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Why doesn't Bailey's go bad? I realize it can go bad after a long time, but why does it take so much longer than other dairy products? Does it have to do with the alcohol content? If so, what is the process that is happening? <Q> Here is a quote from the company that makes the registered trademark Baileys Irish Cream: ...	The alcohol acts as a natural preservative for the product.
how long to cook a turkey per pound I'm cooking a turkey for thanksgiving for the first time. I've got a beautiful 11 lb turkey and according to the websites I found, I should cook it for about three hours. When I asked my girlfriend's experienced cook mother though, she said that time was really low. Just looking for ...	Traditionally, the rule of thumb is 15 minutes per pound
I need help to plan a Menu: 10 people, dinner with lovely friends at home I am planning to prepare a menu for friends at home, on saturday. I need it to be easy, relatively fast and tasty.Following this rules (and being italian) I need: appetizerpastasecond coursedessert I've already solved (strange) the pasta probl...	Or you could serve some sort of light vegetable soup. If I have to cook for a big group, 9 times out of 10, I go for scampi.
How do you properly defrost frozen fish? I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks. <Q> There are two safe ways to defrost, one more rapid than the other. <S> First method is to defrost in the refrigerator. <S> This keeps temperature...	Defrosting quick frozen fish in fridge is the most recognized way but far from the best.
How to dry out mash - added too much milk I was just making some mashed potatoes and slipped when adding milk, adding probably 50% too much. The mash is now very liquid. Whats the best way of saving it? I am thinking of either heating gently to dry out a bit or adding some sort of flour to it, or both. The mash wil...	I keep a box of instant mashed potato flakes in the house.
Boiling eggs on an electric or gas stove: why the boiling time difference? Having fairly recently moved from a country where cooking on gas is the standard (the Netherlands) to a country where cooking electrically is the standard (Sweden), I've noticed that I need to boil my eggs a good minute, minute and a half longer...	It's probably due to the fact that gas stoves heat up the water continuously, whereas electric stoves turn on and off.
How do I prevent stickiness in a rice cooker? I have a Cuisinart dedicated rice cooker and I love the benefits . However I get a little bit of stickiness around the sides of the cooker. A friend recommends a capful of oil while cooking the rice to prevent it from sticking, but I am not sure if that's a good idea? ...	One thing to try is to let the cooked rice rest for a while.
What is a French Rolling Pin? I was recently given a 'French Rolling Pin' as a gift. To me, it just looks like a fancy dowel-rod. What exactly is it, and what is it useful for? <Q> A French rolling pin is a real thing. <S> It is also a very convenient thing. <S> I find that I have much better control over my rolling ...	The French rolling pin is a useful tool in the kitchen for bakers, especially those who like to concoct pastries, roll out sugar cookies, or make shaped breads and rolls. It’s essentially a round, usually wooden, stick of a certain thickness.
How can I maximize the caffeine content of my coffee? Like many people, I rely on coffee in the morning to really get me going for the day. I always use more than the directions require to get more caffeine for that extra morning jolt. How much ground coffee should I use to reach caffeine critical mass in my brew? Is ...	All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it.
What to do with broccoli stalk? It is kind of annoying to buy broccoli and pay per weight when there's this huge and heavy stem, so I was wondering what I could do with it? I know that it can be cut and steamed/cooked like the rest of the sprouts, but are there any specialities for it? <Q> Just slice it into thin disc...	You can peel them, dip in egg wash and then breadcrumbs and fry: really good vegetable chips
Help with ground beef seasoning: flavors are weak So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of using pre-mixed seasoning packets to flavor the ground beef. However, after a particularly tired night where I ...	If you're using cumin powder, you could try switching to cumin seed and then grinding it right before adding it.
What's the best way to crack open a Brazil nut without breaking the nut? How does one crack open a Brazil nut in order to get the whole nut? When I go to the store I can get entire nut meats. Unfortunately, with whole nuts, it's a pain. I've used the nutcracker longitudinally and horizontally and/or both, but the nut ...	I found that 30 seconds in the microwave before cracking them released them from the hull and every nut came out whole.
My bread is tasteless I'm in the middle of trying to tackle making baguettes without all the fancy equipment of a typical bakery. I'm getting closer and closer to a perfect texture on the inside and out, but I have yet to tackle why they always seem to come out bland. Is it the water I'm using or do these things just...	If the wholemeal looks too coarse, give it a few moments in a food processor Also try different yeast types, and brew your yeast up with tasty flours or other sugars to start it
Can I substitute Fenugreek seeds for leaves? I have accidentally brought a load of fenugreek seeds, as apposed to leaves, and wonder if I can use them as a substitute. if not, what any ideas for what I can do with them before they go in the bin? <Q> In the middle-east they use it quite a lot, often as a condiment. <...	Fenugreek seeds are intensely aromatic and go quite nicely in curries, and any dish where such a flavour is required.
