source
stringlengths 620
29.3k
| target
stringlengths 12
1.24k
|
|---|---|
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: Baileys® is the only cream liqueur that guarantees its taste for 2 years from the day it was made, opened or unopened, stored in the in the fridge or not when stored away from direct sunlight at a temperature range of 0-25 degrees centigrade. <S> One of the keys to achieving this 2 year shelf-life is in our patented process of blending of fresh Irish cream with the spirits and the whiskey without the use of preservatives. <S> Under normal conditions of storage Baileys has a shelf-life of 30 months. <S> If you are concerned about a bottle of Baileys® please check the best consumed before date on the bottle - all bottles now carry a best before date. <S> This number is located on the bottom left hand side of the back label. <S> Example : <S> Code 11 20XY would mean that we guarantee the product would taste perfect until that date (XY is the year 2 years from the date of manufacture) <S> ( source ). <S> The alcohol content is the sole preservative listed. <A> Ingredients:liqueur, acidity regulator (E331), emulsifier (E471), flavours (caffeine), colouring (caramel (E150b). <S> Source: a food product inventory database <S> The alcohol keeps the product from microbiological spoilage, the E331 (sodium Citrate) <S> buffers the product form getting damaged by acids produced by any spoilage, and E471 (mono and diglycerides of fatty acids) keeps the fat from the cream stable in Emulsion. <S> Source: <S> my opinion as a food scientist Cheers! <A> baileys uses a protein powder that coats the cream to keep it from separating, and then puts everything through a process to break the cream up into smaller bits so that it stays suspended in the alcohol even better. <S> These 2 steps combined keep it from separating, and keeps the cream in the alcohol where it is preserved better.
|
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 a second opinion. <Q> The best way to know if your bird is done is by checking the temperature of the thigh with a probe thermometer. <S> You're looking for about 160 F. <S> If you don't have a probe thermometer, and you're cooking a turkey, this might be the time to invest in one. <A> It really depends on the preparation. <S> For example, a brined, pre-thawed turkey would talk less time. <S> and then you start check for mobility in the drumsticks (that indicates it's done). <S> It also takes longer if you've packed the turkey with stuffing/vegetables/etc. <A> Since it's your first turkey, I'm not going to tell you to go against a mother, but... <S> I use the high heat method. <S> I have already brined the turkey (if you haven't and have some time, soak the turkey in salty water, 1 Cup/gallon of water for 3-4 hours) but that isn't what makes it zip by. <S> Crank the oven to 400. <S> Put the turkey in a roasting pan on a V rack, back and legs up (it looks upside down, from all the perfect pictures on magazine covers). <S> Roast for 30 minutes. <S> Pull it out, flip it over <S> (be careful, it's hot), rub with butter to help it brown and then put it back in the oven for 50-60 minutes. <S> Start checking it with a quick read thermometer at 50 minutes. <S> You are looking for 165 in the breast meat, 170 in the thighs. <S> Pull it out, put on the cutting board and/or platter, cover with foil and LET IT SIT FOR 30 MINUTES. <S> Or more. <S> Don't carve a turkey when it first comes out of the oven. <S> That is true no matter how you roast it. <S> I started cooking turkey using the high heat method about 5 or 6 years ago. <S> It drives my wife crazy because it takes me a couple of hours to have a perfect turkey, whereas when she used to do the cooking "like her mother taught" it took all day. <A> I was always told 20 mins / pound + 20 mins. <S> That works out at closer to 4 hours than 3, I think. <S> If you stuff it before you cook it then add time on. <S> Also, something that someone told me recently was that the stuffing should be cold when you stuff the raw Turkey (to prevent it cooking and re-cooking). <S> I've cooked Turkey for years before this, using stuffing made from boiling water (I'm lazy <S> so I always use the mix) and hadn't managed to poison myself, but the logic behind the advice does seem sound <S> - I just don't follow it myself :-)
|
