 8 or UltraSperse variants), from National Starch.
|
Can I make my own bread-machine flour? The flour that we used to use in our bread making machine is called Strong White Flour - and has recently doubled in price. I'm not happy paying double what I used to for it, but don't want to completely give up on making our own bread (and other things - e.g. pizza dough) in the machine. Does anyone know how I can replicate strong white flour at home - maybe using plain or self-raising flour as a base? <Q> The BBC lists strong white flour as simply flour made from hard white wheat, which tends to have a higher gluten content. <S> By mixing all purpose flour (German: 550, French: 55) with the package recommended amount of vital wheat gluten or by using bread flour you should be able to make bread in your machine just fine. <S> I usually use either AP flour or a mixture of AP and whole wheat (German: 1600, French: 150), or even all whole wheat (although with all wheat I find adding gluten is extremely helpful for getting a well-risen loaf). <S> If you live in a part of the world with "0" and "00" flour, the protein content of "00" flour is similar to that of all purpose flour, but the grind of all purpose flour will be more coarse. <S> "Panifiable" 00 flour has the gluten content of bread flour ( source ). <A> I don't think you need bread-machine flour, but I haven't use bread machines. <S> Have you tried all purpose flour? <S> In my experience, bread flour is overrated. <S> When I started learning how to bake bread, I bought one the cheapest flour I found (all purpose, from Costco) because it was cheap <S> and I didn't know about the different types of flour. <S> What I learn is that the difference is not big. <S> My breads and pizza were very similar. <S> After several tries, I ended buying all purpose or whole wheat, but not bread flour. <S> Also, for pizzas, all purpose is closer to what they use in Italy (00 - if I remember American Pie from Peter Reinhart correctly) <S> so if you use stronger flours, you should add some olive oil to the dough to compensate. <S> By the way, Jim Lahey, from Sullivan Street Bakery, also thinks that the flour you use is not that important: <S> Great bread is not about the wheat that goes into it. <A> Use a simple "0" or "00" flour, personally I mix them on a 1:1 ratio ... <S> Put the flour in a bowl, add a bit of salt and a modest quantity of brewer's yeast dissolved in warm water and a teaspoon of sugar to help the process. <S> Leave in a warm place, covering with a damp cloth ... <S> when the volume will be doubled just impaste again <S> Stay away from self rising mixtures, they are the evil !
|
You can also buy other types of high gluten flour, either with that label or listed as bread flour.
|
Add gelatin to soup as a replacement for stock? My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good soup. There was plenty of oil floating on top of the soup, so it wasn't lacking in fat. I was thinking it was probably because we'd started with water instead of stock. We're planning on making our own stock soon (so many good tips here!) but we didn't have any on hand last night, nor were we prepared to run to the grocery store. However, we realized after we'd eaten the soup that we had a couple of packets of powdered gelatin in the cupboard. Would powdered gelatin have given the same mouth feel as stock? <Q> I did find a beef stew recipe that used gelatin. <S> Based on how you described your recipe, I would say that the long cooking of chicken bones is indeed what's missing. <S> You might get a better result if you roast your chicken breasts and vegetables before cooking them in the broth. <A> I think there are a few components to a good stock mouthfeel + flavour. <S> You may be able to approximate these without actual stock with a bit of hackery: <S> Use flavourless, commercial gelatine and a small amount of saturated fat (bacon grease). <S> This would simulate both the fat from the dark meat, and the gelatine from the bone. <S> Brown up some starches and proteins. <S> The resulting hydrocarbons and altered amino acids are the fundamental flavour in a stock. <S> If you use the fat above to do the browning, less will float on the top (some is absorbed in the yummy browned food bits) <S> Dried mushrooms or seaweed can work (as can leftover rice or potatoes). <S> And while this isn't mouthfeel, it's critical to feeling like soup as it triggers the savoury part of our taste. <S> Cheat with extra spices and dried vegetables. <S> One of the flavours in many stocks is the onion/carrot/celery (or other trinity of goodness). <S> Dried spices and bits are a great hack to get that base of flavour. <A> In the years since this question was originally asked I've run across two references to using gelatin in sauces: Serious Eats' Food Lab featured an article talking about adding gelatin to store-bought stock to make it more similar to restaurant stock: http://www.seriouseats.com/2015/04/the-food-lab-why-chicken-pan-sauce-better-at-restaurants-make-at-home.html <S> And another Serious Eats article about adding gelatin as a thickener to beef stew, rather than more flour, specifically to keep the stew's flavor from becoming dull and paste-like: http://www.seriouseats.com/2016/10/excellent-beef-stew-on-a-weeknight-pressure-cooker-food-lab.html <S> So yes, gelatin can add/enhance a thicker mouthfeel, especially for short-notice cooking that doesn't use bones. <A> Possibly, since some of what you're getting from a carcase is gelatin. <S> If you try it, let us know how it turns out. <A> I found this "recipe" for thickening soup with gelatin some time ago. <S> I'm trying it today--hope it works. <S> It calls for one standard packet (two teaspoons) of gelatin for 4-6 cups of broth, or 8 if it was almost rich enough. <S> http://oureverydaylife.com/thicken-soup-gelatin-40133.html <A> The flavor of stock comes mainly from the bones, not the fat. <S> Fat should be skimmed off the surface when making stock. <S> Boiling chopped chicken breast will not give the same flavor, and your powdered gelatin is also unflavored. <S> There's really no substitute for a good stock. <S> The closest you can come to instant would be instant stock/bullion.
|
I'm looking for the online reference, but I remember reading in Cook's Illustrated that they were able to substitute a bit of gelatin to mimic the mouth-feel of homemade stock.
|
What's the difference between a burrito and a tortilla? I was in a Mexican restaurant with some co-workers recently and noticed that many of them ordered a "burrito." What's the difference between this and a tortilla? I thought that's what they were called. <Q> Depending on where you are, the word tortilla can mean a few different things. <S> In Mexico it refers to a flatbread made of either wheat or corn and a few other ingredients. <S> These flatbreads tend to come in standard sizes in the United States at least, one of which might be labeled the "burrito" size. <S> A burrito is one use for a tortilla. <S> A burrito consists of a wheat flour tortilla wrapped around a filling. <S> Often the filling might include beans, cooked meat, rice, and perhaps vegetables. <A> Tortilla is just the bread; burrito, taco, fajita, etc. <S> is how you use it/what you put in it. <A> Tortilla is flatbread, burrito is what you do with it.
|
A burrito is usually wrapped in a (flour) tortilla.
|
Can Fresh unboiled egg pasta be used for lasagna? I want to make a lasagna quickly, and I don't want to be bothered with boiling the noodles OR going to the store. Would strips of freshly made pasta cook properly layered with the other ingredients? Could I use one large sheet of pasta per layer instead of several strips? <Q> Like Bob said, surely boiling some noodles is way less of a bother than breaking out the pasta machine? <S> But just like when cooking fresh noodles, you need to be careful not to overcook it, so make sure all your fillings are fully cooked before you start layering. <S> It also should be perfectly fine to not cut the noodles into strips - the reason dried noodles come that way is for easier handling. <S> It is possible to make lasagna using dried lasagna noodles without boiling them first, but you need to add more water and bake it longer. <S> A search for "no-boil lasagna" will turn up scores of recipes. <A> I've cooked with both home-made lasagne noodles, and with uncooked noodles (before they came out with the 'no boil' noodles ... you had to cook 'em for a good 90 minutes or so, and add extra liquid, as Marti mentioned) Fresh pasta in lasagne comes out much differently than store bought noodles ... <S> I grew up with it, but a few of my friends weren't thrilled with the texture. <S> And even then, we'd let it dry out some for an hour or two first, and then boil it, then assemble ... <S> so it's not really a time savings over just using store-bought noodles (unless the trip to the store is such a problem). <S> Also, rolling it can be time consuming, unless you have a pasta roller ... <S> in which case, it's rarely the right size for the dish you're using, so you still need to use two strips or so to cut it down as you're working. <S> I'd say it'd be worth an experiment, but you're going to have to work quickly -- the pasta's not set up yet by cooking, so it liable to start getting soggy and dissolving if it sits too long. <S> Another alternative for faster lasagne would be to use wonton wrappers <S> -- they're basically pasta in sheet form, undried. <S> It might be faster than making your own, but you might need to double 'em up to get the right noodle to sauce ratio. <A> you certainly can, provided that you make the bechamel a bit more liquid and the lasagne a bit thinner. <S> We do that in Italy to save time, but I personally find the traditional way leads to a better texture.
|
If you really want to make fresh pasta, I don't see any reason you couldn't use it for lasagna without boiling it - the reason one boils dry noodles is because it's hard to get them to soften in the time it takes to bake the lasagna.
|
Do leeks need to be softened? I'm making a potato leek soup and I'd like to just throw all the ingredients into a slow cooker and go about my business, pureeing the whole batch and adding cream later. Does this sound reasonable or do I need to first "sweat" the leeks in butter as I would onions? <Q> When cooking in a slow cooker, you do not have to precook the leeks. <S> I made a potato leek soup not too long ago that called for throwing everything in the pot and it came out great. <S> The only thing I cooked before hand was the bacon, rendering out much of the fat and giving the nice golden brown and crispy bits to sprinkle on top. <S> You CAN precook anything to help reduce the cook time <S> and I always sear meat, but unless you are going to caramelize the leeks, you will not notice any difference in flavor or texture. <S> As for the pureeing part, you want to be careful pureeing potatoes as they can turn into a nasty gluey mess. <S> Just keep it to a minimum or use a food mill and you should be fine. <S> I typically just use a potato masher and leave my soup a little on the chunky side. <A> The soup turned out just okay. <S> The leeks did soften well in the water, and the soup did puree well, but I feel like there were some flavors in the end result which wouldn't have been there if I'd sauteed the leeks in butter. <S> We pre-cook <S> our alluims (garlic, onion, leeks) to soften, but also to drive off unpleasant sulfur compounds which affect the end result. <S> I feel like this would've been a better soup if I'd taken the time to soften the leeks in butter. <A> Most recipes that I have seen for potato and leek soup all call for softening. <S> None of them use a slow cooker however, as we don't have one. <S> But my suggestion would be to soften before using. <A> Depends. <S> In August its not an issue.
|
I suggest if you're using mammoth end of season leeks like you're likely to get now, you should soften them, or be prepared for a loooong time in the slow cooker.
|
How can I roast chicken bones (without meat)? I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of cleaning and butchering entire chickens. But now I'm wondering: Can I roast the bones by themselves? Most resources seem to agree that stock made from roasted bones is richer than stock made from bones that were boiled raw. However, every "recipe" I've looked at assumes that whole chickens are being used. I've never been taught or seen instructions on how to roast just the bones. So I have a few questions related to roasting the bones: First, is it actually practical? Is there any reason I shouldn't consider this? What would be the recommended oven temperature and cooking time for about 5 pounds of bones? Assuming I use butter as the base, how much would I likely need? Does it make any sense to brine the bones, or to season them at all before roasting? Should I bother including vegetables or other flavours in the roast, knowing that it's just going into a stock afterward that will have its own separate flavours? My intuition is that any special preparation, seasoning or additives would be pointless, but I'd prefer to go by facts rather than intuition. And even if I'm correct I'd still like to get some rough guidelines as to the oven settings, because if I accidentally burn them then the whole endeavour is a bust. <Q> Roasting the bones will give you a darker brown stock than using the raw bones. <S> Though you will want to make sure to keep an eye on them the first time, I'd check every 5 minutes after half an hour. <S> Roasting the veggies with the bones will also add a slightly sweeter roasted flavor. <S> It's like the difference of putting slices of raw onions on a burger compared to caramelized onions. <S> You get a slightly sweeter, richer roasted flavor. <S> Though it does turn down some of the other flavor notes, it's up to you which you'd rather have. <S> Without roasting, you'd have a clearer "white" stock. <S> If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil. <S> The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times. <S> I would leave the seasoning for the stock. <S> Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty. <S> It's easier to add more toward the end, than try to figure out what to do with salty stock. <S> I hope that helps! <A> I bake my chicken bones, fat & skin 45 min to 1 hr. <S> @ <S> 425. <S> Remove from oven & place in a stock pot, making sure to get all the drippings ( I usually place hot water enought to loosen the rich drippings) pour in with bones, just cover with water ans simmer for about 1 hr. <S> Drain through a sieve. <S> Results , a wonderful rich broth. <S> I either use right away or freeze in a qt. <S> jar for later use! <A> I would go along with the 45 minute roast at 425, keeping a close eye as the 45 minutes approaches to see if these particular bones might need less or more time. <S> The bones I use are organic backs (with meat), feet, & wings. <S> I get EVERYTHING in the pan into my 22 qt stock pot, add a healthy glug of Apple Cider Vinegar to draw out the minerals, and cover with filtered water. <S> I bring everything to a simmer and then lower the temperature to my lowest setting and let the bone broth slowly simmer (a bubble every 3-4 minutes is perfect) for 24-36 hours. <S> After the simmering time, I remove the bones to a large pot for a second use (I usually get 2 batches, sometimes 3 out of chicken bones and merely add some more feet and/or necks to subsequent batches). <S> Cool Bone Broth <S> a bit and then double separate the fat (run through the separator twice). <S> The fat (if organic pastured bones are used) can be frozen in muffin tins for future use). <S> I keep some bone broth in the refrigerator at all times. <S> The rest I freeze in large (1/3 - 1/2 C) cubes for future use. <S> While bone broth can be canned, it loses some of its benefits due to the high heat.
|
To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color.
|
How to quickly soften hard, dried out brown sugar I had some brown sugar that didn't get properly sealed and so now it's too dry and solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an apple with it in a bag overnight; any suggestions of a shortcut for rehydrating that takes minutes instead of hours or days? <Q> There are a variety of tips for quickly softening hardened brown sugar here: 10 Ways to Soften Hard Brown Sugar . <S> Don't pierce the bag; the whole point is to allow the steam to re-hydrate the sugar. <S> But obviously don't leave it in the microwave for too long either, otherwise the bag will either melt from the heat or explode from the steam. <S> You should also let it cool for a minute or two between zaps; the sugar will continue to absorb moisture as long as the steam can't escape. <S> I also use the paper towel trick if I need to re-hydrate the sugar the day before. <S> Place a piece of wax paper on top of the sugar <S> , then a damp paper towel on top, and seal it. <S> It'll be good as new the next day. <S> Don't leave the paper towel in there for too long though, otherwise it'll grow mold (doesn't seem like it should, but I personally witnessed it happen). <S> I like this method because it doesn't require me to waste any apples or bread, if I even have any around. <A> When I have hardened sugars, especially when I first buy rocks of jaggery, I'll grate it like a hard cheese, which turns it back into a powder very quickly. <A> Easy, place in food processor and process until powdered <S> One damp it will clump together again if stored, so just process what you need <S> Adding steam or heating it will more than likely make it unsuitable for storage <A> Wet a dishtowel. <S> Make sure that it is really wet almost dripping. <S> Microwave it for 2min. <S> Be carefull <S> it is really hot and steaming. <S> cover top of bowl( Do not touch brown sugar)Microwave another 30 sec. <S> Let set for 1 to 2 min. <S> take out. <S> Break up with for and hands. <A> I know its not quick, but I store a slice of bread with my brown sugar. <S> Softens up hard sugar and never let's <S> it get hard if a new bag. <A> I've done this before by steaming it. <S> I used a large pot of water and suspended a bowl full of brown sugar above it. <S> After a few minutes, it was soft enough to work with. <S> It seems to me the same can be done with a tablespoon of water in a bown of brown sugar in the microwave. <S> Just cover with plastic wrap and pierce for a couple steam vents. <S> Just don't cook too long or the sugar may start melting. <A> Put it in a container in the microwave with a small bowl of water beside it. <S> Microwave for 1 minute; check and (if necessary) <S> microwave for another minute--making sure you don't overdo it. <S> It worked GREAT. <A> Who says you need to buy a cute terra cotta teddy bear?I left a small terra cotta planter outside during winter and rescued 3 broken pieces that weren't sharp. <S> I washed them off, dried them, re-wet them with hot water and stuck them on top of the brown sugar. <S> I closed up the bag and within 15 minutes, the top of the sugar was soft ~ 1 cup worth. <S> I repeated the process and it softened further. <A> Years ago I use to siice an apple in half <S> ....place it on wax paper and place the paper on top of the dried brown sugar. <S> It use to work..... <S> haven't had to do it for years. <S> Hope <S> this works for you. <A> I found the fastest and easiest way to accomplish softening brown sugar was to place the brown sugar on to a paper plate, then place an additional paper plate over the top of the brown sugar. <S> I then used the top paper plate to smash down the brown sugar. <S> Then I took my hammer to it and smashed it, it was nice and fine and soft after wards. <S> Then you just dump it back into your container. <S> Takes less that one minute to soften brown sugar. <A> Place the brown sugar, in an extra large airtight container. <S> Boil water, and put into a cup (I usually use a couple of ounces). <S> Put the cup into the container, making sure that the cup and water does not touch the brown sugar, close container and leave for 30 minutes or until soft. <S> Remove cup carefully, making sure not to spill water. <S> My smart sister would place open bag of hardened brown sugar in a large airtight baggie. <S> Add a slice of apple between the brown sugar bag and the baggie so the brown sugar wouldn't come into direct contact with the apple. <S> Close airtight baggie, when brown sugar is soft, remove apple. <A> Place the sugar in a ziplock bag and pound into powder with a rubber mallot. <A> boil a pot of water, take the pot off the stove and sit the brown sugar container in it...will soften up beautifully in about 10 minutes or less. <S> Easy/Peasy <A> All of these are fine methods. <S> Over the years, since I don’t use brown sugar so often, I just use granulated sugar and add some molasses to it. <S> then I never have to worry about my bag ofbrown sugar turning into masonry. <S> Its a nice experiment to add molasses to sugar and mix it and see it magically become brown sugar. <S> This will also help you determine how much molasses to add in the future (in nearly all cases you do not need to actually combine the sugar and molasses, but you can just throw both in at the same time.)