Ultimate Grilled Cheese : Keeping it together Maybe it's called something else, but to me a grilled cheese sandwich with extra stuff in it is an "ultimate". The extra stuff I'm referring to is generally tomato, onion (thin sliced raw or grilled) and bacon (already cooked). The problem I'd like to correct is that ofte...	If it's got cheese in it, and you're grilling it, it's grilled cheese.
How should chicken breasts for a chicken salad be cooked? Most of the recipes I've seen for Chicken Salad simply call for "cooked chicken". ...okay, but how? Should I bake it? Blanch it? Sautee it? Grill it? What is the preferred way to cook Chicken Breasts prior to use in Chicken Salad? <Q> It really depends on...	If you want your chicken to be flavorless and get all of your flavor from the mix you are tossing your chicken into, boil it or put it in a slow cooker if you are cooking up a big batch.
How can I tell if the food inside a pressure cooker is done cooking? I've been looking into getting a pressure cooker since it works on the premise of increasing the boiling temp of water thereby cooking things more quickly. Operating on the premise that a pressure cooker is an enclosed system, is there a way besides f...	The aroma is usually a good indicator of how good the food has been cooked. In some cases, you can slosh the pressure cooker around to get a sense of the ratio of liquid to solids inside.
How much coffee do I need to grind per 4 cups of coffee? If I want to make 4 cups of coffee (in the pot), which is actually 2.5 cups if I put it in a regular liquid measuring cup, how much coffee should I start with? <Q> Many coffee bean bags have a reference on the side of them. <S> oz. <S> (3/4 cup in your 8oz liqu...	The standard guideline for most medium roast coffee bean bags is 2 tablespoons per 6 fl. The answer is that it will depend on your personal preference for the strength of your coffee, the beans themselves, the type of brewing, and so on.
Steeping coffee in milk I'd like to add coffee to my hot cocoa recipe, but I'm not interested in using instant coffee. What do you all think is the best method- maybe I should heat my grounds & milk together and let it steep? Has anyone ever tried this? <Q> When my husband and I were trying to make good coffee ice cr...	You could just make really strong coffee and add it to the rest of your mixture.
Are fresh, raw cashews different from store-bought? I have a pen pal in Brazil (is it still a pen pal if we e-mail? anyway...) and knowing that I like nuts sent me some cashews. Apparently there is a cashew farm near enough to her that she went right to the source and procured me some raw nuts. I've eaten a few handf...	Truly raw cashews are not safe to eat.
A question of Fishmonger basics and fish processing and handling? I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not smell like fish and if it did they did not keep a clean and fresh store. It should be a pleasa...	If you're not used to working with fish, you may be a bit sensitive to the smell.
Utensil materials - plastic, metal or wooden? I'm just starting to cook for myself in college, and I'm curious what the best material of cooking tools are for pasta in a metal pan and stir fry in a non-stick wok. To make this question more general, when should you use plastic, metal or wooden cooking tools? Are there ...	I have non-stick safe utensils made from a hard nylon, I believe that may be more common for harder, non-bendy utensils like sturdy stirring spoons, and flat pancake turner type tools that you want to be strong and not terribly flexible as some softer plastics are.
How to make "honeycomb" less sticky? I made "honeycomb" (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36 It tastes delicious but it is supposed to be crunchy / cripsy (like the inside of a Cadburys Crunchie bar) but it actually came out really...	To improve bubble action add one teaspoon of plain white vinegar at begining of sugar heating processn Also, I have heard that an overly humid environment can be a problem.
How to prepare eggs in shape suited for bagel? I often buy an egg bagel from the local coffee shop. The egg is cooked to a shape that is perfect for the bagel. From my observation it is a scrambled mixture that goes into a small glass bowl, and then into the microwave. Any more specific advice would be awesome on how ...	You can scramble them first then bake for a fluffy scrambled egg.
My tea bags are expired, can I still use them? This box of tea has an expiration date which has passed but I would like to know if I can still use it. What do you think? <Q> Tea bags will be fine for at least a year in the pantry , but even long after that, they're still safe to consume. <S> They just might change co...	tea (and other dark teas) as well as aged white teas doesn't really expire, but improve in flavor due to its aging ability . My guess would be yes.