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 problem: I'll prepare it with a delicious pink tuna I have, capperi, a little garlic, lemon and a sprinkle of white pepper.Sounds boring but it's delicious :D yum! :D The dessert is done because friends always bring wine and dessert in Italy so I don't care. What can I do for appetizer and second course?I really don't know :/Meat is not a wise choice unless I prepare something particular, I guess...For appetizer a selection of cheese could work? I just can't think about anything that works in harmony but I still want to prepare that tuna so badly. Help, please! <Q> But if you use scampi as the second course, I'm not sure what to serve it <S> with.(I make it as an entree). <S> Rice or bread, I'd say. <S> I've never tried it with baked potatoes, but maybe it could work; or other options of course. <S> But I don't know if two times fish (in a broad meaning) <S> works for you. <S> You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) <S> so you just need to warm it. <S> Edit: Oops, I just saw that this is an old question... <A> What I tend to think of for appetizers is something fairly light. <S> You could make a salad -- either tossed or prepared. <S> Or something with fruit -- grapefruit is in season, and you could make half grapefruits fancy by coating them with some brown or white sugar and broiling to give a nice crust. <S> Another option, and fairly traditional Italian, is to serve an antipasto. <S> That way you could put out different cheeses (fresh mozzarella and provolone are fairly standard, I think), roasted peppers, olives, marinated mushrooms, artichoke hearts. <S> And if you want meat at all, you could serve some with that. <A> I will write what I've done leaving here a very easy and succesfull italian recipee from my uncle :) <S> Arrosto <S> di cima <S> di filetto di maiale lardiato. <S> You'll need for 4 people: Pork fillet (800gr, more or less)Lardo di colonnata <S> (http://it.wikipedia.org/wiki/Lardo_di_Colonnata it is... <S> Lard. <S> Just look for lard slices: it'll be fine anyway. <S> You'll need 100gr of that)potatoes (5 ore 6)carrots (2)an onionseasalt (if you can find the big one like this: <S> http://www.saltexpo.com/files/u1/camargue.jpg <S> you can use a trick) <S> So let's start! <S> Take the fillet, put it in a pan where you put just a little oil. <S> Cook all its surface without fear. <S> You don't want to carbonize it <S> but you want its surface to be cooked WELL. <S> After that take a little time to wait for it to lower its temperature and take the big seasalt and spread it with your hands on the fillet. <S> Don't worry about exaggerating: it'll take only the salt it'll need :) <S> Done that roll the lard around the fillet and with a cord <S> tie it <S> so it won't move while you cook it in the oven. <S> Cut potatoes and carrots and onion. <S> I do prefer to cut the onion in "half rings": delicious :D <S> Now you can take a metal recipient (can't tell the name in english <S> but it's like this: http://eshop.pcmitaly.com/images/product/LP16362P.jpg ) and put a fair quantity of olive oil in it and your fillet, carrots, potatoes and onion. <S> Cook it for 40 minutes in your oven (210 degrees) <S> and when you get to minute 20 turn your sweet fillet. <S> Enjoy it with a Chianti Classico Castello di Ugozzano (not very costy but lovely). <S> Have fun! :D
|
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 below 40 degrees F, in the safe zone. <S> This will, also, take a while. <S> Second method is to defrost in the sink under cold running water. <S> The water doesn't have to run rapidly, but it should change regularly. <S> This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. <S> If you are not going to cook it immediately, then return to the refrigerator. <S> If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong. <A> From the FDA website: Thaw frozen seafood gradually by placing it in the refrigerator overnight. <S> If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or — if the food will be cooked immediately thereafter — <S> microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable. <A> Quick-frozen fish (or any food) is frozen in a short time which means that the ice crystalswill be very small which is most important to preserve the quality of fish. <S> The risk to miss this quality happens when you start to defrost the fish. <S> Doing it very slowly as by keeping the fish in fridge overnight means that this slow defrosting process creates big ice crystals in the fish meat; loss of valuable protein and liquid and fish becomes dryer and less tasty. <S> Therefore the main matter in defrosting is very simple. <S> As it is beneficial to freeze quickly, the same goes with defrosting. <S> Therefore for best result: Defrost in water 18 - 20 C in sink or in a big ball. <S> Defrosting will take less the one hour and it is not necessary to use running water; the cold water nearest to fish will move by itself. <A> I have a little to share based on my experience as a restaurant owner, there are 5 ways to thaw the fish properly and safely. <S> Place it in the refrigerator, this slows down the icy crystals inside the fish. <S> Put it in a running water, cold preferably, to maintain the toughness of the meat. <S> Cut the fish to desired size before cooking for a couple of minutes. <S> Thaw the fish by salting more faster than the rest of the methods. <S> Place it in a sealed bag <S> then thaw it in a bowl of water.