|
The one that worked best for me personally, when I had to do this in a hurry, was to chip off a large chunk of the hardened sugar, put it in a (microwave-safe) Ziploc bag with a damp paper towel, and microwave it for 5-10 seconds at a time until it was soft enough to use.
|
How can I stop roast beef drying out? I've bought a beef joint for roasting but it doesn't have much fat around it. How can I stop it drying out? <Q> Depending on your cooking method you shouldn't have any problem with the joint drying out. <S> By <S> it's very nature, a joint contains a lot of connective tissue. <S> That connective tissue will gelatinize under a slow roast and make the meat come out extremely juicy. <S> The best way to do this is going to be a lot of low dry heat ( <S> like the kind you get in your oven thats set to about 200-250*F). <S> BTW, if you want a crust on that bad boy, just kick your oven up to five hundred when the roast gets to about ten degrees from where you want it, and it should crust up nicely. <S> Finally, don't forget that all large pieces of meat are going to keep cooking even after you remove them from the heat so make sure that you take that into consideration when deciding what temp to yank it out at. <A> I always put meat, which I want to be juicy and tender, in a large glass pan with a lid, and slow roast it at a lower temperature. <S> You can throw in any number of vegetables around it - sliced potatoes and carrots are my favourites, then pour in some marinade - beer, soya sauce, spices, what have you - and cook it for 2-3 hours (sometimes more). <S> The lid keeps the moisture in and the longer you cook the meat, the tender it gets. <S> Even game meat becomes very tender, no need to slice it at all - it comes apart when poked with a fork. <S> As sarge_smith pointed out, heat up the oven at the end, remove the lid and you get a thicker sauce and a fine crust. <A> One thing that is relevant when roasting meat is that you should let it rest for about 20-30 minutes after taking it out of the oven. <S> If you take it out and carve it immediately, it will lose all of the juices and will be dryer than if you can wait a little while. <A> Don't forget to let your meat warm up to room temperature before you cook it. <S> Imagine it's just like a tense muscle when cold. <S> Then simply brown it, about 30s each side <S> and I always opt for slow cooking, like 130 <S> °C for >3 hours. <S> If it's a lean cut, such as silverside, I wrap it in foil and add about 1cm of water in the containing pan, with the lid on.
|
You could also slow cook it, as in a crock pot, but only if you don't want slices.
|
Gummy residue from baking spray/oil I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother it too much, and it likes to gum up my scrubber. What's going on there, and are there any easy ways to get it off? <Q> When oil gets overheated, it turns into a polymer that is insoluble in water, even with soap. <S> The best way to clean this up is with Barkeeper's Friend , Bon Ami , or a similar solvent (I think they're all alkaline-based solvents). <S> It's non-abrasive, and safe to use on almost all cookware without leaving marks. <S> Edit: To help prevent this from happening in the future, use a paper towel to wipe off any excess baking spray on the edges of the baking dish that won't be covered by food. <A> I used a Mr. Clean Magic Eraser last night on my deep fryer. <S> It took a little elbow grease but it came right off, no chemicals needed <A> Something like a proper scraper tool would be even better. <S> Basically, something <S> really sharp that can get underneath the substance, <S> and then it can't help but come off. <S> Chemically, I'm assuming the stuff left on the pan after the cooking process wouldn't be the oil, since that comes off in soap. <S> I suspect (guessing here) that it's the propellant from the can. <S> Which isn't really that much of a pleasant thought. <A> Comet and a small scrub brush with a handle . <S> I am sure it would work on glass too. <A> Place your baking dish in a larger baking pan & squeeze soap dish over it plus a couple of handfuls of baking soda then add hot water to cover the dirty baking dish. <S> Let it soak for an hour of so then just scrub with a brush & that's it! <S> You can buy a large box of baking soda at Smart & Final or Sam's Club or Costco. <S> The baking soda will not scratch your baking dish.
|
I bought a wooden handle metal bristol small brush generally used to scrub battery acid off and use on my stainless steel pots and pans. I don't know of any method for the burnt-on oil in particular, but for difficult to clean pans in general, I usually resort to razor blades (not cartridge ones though).
|
Juice recipe recommendation engine to give me recipes based on the ingredients I already have? Does anyone know of a website where I could enter a bunch of ingredients that I have and it would return a list of possible juice recipes for my juicer? Like a WolframAlpha for recipes? I've seen a bunch of juice recipe sites and many times I'm missing just one ingredient, or all the ingredients. I think it would be cool if I could, at any given time, enter what I have on hand then get a list of possibilities. <Q> Search engines like that, as you know, are more complicated to build than the standard recipe searches you see in most places, and many websites that have food recipes and are heavily utilized don't have them. <S> If you want to ultimately be able to make juice based on the ingredients on hand, what I'd recommend is becoming more proficient at matching flavor profiles and knowing what the essentials of juice are. <S> You can learn more about possible good flavor pairings at this website ( more info about the website's technique for pairing flavors ). <S> You can also learn a ton at khymos.org or from The Flavor Bible by Page and Dornenburg. <S> For learning ratios, start with simple recipes such as these or even try and break down your ideal juice by sugar and water components and then look at how much sweetness and water are in each possible ingredient. <S> If you get stuck on a particular recipe, you can always ask how to improve it here. <A> Take a look at http://www.supercook.com/ <A> They have search by ingredient.
|
http://juicerecipes.com/ Is a great website.
|
When cooking pasta in salted water how much of the salt is absorbed? Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon). For those watching their sodium intake, how much of this salt will actually end up being absorbed by the pasta, and how much will be thrown out with the water? <Q> Here is a report entitled "Change in sodium content of potato, pasta and rice with different cooking methods". <S> So the "scientific answer" is: <S> The sodium content in pasta cooked with different levels of salt increased approximately linearly with the amount of salt added to the cooking water. <S> Pasta cooked in 4g <S> salt/100 <S> g raw took up on average 28 mg Na/100g <S> whereas when cooked in 40g/100g raw this increased approximately 10 fold to 230 mg <S> Na/100g. <S> HTH! <S> PS: This may help you forget the Na intake temporally <A> http://www.aaccnet.org/publications/cc/backissues/1987/Documents/64_106.pdf <S> This study from "Cereal Chem. <S> 64(2):106-109" was helpful in answering the question. <S> One example: Using 71 gm Dry Spaghetti, 592cc water, 2.6 g salt (based on 5.5gm salt/ <S> tsp):100mg cooked spaghetti contained 1.8 mg Na prior to cooking, <S> 0.9 mg Na when cooked in unsalted tap water, 107mg Na cooked in salted water (see above), and 77mg Na when cooked in salt water and then rinsed. <S> According to the article, different shaped pastas varied the result. <A> i found this other paper: https://www.cerealsgrains.org/publications/cc/backissues/1987/Documents/64_106.pdf <S> they experimented with different types of pasta, and different type of water (salted/unsalted tap water, salted/unsalted distilled water) and the result is that approximatively for a bit more than 5 g/l of salt in water (which correspond to about 2000 mg sodium for each kg of water) you get a bit less than 200 mg sodium for each 100 g of cooked pasta. <S> So salt in pasta water isn't much of a concern for your sodium intake, but be careful of the sauce! <A> Here is the best answer. <S> Only about 3% of the sodium added to the water will absorb into the pasta, but 3% can be a lot, given that there are 2300 mg in a teaspoon of table salt! <S> If you follow the link below, you'll find the accurately measured amount of sodium absorbed into 6g of pasta at different measurements of salt added to the water. <S> Always take into account serving size and number of servings! <S> http://www.cookinglight.com/eating-smart/nutrition-101/salt-in-foods/truth-about-salt_2 <A> That's the purpose of salting the water: to season the pasta throughout. <S> You can reduce or omit the salt if you think you need to, but your pasta will be less tasty. <S> If you really want to science it up, you can calculate the concentration of the salt in the amount of water you're using (weight of salt / weight of water), then multiply by the difference in the weight of the pasta before and after cooking (the amount of water absorbed). <S> That should give you the approximate amount of salt absorbed by the pasta. <S> 40% of that is the weight of the sodium in table salt (NaCl). <S> I think you'll find that it's a lot less sodium than you would get from consuming processed food, and is not likely to be a health risk. <S> However, if you need to measure the exact amount of sodium you're taking in, that's the way to do it. <A> I don't know the exact answer, but you can find it out reliably yourself. <S> It will requires some time and patience. <S> You measure the weight of salt that you add to water and the volume of water. <S> Then you cook pasta and measure the volume of water again. <S> You pour some little but precisely known amount of after-pasta water into an open plastic container and let water evaporate. <S> Since after-pasta water will go bad at room temperature you can wait until it cools down and put into the freezer - it will still evaporate, but much slower (maybe you'll need to wait a couple of months). <S> Once all the water evaporates only salt is leaft in the container and you can weight it again. <A> The concern is sodium, not salt. <S> If you cook pasta according to package instructions, then the salted water will pass a high level of sodium into the pasta. <S> 1 teaspoon of salt contains 2,350 mg of sodium. <S> A teaspoon of salt weighs 6 grams. <S> If you cooked a full pound of fettucini let's say using the water level instructed on the package and added 3 tablespoons of salt, you'd be soaking the pasta in 22,000 (approximately) mg of sodium. <S> Nearly 70 to 80% of that would pass into the pasta and much of the water would evaporate. <S> Some cooks/chefs then use the pasta water to cook the balance of a meal, securing even more sodium into the plate being served. <S> If you're on a low sodium diet, don't cook the pasta with salt at all. <S> It is not necessary. <S> A half teaspoon of extra virgin olive oil will keep the water from boiling over the pot and not affect the pasta sodium-wise at all.
|
I can't really give you medical advice if you're on a low-sodium diet, but pasta cooked in salted water definitely absorbs some of the salt along with the water.
|
Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon? Like the title says, got a couple questions about the fish I just caught... Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or 'trout salmon'? Lastly, does it differ much in taste from 'ordinary' salmon? I want to search for some good Salmon recipes but I want to be sure I'm looking at the right recipes for the right fish. Cheers. <Q> I've had Salmon Trout. <S> They are a pink fleshed trout, that mimics the flavour of Salmon somewhat. <S> My favourite preparation is to do it as a Yerevan Trout. <S> Essentially Roast the fish filets, prepare the sauce - Lemon, Butter, Capers, Artichokes, and any pan juice you can get. <S> Serve beside your favourite rice. <A> "Salmon Trout" or "Trout Salmon"? <S> I've never heard of "Trout Salmon", but trout and salmon are closely related fish. <S> It looks like Salmon Trout could just be another name for Rainbow Trout , so you should probably be looking at trout recipes instead of salmon recipes. <S> "Trout" usually refers to a freshwater fish that lives in lakes and streams, where "salmon" usually refers to a saltwater fish that migrates into freshwater to breed. <A> Fish common names vary (sometimes TOO much) from place to place. <S> Salmon Trout is usually Salvelinus fontinalis <S> The name usually comes from the meat color, but be aware that it is mainly a product of the little beast diet, and not genetically conditioned. <S> So, depending on the habitat you may find fontinalis more or less "salmon-like". <S> Like this: or this:
|
Culinarily speaking, "trout" is a smaller fish with white flesh, and "salmon" is larger, with pink flesh.
|
Any way to soften gummy candy? Sometimes when I buy (cheap) gummy candy, it's a little too hard to enjoy. Is there a way to soften them? Preferably something that lasts, as opposed to perhaps heating them and eating them while they're warm. <Q> Gummy candy is essentially just water, sugar, gelatin, and a few other additives like food colouring. <S> Gelatin's gel strength 1 is partially dependent on its concentration. <S> The more concentrated, the harder it gets. <S> Gummy candies left sitting around will lose water due to evaporation, which makes the gelatin more concentrated and thus harder, and if you watch carefully you'll notice that the moisture loss also makes the gummies shrink. <S> To soften them, you need to rehydrate them. <S> The longer you leave them in the water, the more water they'll absorb, the more they'll grow and the softer they'll get. <A> Put a piece of bread in the bag with the gummies, clip the bag, and put it somewhere warm. <S> It will take a day, but will come back just like new. <A> <A> Put em in your pocket! <S> They get warm and squishy after five minutes or so. <A> I think it takes approximately three hours for chewy candy to become a soluble in water
|
Toss them in a bowl of hot or warm water (don't use cold water - gelatin is only soluble in warmer water) until they reach the desired consistency - usually around 20 minutes or so. Put the gummies in a microwave for 5 to 10 seconds, but since microwave ovens vary by manufacturer keep an eye on them.
|
Which torch to buy for finishing sous vide meat? Butane or propane? I have started cooking sous vide and am thinking of buying a torch to finish off the meat. I have seen stores selling little butane torches for creme brulees, but some have claimed they are not hot enough and I should use propane. On the other hand, some have claimed that propane leaves a flavour in the meat that should be avoided. Anyone tried both? Anyone uses the little butane torches? What kind of flavour does the propane impart? <Q> I use Propane all the time. <S> There are several factors as to why: It is cheap, about 1/4 the price of butane. <S> It’s more readily available. <S> You can buy a propane torch at many different stores for very cheap. <S> The torches typically put out a lot more heat. <S> I’ve <S> used both propane and butane, mostly for crème brulee, but other food as well. <S> The butane torches put out such a focused small area of heat, that it would get uneven burning. <S> Whereas with Propane, they often put out a much larger area of heat, making it easier to caramelize across the surface evenly. <S> As for the concern of it imparting propane flavor, I have had that happen, once, but I’ve also had that happen with butane. <S> It’s all about flow control. <S> If you have the dial turned up too high and it’s spewing out massive amounts of propane, plus hold the flame too close to the food, you MIGHT get then hint of propane. <S> But if you have the torched dialed in to the proper settings, you really can’t beat the ease and convenience of “energy-efficient clean-burning propane gas” <A> I agree with Nick's answer and also use a propane torch. <S> I'll add, don't get a "cooking" torch (i.e. one designed specifically for the kitchen). <S> They're expensive, have a smaller flame, and use a small gas container. <S> It would be a huge pain to try and use for something large (like flank steak, a sous vide favorite). <S> Instead, get a plumbers torch at Home Depot. <S> I use a Bernzomatic which just screws a nozzle on to a blue gas cylinder. <S> Much better and way cheaper than anything you'd get at Williams Sonoma. <S> All that said, <S> I don't think that the propane torch does nearly as good a job as a screaming hot grill or pan <S> (screaming be the operative word in either case as you want to sear the outside without cooking the inside). <S> But a grill takes time and a pan <S> that's hot enough kicks up a ton of splatter. <S> The torch is definitely the most convenient, but unfortunately, it's not a silver bullet. <A> Dave Arnold's Searzall was invented specifically for use with sous vide cooking, and for the purpose of eliminating "torch taste. <S> " <S> I have one and use it frequently. <S> Having said that, depending on the cut of meat, sometimes the best tool for the job is a blistering hot cast iron pan. <S> In the picture below, I am finishing a sous vide burger with the Searzall. <S> ...uses propane...and is cool as hell. <A> Check out this discussion here: http://forum.chefsteps.com/discussion/13/mapp-gas-vs-propane-torches#latest <S> For sous-vide cooking your going to want the hottest flame you can get (and are comfortable with). <S> Those tiny creme brulee torches are cute but your food will be cold by the time you put a decent sear on it <S> (trust me i've tried). <A> WOW! <S> I went out and bought the $29.99 Greenwood Propane Torch from Harbor Freight. <S> I connected it to a 20 lb propane tank and lit it. <S> STAND BACK! <S> That's like searing with a jet engine! <S> Might be a little over-kill <S> but it blasts an almost invisible blue flame. <S> It will definitely sear a steak quick. <S> However, I have read that the fuel taste comes from too hot of a flame and not from unburnt fuel. <S> I tested it on two steaks. <S> It will certainly sear steaks quickly. <S> Less than 5 seconds on each side. <S> When you pull the trigger it is very loud and sounds like a fighter jet that turned on its' after-burners! <S> It's way too hot to use indoors. <S> I heated the grill, threw the steaks on and immediately blasted, flipped and blasted the other side. <S> We didn't taste a fuel taste and the steaks had a very nice sealing crust.