Secret component to make spray dough Is there any kind of dough that can be sprayed to make it any form and extra thin? EDIT: I mean that dough was prepared with some liquid fast evaporated component to make it available for spraying. <Q> I have never even heard of spray dough, but you could make a filo dough roll it...	If your structure needs to be thinner than what you can do with filo, you could experiment with pure egg white, slowly baked on non-stick surfaces.
What are the possible substitutions for Cumin in Indian cuisine? I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin . This typically strikes me out for recipes with curry or chili powder. Does anyone have some PRO tips on types of curry (green, ...	Try Caraway as a substitute for Cumin.
Why not pork stock/gravy? Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork? <Q> Ham bone soup and red eye gravy are some common preparations (in the southern US, at least) made from pork leftovers. <S> We'll also make sawmill (white) gravy with cooked...	Beef makes excellent general use stock, but fatty meat such as lamb, pork and oily poultry like duck and goose have too distinctive a flavour.
Cook Time vs. Cook Temp trade off So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this doesn't apply to everything, but generally. Like pizza, bread, etc... I'm confused however, because a frozen pizza I was looking at had t...	It's important to distinguish between the two different types of "crisping" that both happen in bread.
Is golden syrup with black around the edges bad? I had a tin of golden syrup for a long time - longer than I care to admit. When I opened it up yesterday (to sweeten up some mulled wine), it was granular (a bit like honey can be), and black around the edges. Is this 'bad', or just different? Is the blackness the re...	Golden Syrup improves with age according to Heston Blumenthal's "In Search of Perfection". The black can either be from the oxidization of the tin or it could be mold growth.
How long would a no-bake cheesecake last? I have an excellent recipe for a no-bake cheesecake that my family has made hundreds of times over many decades. For the first time today I was asked how long it would keep in the fridge. It's never lasted long enough for it to be a question, so I didn't have an answer. Main i...	I agree with your statement though I have never had a no-bake cheesecake last more than a day in my family.
What flavor (if any) do ti leaves impart? How about substitutes? I'm just back from a trip to Hawaii, and hot to make an oven version of kalua-style turkey. Of course, all the recipes call for Ti leaves for wrapping the whole thing up. I don't think I can easily get Ti leaves locally, though I know I can get Banana lea...	You may not be able to buy ti leaves, but you can grow them. Banana leaves are an excellent substitute but again flavor will vary slightly.
Is there really such a thing as a muffin scoop? I've been asked to get someone a muffin scoop as a gift. It was described to me as a 1/4 cup to 1/3 cup sized cookie scoop. I'm extremely confused by this request, as cookies and muffins are fairly different. Cookie scoops expedite making drop cookies by making it ea...	I think your confusion is based on the idea that muffins are necessarily a thin batter.
How do I keep the rice cooker from boiling over? I am having epic rice-cooker failure here. I measure out the amount of rice suggested by the little cup thingy. I rinse it with a bowl and a strainer until the water is clear while rinsing. Then I put the rice in and fill it to the appropriate line in my Rice Cooker wit...	Spraying a little Olive oil cooking spray on top of my actively-boiling-over rice made it stop boiling over immediately.
Why do my caramels turn out hard in the center? I have made several batches of homemade caramels, and they have all turned out the same - soft around the edge of the 9x13 pan I use to cool them and hard as a rock in the center of the pan. Seriously, the caramels at the sides are soft and chewy, but the ones in the cen...	If the external areas are softer, then it should be the case that they did not reach as high a temperature as the centre or have cooled at a different rate. One of the tricks to making caramels is to never scrape the pan .
How can I increase the extraction of gelatin and minerals from bones into my stock? I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock. Thanks. <Q> In terms of commercial food processing, there are more efficient ways to extract gelatin than slow-simmering the bon...	Long, slow simmering of the meat and bones - I usually do it overnight - extracts (into the stock) all of the gelatin available, but if you put the aromatic veg in at the beginning of this process, you will lose a lot of the flavor in the long cooking. If you have a pressure cooker, try using that.
My water is boiling too fast Every time I try to boil a pot of water to make spaghetti, I leave the kitchen to go do something else (I am very busy lol). Sometimes I come back to find the pot boiling over and a mess on my stove! Is there some way I can make the water boil more slowly so I have more time to run my erran...	A teaspoon of oil will also help - You could always boil the water in the oven if you're worried about spillover.
Cake sinks in the middle when baking. Only happens when I make a Coca-Cola Cake When making a coca-cola cake I follow the directions exactly. But when it comes out of the oven it appears all the miniature marshmellows went to the center and sank. Hard to frost when the middle is sunken in. What am I doing wrong? <Q>...	It may be something about the recipe itself but often cakes sink in the middle because they rise too quickly in the over and then when the cake cools there isn't enough structure to support the middle.