|
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 will be used to make fishcakes if that makes a difference and has been seasoned with salt and pepper and butter. <Q> I use it only for two things: one is a super-quick pantry chowder and the other is to thicken over milked mashed potatoes. <S> While I wouldn't want to eat a bowl of instant mash, a quick shake in this circumstance takes care of the problem and no-one's the wiser. <A> If you're going to try to dry it out, may I suggest spreading it out in a large shallow baking pan and putting it in the oven on low heat. <S> Take it out once in awhile to stir it up a bit...make sure you spread it out again after you stir. <S> A few rounds of this will probably dry it out. <A> I realise this thread is now years old, but I also recognise there are people (like me) who still discover forums like this years on. <S> This happened to me today. <S> I tried putting mine back in the oven, however nothing seemed to change consistency wise, so I scrapped that suggestion. <S> I have instead decide to leave my mash, to cool and already it is thickening up. <S> So for anyone who ends up in this predicament in the future, i'd suggest trying that. <S> Seems simple really, but it works! <S> ;-) <A> Cream generally results in a better texture than milk when making mashed potatoes, but assuming you have your reasons for using milk (health concerns, allergies, etc.) <S> , there is only one way to literally dry it out , and that is to evaporate the water. <S> Toss it in a pot and simmer <S> it uncovered until it reaches the consistency you want. <S> Because it's potatoes, you might have to stir it very often or even shake the pot around in order to prevent burning and a nasty mess. <S> This is actually what I always do to potatoes before mashing them (after boiling) to dry them out. <S> I've never attempted it after mashing them, but the potatoes are already cooked, so I doubt that you can do any more damage that way. <S> If you just want to <S> thicken <S> them then add some savoury ingredients. <S> I really wouldn't recommend flour, potatoes have enough starch already, but I'll often add cheese to my mashed potatoes. <S> Hard cheeses like parmesan are particularly good if your aim is to soak up some of the excess moisture. <S> I'd also suggest, in the future, that you whisk in your liquid gradually to avoid this exact problem. <A> Just leave it on low heat for a while with the lid off. <S> A shallow gentle stir now and then will help too <S> You will probably burn the bottom layer, but that way you only lose a little, not the whole pot. <S> An overnight pot soak remove the burnt stuff without sweat <S> I think over milking and longer cooking makes a nicer mash. <S> And be careful of over stirring, mash isn't whipped cream, it's just a soft texture Instead of butter to finish try a spoon of decent mayonnaise (real egg and good oil) <A> Surely there is no better water (liquid) evaporator than a microwave. <S> Or is zapping verboten on this forum? <S> You are far less likely to scorch anything, but of course you can if you grossly overdo it. <S> You must place in porcelain or microwave safe plastic. <S> Start with one minute at 800 watts. <S> If you are nervous, open the door and look in after 30 secs. <S> My Asian friends will cook and reheat rice by no other means if this is available. <A> Had this issue and I tossed in fine bread crumbs until I got the consistency I wanted. <S> Worked fine, just had to add a little more seasoning. <A> All you gotta do is put some grits in and call it a day. <S> " <S> Mashed potatoes and grits." <A> I just had this problem. <S> I dried them over very low heat, open pan and stirred in carefully with fork so as not to stick to the bottom. <S> I added just a tad bit more butter towards the end when I felt I had lost too much moisture. <S> i had this happen during a dinner party. <S> I simply cooked 2 large potatoes, peeled and mashed them right in ! <A> I just tossed a bunch of flour in there when I realized my mashed potatoes were turning into potato soup. <S> Worked out just fine in the end. <A> Also if you did realize that you added a lot of milk <S> but you didnt stir the mixture yet, you can without no problem remove the extra milk back to the milk container, if no then you will have to add something to thicken it such as bread crumbs, or even you can try to some potato or corn or rice starch works <S> but it will slightly change the flavor of your potatoes, also flour also works or whatever you have on hand, <S> and of course you will need to cook it at medium-low heat a few minutes to let it thicken enough. <A> Spread them in a 9x13 pan, and put in an oven (about 250° <S> F - 350°F) and leave the oven door cracked open a good ways to expel the evaporating moisture. <S> (Otherwise you're just macerating the potatoes) <S> Stir occasionally. <S> It will dry them out. <S> Yes it will heat up your house but it will save the potatoes.