|
Most people go with a torch adapter that can be screwed on to butane canisters such as this http://amzn.com/B0027HO3XO
|
What is the best way to clean a roasting tray/baking tray that has sauce burned on to it? I made this recipe last week - chicken wings roasted in a marinade of soy sauce, brown sugar and white wine vinegar. It was delicious but lots of the marinade has burned onto my baking tray, and I'm struggling to get it clean. I put it in to soak immediately, scrubbed and then tried washing powder, but it is still very firmly stuck on. Does anyone have any cleaning ideas that might help me in this case? <Q> Half fill it with water, then put in on the stove top over a medium heat. <S> Work the burnt-on bits with a wooden spoon or spatula as the water starts to boil. <S> You should be able to soften it up and be able to get it off then. <A> Ammonia does a really nice job on pans with a lot of burn on black debris that won't come off with scrubbing. <S> Remove the bulk of the debris on thepan,(you're already there) <S> Then place the pan, and a containerwith some 1/2c(120ml) of householdammonia in a plastic bag. <S> Close up the bag (doesn't have to be totally airtight). <S> Leave it sit for several hours toa couple days. <S> The burnedon stuff will come off pretty easily. <S> Then wash the pan normally. <S> I strongly advocate letting the pan/bag combination sit outside or in a garage or <S> very well ventilated room during the soaking phase. <S> This works great on broiler pans, but I have used it on other pans as well. <S> Do NOT use this technique on aluminum pans. <A> There is a special tool that I use for tough pot cleaning jobs. <S> It is a small hard nylon square, with three curved corners and one more pointed corner. <S> The edges are slightly beveled. <S> I have several that came with my order of pampered chef bakeware. <S> I think you might be able to buy them retail or online also. <A> There's not much to say about this: The only thing you can try is to use fat-resolving detergents. <S> The rest that is really burnt to coal has to be removed physically by hand. <S> No way around this, unfortunately. <A> I managed to clean a roasting tray with some icky sticky grease solidified on it that simply wouldn't come off. <S> I put a small amount of washing up liquid on and scrubbed it with a steel wire scourer . <S> The grease, which now seemed to have been burnt by the heat came off very quickly. <S> Obviously this comes under the <S> "don't try this at home kids" <S> but I didn't need any potent cleaning products. <A> Works like magic.
|
I put it under the grill for 10-15mins at 220degC, then took it out and placed it in my steel sink then (carefully and with one hand in an oven glove!) Baking Soda and vinegar made to a paste, use paste to buff pot or pan with a soft cloth.
|
What's the best way to clean a salad spinner? We had taco salads last night for dinner. Cleaning the little bits of shredded lettuce out of the salad spinner seemed to take forever . Despite scrubbing and lots of rinsing, little bits of lettuce were still clinging to the inner bowl (in between the slits in the bowl). I finally resorted to picking out the lettuce bits by hand in order to be sure I got them all. Is there an easy way to clean this thing? We could try washing the lettuce first, then shredding, but what about the pre-packaged lettuce that's already shredded? I'd heard you're still supposed to wash that too. <Q> I've never done this, but what about filling the bowl with water, lowering the spinning basket into it so the lettuce shreds lift off, then dumping it out? <A> There's a number of ways to avoid this: You're dead on, wash lettuce and then shred. <S> That will make a huge difference. <S> Don't buy pre-shredded lettuce as you're paying extra for the grocery store to cut lettuce <S> (really not that hard to do yourself). <S> Lettuce from the grocery store will often say "pre-washed, ready to eat" or something to that effect. <S> You don't need to wash lettuce if that's the case. <S> If you don't trust the grocery store to wash your lettuce, I'd suggest not shopping there. <S> If you can't avoid the small bits (maybe you're washing herbs from a garden), I find the easiest thing to do is to use a spray setting on the faucet and spray it from the outside. <S> That seems to be the best approach, but it's still a bit of a pain. <S> Using a sponge on the inside is pretty worthless (at getting rid of small bits). <S> But in general, avoid the issue by only putting large things in the spinner. <A> In practice: If a dishwasher is available, use it.
|
Most plastic cookware (including salad spinners) will survive a dishwasher fine - and the spray and modern detergents (which tend to use enzymatic components that actively dissolve and not just loosen small food scraps) in a dishwasher will usually dislodge these bits out easily.
|
How to stop oatmeal from sticking to the sides of my slow cooker? When I cook oatmeal, I usually do steel-cut oats in the slow-cooker overnight. They are tasty, etc., but invariably there is a layer of oats stuck/burned on to the side walls of the ceramic slow-cooker pot. Given that each experiment is an overnight job, I am wondering if anybody else has had this problem, and if so, how you solved it? Would it be worth greasing the sides with butter - or will that impart some taste as it cooks for so long? Other ideas? <Q> Are you cooking too long or too hot? <S> Oats shouldn't burn; stuck oats should just soak off. <S> Crock Pot Tips: <S> Often the slow cooker's ceramic pot gets quite rough and can have cracks in the glaze. <S> Try an oven proof glass pot inside the ceramic pot (or instead of it if it fits OK). <S> Also, a plugin timer can be used to time the cooking cycle. <S> Different Methods: <S> You can bring the oats to the boil and pour into a preheated thermos flask (with a wide opening) and leave overnight. <S> Traditional oats or other grains were brought to the boil on the evening fire, and then the pot was put into a hay box* for breakfast and lunch the next day <S> Personally I cannot tell much difference between slow cooker oats and a serving of oats that were blasted in the microwave for three minutes. <S> Just compensate with a little extra milk, and let stand five minutes before serving * Large wooden box lined with dry straw or hay, with a cavity big enough for the lidded cooking, pot. <S> More hay and a heavy lid placed on top (to keep the animals out) <A> What is your water/oats ratio? <S> I do 9/2 in the slow cooker for about 8.5 hours. <S> 2) <S> After cooling the oatmeal in the ceramic dish, stick it in the fridge. <S> When it is thoroughly chilled, use a plastic rice cooker spoon* to scrape the oatmeal out. <S> It comes out quite cleanly. <S> The little oatmeal that remains stuck to the inside is easy to clean out after a good few hours of soaking. <S> * <S> The plastic rice scraper is perfect for the job because it will not damage the coating on your cooker, its design is perfect for scraping food out of round containers, and is robust enough to use some force without breaking. <A> For most crock pot cooking I don't use these, but oatmeal is a terrific candidate for a crock pot liner like these . <S> They are probably available at your local grocers. <S> When your done, you just lift out the liner and throw it away. <S> I use them for queso and they work wonderfully.
|
Two ideas: 1) From my own experience, not having the water/steel cut oats ratio correct results in it sticking more readily to the ceramic pot. A hardware-store drill-speed-controller, or heater thermostat/controllers, can be used on slow cookers to reduce their heat.
|
How to Prevent Apples from turning Brown I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't look all that nice anymore. How do I prevent this? UPDATE: I remember reading somewhere that dipping apples in lemon juice prevents the oxidation which turns them brown, but this effects the flavor of my recipe. What else can I do? <Q> The fast food chains that sell pre-cut apples in bags use Nitrogen or similar food inert gas. <S> But I can't see this being practical in a normal kitchen <S> Acid is the answer, try slightly less noticeable acid sources such as fresh (as in you squeezed it) <S> orange or pineapple juice <S> They should not taint the taste so much if you just lightly brush it on the exposed surfaces, don't soak the apples in it <A> A great place to start is the Scientific American article, <S> Why do apple slices turn brown after being cut? <S> The discoloration of apples is caused by oxidation , which, in the case of apples, is actually caused by oxygen (this is not always the case). <S> Specifically it's caused by an enzyme in the apple <S> caused polyphenol oxidase (PPO). <S> There are many things you can try if you want to prevent this browning: <S> First, choose a type of apple that has lower PPO . <S> Apples classified as "baking" apples tend to be better for this, although that's not always a reliable indicator. <S> Orin, a Japanese apple, is said to have a mild pineapple flavour and has very low PPO (does not brown easily). <S> Golden Delicious and Granny Smith are also good in this respect. <S> Have a look at this annotated list of common apple varieties for more. <S> The suggestion that most people will give you - to use lemon juice - works for two reasons. <S> One is that lemons are high in antioxidants, which prevent oxidation as the name implies. <S> The other is the acidity; lower pH somewhat inhibits oxidation. <S> So apply this knowledge; if you're concerned about the taste imparted by lemon juice, understand that almost all fruits (except apples) are high in antioxidants and most fruit juices are at least mildly acidic. <S> Choose something that's closer to the taste of apple, or doesn't clash as much; pineapple, grapefruit, or orange juice might be better bets. <S> Some spices are also high in antioxidants; if your dessert includes a lot of cinnamon then sprinkle that cinnamon directly onto the apples; it's also a mild antioxidant and will at least slow the browning. <S> This should be fine if the apples are intended as a dessert. <S> Lastly, blanching <S> (boiling) <S> the apples for 5 minutes will basically kill (inactivate) <S> the PPO enzymes which will totally prevent browning - although it'll obviously also soften the apples a whole lot, so whether or not this is viable depends on exactly how you plan to serve them. <A> If you don't want to use lemon or lime juice, you can get a vitamin-c tablet and dissolve it in water. <S> Same effect, only flavorless. <A> Agree with TFD. <S> I usually use a bit of lemon juice and mix the juice with cold water. <S> I think the ratio would be 1 lemon per 1L water. <S> just dip the apple in the mix for a few seconds <S> and then the apple should last for a long time <A> You can use acid, such as some lemon juice. <S> In your baking aisle at the grocery store in the canning area you also may find Ball Fruit Fresh, which provides preservatives. <A> It depends on how long you need to preserve the apples for. <S> If it's only between slicing and serving, just submerge the peeled apples in water. <S> No oxygen, no oxidisation. <S> Depending on the type of apples you're using, you can keep them submerged for more or less time before they start to get soft & pulpy. <S> Keeping them in the fridge will extend that time, but not indefinitely. <A> I don't prefer to any of above. <S> Generally people find a way which we can use at glance & easily available at home. <S> I prevent my apple from turning brown by spraying some salt on it. <S> And it works for me very well from very long time! <A> That is it, you need acid to prevent oxidation. <S> The only other possibility would be to prevent air getting to your apples, but if you cover them with some mass you'd probably not see the brown color anyway...
|
Alternative, you can simply lower the amount of oxygen available by either coating with syrup or placing the apples in a sealed (i.e. tupperware) container, or both.
|
How to tell if it is real sourdough? I have a very simple question, but difficult for me.. How to tell if a sourdough is a real / traditional Sourdough? A lot of times I wonder if the sourdough I have in cafes or those ones I buy from shops are real sourdough. I know sourdough takes a long time to make and have heard that some bakeries take shortcuts to make sourdough. <Q> There isn't really a "test", per se, to tell if a bread is a "real sourdough" or not. <S> Without getting overly technical, the tangy "sour" is created by a lactobacillus (bacteria) culture feeding on the byproducts of the yeast used to make the dough rise. <S> The byproducts of the bacteria produce the lactic acids which give the resulting bread its sour taste. <S> The taste of sourdough can be simulated by adding other acidic components to the bread dough. <S> Practically speaking, the only way to tell the difference is if you have the experience of a refined palate that you recognize the taste difference. <S> Ah, but here's the tricky part. <S> Once a baker has a stable culture of yeast and bacteria (starter), they'll save a bit of the fermented dough to add to the next batch, and so on for batch after batch. <S> It is not unusual for bakers to continue their culture for years or even decades. <S> So the problem of recognizing the authenticity of sourdough is that each bakers' sourdough will have it's own distinctive taste. <S> Yikes. <S> So much for the standard taste test. <S> There is one test I can think of; although, I don't know how practical this is: A very "healthy" sour dough culture is the result of having reached a really stable and balanced, symbiotic relationship between the yeast and bacteria. <S> This is desirable because it prevents other undesirable bacteria from setting up shop. <S> Because of this inherent stability, real sourdough breads are very resistant to mold and other reactions that cause them to go bad. <S> So, if your sourdough bread seems to last longer then you would expect from fresh bread, that might be a good indication of real sourdough. <S> Of course, this can also be the result of preservatives added to the bread; so… no help there. <A> I used to work in a bakery for a grocery store and to make the 'sourdough' we added a sourdough flavoring mix to otherwise regular white flour. <S> the difference in real sourdough is that real sourdough uses a starter that you feed, replenish, and re-use. <S> the bakery "sourdough" was light gold-yellow in color and had white inside. <S> real sourdough is generally cooked darker and has a cream-beige inside, as well as a chewier texture and larger open crumb. <S> its generally very heavy bread while the bakery 'sourdough' was quite light. <A> I'm sure it's possible to cheat, but if the bread is coming from a professional bakery there's no need. <S> Once you have a starter going it's the easiest thing in the world to keep one around and going to innoculate new dough. <S> Perhaps on a truly industrial level you might find some chemical added to approximate the flavor without actual lacto infection, but I doubt it's worth it for a local baker, even a large one. <S> If you're suspicious of the texture, that's a place where corners CAN be cut. <S> That's also something that helps build that awesome texture. <S> And that's something a corner-cutting bakery might be tempted to slack on. <S> They might just dump in a lot more starter and short on the rising time <S> --you still get the taste mostly, but not the texture. <A> The ingredients on the back of the package must say "culture(s)"to be real sourdough bread. " <S> Fermented wheat flour" on Trader Joe's pkg. <S> may be the same <S> but I'm not sure.
|
Proper sourdough doesn't need a ton of starter, but you do need long slow rising times to "infect" the whole dough.
|
what does it mean to incorporate in recipes I am reading a recipe and I noticed that in it it says "mix to incorporate" I am baffled. What does that mean? <Q> It means mix until the 2 things are evenly mixed, so that they are 1 thing now. <S> You want to just mix enough so they are evenly mixed and no more as sometimes mixing more than necessary <S> can spoil the recipe <A> Incorporate : "make into a whole or make part of a whole; "She incorporated his suggestions into her proposal"" <A> Simply means that you want to get the ingredient that you are mixing to incorporate (or set of ingredients) evenly distributed with everything you've added already. <S> For example you might be asked to "incorporate" the ingredients for a scone, but because scones take a light touch you aren't going to want to continue beating and beating them until the dough is smooth.
|
"Mix to incorporate" is probably read like "mix it (so that you'll) incorporate it" where incorporate means to "add in".