If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first? This is for chili in a slow cooker and I'll be using red beans of some kind--kidney I suppose. I know I need to soak them, but do they need to be pre-cooked too? <Q> Canned beans are already cooked, so <S> ...	A lot of slow cooker recipes can just have soaked and partly cooked beans added to them from the start.
What can replace milk in crepes? I want to make crepes, but I am out of milk. Can I still make crepes? What can replace milk in this application? I do have yogurt, beer, eggs, cream, butter, flour, salt, and sugar. <Q> Water would probably also work for your crepes, although it would change the taste. <A> This might...	Try watered down cream, as you'll still get some of the milkfat, but you don't want quite as much.
Where to find a crepe maker In my childhood I have memory of a clockwork crepe maker using an alcohol burner. It was quite compact, and sat on a small side table The glow of the burner and the whir of the clockwork mechanism was somewhat "romantic", and of course there was endless discussion of whom got the next one, ...	Once a long time ago (1974) I went to Mexico and stopped in at a crepery run by a French lady.
Why is there vinegar in the bread recipe? Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it there? <Q> If it contained a high amount of rye flour, an acid would be needed for ...	Another reason you can use vinegar in a bread recipe - to produce a sourdough.
How to achieve great baguette crusts I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this: 13 dl wheat flour 5 dl clean, cold water salt, some olive oil Mix, knead, allow the bread to rise to double size in a cool environment. Bake a...	Shape your baguette on a pizza peel or cookie sheet (not a jelly roll pan with sides) on top of lots of cornmeal.
Cooking alcohol: how many calories are lost? Google fails me. I'm curious how many calories are burned away when you cook various kinds of alcohol...wines, liquors, beers (including lite beer). <Q> It depends on how much alcohol there is relative to other things--sugars primarily, as they are about the only calorific ...	This can be where ABV lets you down for estimating--high alcohol beers are also often high in unfermentable sugar too, so when the alcohol goes you're still left with quite a few calories. Alcohol by volume is between 40 and 60 percent in most cases.
What are the advantages of using a stove instead of an oven? Are there any advantages to using a stove instead of oven? As a woman of science, this is a question that has been lingering in my noggin for a very long time. The main points I'd like to see answers for are as follows: Time Heat Spread If possible, pr...	On a stove, you can avoid too much moisture and fat from leaving your food by cooking it extremely quickly (in a stir-fry).
Fruit salad with tomatoes In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a few other select fruits. This got me thinking, what's stopping me from including tomatoes, since they are in fact a fruit? Are they ju...	I think it is worth remembering that there are a huge variety of tomatoes grown in the world and some of them are really very sweet and might be able to pass in certain fruit salad blends.
How can I clean my oven window? My oven has a convenient window on it. It is very old and covered in soot. I tried what many recommendations say and used water and baking soda together, but it did not cut through the grime. Does anyone know how to get rid of this mess? <Q> Oven cleaner will take that right off. <S> ...	New ovens are also generally more performant by providing even heating and superior self-cleaning cycles (so you won't have to worry about this ever again!) If you just want to simply clean the inside glass, you can use a thick paste made up of baking soda and water, a non-scratching rag or scouring pad, and some elbow...
Cracking open a pistachio Is there a special tool available just for cracking open pistachio nuts? I'm asking because as I have gotten older, I have developed severe arthritis and joint pains, making opening them with my fingers very painful. I've always loved pistachios and hate having to ask my wife to crack them ope...	Well the best general answer is the one about opening with a pistachio shell half - with average strength and dexterity, that works really well.
My ginger is blueish... is it safe? I bought ginger at the grocery store last week and kept it, unpeeled, in the fridge. Today I sliced it open and there is a ring of a blueish colour, instead of the yellow I was expecting. The ginger still smells like I'd expect (I haven't tried tasting it). Would this be safe for us...	As a ginger connoisseur of sorts, I find this fine to eat, but I most definitely prefer the taste of the yellow ginger, and especially the white ginger (which is juicy, mild, & delicious) varieties better than the blue stuff. It is an antioxidant, so there is some evidence that it may actually be beneficial to your hea...
How would you use a lot of lemons? We've got a lemon tree and an overabundance of lemons at the moment. Aside from lemonade, what should I do with them? <Q> Well there are a myriad of nice lemon recipes of course. <S> A decent lemon drizzle cake usually goes down well. <S> However, if you really have a glut, consid...	I'd be most likely to go with Orbling's suggestion for lemon curd to use it up in large batches, but some other items that might be useful, depending on what cuisines you typically cook: preserved lemon (used in Moroccan cooking, basically just lemons & salt, optional spices) Put some of them in the freezer for later! ...