|
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 than I used to. I always put them in as the water is already boiling. Until now my assumption has been: boiling point is boiling point–once the water hits 100°C the heat dispersion goes up rapidly, keeping the temperature close to that–but it appears my assumption was false. Anyone care to explain? <Q> Is there a difference in altitude between where you live now and where you used to live? <S> The heat of a gas and an electric stove should be the same, but boiling temperature differs. <S> The higher the altitude, the lower the boiling point, since it's a factor of air pressure. <S> ( More explanations from Wikipedia .) <S> Water only boils at 100C at sea level. <S> This site can calculate it for you. <A> Silly, silly me. <S> As Jefromi suggested earlier, the largest contributor to the fact it takes that much longer is probably the fact that the eggs are at a different themselves at the moment I put them in. <S> I used to store eggs in a cupboard; now I store them in the refrigerator. <S> That is not to say the other factors mentioned by Martha and Sklivvz don't add to that–they most likely do– <S> but this seems the most reasonable, if unanticipated, explanation. <S> Thank you all for your answers and suggestions! <A> Since you put in the eggs after the water is boiling, they make the water go below the boiling point, but the gas stove starts instantaneously to heat up the water again, and the electric stove may or may not. <S> To test this hypothesis: put in the eggs with cold water and count 9 minutes after the water starts to boil. <S> Of course, you also need a gas stove... ;-) <A> When I make hard boiled eggs, I always use the oven. <S> This way, you can preheat to the exact temperature and they always cook the same. <S> What I usually do is place the eggs on the racks, and put something underneath in the unfortunate case one of them breaks. <S> I know not every ovens are the same, but this should allow for a more controlled environment. <S> Also, I have fit between 50 and 60 eggs in my oven at the same time, which is great for parties.
|
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? The rice is sticking to side of the pot itself but it doesn't get burnt per se, just enough to make clean up a hassle. <Q> My rice cooker's pot is non-Teflon and scratched, but I've found that if I remove it from the heating element and let it rest 15-30 minutes, there is virtually no sticking. <S> If I try to remove the rice immediately, there is significant sticking. <A> I have been using Rick cooker for my whole life. <S> The simple answer I can give you is the problem of your rice cooker. <S> There are older models of rice cooker that sticks a lot <S> and there is very little you can do about it. <S> It happened to me when I was little that some of the rice cookers just did that regardless of what we did. <S> The newer models won't do it unless inside it's scrated. <S> The Japanese brand rice cookers are very reliable, so you won't have problem like this. <S> I don't recommend you putting oil in your rice as I don't think it's an healthy option. <S> If there is no obvious scratches inside your rice cooker, then I think it's time to get a better rice cooker. <A> In my experience, it has little to do with your rice cooker model, the amount of water (so long as it's reasonable i.e. not extremely scarce), or adding oil whatsoever <S> (frankly, greasy white rice sounds pretty disgusting to me). <S> As a red-blooded Asian who loves rice and have been cooking it all my life, in various rice cooker models, using various types of rice, I used to have this problem when I was a wee beginner but eventually figured out a method to eliminate that stubborn crust: <S> The key is to let your rice rest for awhile after it's cooked. <S> When the rice cooker tab pops up to indicate your rice is done, do not immediately open the lid. <S> Instead, let it simmer down for a minute or two, allowing all those boiled water bubbles to settle. <S> Following this, open the lid (I usually