|
Tempering chocolate without a thermometer Is it possible to successfully temper the chocolate without a thermometer? I'm sure it's quite important but since it's so difficult to find one in my country and since I don't make chocolate so often I would know if there's a way to temper without it. <Q> °F (if you ever do end up getting a thermometer). <S> Most suggest using a microwave for this in short bursts to keep the chocolate from getting too hot. <S> If you use a double boiler, use a low heat and go slow. <S> Pull the bowl off the heat often and stir. <S> It may not seem like all the chocolate is going to melt, but keep stirring and add small amounts of heat. <S> Or you can follow Alton Brown and sandwich a heating pad between two bowls and adjust the heat. <S> The theory behind this is there are 4 different types of crystals in chocolate. <S> The good ones we want are Beta crystals, which do not melt until 91° - 94°F. <S> As long as you don't melt the beta crystals, the chocolate should set back up to a proper temper. <S> Use a grater to make nice even bits, melt the chocolate 2/3 of the way and then remove from the heat. <S> Stir off the heat until the rest melts, or add heat in very short bits, 5-10 seconds at a time. <S> Don't let it harden either, it's harder to remelt if it's hardens up slighty as it then becomes one big solid mass to melt. <S> Once you break the temper, there is no going back, you have to start over and there is no real easy way to do that without years of experience as bobobobo said, or a thermometer. <S> I use my chocolate thermometer to also measure the temperature of water when making bread. <S> It seems more accurate at the lower temeratures. <A> After watching Jacques Torres explain it (check out the cool thermometer he uses!) <S> , I really don't think so! <S> Can you tell 88 degrees with your eyes / hands? <S> From here : If the chocolate is allowed to cool on its own, the fats inside it will have a "loose crystal structure." <S> [As a result the chocolate will be] "dull in appearance, soft & malleable, and greasy to the touch." <S> If you keep the chocolate at 88°F (31°C) for a while as you cool it, you're apparently going to get a rigid, dense crystal structure, which gives you chocolate that "snaps". <S> So I think if you did it a million times you'd develop a "feel" for it, but other than that <S> it seems the pros use a thermometer. <A> Yes. <S> The way I was taught to temper chocolate was in a microwave, with no thermometer: Heat on high for 20 seconds. <S> Stir for 20 seconds. <S> Repeat until the chocolate is smooth. <S> If it's almost smooth after a twenty-second stirring session, keep stirring until it's actually smooth rather than putting it back in the microwave. <S> Always end with stirring. <S> The stirring is VERY important, it's how you keep it from overheating or heating too unevenly. <S> I've used this technique to make chocolate bars, and it's quite effective.
|
Your best bet is to start with a good quality tempered chocolate and melt it just to the point of melting, which is to say keep it 88° - 91 You can find inexpensive thermometers online, just have to make sure to get one that handles the lower range of temperatures.
|
Roasting a turkey in a roaster oven Can I brown my turkey in my conventional oven first? That way, my turkey would have a nice brown skin, and I could continue the roasting in the roaster oven to leave my regular oven free to bake other dishes. <Q> Since the roaster oven is so much smaller and has a fairly tight fitting lid, you are left with an environment that more steams than roasts in a nice dry heat. <S> Because of that, you will be left with a not so pretty bird. <S> Your best bet is to cook the turkey in the roaster oven first, THEN roast it in a high heat in the oven to brown it up and crisp up the skin. <S> I would suggest doing the last half hour in the oven. <S> Lightly butter the skin and turn the oven to 400°F to finish it off. <S> The best part is, all the drippings will already be in the roaster, so you can pour that off and make the gravy while the turkey is finishing up. <S> And if you have a large enough roaster, you can set it to low, throw in some of your side dishes and use it as a little hot box to keep everything nice and toasty. <A> I agree with Nick if you will be carving the turkey at the table. <S> For Thanksgiving, I always roast two turkeys at a time. <S> One is pretty and displayed and carved. <S> The other I carve before the meal and use in case the first runs out (we have big groups) and for left overs. <S> I always use the roasting oven for the non-display turkey. <S> I have used it from time to time for the display turkey as well after roasting in the oven- as Nick said it doesn't brown as well <S> but it is ok. <A> Personally, I really enjoy turkey in the roaster oven. <S> We purchased ours for a Thanksgiving camping trip <S> and I've never gone back to the old oven again. <S> The trick is to brown up the skin to begin with. <S> Make sure to coat the skin with olive oil, then the turkey goes in the roaster for 30 minutes at 500 degrees. <S> That browns up the skin to begin with. <S> After 30 minutes, turn the heat down to 325 degrees and keep cooking for the allotted amount of time. <S> DO NOT REMOVE THE LID! <S> This makes a perfect turkey every time.
|
Roasting it in the oven first might give you the color, but the slow moist cooking of a roaster oven will soften the skin to a less than pleasant texture.
|
Should I make my own Hoisin Sauce? My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why? Are there different qualities in prepared Hoisin sauces? If so, would I be better served by making my own? If I make my own, how long will it keep for? Thanks! <Q> Are there different qualities in prepared Hoisin sauces? <S> Think of it like barbecue sauce or chili powder <S> : every company has their own recipe, and it's always hard to know the precise justification for a specific price. <S> The high price on one may be part of their premium brand image, and have nothing to do with the quality of the ingredients. <S> Ultimately, you just have to try a few brands and decide which flavor appeals to you, and whether you find the price reasonable. <S> If so, would I be better served by making my own? <S> As far as I can tell, hoisin sauce does not need to be fermented, so it's going to be much easier to make authentic hoisin sauce at home than something like soy sauce or Worcestershire sauce. <S> It's more like making your own barbecue sauce. <S> A few different websites have minor variations on this recipe: <S> http://www.cdkitchen.com/recipes/recs/420/Hoisin_Sauce12082.shtml <S> Is it worth the effort? <S> That's a matter of personal opinion. <S> It's probably hard to justify on purely economic terms; do you really use more than a few cents worth of hoisin sauce in any given meal, and are the ingredients <S> that much cheaper than the product itself? <S> But of course, there are other reasons to cook than just to save money. <S> I think you've just inspired me to try making my own hoisin sauce :) <S> If I make my own, how long will it keep for? <S> Each of those ingredients can last months on its own, often without any refrigeration, and together would create a highly acidic and antimicrobial environment. <S> The worst that might happen to homemade hoisin sauce in several months of refrigerated storage is it might separate a bit and have to be remixed. <A> There must be a time when you think 'life's too short'! <S> I wouldn't evaporate my own sea water to make salt, nor would I make my own hoisin sauce. <S> There must be loads out there <S> - I'd just find one I think works for me <S> (Blue Dragon is fine). <A> If you are OK with the sodium, sugar etc content <S> then I guess it may not make a difference. <A> I made my own because of gluten free needs. <S> Made some mistakes because of a few different recipes going at once (added honey instead of maple syrup), and used yellow miso instead of red (because that is what I had) and it turned out just fine. <S> Except for my mistakes, it was super easy. <S> Otherwise, I would buy it.
|
I think that the answer to whether to bother making your own hoisin sauce is to look at the nutrition labeling on the various brands available.
|
Does the use of kosher salt vs. table salt lead to a higher overall sodium intake? When using kosher salt one has to use more kosher salt than table salt to achieve the same level of saltiness. Does it mean that using kosher salt causes one to consume more salt (or sodium)? <Q> Kosher salt is the same thing (though I'm pretty sure it's not iodized), but the crystals are less dense and larger. <S> There's more air in each piece, and they don't pack together as tightly. <S> That means you have to put a larger volume of kosher to get the same amount of actual sodium chloride (salt). <S> Think of it as the difference between ice cubes (regular salt) and snow (kosher). <S> Both are water, but ice cubes are way denser than a scoop of snow. <S> When melting it, you'll need more volume of snow to come out to the same amount of water as you'd get from a few ice cubes. <S> So no, it's not worse for you. <A> <A> PepsiCo (owner of Lays chips) developed a new custom salt for potato chips , which allows them to use far less salt to achieve the same level of saltiness. <S> This will allow them to cut sodium levels by 25%. <S> So it's certainly true that the form of the salt has an affect on the amount of sodium you are consuming compared to the saltiness of the food. <S> Some of the comments posted on this answer call into question whether you should care about sodium content. <S> Assuming you should care, then it's worth considering it.
|
Kosher salt and table salt are equally "salty", however, kosher salt is less compact, which means that the same volume of salt will not be equally salty.
|
What are some different ways of preparing flax seeds? I recently got to know the nutritious value of flax seeds. What characteristics of these seeds should I know about and how can I incorporate them into my cooking? <Q> The tricky thing with flax seeds is to grind them fine enough. <S> I've found that my coffee grinder, for example, won't do the job because the seeds have a very hard coat. <S> You can buy vacuum packed pre-ground meal and that may be a good option. <S> Once you have ground flax seeds, they can be added in small amounts to baked goods very easily. <S> Adding say 1/4 to 1/2 cup to a muffin, quickbread, or yeast bread will work nicely and add a nutty flavor. <S> They can also be sprinkled on salads or grain dishes. <S> You could add a little sea salt and use them somewhat like gomashio . <A> You can soak them in water overnight and incorporate them into bread, allowing for the added water, of course. <A> I add two tablespoons of ground flax seeds to my morning yoghurt. <S> Be sure to mix well! <A>
|
Flax has various culinary uses: as a substitute for fats in recipes as a stand alone beverage; soaked in liquid overnight as a 'digestive'; again soak seeds overnight in liquid as a substitute for any other seed in recipes enjoy!
|
why is my bread too tough? trying to get the hang of making good artisan bread, and my last loaf tasted great. But it stayed flatter than previous efforts, and was very tough. I am doing my best to understand the science as clearly as possible, so I want to know what part of my process I should look at tweaking to get the results I want? <Q> Magnus Nordlander's answer was good. <S> I would add one more thing: You can also get a lot of extra toughness if you over knead a dough. <S> If you are using an established recipe that works for other people, I would cut back on the mixing and kneading and see what kind of results you get. <S> If you don't knead enough, you won't get the airy texture of the crumb because the gluten won't be developed enough. <S> If you bake a lot, make changes to your kneading time and take notes about how it affects your final result. <A> Toughness is usually the result of either too much gluten (which in turn comes from using a flour too high in protein), or not enough fat (or possibly adding the fat at the wrong time). <S> Poor volume on the other hand is usually the result of using low-protein flour, and thus not having enough gluten formation. <S> Therefore it is logical to assume that the most likely cause of your bread troubles is the fat. <S> Try adding some more fat. <A> A couple of more possible reasons: If your dough didn't rise properly before putting it in the oven, this is the problem. <S> Common reasons for a dough not rising enough are: You killed the bacterias in the yeast by overheating it <S> Your yeast was not good enough (fresh or good quality) <S> You didn't put the dough near a heat source. <S> Bacterias love heat & sugar. <S> If they don't have these two, your dough will not rise. <S> It should at least double its size in about 1 hour. <S> The dough was not moist enough <A> I've tried making bread many many times and I'm FINALLY starting to get it down. <S> The one thing I used to do wrong, was to add too much flour. <S> I use a Kitchen Aid and that can really pack it in. <S> It may be a high altitude thing, but I tend to make my down a little on the tacky side, wetter than I would think <S> and it turns out MUCH better. <S> I've also started using a cylindrical container for proofing my dough, <S> that way I make sure I get a good double out of it.
|
If your dough was raised properly: The temperature of your oven was too low and it required more cooking time and therefore it allowed the dough to dehydrate.
|
Why does my minestrone soup end up with so little liquid? I have been attempting to make minestrone soup recently and I find that by the time I finish cooking it, the "liquid to bits" ratio is not particularly good and there is not enough liquid to really call the dish a soup. Is it ok to reduce the cooking time? Or increase the amount of stock at the beginning? Or can you suggest another method of ensuring that at the end my soup has more liquid. <Q> Are you "simmering" or "boiling" the soup? <S> When preparing soup, especially from stock, anything above a very slow simmer is going to reduce the soup, so you end up with something that's more concentrated but - obviously - also much thicker. <S> What you should be seeing is just a few bubbles escaping to the surface every minute or so. <S> That's it - that's all it takes to cook. <S> If you're seeing more bubbles than that, you've got the heat turned up too high and your liquid is evaporating. <A> Without knowing more, I'd say just add more of whatever cooking liquid you're using when you get near the end. <S> The other liquid in the pot will be quite concentrated, so the extra liquid won't dilute things or make the soup seem weak. <S> Give it enough simmering time that it gets cooked some and absorbs all that good flavor, and they <S> it's soup. <S> You might also consider just adding water, since that's all you've actually lost during the cooking process. <S> The flavor part of stock doesn't much leave the pot, just the water. <S> But if you're worried about diluting it, using stock instead of plain water is good insurance. <S> If your recipe doesn't call for it already, you can also try par-cooking any absorbent foods (beans, pasta) separately and add them in later in the process. <S> This way they don't absorb so much of your cooking liquid. <S> But they don't absorb all that nice flavor as much either. <S> I'd look at this as a last resort if simply adding liquid late isn't getting it for you. <A> That sounds about right - many italian soups are supposed to be thick like that. <S> Some are more like stews, or a a slightly damp salad! <S> Of course if you want something 'soupier' or a little lighter, just add some more chicken or vegetable stock. <S> If you just want to loosen it up a bit though, add a good splash of good extra virgin olive oil to your bowl (The best use ever for the good stuff, warming it through brings out the flavour - btw you don't want your minestone piping hot for the best flavour) <A> Whenever you are boiling something, you need to consider why you are boiling it. <S> Another reason is to drive out water as steam, making the dish thicker and the flavour more concentrated. <S> This is called reducing . <S> Which of those you're doing, dictates how you go about it. <S> If your intention is to reduce, then you'll want the soup at a rolling boil, because every bubble represents some water being driven out. <S> Cook on full heat, and watch carefully. <S> It doesn't take long to lose a lot of water this way -- and eventually it will dry out so much that it sticks to the pan. <S> And it will fill your kitchen with steam. <S> There will be condensation rolling down the windows on a cold day. <S> If you don't intend to reduce, then any bubbles you see represent a waste of energy, and you don't want to lose water from your soup as steam. <S> So get it boiling, then turn the heat right down, and put a lid on so that steam is caught in the lid and drips back into the soup. <S> You want some very gentle bubbling, just to reassure you that the soup's at around boiling temperature. <S> With experience, you'll be able to get a low simmer easily. <S> It might be worth investing in an electric slow cooker; simmering stuff gently is what they do best, and they're really cheap now. <S> Two other things that might thicken up your soup: <S> Dry ingredients absorbing water -- e.g. pasta or lentils. <S> You just need to add enough liquid to hydrate these ingredients. <S> Thickening agents such as flour -- either use less/no flour, or add liquid to compensate.
|
The commonest and most obvious reason is to hold the stuff that's floating around in there at around 100 degrees centigrade, causing them to cook.
|
Preheat or do not preheat an enameled cast-iron dutch oven? I am ready to make a pot roast in an enameled cast-iron dutch oven. I know I should brown the meat on the stove before putting it in the oven. I have heard conflicting advice as to whether or not to preheat the dutch oven before putting the oil in it to brown the meat. Which advice is correct? As a follow-up question, should the meat be at room temperature before putting in the dutch oven to brown? (General advice about making a pot roast in a dutch oven also welcomed! I have a 2 lb. roast and some potatoes.) <Q> With enameled cast-iron, I don't bother to heat the pot before adding the oil. <S> For something that's open-pored, like plain cast-iron or carbon steel (like an old-school crepe pan), it's better to preheat the pan. <S> I can't see any chemical advantage to preheating enameled, as it's inert and non-porous. <S> Of course everything DOES need to be properly hot before you add the meat. <S> I can take or leave letting my roast get to room temp when doing a braise. <S> It's going to be in the oven/pot long enough that it's going to be cooked to 200 <S> + degrees all the way through no matter <S> what. <S> The only possible advantage of letting it warm up on the counter is that it will take marginally less time to cook. <S> And by marginally, I mean you probably won't even notice, on the scale of pot roast cooking time. <S> For a steak or a rib roast where you want the middle warm without the outside being totally dry and charred, room temp helps a lot. <S> The only real tip I can give on pot roast is to use the right cut of meat. <S> You want something from the shoulder, which usually means chuck. <S> It has an excellent mix of rich meaty flavor, collagen/connective tissue (which makes that gelatin thats critical to the silky mouthfeel of pot roast and BBQ), and fat. <S> You can also use something from the leg (shank) or tail, which also have loads of connective tissue, but they're usually a little low on actual meat. <S> If you get the right cut of meat and cook it low and long enough to get that collagen rendered, it's pretty hard to mess up the rest of it. <A> Jason - From experience <S> As far as bringing your meat to room temperature. <S> It is a good idea to let it sit on a counter after pulling it out of the oven. <S> The meat will cook evenly if the meat is the same temperature throughout. <S> Good luck! <A> According to the Lodge brand of cast iron cookware website : To sear, use skillet or grill pan. <S> Allow cookware to come to medium heat. <S> Brush cooking surface and food surface with vegetable oil just before introducing food into the pan. <S> Do not heat an empty Dutch oven or covered casserole.
|
I always preheat my cast-iron dutch oven, then before adding the meat I heat the oil.