Cooking an eggless cake I am about to cook a cake. I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg. So, what else can I add instead of egg which will ensure the consistency? <Q> Eggs are added to ...	I recently made the cake with 1/4 cup of pureed pumpkin per egg and triple the original quantity of baking powder.
What is bakery emulsion and how is it different from flavoring extract? I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not found a real difference online. I haven't had the...	As far as uses go, bakery emulsions keep the incorporated flavors more stable while your mixture changes temperature, and they combine more easily with other emulsions (butter, sugar, egg for example) than extracts do.
Ways to counter the burn of too many scallions? Last night I made mashed cauliflower and made the mistake of putting in too many scallions before I blended it. The result is a mashed cauliflower that has the distinct burn of eating raw onion. Is there anyway for me to counter that? Aside from watering it down with m...	I don't think there's anything you can add that will neutralize the onion flavour itself. However, since the only other ingredient is cauliflower, you should be able to just pop it in the microwave for a few minutes.
How to make softer biscuits? Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is quite hard, and you would like to have a softer result. What do you need to add or change in the recipe?It does not matter if it's n...	Milk - Replace with buttermilk or heavy whipping cream
Techniques for mixing bread dough with stand mixer Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using it for mixing and kneading bread dough. It seems that I have to add more flour than I would expect to get it t...	Usually I begin by mixing with my hand the dry ingredients together, especially the yeast.
How can I make an Überfood? Each day, you're supposed to get a certain number of servings of grains, vegetables, fats, etc. You know, the food pyramid. However, instead of going to all the trouble to prepare three meals with several courses each and every day, I'd like to just have the same thing to eat, all the time....	If you have money, find a service/store with prepared & nutritionally balanced food. Buy some stuff on sunday, chop it up, fridge it, and then make a big pot of whatever (beans and rice, red lentils and couscous, beef stew, etc) and eat it until it runs out. Pizza: make four large doughs with some whole grain in them.
Making juice from fresh fruit I bought pineapple and mango with the intention of making some juice out of them. I tried puréeing the fruit in the food processor and then mixed it with some water and lemon juice in the blender. The result was a really pulpy mess, yielded maybe a liter, if that, and was mostly flavourles...	Instead of just blending everything together, a juicer will separate the juice from the pulp.
Are there any special techniques for tempering dark chocolates with different cacao percentages? I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining the 3 chocolates. One is 54%, one is 63%, and one is 86%. Any s...	The percentage of cocoa isn't actually what makes a difference in the tempering.
Will roasting ginger root give it a milder flavor? I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted. Can the same be done with ginger root? I can't find any recipes with a cursory search of google. Is roasted ginger root a good idea? <Q> The reason that roasted garlic tas...	It does in fact give the ginger a milder flavor and deeper aroma.
Why do people put oil/butter in pan when frying ground beef? I have always wondered why people put oil or butter in a pan before browning ground beef. It doesn't make sense since you end up having to drain the grease in the end anyways. What is the purpose of the oil or butter? Is it used for pans that are not non-stic...	If you add butter to ground beef, say, burgers in a pan, it makes them taste better, and gives them a slight crunch on the outside, and
Do Pineapples Ripen After They Are Picked Do pineapples ripen after they are picked? I had alway thought you could leave them on the counter to ripen, however, I recently heard they don't ripen after they are picked. <Q> Pineapple softens, but not sweeten on shelf ripening. <S> Fruit ripening is usually due to expo...	According to Dole and Cooking for Engineers (which has an excellent article on a variety of fruits) pineapples do not ripen after picking but do change color.
What should I do with a just-baked lasanga? I'm a complete cooking newbie. I just made a lasanga from a recipe - or something that looks like a lasanga. However, it will probably only be eaten 3-4 hours from now. What should I do with it in the mean while? Leave it in the oven (after turning it off, of course)? Put i...	Let it cool for a little while, maybe even let it sit on some ice, then refrigerate.
My cheese is too mushy This past weekend I wanted to try to make my own cheese for the first time. I gathered the typical ingredients: milk, rennet, and citric acid and went to town. Making Riccotta and Mozzarella seemed to work out alright, so I decided to try a harder cheese; however, in order to do that I had to pre...	A screw press can also work. I think if it is too mushy, you can safely assume you need more weight.