pop the cable off the socket for good measure) and let the rice steam out until cooled to your taste. <S> I personally leave it for five to ten minutes, and that results in just the right level of rice warmth for me, which is on the cooler side. <S> Your mileage may vary so test this out with different times to find a temperature that suits your liking. <S> And If you want to reheat the rice, it should be fine by now to simply pop the setting back on to "warm". <S> Voila-- <S> no more crusting on the pan. <S> Take into account that rice is sticky by nature, and a small amount of sticking on the pan is inevitable, but this should work to reduce that overall layer of crusting. <S> This is my way to prevent a hard crust on the bottom of the rice cooker pan. <S> I'm sure others have other ways that have been proven to work, but this one works great for me. <S> Note: this works for white rice in general, which is the most common and the type <S> I'm assuming the asker was talking about. <S> Other types such as red or black rice would require more water and tend to crust more around the top, I have yet to successfully handle those. <A> My mother came up with a simple solution - add a capful of oil (she recommended corn oil) to the rice recipe. <S> This time around the rice scooped right out perfectly. <A> There are many factors at play here. <S> My experience is: <S> The right ricemaker makes a huge difference. <S> A heavy pot (to better distribute heat) goes a long way to prevent sticking. <S> Many ricemakers go into "keep warm" mode upon completion. <S> When the rice is cooked, unplug the pot and let it sit without any additional heat added. <S> Make sure you stir the rice and water before starting to cook. <S> Just putting in rice and pouring in water (without stirring) tends to cause sticking. <S> Stay clear of "quick cook" mode which I believe uses a higher heat setting. <S> Go for a low temperature over a longer period of time. <A> Instead of putting 1 capful of oil to the rice, why not brush the pot bottom with oil before putting in the cleansed rice and water. <S> Try this out. <A> There is another good idea. <S> You can keep another vessel inside the rice cooker vessel. <S> But don't forget to pour enough water surrounding the new vessel. <S> Now you can cook what ever you want on that in the inside vessel. <S> Only disadvantage is this will reduce the capacity of the rice cooker, which means inside a 2 L rice cooker, you can only place a vessel smaller than that.
|
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 using one rather than the foolish little pins with the handles that get filthy and hurt my knuckles. <S> As for the 'French' part of the name. <S> I don't know, having never lived in France, whether they actually refer to that style of rolling pin as French. <S> However, I find it extremely unlikely. <S> Probably some English speaker coined the phrase to differentiate that style of pin as one commonly used in France. <S> Hopefully there is a French speaker who can provide more insight. <S> (If you didn't insult them with your question.) <A> The standard pin is usually 2 inches (5.08 cm) in circumference, and can come in varying lengths; 18 inches (45.72 cm) tends to be the most popular length. <S> What makes it different from other rolling pins is that it has no handles, and is tapered to a smaller circumference at each end . <S> From here: http://www.wisegeek.com/what-is-a-french-rolling-pin.htm <A> In professional baking circles, the tapered "French Pin" is best used to roll out pie and tart dough so that the center of the crust is slightly thinner than the outer edges. <S> This way the crust is sure to be evenly baked. <S> As for the French part of it, my French chef friends have never heard of a "French Rolling Pin", nor have they ever heard of a "French Knife", or "French Fries" for that matter. <S> I believe that any culinary item that is slightly more sophisticated it is called "French ...". <S> Probably because the French are reputed to enjoy a higher standard of culinary expertice.