|
How does dried cilantro relate to fresh? Is coriander dried cilantro seed? Has anyone used dried cilantro, and if so how does it compare to fresh cilantro. I assume fresh is better but please describe the difference (less pungent, etc...) <Q> Coriander, the plant, is the one whose leaves are called cilantro in many regions - the Spanish name for the plant. <S> Of course, in some regions, the leaves are called coriander (or coriander leaves) as well. <S> Coriander, the spice, is indeed the dried fruit/seeds of the plant, commonly sold both whole and ground. <S> The seeds have a very different flavor from the leaves. <S> As for dried cilantro, the leaves? <S> They're going to be pretty much flavorless compared to fresh cilantro. <S> Cilantro loses its aroma quickly when heated or dried. <S> Obviously there's still something left, or you wouldn't be able to buy dried cilantro, but it's not going to be a striking addition to a dish. <S> If you can get it fresh, it's worth it. <A> These are the seeds: These are the leaves of the more common variety (there are many others): While dried seeds are full of aroma and flavour, dried leaves are not. <S> BTW, it is VERY easy to grow cilantro (as parsley) in a pot, just use the seeds ... <A> Instead of drying the cilantro, why not just plant the other half in good potting mix? <S> You won't have to run to the store for fresh then. <S> It grows quickly too! <S> I have both dry and fresh. <S> The dry doesn't stack up. <S> It has a much less pungent flavour. <S> It's good in a pinch. <A> I threw the salsa out and gave my dried cilantro in the spice tin away... <S> It was awful awful awful and didnt taste a thing like fresh cilantro. <S> It ruined mmy salsa... <S> never again will I buy it in the grocery store. <A> Dried cilantro brings a mild herbaceous favor to soups and stews but it is not a substitute for fresh cilantro. <S> If you take the notion of subbing for the fresh stuff off the table, dried cilantro is interesting... <S> I often use both because they bring completely different things to the party. <A> It tastes foremost of "generic dried herbs" - the typical hay-like, bitter taste with a note of cilantro. <S> It is mostly sold so people can put a checkmark next to the "cilantro" line in a recipe. <S> While applications exist and have been mentioned in other answers, it is not a valid substitute for fresh or frozen cilantro (which I heard exists in some places - not here unfortunately, and it does not home freeze well). <A> To make things easier - dried coriander (leaves) looks like dried parsley - that is green. <S> Coriander seeds are yellowish and therefore the ground version is also grey yellow in color. <S> The tastes are completely different - the ground seeds have a pungent taste and are not used in salads or cold dishes. <S> The leaves, whether dry or fresh can be used as is without cooking, e.g. add them to a salad.
|
I made home made salsa and used dried cilantro in a tin that I bought from the store.
|
Proper cow bones to prepare holodets Holodets blues Holodets is a typical Eastern Europe recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and melting the connective tissue-collagen. I tried to do holodets using cow bones (no pig feet, that one is easier). My problem is that I can't figure out from the recipes which bone is used. It's mentioned as "hoof", "knee", "leg bone", etc. But there is no photograph and bone names vary from place to place. I prepared the dish but the collagen content of the bones I used was not enough, so I ended up adding agar-agar, which I know is not needed if the bones are "the correct ones". Can anyone to help me to identify the bones? A photograph should be the optimal answer! NB> Please feel free to correct my English <Q> Not sure about Holodet. <S> But a good source of making gelatin from meat is the knee bone with all the cartilage in it. <S> I use it to make foot jelly (aka gala, galarita, ptcha). <S> This is not the same as bones with marrow. <S> AFAIK marrow is not a big source of cartilage. <S> You do have to simmer at low heat for a long time to get the cartilage to dissolve. <S> Don't try a rolling boil, it wont work. <A> She would simmer for at least 5 hours the bone with a good bit of meat still on it. <S> As the broth cooled she would remove the meat from the bone, chop it and put it back into the pot along with a sizeable amount of sliced garlic. <S> After chilling in the fridge (usually overnight) she would remove the fat that accumulated on top and serve with a very khrenoviy mustard. <S> I'm sure that a joint would have worked just as well- <S> it just wouldn't have as much usable meat. <S> I'm sorry <S> I don't have pictures. <A> I use, like my mother teached me, some bones named "garrón"in Argentina. <S> She was from Polland. <S> Are the "femur" bones. <S> I don't use meat, chicken or pig. <S> Only the bones, vegetables and spices. <S> I put the cartilages and tendons, with slice of eggs and "ajo" and over these the soup. <S> It must be cold to be eaten.
|
The Russian lady that taught me how to make Kholodets used a chunk of femur.
|
Can I use a regular pan instead of a cast iron skillet? I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? I am just learning how to cook, so I don't know to much! <Q> The answer is that it depends. <S> Is the recipe for the stovetop or for an oven? <S> If it is for an oven, make sure that your pan is oven safe to the appropriate temperature. <A> If you don't have a cast iron pan and aren't willing to buy one today then use what you have. <S> Even if it doesn't work as well it will be better than not making anything. <S> Cast iron pans are a joy to use. <S> With a proper season they are also as slick as the best non-stick surface and a lot less fragile. <S> They have a ton of metal and while they don't necessarily heat evenly across the surface, they store a ton of heat in them. <S> This means that they are particularly good for searing meat. <S> If you want to use a non cast iron pan, use the thickest pan you have that will hold on to the most heat. <S> Then go buy a cast iron pan- or inherit one from your grandmother- for next time. <A> The benefit of cast iron in this situation is heat retention and distribution. <S> A big heavy steel pan will work fine, but don't use some thin teflon piece of junk. <S> Also, what justkt said: If it's an oven recipe, don't put a pan with plastic handles in the oven.
|
While your recipe will likely work fine with a normal pan, it won't develop the same kind of crispy exterior that it might with cast iron.
|
Similar flavors to caffeine? My wife and I enjoy drip coffee, french pressed coffee, espresso, black tea, green tea, and just about anything caffeinated. However, my wife wants to avoid caffeine due to its physiological effects. Unfortunately, in her words, decaf espresso "tastes horrible," and I agree. I have similar feelings against decaf black tea. Is there anything with a bitter flavor similar to caffeine that could add some of the punch back to decaffeinated coffee or tea? <Q> Caffeine is definitely bitter. <S> About the only thing I know of that can add bitterness or that strong flavor to coffee is roasted chicory. <S> It's a key ingredient in French Market coffee blends, and it makes them taste pretty darn strong, even though they have less caffeine. <S> If you can't find that, see if there's a decaf French Market blend. <S> That'll have chicory and may give you back the bitterness you crave. <S> I think you're probably out of luck on the tea, though. <S> You might just cut well back on the tea and drink regular tea once in a while. <S> A jolt of caffeine now and again won't kill you, and life's too short to drink tasteless tea. <A> You could try herbal tea or perhaps grain coffee (which isn't really coffee at all). <S> Both are full of flavor, caffeine free, and both give you something warm to drink during the colder months. <A> My usual tricks when I need a hot beverage and want to limit caffeine: <S> Hot Chocolate Apple Cider Herbal Tea <S> Half-and-half decaf/ <S> regular coffee <S> I agree that the decaf stuff usually tastes bad <S> but I'm pretty sure <S> it's the decaffeinating process that makes it taste bad, and not the caffeine itself. <S> If you are stuck on pure decaf coffee you might add some cocoa to it.
|
You can get roasted chicory by itself at some supermarkets so you can add it to your decaf coffee, but it may be hard to come by in your area.
|
Ingredients or techniques to a more solid lasagna What are the crucial ingredients or cooking techniques to a more solid, or "brick" like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as it's being dished out but I have seen lasagna that comes out very firm and solid. Is this due to a certain combination of ingredients, a cooking technique, or both? For example, I've seen recipes that use cream cheese and eggs instead of ricotta, and various combinations of tomato paste, sauce, and crushed tomatoes. I've also seen various (relatively close - usually 350-375 for 45 minutes to an hour) cooking times. <Q> I have the same preference. <S> Three things that work for me: (1) If you are using any vegetables, saute them to get as much liquid out as possible in advance. <S> For spinach or other greens, actually squeeze the water out using a tea towel or potato ricer. <S> (2) Use less sauce or make the sauce thicker. <S> You can accomplish the latter by starting with thicker ingredients (tomato puree vs. chopped tomatoes), or by reducing it on the stovetop somewhat first. <S> (3) For ricotta fillings, indeed add a couple of eggs to help them setup. <S> Here is my spinach and ricotta lasagna recipe , which as you can see from the picture, sets up very firm and sliceable. <S> And I've also got a summer squash and portabello mushroom lasagna which illustrates points 1 and 2. <A> I think the key is to let the lasagne sit for a while after it comes out of the oven. <S> This allows it to cool and to absorb some of the liquid. <S> It makes it easier to eat as well, as it doesn't scald you. <A> It'll help soak up some of the excess liquid, and in the process become more flavorful, so it's a double win. <S> It's a balancing act, though. <S> If you do a bunch of things to make your lasagna drier, and then also start with raw or barely cooked pasta, you might find you don't have enough free liquid to cook your pasta through in a reasonable amount of time. <A> Here is my share -> <S> http://angsarap.wordpress.com/2010/10/17/lasagne-al-forno/ <S> When I remove it from the oven I let it stand for 10 mins to cool down before cutting. <S> The picture in that post is 10 minutes after it was removed from oven not so firm but not sloppy as well <A> If you put the ricotta cheese on top of cheese cloth for a few days over a bowl, it'll help get some of the moisture out. <S> This is recommended by Lidia in "Lidia's Italiian-American Kitchen" cookbook. <A> The solidness is simply a result of how much liquid is in your recipe. <S> There are a number of ways to take liquid out, but I find the using the no-bake noodles works great, even when using a wet sauce, vegetables, etc.
|
If you're doing a lasagna that starts with cooked noodles, you can try cooking the pasta less.
|
How can I create a sweet pizza that looks like pizza? Looking for a bit of inspiration for an idea I have. I want to serve 3 courses of pizza: starter, main and dessert. It's a gimmick, I know, but a fun one I think. Got the starter and main nailed, but as neither of these will look much like a standard pizza, I wanted the dessert to look just like a pizza . My (as yet untested) idea is to make a slightly sweeter base (not too sweet, toppings will add sweetness) and for toppings I am thinking: Rasberry Jam (as the red base) Mascarpone and peanut butter (as the cheese, peanut butter to add a little crunch) Caramelised Sugared banana slices (hopefully, these will come out brown enough to look a little like pepperoni) Will the above work? If so, do you have any suggestions for the execution? If not, what should I do instead? <Q> I would keep the amount light. <S> While looking to verify this idea, I found a recipe that gave me a few more pieces of inspiration. <S> Instead of carmelized sugar banana slices, try dried fruits (strawberries, sweetened cranberries, raspberries, etc.) for your toppings. <S> These will look like sausage bits or pepperoni. <S> You can also use pineapple and make it look like a Hawaiian pizza. <S> You could also use almond cream as a white sauce or as some of your cheese for a richness that is not too sweet. <A> I'd try something like brioche- or challah-type dough + <S> raspberry jam + white chocolate shavings + raspberry fruit leather cut into rounds with a cookie cutter. <S> It could also work with a shortbread dough - think Linzer cookies. <S> (Just make sure to choose a softer shortbread rather than a crispy one, otherwise it'll be very hard to slice.) <S> If you don't oversweeten the crust and use a good raspberry jam (perhaps a no-sugar-added all-fruit one), it shouldn't be too sweet, and raspberries & white chocolate is always a good combination. <A> In parts of Germany they make a dish called Flammkuchen, which is a type of pizza. <S> A traditional savoury topping is bacon + sour cream + onion, and a traditional sweet topping is sliced apple with Calvados and cream. <S> I've eaten both versions, in Heidelberg and in the Black Forest, and I recommend them heartily. <S> Here are some recipes. <S> I've not made them, so I can't vouch for them. <S> http://www.chefkoch.de/rs/s0/apfel+flammkuchen/Rezepte.html <A> You might consider docked puff pastry (poked with little holes so it doesn't puff much) for your crust. <S> It'll be light and buttery and a good foil for the sweet stuff you put on. <S> I'd think about doing grilled stone fruits like peaches, plums or nectarines, or maybe some grilled pineapple. <S> These items can be pan seared effectively too. <S> This stuff won't look like a regular pizza much, but they'll be awesome. <A> Chocolate pizza recipe Cherry pizza recipe Fruit pizza recipe <A> I had an idea to make a cookie cake that looks like pizza: chocolate chip cookie crust <S> jam for sauce shaved coconut for cheese fruit roll-ups for pepperoni green gummy bears for peppers <A> You could also go for a white pizza (usually uses a cream or pesto sauce instead of tomato). <S> Start with a neutral dough as recommended above and add a layer of cream cheese icing for the sauce. <S> I'd go with coconut shavings for the cheese, as they'll brown a little bit and give some contrast to the sauce. <S> White pizza doesn't usually have toppings beyond cheese, olive oil and spices, so the only other thing I would put on is some fresh chopped mint leaves as it comes out of the oven. <A> I've had chocolate spread and marshmallow pizza before, however it is extremely sweet. <S> It was more a gimmick than a serious dish. <S> I'd guess by using less sweet chocolate spread and experimenting with different marshmallows, perhaps with the addition of chopped nuts, mint leaves or maybe something like a raspberry sauce could make something worth eating. <A> I've thoroughly enjoyed dessert pizzas from a local pizza shop: <S> Banana, berries, chocolate (white and milk), custard Apple & cinnamon, apricot, crumble, custard, berries <S> They are both delicious!
|
If you make the base neutral - a typical Neopolitan dough would do - you could use white chocolate shavings to give an appearance of cheese as well.
|
How can I take apart almonds? I buy and freeze whole almonds when they go on sale. I use them whole, chop them coarsely for things like bread and chop fine or food process them for things like pastries. When I chop them by hand there are some large and small pieces. I assumed this was because of poor knife work so I practiced. Since the nuts are so hard it is almost impossible for me to get uniform sizes. When I chop them in the food processor the pieces are uniform but too small for many applications. What is the best way to take apart almonds so I can get uniform pieces? Slivered or sliced almonds would be the best if that is possible without industrial equipment. <Q> From: http://www.practicallyedible.com/edible.nsf/pages/sliveredalmonds <S> Slivered almonds are almonds that have been sliced very thinly into little sticks. <S> They differ from sliced almonds, which are almonds sliced across their diameter giving you much bigger pieces. <S> If you can't keep the shape distinction clear in your head, think of getting a sliver in your finger and what that is shaped like. <S> To make sliced or slivered almonds, commercial producers have special machines that will process about 4,000 pounds of almonds an hour. <S> The machine heats the almonds to about 160F to make them pliable, so that they won't shatter when being cut Sliced and slivered almonds <S> are just about impossible to make at home. <S> The food processor won't slice them, it will chop them and then grind them. <S> If they weren't so readily available in packets at the stores, no recipes would be calling for them. <A> I think on some level you'll just get what you get with something hard like an almond. <S> A really really sharp knife with a thin blade can help, but you can only do so much. <S> My hand-cut ones are always a bit on the raggedy side. <S> When using a food processor, try smaller batches to leave bigger or more consistent pieces. <S> You don't have to pulse as long to get everything broken up, so you get less <S> that's ground to nothing. <S> Do a small batch for a short chop, dump 'em out, do another. <S> As to how to do slivered or sliced almonds, I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up. <S> You might experiment with blanched or unroasted almonds and see if you get a better result with a knife. <A> But they can't do large pieces. <S> Some examples can be found here , here , and here . <A> Whenever I want chopped almonds, I always use the food processor. <S> If I want small pieces, I set the speed of the blade high and if I want larger pieces, I just set lower speed. <S> Of course I will still get some tiny bits, but most almonds, even after longish processing, are cut into 2-4 pieces.
|
It's really not something you can do by hand, either; they will split like crazy on you and you may lose a finger in the process. If you're looking for smallish pieces, you can get a nut grinder -- they'll give you fairly uniform pieces without too much effort.