Is there a big difference between Yellow and Yukon Gold potatoes? After moving to Canada six months ago, I still haven't found Yukon Gold potatoes at the grocery stores. Instead I find Yellow potatoes and was curious as to whether or not they are considered to be the same or if they are completely different. I find tha...	Yukons have a different texture and cook differently.
Why does Green Tea taste sour as it cools down? It seems every time I make a cup of green tea, if I don't finish it while it's still considerably hot, it starts to get really sour and tastes awful. Why is this and how can I prevent this? What am I doing wrong? <Q> The most likely culprits are: Steeping too long: 1-...	Another approach is to heat the water to boiling and then let it cool down a bit before pouring into your teapot.
What kind of knife should I use to slice tomatoes? Is it better to use a serrated knife, or a regular chef's knife that is really sharp? <Q> But, it does depend on the type of slicing... <S> such as thick/thin discs, wedges, or dicing. <S> While I understand that a serrated blade can help with slicing a super-ripe to...	A tomato knife is a small serrated kitchen knife designed to slice through tomatoes. A really well-sharpened santoku-style chef's knife is usually my choice.
How to get a thicker soup from watery tomatoes? I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato paste/puree as a thickener, and still keep a rich tomato flavour . But what would be the right dosage of paste? Is...	One thing you can do is dry off much of the water by slow-roasting the tomatoes in the oven first, similar to what I do in this risotto .
What is a good resource for learning about Molecular Gastronomy? Before frequenting this site I had never even heard of molecular gastronomy and now I am intrigued. Is there a good resource to learn about the process either web or in printed format that would be a reliable source of information? <Q> Khymos is a fantas...	There is also On Food and Cooking by Harold McGee, which I think is the reference book to have.
How can I cook my dumplings without a bamboo steamer? My company is having a potluck. I want to make Chinese dumplings, but the dumplings I make require a bamboo steamer and pot to cook. I have a steamer that I use at home, but at work, I have no access to a stove top. What other alternative ways do I have to cook ...	If you have a rice cooker, you could easily rig that up to "steam" as well.
What is the proper way to maintain a can opener? I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal. If I invest the time and scrub, I can remove most of the rust. When I initially posed the maintenance questi...	Personally, I don't bother to thoroughly dry can openers, because they're cheap enough that I can just buy a new one if they rust really badly.
What is Spaetzle? How is it cooked? We had Spaetzle for lunch today. I've never had Spaetzle and couldn't figure out the ingredients or cooking method. <Q> Spaetzle is basically a noodle. <S> Throw together egg, flour and salt (maybe some water to thin it out) and force it through a mold. <S> Anything with holes can be...	A simple dough forced into boiling, salted water.
What's causing the metallic aftertaste in my Nutraloaf? Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bunch of other stuff in it. It has no real taste (not a problem) and the texture is a little mushy (I will try...	Canned foods do sometimes have a slight metallic taste, especially if you don't use them all at once and continue to store them in the can after opening it:
How to get cheap cookie cutters? With the cookie baking season upon us I broke out the cookie cutters for sugar cookies, however almost all of them are pretty deformed or broken (from moving houses). I haven't bought any cutters in a long time and didn't realize how expensive they've gotten. Are there any cheap ones o...	I recently bought a 3D printed birthday cookie cutter set from things4thinkers.com for $14.99 and made some awesome cookies for my daughters.
How can I get brine flavour into turkey? Since I started doing holiday dinners, I've always brined my birds. I love the result, but I find that while the turkey comes out nice and moist, it doesn't pick up much flavour from the brine. For Thanksgiving, I had a delicious smelling brine with some star anise, cinnamon, an...	Try using the same spices that you are using in the brine in the stuffing of the turkey.
Peanut-Butter Treat - Using Less Sugar and Less Butter I'm making a chocolate covered peanut-butter treat this weekend. I'm going to play with the recipe, to have less fat and calories, and I'd like some suggestions. 3 lbs. confectioners sugar1 lb. butter2 lbs. peanut-butter3 tbsp. vanilla Reducing the amount of but...	When I make buckeyes using this recipe from Smitten Kitchen, I tend to reduce the amount of butter a little, and the sugar a lot.
Tips To Make Pizza Dough Workable I've used several recipes for making pizza dough, most recently one from Delfina Pizza . My issue is that regardless of the recipe I use it is very difficult to work the dough into the pizza crust. It is usually very sticky and it tears too easily. I'm working on how to make the do...	Most people make the base to thick and it wont cook properly Try not to roll the dough, pull or push it out by hand, if it wont do this you made the dough wrong
What's the best way to grate chocolate? What's the best way to grate chocolate without getting it messy and melting all over one's fingers? I've been using a fine cheese grater, and while it does the trick, the chocolate melts in my hand as I hold it... How can I improve this process? <Q> The less friction and the mor...	I would recommend staying away from a grater and either using a knife or a chocolate chipper (http://www.amazon.com/Lee-43198-Chocolate-Chipper/dp/B00005NUVX).