|
tinfoil at the bottom of the oven (to catch crumbs) is ruining my pizzas I put a sheet of tinfoil at the bottom of my oven to catch crumbs because I cook pizzas on the rack all the time. This is ruining my pizzas though, because when the top is done the dough is still gooey. Should I raise the pizza higher? Use a different material? I donno if a pizza stone is an option... I often get papa murphies pizzas which say to cook in the tray and are usually quite large (16"), but am willing to try breaking the rules if someone has some good experience with other methods. <Q> Even if you don't want to bake your pizza on it, you can just keep on the floor of your oven (unless you have exposed coils/burners there, in that case, go with the lowest rack). <S> The pizza stone is easier to clean, and as an added bonus, it'll improve your oven by keeping a more even temperature in there. <A> Tinfoil is reflective so it bounces the radiation part (probably not the convection) of the heat transfer back to its source. <S> That's why tinfoil is used to protect meats from browning in the oven and also the reason why the thermos flask inside walls are mirrored (or plated? ... <S> my English is awful) <S> You may experiment with a thin sheet of another (probably ferrous and non-reflective) material, taking care of heating it in the oven very well before putting your pizza in. <S> This is an example of the correct use of tinfoil, clearly opposed to your objectives. <A> In my house we use a pizza stone all the time. <S> Pizza, biscuits, bread. <S> It's the only way to get our oven to cook the top before the bottom side is blackened. <S> It cleans very easily too. <S> Much like cast iron, it becomes seasoned and is as good as non-stick by now. <S> It will take longer to cook. <S> Where the time on pizzas before was roughly 13 minutes and the bottom would be the most cooked, now it takes 16 minutes and everything is cooked evenly. <S> Coincidentally, I just saw this question after putting a pizza in the oven. <S> 9am is a good time for pizza. <A> Use parchment paper, instead of tin foil.
|
I would probably go ahead and get a pizza stone.
|
domestic bread steaming -> will my stone be okay? Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone? <Q> I would not go ahead and just toss water on the oven floor as this can both damage your oven, as well as lower its temperature. <S> Instead, I would use a baking pan with some boiling water, put it on the lowest rack. <S> The temperature of the oven will keep the water boiling, and thus releasing steam throughout the baking. <A> You might also try baking a loaf of bread inside an enameled cast-iron Dutch oven. <S> There's plenty of steam released from a loaf of bread that's being baked anyway, and the Dutch oven keeps it close, forming that delightful crust on the outside. <S> I wish I could take credit for this one, but that comes from Ratio . <A> I use an old pressure cooker. <S> I drilled and tapped the lid for a 1/8" valve with a "dip tube". <S> I hooked 1/8" copper tube to the valve and run it into the oven. <S> When the cooker comes up to pressure, I put the bread in the oven and open the valve for ~10 - 20 sec. <S> This blows super heated water into the oven which instantly flashes to steam. <S> No liquid water comes in contact with any part of the oven of any stones or the bread. <A> I use ice cubes on a baking sheet, on the lowest rack setting, as I want the steam to be gentle on the bread <S> and it seems to me that boiling water would give off too much steam. <S> I put in ice cubes in at the beginning <S> and then about half-way through. <S> Generally I am looking for a better crust on the bread rather than a rise though so <S> maybe that is where the boiling water would be beneficial. <A> Use the wand from an espresso machine, aimed into the oven vent under the right-rear burner of your stove. <S> Remove the burner first. <S> Shoot the steam into the hole for about a minute. <S> If you have a Scunci steamer, this will work too.
|
I have used both baking stones and terra cotta planter bottoms and it did not affect or harm either.
|
Can you make pan gravy if the turkey was brined? I've read every question here that mentions brining a turkey, and I've seen conflicting remarks about whether the pan drippings are suitable for making gravy. (None of the existing questions actually address this point directly.) So: if I brine the turkey, will my mom still be able to make her amazing gravy from the drippings, or will the result be inedibly salty? Does this depend on the particular gravy recipe? (Mom's involves sour cream and garlic, and sometimes mushrooms.) <Q> I believe that I have made some of those conflicting comments. <S> It is also really easy to have the gravy turn out inedibly salty if you aren't careful. <S> Make sure you follow the brining recipe. <S> Don't have too high a concentration of salt and don't brine for too long. <S> Rinse off the bird, inside and out, before roasting. <S> I have also read, from reliable sources such as Harold McGee, that gravy is impossible. <S> My own experience would suggest otherwise. <A> I've never had any problem using the drippings from a brined turkey for gravy, and I've probably done 10 of them. <S> If you're particularly concerned about it, use the neck and giblets to make a plain stock and cook that down a fair amount to concentrate the flavor. <S> You can use that for the gravy instead of the drippings and no worries about salt. <S> Or you can use that to cut the drippings if you get to that point and feel they're too salty to use straight. <S> In the worst case you'll wind up with more gravy than usual, and I don't see how that could be bad! <A> Yes you can Brine a Turkey and use the drippings. <S> I only brine my turkey 10-12 hours. <S> Rinse it <S> , pat dry and let it set for a few hours. <S> THEN put it in the oven to cook. <S> When you go to make your gravy taste it often to make sure it doesn't get to salty. <S> It is truly wonderful!
|
It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.
|
Toast bread slices in a convection microwave? Does a convection microwave make decent toast, as a toaster oven would or a bone fide oven set to broil? I have read far and wide on the internet and in operating manuals for Sharp, Bosch, etc. convection microwaves and have come up empty handed. I know you can't make toast in a microwave, but these are convection microwaves we're talking about here. Would prefer to hear from someone who actually owns one of these things instead of someone just reading things like "CompuBroil®, CompuRoast®, CompuBake® - automatically compute broiling, roasting, and baking times/temperature settings." from the www.sharpusa.com website like me :-) Additional specific requirements for our situation are an "Over The Range" (OTR) solution, for which there are often microwave and convection microwave solutions that include 300CFM ventilation and lighting for our cooktop. We're not looking for a countertop unit. Hence the desire to see if these convection microwave units can do the deed! Thanks in advance! <Q> Toasting bread involves the Maillard Reaction and requires a dry heat. <S> Toasters and toaster ovens (and conventional ovens) use radiant heat. <S> Convection ovens use convection, as the name implies, and this is most certainly a dry and very even heat; the question is whether or not a convection microwave actually provides a true convective environment, like a high-end convection oven. <S> And that's where the problem generally lies. <S> Convection microwaves (AKA microwave convection ovens) are not usually true convection ovens. <S> They use a combination of microwaves and convection currents, which will quickly cause steaming and inhibit the Maillard reaction. <S> This isn't really a problem with, say, chicken, but it's a big problem with bread. <S> You'll have many of the same problems you'd have with a regular microwave <S> - the bread will burn before it toasts. <S> What you really want is a microwave toaster oven . <S> They exist, and are often very cheap. <S> If it doesn't actually bill itself as being a combination microwave/toaster oven, then it's not going to be very good at toasting. <A> I know it's a old post.. <S> I defrosted my bread in the microwave, the put it on a the metal rack for 10 minutes at 425. <S> It worked !!! <S> I know it's 10 minutes <S> but it allowed me to cook the eggs etc... <A> Sharp used to make a convection microwave toaster oven with a turntable and heating elements above. <S> Made toast, no problem. <A> It does toast! <S> I just tried it. <S> Followed the above instructions set it to 425. <S> Not sure how it really worked <S> I just watched it and when it looked toasted took it out. <A> Simple answer is "yes, you can very well toast bread in a convection microwave". <S> Just follow the following steps: Step 1: preheat the oven to 200 C. Step 2: you would need convection + grill combination to toast your bread. <S> In case you don't have it by default, most of the microwaves use convection + grill to preheat itself. <S> Put your bread on a steel tripod stand and use convection + grill for 2-3 min or until brown. <S> Step 3: flip over and cook the other side for 2-3 min or until brown. <S> Step 4: voila <S> you can now enjoy your bread cooked better than a toaster.
|
But I just made toast in my microwave/convection combo and its' good..
|
How does boiling impact the texture of tofu? For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure: cut tofu into pieces cover with water bring to boil drain mash with potato masher squeeze out water by wrapping in towel and twisting add to tomato sauce How does boiling affect the change in the texture of the tofu? <Q> Ah, so the question is "Why does boiling the tofu change its texture?". <S> Answer: it doesn't. <S> Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. <S> I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. <S> I don't mash tofu often, but when I do, I never boil it <S> and I've never had a problem. <A> Firm tofu is basically just soft tofu that's been pressed and drained. <S> If you went out and bought soft silken tofu then you could probably just mash it straight into your sauce; extra firm tofu is harder to mash simply because it has a much lower water content. <S> But as Michael says, you could still do it, it would just be a little more "crumbly". <S> I'm not really sure that there's any interesting or sophisticated chemical reaction going on here; you're just getting it wet, and being wet makes it softer and easier to mash up. <S> It's more or less the same thing that happens with pasta, except that tofu doesn't contain any starch and probably doesn't need the high temperatures, so <S> I doubt you need boiling water for this; just soaking it would give you the same result and wouldn't hurt the flavour as much as boiling. <A> Boiling tofu causes the bean curd to exude moisture, so you are correct there is a structural difference between boiled and unboiled tofu. <S> The heat tightens up the protein structure, hence affecting consistency. <S> Boiling bean curd for braised and fried dishes is a long practised technique in Asia, partly for these reasons. <S> The type of tofu (mainly its coagulating agents) are related to the efficacy of this method, but it absolutely applies to your typical firm supermarket brands (non-silken).
|
Because of the structural change, boiled tofu can stand up better to more vigorous cooking methods like long simmering and frying.
|
What is the proper way to use corn starch to thicken sauces? How do you mix corn starch slurry and how do you use it? Do you add the corn starch to the water, or do you add water to the corn starch? Generally what proportions do you need, what is the ratio of water to cornstarch? Do you need to use more slurry to thicken more liquid; if so, what is the quantity per volume? <Q> When making the slurry, stir cornstarch into cold water until it has the consistency of cream. <S> This can be set aside until it's needed, but be sure to stir it briefly before you pour it into the sauce to redistribute the starch granules in the water. <S> You should pour it into your sauce toward the end of its preparation. <S> According to McGee you should use roughly 2/3 as much starch as you would flour. <S> If you aren't using a recipe, add your slurry a bit at time until it's a thick as you like it. <S> Also remember that the sauce will thicken a bit as it cools, so it should be a little bit thinner on the stove than you intend to serve it. <A> You can add cornstarch to any cold liquid, like orange juice or milk. <S> When it's properly mixed, you can add it to the warm (hot) liquid you want to thicken. <A> I usually start small, with maybe a teaspoon of starch and a tablespoon of water. <S> I guess that's roughly 2/1 water to starch by volume. <S> You do need more starch slurry for more liquid, but I advocate for going cautiously and starting with a single "dose" and then seeing if it's enough. <A> Then to use it, add a little slurry at a time to your sauce and bring it up to a bare simmer. <S> Then add more slurry as necessary to reach the desired thickness. <S> Another idea <S> if you don't care about the added fat is to make a roux with the cornstarch. <S> Since the roux is cooked you avoid the raw starch taste. <S> For roux, I never had any lump problems adding the starch directly to melted butter. <A> Corn starch <S> (UK=cornflour) granules 'explode' like popcorn when heated, but <S> on a miniature scale - this is what makes it thicken stuff ( Starch gelatinization ). <S> This happens just below water boiling point (as PoloHoleSet has posted). <S> If you add conrnstarch slurry to liquid that is too hot, the outside grains 'pop' and form a thick sticky layer around the rest, which is one reason why you get lumps. <S> Let the liquid cool a little before you add the cornstarch, stir it constantly, reheat it gently, don't boil it hard. <A> Save back a small (6-8 oz) jam or relish jar. <S> Add your water and corn starch, tighten the matching lid and shake vigorously, voila! <S> A perfect lump free slurry ready to pour or drizzle into your sauce.
|
When making a slurry, I find it easier to avoid lumps by adding the liquid to the starch a little at a time.
|
Amount of food to prepare for bagel & lox brunch I'm putting on a bagel & lunch brunch this weekend for 40 people. I figure 2 bagels per person. How much lox should I need? How much cream cheese? <Q> @bikeboy389 was the closest! <S> I ended up ordering way too much food. <S> When all was said and done, for 40 people, here's what people ate: About 1 bagel each Seems low, huh? <S> Some people had already eaten, I guess. <S> About 2 ounces of lox each <S> There is a metric ton of leftover lox in my fridge. <S> And Taco even snatched a couple of ounces off of somebody's bagel. <S> Picture of Taco: <S> Three big tubs of cream cheese <S> Three tomatoes and one red onion, sliced 4 lemons, sliced 2 gallons orange juice 1.5 gallons Apple Juice 6 bottles San Pellegrino <S> About 30 small (6-oz) cups of coffee About a pint of tuna salad <S> Negligible amount of peanut butter Assorted fruit and cheese platter <S> Three pies (one blueberry, one cherry, one pumpkin). <A> Given that the lox and cream cheese make it a more filling meal, I would think 1 bagel (2 halves) per person would be about right. <S> I'd estimate maybe 3-4 tablespoons of cream cheese per person, and enough lox to cover each bagel half in a single generous layer (not sure about the weight, maybe 4oz per person?). <S> EDIT -- <S> Based on the comments, I think 2-3oz might be a much more appropriate amount of lox. <S> Or, do an experiment. <S> Make one bagel with lox and cream cheese and see how much you use. <S> Then triple it, just in case. <A> Many people aren't huge fans of lox, so would rather have some other options. <S> And if you're worried about the cost of the lox (which is an issue, of course) you can make some homemade lox spread by mixing chunks of lox with whipped cream cheese. <S> Definitely put out sliced tomatoes and sweet onions, along with lettuce, cucumber, olives, and capers. <S> Plus salt and pepper! <A> It is going to be how stingy or generous you want to be with your ingredients. <S> Two Bagels per person seems a lot when you are piling on the cream cheese and Lox. <S> But, per bagel this is what I would suggest: 1 Bagel (2 halves)3-6 <S> Tbsp Cream Cheese2.5-4 oz Lox(Optional)Tomatoes <S> OnionsCapers <S> So for 40 people (giving 1 bagel per <S> person)40 Bagels60-120 oz Cream Cheese100-160 <S> oz Lox <S> Of course if you want to go with 2 per person, double it. <S> I probably wouldn't go more than 1.5 bagles per person.
|
You can reduce the amount of lox you're ordering by providing other options, such as tuna salad, whitefish salad, egg salad, cheese, butter, and even PB&J.
|
Gas or charcoal grille which one to buy I need a grille for doing mainly chicken, there is an inkling to buy a gas grille but I heard charcoal grilles are better for flavour, I like the convenience of gas, but flavour is compelling, is this true? <Q> This is very subjective <S> but I think charcoal grilled food is better. <S> Although I have found that larger quantities is easier to make on a gas grille because it is easier to keep the temperature on the same level for a longer time. <A> There are many advantages to gas: better heat control, easier to clean, less potentially carcinogenic soot. <S> In my experience, the flavor that can be imparted by charcoal is superior, especially with good charcoal like that sold at Trader Joes. <S> However, I have not tried any of the wood slabs that are meant for use with grilling. <S> Perhaps these have some effect on the difference. <A> Because of the differences others have mentioned, I actually own both. <S> I prefer the taste of charcoal but just don't have the time or energy for charcoal sometimes. <S> I can have grilled chicken go from fridge to plate in about 15 minutes, including prep, without having to do almost any work at all. <S> I also have a smoker box for when I want to use wood chips in the gas grill. <S> I also sometimes cook on wood planks in my gas grill, such as salmon on cedar. <S> As johnny mentioned, when I have a large amount of guests, I find it much easier to work with my gas grill. <S> Then, for when I have the time or energy, such as when I have a couple guests over for a nice steak on a Saturday, I pull out my small, cheap charcoal grill and <S> chimney starter (which heats the coals faster and more evenly). <A> I'm a big charcoal advocate. <S> You can get higher temperatures from charcoal, and a good grill (read: Weber kettle) offers a great deal of flexibility. <S> It's easier to deal with flare-ups, and once you attain a good skill level you can have more consistent temperatures across your cooking surface. <S> Plus, it tastes better. <S> Once I started using lump charcoal and a chimney starter, I have been able to get up and running a lot quicker. <S> Usually I'll start a chimney full of coals, then do my prep work on the food. <S> Within 10-15 minutes, the coals are ready for cooking (using Kingsford briquettes, it's more like 20-25). <S> However, I find the biggest benefit to be the use of indirect heat. <S> You can use a gasser to cook food indirectly, but it's just not designed to do cooks that way, making for a very inefficient cooking method. <S> I've used my big gas grill in the past, but it uses a lot of propane, and a lot of heat escapes from under the hood. <S> The kettle, on the other hand, is designed to convect heat. <S> Particularly for roasting/barbecuing at somewhat higher temps (350F+), charcoal is the way to go. <S> Overall, I recommend having both. <S> Spend 100 less dollars on whatever gas grill you want to buy, and complement it with a Weber One Touch Silver (80 bucks for the 22") or something comparable.
|
My main grill is a gas grill, which is very large, convenient and easy to use.
|
How to make softer biscotti? I made this biscotti recipe yesterday - Fruity Christmas Biscotti . It contains plain flour, baking powder, mixed spice, golden caster sugar and eggs. The recipe also calls for raisins, dried cherries and nuts which I substituted dried cranberries and white chocolate chips for. I love the recipe but it was a bit hard - I know biscotti is supposed to be hard but is there any way I can make it chewier or softer? I'm really looking for an ingredient to add, or to change the quantity of something that is already in the recipe rather than storage suggestions like putting an apple in the box with the biscuits. <Q> My kids love a similar recipe, but they also like them softer. <S> What I do is reducing the second baking time by half. <S> Be aware that the shelf life of the biscotti is also reduced! ... <S> Not a problem in my case since they don't survive more than two days ... <S> Edit <S> Some history: <S> Though modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times. <S> The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). <S> The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners. <S> Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—Pliny boasted that they would be edible for centuries. <S> Biscotti were a staple of the diet of the Roman Legions. <S> After the fall of the Roman Empire in 455 C.E, the country was repeatedly sacked by the Visigoths, the Vandals and others. <S> The people did their best to survive; there was no culinary development. <S> But with the Renaissance, cuisine also flowered. <S> Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. <S> Their dry, crunchy texture was deemed to be the perfect medium to soak up the wine (and how much more flavorful than dunking a donut in coffee!). <S> Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café. <A> I use my regular biscotti recipe, and then I make a simple powdered sugar icing (1/2 cup powdered sugar to 1- to 1 and half teaspoons water, liquor or juice, depending on the flavor of the biscotti). <S> I drizzle the icing on the biscotti, and let the icing dry just until the outside is hard enough it won't smudge, then store them in an airtight container. <S> The moisture of the icing is just enough to take the hard 'crispy crunch' off the biscotti, while still getting a nice texture. <S> I think of it as the perfect biscotti... <S> firm and toasty enough to dip in coffee, but <S> if I take a bit without dunking, it doesn't hurt the roof of my mouth. <A> I love baking biscotti and trying those made by my friends. <S> Over time, I have tinkered with a few biscotti recipes . <S> There is a fine line between making biscotti that are crisp versus biscotti that are hard. <S> In general, I got a better texture (not as hard) by reducing the quantity of flour. <S> To make the biscotti crisp, I slice them quite thin (about 1/4 inch) using a serrated bread knife. <A> Also when mixing make a soft dough that must be handled with a large spoon.. <S> Drop the dough batter one spoon at a time to form a long line of dough batter.. <S> Bake for twenty five minutes,,Remove from oven.. <S> Let cool then cut on diagonal... <S> They are done at this time.. <S> Dont return to oven for second bake on each side <S> ,Bake only one time.. <A> To make cookies chewier, try more egg yolks. <S> For that recipe I'd consider substituting one full egg for two egg yolks. <S> This adds fat, which inhibits gluten development and increases chewiness. <S> In general, though, if I was going for soft I'd not make biscotti. <S> I'd make drop cookies. <A> Couldn't you just shorten the cooking time (or lower the temperature) for one or both of the baking stages?
|
Less cooking time is important for a soft Biscotti...
|
What do I do with all this cheese? Last week, a friend helped us out with a trip to Costco (long story, we didn't have time to cook, or grocery shop for a couple of days), and while she got us some really good stuff, one of the things I'm questioning is the purchase of a package of american cheese. Can anyone suggest what to do with 120 slices of cheese? We don't eat this often, and our church isn't having any bbq's anytime soon, so we're kinda at a loss as to what we should do with all this. Thanks. <Q> To answer the question -- grilled cheese. <S> To not answer the question -- freeze it. <S> My neighbor has an account at BJ's (another similar wholesale club), and she buys it, then freezes it in more managable portions, and just thaws it out in her fridge as she needs it. <S> I can't do American cheese (dairy issues), so <S> I don't know if there's any loss of quality from the freezing, but I'm guessing in melted applications such as grilled cheese, it'd be less significant. <A> Alternately, you can roll it with a slice of meat and mini flat breads for a quick snack. <A> Freeze it. <S> Cheese doesn't suffer too much after freezing and, after all, I guess you are going to melt this slices, so a change in the texture will not be noticeable. <S> I most of the time have some gratted cheese in the freeze because it is handy if I want to prepare some gratin or lasagne . <S> In that site they made some experimenting with frozen cheese. <A> The first thing that comes to mind: Mac & Cheese. <S> Combine, melt, mix and you've got enough to feed your entire congregation :>)
|
Buy the packaged crescent rolls and roll a slice of cheese in each roll before you bake it...just in time for Thanksgiving!
|
Can Escallion be replaced by onion? Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions. My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is not green onion. Could someone clear this up for me? Is Escallion the same as scallions (green onions)? And can Escallion be replaced by onion in a recipe? <Q> A little research seems to suggest that escallion is not scallion : Escallion - <S> The escallion (Allium ascalonicum L.) is a culinary herb. <S> Grown in Jamaica, it is similar in appearance to the British spring onion, American green onion, Welsh onion and leek, though said by Jamaicans to be more flavourful. <S> Like these others, it is a (relatively) mild onion that does not form a large bulb. <S> (from Jamaica Cooking Dictionary ) <S> Now ... 'Allium ascalonicum' is not what most countries consider 'scallions' <S> (that'd be the 'Allium fistulosum'); ascalonicum is what we normally call 'shallots' ... <S> so it's possible that they have a variety of shallot (aka 'multipier onion') <S> that's bred for the green tops. <S> A little further digging suggests that the Allium ascalonicum L. is specifically 'wild onion', which I know I have growing in my lawn (but only really harvestable in the spring, before I start mowing for the season). <S> It's possible that there are regional variations, but I'd say that wild onion tops are closer to chives, but that might also come from my harvesting them before they've fully matured. <S> ... <S> All that being said, I substitute things all the time. <S> I'd probably cut down the amount of onion (or use a milder red or yellow sweet onion), go with chives or shallots, or as @belisarius mentioned, go with leeks. <S> update : and <S> in walking through my yard today, I noticed that the wild onions are back up above the grass, so at this time of year, you might have a free (and closer) substitute -- if your yard has areas where it looks like densely packed chives, and if you cut some, it'll have an onion-y smell, then you most likely have wild onions. <A> Escallion = scallion = green onion. <S> I think it's possible to substitute regular onions in some situations, but there are a lot of variables. <S> First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong. <S> Then there's the question of which kind of onion you want to substitute. <S> White onions have some of that same sharp flavor, and are quite strong. <S> Yellow onions are much milder and sweeter, and might not be such a close flavor match. <S> Red onions are somewhere in between, in my experience. <S> I would probably try white onion, but in much smaller quantity than called for of scallions. <S> It's also important to consider how the scallions are being used. <S> If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. <S> I think the substitution is less of an issue if the scallions are to be cooked. <S> If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong. <S> Whatever you try, bear in mind that it won't be exactly the same. <S> But that certainly doesn't mean it'll be bad--just different. <A> You may "almost" replace scallions by a mix of onion and leeks. <S> Half and half is usually ok if your onions are strong flavoured. <A> If you're concerned with cost over reproduction, green onions are cheaper and suitable.
|
You can replace escallion with green onion, but the flavor won't be identical.
|
what is the difference between butter spread and pure butter? first of all, basically what is the difference? what are their uses and is there a big difference? for example is there a case where I should use pure butter for some things but never a spread or vice versa? When the recipe says butter which one should I use? <Q> Usually things titled butter spread are actually made from largely vegetable oil. <S> They can be a replacement for butter in recipes where the fact that there is fat in the recipe is all that matters (quick breads, brownies, muffins, etc.). <S> On the other hand, butter spreads aren't going to work well in baking that requires the creaming method (where butter and sugar are creamed together) because the texture is "firm out of the refrigerator, softens quickly" ( source ) as one spread maker says. <S> The bubbles needed to make baked goods rise using the creaming method won't hold. <A> Generally speaking, butter spreads have a water component to them. <S> That's what the emulsifier is for, as it keeps the fat and water from separating. <S> The problem is that you can't fry/cook with it. <S> If you place it in a pan it will separate, and sizzle in a very unpleasant manner. <S> If I remember correctly, it actaully smells quite awful in the process. <S> As for baking, I think it'll be fine anywhere there needs to be fat as fat. <S> Wherever you need fat as something to hold the structure, you had probably best not use it. <S> Caveat emptor, as I don't bake very much at all. <S> Let it be aid, however, that margarine as opposed to butter spread, can be used anywhere that butter is used. <S> It isn't as tasty, and has trans-fats. <S> On the other hand, it has less cholesterol. <A> Butter Spreads are used as Butter substitudes in Baking. <S> Usually containing Animal fats from bovine and ovine along with water, Butter Flavour, Emulsifiers and food acids. <S> The results in baking is almost very close to the natural butter but the taste is a bit different in comparison with unsulted butter. <S> It is not recommended to use butter spreads for frying <S> but it can be used in cooking which I personally do nut suggest that !
|
In general if you have a recipe where melted butter joins the wet ingredients and those wet ingredients get mixed into the dry ingredients, you should be able to get by using butter spreads (at least the oil-based kinds).
|
How can I handle black pepper without sneezing? Every time I am using black pepper, no matter how little, no matter how I turn my head to avoid sneezing, it still triggers it. I have to run from the work area, release myself and then go back. Are there any quick fit kitchen masks (I am serious) for this purpose, or at least special dispensers that can reduce this problem? What can I do to avoid sneezing? <Q> Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. <S> The simplest ones would be cheap and very quick to put on and remove, and should help. <S> It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and <S> it's just something you'll have to deal with. <S> Do you have any reaction at all from eating things with lots of black pepper? <S> Finally, you might look at how you're physically dispensing the pepper. <S> If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust. <A> I guess you are using already grounded pepper. <S> If you mill your own, I think the resulting particles are too big to fly their way to your nose! <S> Edit <S> Answering your comment: So I think you could prepare something like Black Pepper Oil (adapting the recipe for grounded pepper, just filtering the resulting oil with care) and suffer your sneezing much less often. <A> I think any type of mask/plugs that would stop the pepper dust getting in your nose would work. <S> Swimmer's nose plugs are another option. <S> My dad makes horseradish fresh every year for Passover, and he actually uses a full military issue gas mask to keep the fumes up. <S> In his defence, the stuff will bring an adult to tears at twenty paces.
|
Perhaps a surgical mask, or a painter's dust mask would help. If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air.
|
Why did mold develop on the top of my sourdough? I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get another bread batch going, and when I looked at the refrigerated starter, there was a good layer of fuzzy mold on top. Of course, I threw it out. But was it exposure to unwanted bacteria, or the temperature of my fridge (I kept it in our beverage fridge, which is warmer than our main fridge), or the length of time (two weeks) I let it sit unused that did it in? Or does homemade sourdough keep less well than what you can get commercially? <Q> There shouldn't be any significant difference between an established homemade sourdough culture and one that's seeded from something you bought (I'm assuming like the culture that King Arthur Flour Co sells online). <S> In fact, no matter where you bought your starter culture, over time the local bacterial flora would crowd out the bacteria that was in the culture you bought. <S> But, I'm sure the mold infection had nothing to do with rogue bacteria. <S> (Bad bacteria can spoil a starter too, but that would be a different set of symptoms from the green carpet on top.) <S> It could be that your starter didn't get well established, but it doesn't sound like <S> that was the problem if you successfully made some bread from it. <S> In a sourdough culture, the acid produced by the bacteria and alcohol produced by the yeast make an environment that's somewhat resitant to bad bacteria (like salmonella) or mold. <S> But the culture needs to be fairly active to maintain its resistance. <S> After two weeks in a warm fridge, your yeast would be dormant and the bacteria would probably have run rampant for a while (after the yeast went dormant) and then started to also die off. <S> In a warm fridge you could maybe go a week without feeding the culture. <S> At room temperature it's one day optimally and two days <S> max. <S> The best way to avoid infection is to have two small covered containers about 1½ to 2 cups in size. <S> To make a new generation of your starter, begin with a clean container, add equal parts by weight of the previous generation of starter, flour and water. <S> So for example, 25 grams of starter, plus 25 grams of flour and 25 of water. <S> Mix it up and put it in the fridge. <S> In one week, get the other container, clean it out, and do the same thing over again. <S> I always keep the old generation in its container as a backup (in case of a mold or other infection). <S> You just need to keep track of which container has the fresher starter, so you can clean out the old one when building the next gen. <S> I did this for more than 3 years with no infections of any kind. <A> My thoughts are that if you're finding that your homemade starter is going moldy faster than a bought starter, perhaps yours was a little weak in the bacteria department. <S> That would leave it less active and less acidic, opening the door for the mold. <S> It might also be underfed, since lively yeast action should help with mold too. <S> I haven't even tried to keep a starter alive for more than a little while <S> (I invariably forget about it and throw it out after months), so it's all kind of theoretical for me. <A> Just scrape the molded bits off. <S> It's sort of like cheese in that way. <S> The mold doesn't get any further than the surface. <S> It does mean you've got a bit of a weak starter though.
|
My understanding is that while sourdough starter is somewhat mold resistant thanks to the yeast and the bacteria that make it acidic, it's still vulnerable to mold.
|
Pot for cooking long grained white rice on gas range I do not want to buy a dedicated rice cooker and I have been told by some people that a rounded bottom thick Dutch pot is best for rice cooking on a gas stove I have also heard that a tall aluminium pot is best, what do you think? <Q> It depends on how much rice you're trying to cook. <S> I rarely cook more than a few cups at a time, and I don't use a special pot for it (clad steel, though). <S> Once the water comes to a boil, turn down to low, leave it for about 15 minutes (covered!), turn it off, wait another 15 minutes or so (still covered), and you're done. <A> I cook my rice on a Aluminium (mostly flat) pot on a gas stove on low heat. <S> The only trick I use is to barely cover it with water and add boiling water as it absorbs or evaporates. <S> I dont't cover the pot, but I usually don't cook more than 1.5 lbs at once. <S> I keep adding water "until done" in SMALL batches. <S> PS: <S> This (I don't know why) doesn't work well for short-grained rice. <A> The heat from a gas stove is not evenly distributed throughout a pot or pan. <S> Gas flames spurt upward in a ring of flames. <S> Because the flames are beneath the pot or pan, the cookware must redistribute the heat throughout the pan <S> so the food contained inside is sufficiently cooked.
|
If you're cooking a lot of rice at a time, a thick/heavy pot (enameled cast iron, or just a heavy clad steel pot) will help hold a low temperature without scorching the bottom of the rice.
|
Is there any way to store hollandaise sauce? I've just made hollandaise sauce following Alton Brown method. I used only about 4 tablespoons and I have about 1 cup left. Using google I found that I shouldn't put it on the fridge, doesn't freeze well and shouldn't be more than 4 hours without use. That leaves little margin. Is there anything I can do? <Q> Not really. <S> The sauce must be refrigerated but the butter will solidify when it cools. <S> When you warm it up the sauce will break. <S> What I do is warm it very very gently in the microwave until it is liquid. <S> Then reemulsify it into a single egg yolk. <S> It costs an egg yolk but the sauce is good as new. <A> I believe it was in the same episode of Good Eats -- a good thermos. <S> (but I don't know how long it'd actually hold in there ... <S> if it's a well-made flask, it's possible it could hold the temp for a long time, but it'd proabbly be in the 'food danger zone' temperature between 40F and 140F.) <A> Hollandaise sauce made properly can be refrigerated over night and may be added to a new hollandaise sauce as you would add it in by spoon one at a time whisking it in to your new warm hollandaise and it will be just as good as the first day. <S> it will not separate and will hold well for service. <A> This might sound a bit unorthodox but, you should be able to keep the sauce for at least a day (or maybe more) in a water bath (sous vide / fully submerged) between 54C and 60C. <S> My goto temperature for pasteurizing eggs is 57.5C, but in your case I would go for 55C.
|
If my memory serves correctly, Alton used a vaccuum flask, and pre-heated it by putting in hot water, dumping it out, then adding the hollandaise to hold.