What can I do with frozen eggs? Although a previous question asks if raw eggs can be frozen, my eggs froze, in the shell, because the chicken coop into which they were delivered was very cold last week. I thawed the eggs, and they seem fine, except that the yolks are solid / gelatinous. This means that scrambled egg...	Yes, you can freeze eggs, then make scrambled eggs.
How do you properly drain the grease after browning ground beef? Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. I usually just take a spoon and "spoon out" the grease into a bowl. Another technique my mother use to use, but only a few...	I cut the top of a soda can off, use a grease screen over the beef and drain it into the can. The best way I've found to get rid of the fat that renders out of beef while browning is using a paper towel. I have always found a glass bowl and a metal colander works best.
Is Bar Keeper's friend safe to use on cookware? My wife and I recently received a set of All-Clad cookware. We loving cooking with it so far, but we're somewhat troubled by the recommendations we keep seeing and hearing to use Bar Keeper's Friend to clean them. So far, we've just been using the nylon scrubbing sponge...	Since 1882, Bar Keepers Friend® has been used safely as a household cleanser and is safe and effective for cleaning stainless steel cookware when used as directed. It's definitely safe to use on cookware. BKF may be fine for some SS cookware
Is granulated sugar (American) the same as caster sugar (UK)? I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter? <Q> I'm not familiar with the naming conventions for sugar in the UK <S> so I apologize if I become patroni...	Granulated sugar is normal table sugar and caster sugar has a coarseness between granulated sugar and powdered sugar.
How well do frozen oranges peel after frozen? I was wondering if freezing an orange would make it easier to peal and remove most/all the pith. I want to make an orange smoothie, so having it frozen would be a good thing, but I have no idea if it would make it easier or harder to peel. <Q> Well, it wouldn't cost much t...	I'd say if you're having a lot of trouble peeling your orange, I've heard that giving it a good squeeze before starting can help, and there are also some easy-peel varieties out there now. If you freeze them, they will be harder because they are frozen.
What do I do with mildly fermented maple syrup? Our organic grade A maple syrup, bought in bulk, has gone slightly fermented in the fridge. If I were still in college, this would be great, but I am a bit older. What do I do with this stuff? Can I assume it is fine in baked goods? How can I accelerate my usage of it? <Q...	If the flavor remains after boiling, then try using in recipes -- perhaps in brownies/blondies or with ice cream.
Most efficient technique to prepare milk and butter for proofed yeast? I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the yeast started. My problem is that preparing t...	I usually warm milk in the microwave to the top of the approved temperature for yeast (about 110 degrees F).
Condensed cream of mushroom over chicken and rice I was thinking about doing a baked dish with chicen and rice covered with a can of cream of mushroom soup. I'd like some advice. I was just planning on kinda winging it by cooking some rice, putting it in a casserole dish, placing some chicken breast on top, then cove...	my mom used to make a dish when i was a kid that was on the back of the instant rice box, it sounds similar to what you're looking for: brown chicken breasts in a skillet & set aside, then add a can of cream of mushroom soup and two cans of water.
What ingredient gives vlaamse mayonnaise that special kick? I love Dutch frites, and I particularly like the Flemish Frite Saus called vlaamse mayonnaise that they serve at the Frite shop called VleminckX Sausmeesters on Veotboogstraat (just one block off Kalverstraat, the main walking street down the center of Amsterd...	So the kick is just the extra acid (vinegar and lemon juice), the bite from the whole seed mustard, mixed into a lite sauce, not a heavy greasy mayo
My bacon is a mess A few days ago, I tried cooking bacon on the stove for the first time, following the directions on the package to a T. I left it in the frying pan for 3 minutes, just like it said. Unfortunately, at the end of the 3 minutes, my bacon was stuck to the pan and smoking. The only thing I can think that I...	My guess is that your pan was super-hot when you put in the bacon, and the fat didn't have time to render out fast enough to work as lube in the pan to keep things from getting sticky and then burnt.