|
Differences between coffee made with french press or espresso machine? I've liked coffee for years and I'm thinking on buying a espresso machine. Before that, I want to know why the coffee seems more tasty when it is done that way than with a french press or a drip coffee maker and what are the pros and cons of a espresso machine. Thanks! <Q> To answer the second part of your question ('the pros and cons of an espressomachine'): <S> Pros: - Taste. <S> If done right, you will capture much more of the coffeebean in your cup. <S> - Milk foaming. <S> Most espresso machines have the possibility to froth milk for cappuccinos or lattes. <S> Look up 'latte art' on Google Images for some inspiration :-) - Process. <S> The making of coffee becomes an enjoyable ritual with shiny machines, hot water and steam. <S> - hobby: there is an enormous amount of ustensils, tools, cups, coffees, online forums etc. <S> to discover for enhancing your espresso. <S> as much more taste ends up in your espresso cup, you will also taste the defects much better (bad or stale coffee, badly grind, wrong water temperature etc.) <S> will give you a sour or bitter cup. <S> - Technique. <S> It takes practice to prepare a good espresso (except if you opt for a machine that takes coffee pads - but your choice of coffees will be limited and often not fresh). <S> - Cost. <S> Espresso machines (good ones) are costly. <S> And it doesn't stop there. <S> To make really tasty espresso you might want to grind the beans yourself, so you'll need a grinder that can grind fine enough for espresso. <S> After that you might start to suffer from upgraditis... - Room on the kitchencounter. <S> An espresso machine can take up quite some space. <S> Hope this helps! <A> The best explanation of I've ever seen of what espresso really is can be found here. <S> It starts with the basics, and if you read the PDF at the bottom of the page, gets into some of the details. <S> You don't get this emulsion of oils at normal pressures, so <S> no matter how strong you make a drip or press coffee, it's not espresso. <S> Dr. Joseph John often gives talks at Coffee trade shows, and he sells an excellent espresso blend. <S> (I'm not affiliated with Josuma coffee, except as a satisfied customer.) <A> I have made coffee for years and the difference between the press and the espresso machine and the percolator which also should be mentioned are as follows: <S> The French Press has to be used with care because it can make coffee taste awful if it sits in it for long. <S> French Press coffee is best consumed within a few minutes after its made. <S> If it sits on the grind for a long period of time it overbrews and develops a clumpy taste. <S> If it sits in the pot of a coffee machine or likewise an espresso machine, it has probably filtered through the grind before getting into the cup and is not resting directly on top of or below the grind. <S> letting it sit for a long time will not affect the taste as much. <S> I would suggest the espresso machine or percolator over the press. <S> One has also to consider whether one likes espresso or not. <S> If you prefer drip coffee for the flavor which many people including myself do - and if you do not like complicated machinery, it would be best to opt for a percolator that is simple, good quality and easy to operate <A> I believe that one of the major differences between espresso and other forms of coffee (especially French Press) is that the water is in contact with the coffee grounds for much less time. <S> It's pressurized to move through the fine grounds fast (I believe that that's where the name comes from). <S> In drip coffee and even more so in a French Press, the water and the grounds are in contact for much longer. <S> This would mean that if there are flavor elements which take longer to move from the coffee to the water, they'd have time to do that. <S> This can enormously change the flavor profile of the coffee -- even if you're using the exact same beans.
|
The thing that makes espresso espresso is that the high pressure in the machine extracts much of the aromatic oils from the coffee grounds, which form the "crema" on the top of the espresso. Cons: - Taste!
|
What can I make with the broken corn chips at the bottom of the bag? Once I've eaten all the biggish chips with salsa, there are a bunch of small-to-crumb sized corn chips left. I always think I'll eat them plain later, but I happen to want more salsa now...and they sit until they get stale. But they're so delicious (so full of fat and salt!), it seems to me I ought to be able to incorporate them into a dish. But what? <Q> They're generally good for adding some crunch, too, not just the flavor. <S> A few things that come to mind: <S> on top of a salad - my family does a roasted corn and black bean salad; also probably good instead of croutons in salads where they're a better flavor/style fit garnish on a soup - tortilla soup, <S> sopa de elote... as part of a breading for fish or chicken (or anything else to bake or fry) <S> In general, anywhere you would use breadcrumbs, tortilla chip crumbles might find a place. <A> Throw them in the frying pan with an egg. <S> You'll get a crispy crunchy egg tortilla matrix. <A> <A> I think Angelina Jolie (of Tomb Raider fame) uses these crumbs for crumb crust. <S> Not sure about that factoid, but hey. <S> You can actually use these crumbs that way.
|
I sometimes add the crumbs (or more, if there's not enough) to chili (chili con carne) as a thickener. If you're afraid they're too salty, you could always put dump them in a sieve and shake some of the really small bits out, leaving the more sizable bits of chip.
|
Pouring cold water on pasta after cooking it Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, what do they want to accomplish with doing it? <Q> To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. <S> You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table. <A> Pour cold water on boiled things when you want to stop the cooking process. <S> Once you get "al dente" stage, the pasta will quickly get past that, so cooling it with cold water <S> helps you manage the final state. <S> Be aware that the pasta will lose temp, that is going to be re-gained when you briskly sautee it afterward (with some salsa, hopefully). <S> PS: for vegetables, quickly immersing them in ice-cold water after boiling helps to retain the bright color (although I don't know why). <A> Your pour cold water over pasta if you don't want the noodles to stick together later. <S> If you are making enough for the amount of servings -- that you will eat right away -- then it is ok not to. <S> As Erik's answer pointed out, the sauce will stick better onto the noodles. <S> So you are cooking pasta in bulk and will refrigerate some of it for later consumption <S> , it is better to dump cold water on it. <S> Otherwise, you'll end up with a glob of pasta that you can't sort out later. <A> Even though you might want to rinse pasta that you plan to serve warm with a sauce later, to do so is never ideal. <S> Rinsing in cold water then tossing with a bit of oil works adequately to keep the pasta from sticking if you need to serve the pasta long past the time that it is cooked, but even under those circumstances, consider tossing with the sauce in advance instead of rinsing. <S> If you're making a cold pasta salad, then rinsing with cold water might very well be your best, ideal choice. <S> It depends upon the dressing, but that starch that makes the pasta stick so nicely to warm sauces can make cold salads unappealingly clumpy. <A> Alternatively, I use a little bit of oil to coat the noodles and then stir it up. <S> This way I can prepare or finish off whatever I am doing before I sauce the noodles. <S> This method is also ideal if you are making an intricate noodle dish like ramen (real ramen, not instant) or pho where ingredients are layered or designed in specific ways that can take some time. <S> You then just pour the very hot soup base and the noodles will instantly loosen up. <S> i also use this method if I made too much pho and we need to save it. <S> Oiled noodles won't stick, will loosen in liquids and can be refrigerated. <A> Erik P. is absolutely right, rinsing pasta is a bad idea, and many Italians consider it heresy. <S> Rinsing removes the residual cooking water, which contains considerable flavor, nutrition and texture. <S> This water is often used in recipes as the primary base for sauces. <S> Rinsing also lowers the temp of the pasta. <S> This will stop cooking in the pasta, but you will have to add heat to bring it back up to temp, which will lead to further cooking. <S> Really, pasta is pretty heat tolerant, and the cooking time for al dente pasta and overcooked pasta are not that close to each other. <S> To prevent the pasta clumping, add salt and oil to the cooking water before the initial boil. <S> If you are storing the cooked pasta sauceless, toss it with a little olive oil. <S> This is how it is done in restaurants. <A> Yeah, it is better to wash the pasta with cold water (to wash away unnecessary starch that sticks outside) very fast... <S> otherwise the pasta gets cold. <S> After that, you can mix the pasta with the sauce and bring it to boil for about 30 seconds. <S> If you don't wash it the pasta will stick together and will be hard to eat later. <S> If you wash it you still can eat it even after 2 to 3 hours.
|
I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.
|
Should sweet potatoes be peeled when preparing them? I want to make a sweet potato dish -- maybe candied yams. Should I peel the sweet potatoes before cooking or are these recipes intending for me to keep the skin on? None say to peel the potato first. <Q> Candied Yams, I would peel first. <S> However, for mashes and other similar soft dishes, I find it best to bake them until soft and then remove the peels when cool. <A> I like to maintain the shape, texture and nutrition of my sweet potatoes, so I try to avoid peeling. <S> Sweet potatoes have a naturally thin skin so most recipes can survive. <S> I usually cut off the two thin tips (tend to be drier and harder) but then scrub the potatoes. <S> Next step depends on the recipe. <S> If you are going for mashed sweet potatoes and you are fine with the concept of "dirty mashed potatoes" where you leave some of the skin on, this will work great for a rough mash with great texture. <S> For candied sweet potatoes, I cut them so they are circles about an inch or so thick and lay them out on the bottom of a buttered baking dish. <S> Sprinkle some butter, brown sugar, crushed pecans and/or coconut on top and bake. <S> The skins help the circles stay together and, again, are so thin that they don't get in the way. <A> It comes down to personal preference. <S> Sweet potato skins are a bit tougher than regular potato skins. <S> I don't find them very appetizing. <S> In every candied yam recipe I've made, eaten, or seen the sweet potatoes have always been peeled. <S> Also keep your guests preferences in mind. <S> You're much more likely to please everyone with the peeled potatoes than with peels on. <A> Another note about sweet potatoes is that they have two layers of flesh. <S> The lighter, outside layer, underneath the skin, tends to be stringier than the rest of the flesh, which is darker. <S> In many applications, including just roasting, you get a nicer texture when you remove the outer layer of the sweet potato as well as the skin.
|
If you are of the mind that mashed sweet potatoes have to be smooth and fluffy, then you are going to have to peel.
|
How to make frozen pizza taste good? As a college student, I eat a lot of frozen pizza. Unfortunately, the brand of frozen pizza that I eat has very little taste. Recently, I started adding Parmesan cheese, basil and garlic powered to the pizza before putting it in the toaster oven. Can I do better than that? What can be done with frozen pizza to make it taste better? <Q> In addition we add more toppings to the pizza. <S> For instance sliced mushrooms, pineapple, olives, peppers and cheese. <S> The sky is the limit. <S> And this way you can have a 5 topping pizza for the price of the toppings and a cheap frozen pizza. <S> For the pizza stone you don't want it to make a drastic change in temperature otherwise the stone would break. <S> So for the oven I put the stone in the oven then preheat it. <S> So the stone heats up with the oven. <S> During this time I prepare the toppings. <S> When the oven is hot enough you take out the stone, careful it is hot, put the pizza on, throw the toppings on then put back in oven and cook. <A> Domenico DeMarco might be the best pizzaiolo alive: http://www.youtube.com/watch?v=eAolCtDMTu4 <S> Just watching that my pizzas improved considerably: parmesan, fresh basil and extra virgin olive oil after baking the pizza. <S> He puts some oil before baking <S> and I think it's a good thing, but most people disagree on that. <S> Frozen pizzas have two problems: <S> Bad crust <S> You can improve it baking in a pizza stone or, if that's not an option, putting some olive oil in the tray you put the pizza. <S> Bad ingredients <S> It's always a matter of taste, I suggest keeping it simple. <S> Mozzarella and any other cheese that melts should help. <S> By the way, making pizza at home, from scratch, couldn't be cheaper. <S> Believe it or not, you're overpaying for the frozen stuff. <S> Also, you are grating your parmesan, right? <A> If you're a person who likes spicy as a compensation for other flavor deficiencies - try adding red pepper and/or Tabasco. <S> My favorite is actually Tony's Creole seasoning. <S> The stone idea sounds like it would help a lot for texture, too :) <A> While not relating to taste directly, I find cooking the pizza directly on the rack instead of in a pan makes it quite crispy <S> and I enjoy that texture more than the soft dough texture you'll get from cooking it in a pan. <S> You may want to place the pan you would have used on the lower rack to catch any cheese or crumbs that might fall. <S> Other than that <A> I'm sorry, but I honestly don't think there's anything that can make frozen pizza better. <S> All you can accomplish by adding fresh ingredients is to make THEM taste worse. <S> That's not a way to have a meal. <S> Instead of eating frozen pizza, order pizza if you don't have time to prepare your own. <S> And pizza is really easy to prepare - if you're adding all those ingredients to frozen pizza you're already half way there. <S> You don't even need to make your own dough, you can usually buy it in the local bakery and then either freeze it or keep in a fridge for a day or two. <S> Please don't eat frozen pizza. <S> Every time you eat a frozen pizza, an Italian fairy dies. :( <A> Add some fresh ingredients: basil and/or oregano chopped up ripe tomato fresh garlic sundried tomoato <S> You'll find after dressing up a pizza, you can just start making your own from scratch. <A> add extra ingredients and another layer of sauce and cheese. <S> You can make the sauce by taking a can of tomato sauce (not a jar of spaghetti sauce) and add Italian seasoning to it. <A> I will swear blind that the only thing it really needs is olive-oil. <S> A light drizzle of olive oil. <A> I just got /ate a walmart pizza as featured in their "deli" section. <S> The directions said to put it directly on the oven grate but I ignored that as I tried it before and it drooped and melted between the wire rack .. what I did was added a slew of ingredients and boosted the temp from a terrible 35o to a better 450 <S> Also i use a pan nut put a grate under it with small spaces and sprayed the underside with olive oil spray .. <S> It was the best store bought crust <S> I ever tried .. <S> I cooked it the same time they suggested about 16 minutes .. <S> bear in mind <S> this was not a frozen pizza <A> In my family, we add more ingredients to improve frozen pizza. <S> Also, I lower the heat. <S> I always "build up" the pizza by starting with the spices and olive oil <S> (the spray will work as well). <S> We use mainly: tumeric,cumin,cinnamon and sage, Italian spices are good too. <S> Add a dash of curry if you like it spicier. <S> Crush the spices in your palm to help bring out their flavor. <S> Thinly sliced onions go next. <S> My personal favorite is to tear up some deli honey ham,then lightly whisk an egg and drizzle. <S> This helps the cooking process and gives an almost quiche taste. <S> Then we use deli cheese. <S> Tear or crumble the cheeses so they're even,then top with chives and sliced tomatoes. <S> I give a quick dust of butter or olive oil spray to crisp the cheese.
|
We have a pizza stone that makes the finished pizza taste so much better. I've usually used various spices to kick up the flavor (garlic powder, crushed red peppers, etc). Don't over spice it, rather drizzle olive oil.
|
Is there a device that can be used to grate coconut and sweet potatoes electrically? Does anyone know of a tabletop device that can grate coconut electrically? I love coconut products but most recipes call for grating the kernel which I do not like to do, it is a hard job, sometimes bits of my skin end end up in the grate. Long ago my brother made what he called a coconut mill by wrapping and fastening a nail punched tin plate around a cylindrical wooden block and then attaching a shaft through the block with a hand crank at one end he then attached the shaft through bearings fastened over a box for catching the finished product which was milled by pressing the coconut kernel between a narrow gap made by a rigid piece of material and the milling block and turning the hand crank. I know many will say just use a blender but a good amount of people warn me not to blend coconuts for making the products of interest, they also warn me not to blend sweet potatoes for the famous sweet potato pudding the Caribbean people love so much, so the above device could be used for grating sweet potatoes for puddings as well, I have searched a lot but can not find any electrical device that will give the same result as grating, is there something that can do this that I am not aware of? If nothing exist I may have to use my brother's idea with an electrical motor and control to invent something. <Q> Check this out: Presto 02910 <S> SaladShooter Electric Slicer <S> /Shredder <S> I haven't used it personally, but two of the top 3 reviews mention using it for grating both potatoes and coconuts. <S> There's also a "professional" version that's probably a bit more versatile/reliable. <S> Considering how silly the idea sounds, it seems to have gotten some pretty rave reviews and is also inexpensive. <S> So give it a try maybe? <A> If it can grate a hard cheese, it can grate a coconut. <S> I have a grating attachment on my kitchen aid that works great, but you can also use the grating disk on your food processor as justkt stated above. <S> http://www.pioneercreativekitchenaccessories.co.uk/coconutgrater.htm <S> I just don't use that much coconut personally. <A> You need to get a KitchenAid stand mixer. <S> Then you can get the slicer/shredder attachment that will do all that you desire and more. <S> Yes, I know it's a large expense. <S> I'm even going to tell you to get the heavy duty one (I bought a 500 and eventually gave it to a friend and got the 600) because it will last you forever and you can use it for everything. <S> I make all of my bread in it. <S> I make cole slaw. <S> I make pasta and noodles. <S> And, yes, you can grate coconut. <S> If you have it you will use it nearly every day (assuming you cook that much). <S> To defray the costs some, you can pick up a refurb one from KitchenAid directly. <S> What they have varies, so you can check back for the model you want. <S> http://www.shopkitchenaid.com/sub_category.asp?HDR=outlet&CAT=outletrefurb <S> Or REALLY defray the costs and get someone(s) to buy it for you. <S> But be specific. <S> You want at least the 5 quart, not Artisan, model... <S> 6 quart is better.
|
Or if you REALLY use a lot of coconut and want the ultimate unitasker, you can buy an electric coconut grater.
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.