Adjusting the baking time for large cakes? How long should I bake a 13" (330 mm) sponge cake? Which gas mark should I use? <Q> The recipe should specify the temperature, as it can vary depending on the ingredients and the desired texture. <S> If I had to guess, I'd use a temperature of 180°C (350°F), or gas mark 4. <S...	As for how long, this tends to be an easy one for most cakes: once it starts to look done (it's starting to turn evenly brown on the outside)
Is it really necessary to properly heat oil in a pan before frying veggies? As an example, we often lightly fry onions in (preferably) Olive Oil before adding them to any number of dishes, such as scrambled eggs for breakfast. My talented cooking friends frequently remind me, " Don't put your veggies into the frying...	You heat up the oil first because your food tastes/feels less greasy oil is hot (around 350 degrees F) than when it is cold (under 300 degrees F).
Cooking food directly on oven rack Is it common to cook food directly on the oven racks? I often do this (with a container for drippings) and was wondering if this is common or if there is a better solution. It has worked out fine for me, but sometimes replacing these racks can be costly. I do not replace them often...	If you want to continue to cook on the racks in this way there is no need to ever replace them.
Can I brine a self-basting turkey? I was planning to brine my turkey but I realise that I bought a self-basting turkey. According to most websites, brining a self-basting turkey is a big "no". But has anyone brine a self-basting turkey before? What were your results? Did you decrease the salt in the brine to accommod...	I brine a self basted turkey every year-better flavor, not too salty and very crispy skin.
How to cook a fish to make its bone as soft as those in sardines? When eating fish, accidentally swallowing the bones is a nightmare for me. Currently, eating sardine is the only solution due to its soft bone. I am worried that my health may suffer in the future if I continuously eat sardines that might contain "not ...	You can cook fish in many ways to make its bones soft and edible. My method: Put butter or oil on the cooking surface of the cooking dish or pot.
What causes sticking and what can I do to reduce food sticking to my cast-iron skillet? I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part, I only clean it with hot water and a rag. For the most part, breads (...	Very hot oil helps to reduce sticking by instantly and continuously heating the food until it's surrounded by a layer of steam from its natural moisture content boiling.
How do I cook beetroot I've just pulled some beetroot out of my garden. I've never cooked beetroot before so would love a few suggestions. <Q> Basically you boil them or roast them until tender, then let them cool and peel them. <S> It is better not to cut or peel them before cooking, they will bleed lots of color and...	Sometimes i make a relish like dish with with the baked beets sliced along with parsely, garlic,onions, and a light drizzle of white vinegar, letting it macerate for a few hours before eating.
Measuring glucose syrup without wasting it Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup except about three times thicker. When I measure it, a lot tends to get stuck on the spoon (or more often spoons) an...	Besides the methods already mentioned, you can also measure by displacement if you're working with volumetric measurements and one of the other ingredients to be added at the same time is a liquid -- use a measuring cup large (and precise) enough for both measurements, add the liquid first, then add the stickly item un...
Can you sharpen a ceramic knife? Can you sharpen a ceramic knife? <Q> Ceramic blades can only be sharpened against something that is harder than it is. <S> I would recommend sending it back to the manufacturer for sharpening if needed. <S> Typically it is done using a very hard abrasive wheel because of the risk of...	You actually can sharpen a ceramic knife with a diamond wheel sharpener.
What causes the black discoloration on this plastic electric teakettle? In the break room at work, there is a tea kettle that has some unappealing discoloration. I would like to use it, and lots of people do, but I find it terribly unappealing. I can't remove it with soap, and my fingernail has no effect. I can't even...	Wipe out the inside of the kettle with a cloth. Presumably these are impurities from the water that have solidified on the plastic.
What is the difference between coffee grinds/beans labeled as "espresso coffee" and ordinary coffee? I was reminded of this curiosity just moments ago when I got a craving for coffee and couldn't find any normal coffee beans/grounds (owing to the fact that I don't normally drink coffee at home anymore). I unwittingly ...	The only real difference in the beans is that some beans taste better at a higher roast than others, so they are more appropriate for espresso.
How to prepare salsify (schwarzwurzeln) to minimise sap? This morning I tried cooking salsify (aka Schwarzwurzeln ) for the first time. It needs to be peeled before cooking, which I did rapidly and with a bowl of water nearby, as per advice on various internet sites. However, it still left an unpleasant, sticky, ...	as soon as you have peeled it, drop the salsify into acidulated water ( water + lemon juice).
Beef: Red on the outside, brown on the inside Take bright-red ground beef and put it in a freezer for a few days. Aftertaking it out and letting it thaw, it looks fairly red on the outside, but brownon the inside. Why is that? From the answers to this question ,I understand that fresh beef initially becomes bright-r...	Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. Proper wrapping can minimize exposure to oxygen,

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