|
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 there a formula for volume of grounds per unit of water that I can use so I can get the maximum caffeine experience without wasting coffee? <Q> Use lighter roast coffee: caffeine burns off as the roast darkens. <S> You aren't going to reach caffeine saturation just by brewing (even very) strong coffee. <S> So brew coffee with lighter roasted beans to your maximum desired strength. <A> Start with a bean with more naturally-occurring caffeine. <S> Colombia Excelso 1.37% Colombia Supremo 1.37% Indian Mysore 1.37% <S> Prepare the coffee in a manner that produces the most caffeine. <S> drip: 1 cup (7 oz, 207 ml) = <S> 115–175 <S> mg. <S> brewed: 1 cup (7 oz, 207 ml) = <S> 80–135 mg. <S> espresso: <S> 1 shot (1.5–2 oz, 45–60 ml) = <S> 100 <S> mg Taken from http://en.wikipedia.org/wiki/Coffee <A> If you want to take in twice the amount of caffeine, why can't you just drink twice the amount of coffee? <S> If you start messing with the ratio of bean to water, or trying other tricks, you're likely to just get bad tasting coffee. <A> If all you are after is caffine <S> I'd just buy some caffine pills, you can get 16 packs here in the UK. <S> If it must be in coffee then dissolve a couple in a normal brew. <S> However I must say I wouldnt recommend it - overdosing on caffine <S> is bad - especially on a regular basis. <A> There is liquid caffeine you can add if you're just in it for the caffeine jolt. <S> A capful of 5150 juice is 83mg and is comparatively extremely cheap when weighed against pre-made energy drinks and 5 hour energy. <S> You can add it directly to the coffee, which will make the coffee much more bitter, or you can take a shot of it and then drink your coffee as normal. <S> I can say from experience that although I am finding myself more and more immune to coffee, soda, and 5-hour energy, 5150 still works (and works well, and fast). <S> Perhaps it's because so much of the caffeine is absorbed in the mouth. <S> Without wanting to preach, I wanted to say, as NBenatar mentioned: no matter what route you go, be careful. <S> I also know from experience that caffeine addiction is very bad, and actually makes you significantly more tired . <S> Over time you need the morning caffeine just to reach energy levels that normal people experience without any caffeine. <S> From the second article: <S> The millions of people who depend on a shot of coffee to kickstart their day are no more alert than those who are not regular coffee drinkers, say researchers. <S> A cup of coffee, suggests a study, only counteracts the effects of caffeine withdrawal that has built up overnight. <S> I can say with all honesty, the first week of drastically cutting back my caffeine really sucked, but now I'm more alert in the morning than my colleagues who drink coffee like it's their job... <S> though, we're programmers, <S> so I guess it kind of is their job :) <A> Buy cheap robusta coffee instead of expensive arabica coffee. <S> Robusta has about twice as much caffeine as arabica. <S> If you're only drinking coffee for the caffeine then buying arabica is a waste of money. <A> Have you try Yerba Mate tea? <S> It has similar effect as coffee and it is way healthier for you. <S> You could drink more than a cup a day too! <S> It is believe to have cholesterol lowering properties (along with antiobesity properties) and contains minerals as well. <S> Having different flavors keeps it interesting too! <A> You could brew the coffee the night before and let it sit on the warmer over night Only brew about 4 cups should be down around 2 cup ms by morning this in theory <S> should double the concentration of everything
|
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 discs (a mandoline is quick) and the kids use it as chips'n'dip. <S> Try some natural or Greek style yoghurt and whole seed mustard as a dip. <S> Very crunchy and tasty If the skin is dry or blotchy I quickly run the potato peeler over it first <S> Otherwise, just grating it into soups or stews is a nice vegetable filler EDIT <S> Doh, forgot the best thing to use it for Coleslaw , it replaces cabbage perfectly. <S> Or you can mix cabbage and broccoli. <S> Just coarse grate it with some carrot, onion. <S> Blend it up with a little mayo and yoghurt, or lemon juice and olive oil. <S> Add some ground fennel and cumin seeds or some chopped mint for extra zing <A> In the winter I use it to make broccoli cheese soup. <S> I actually think the heavy stem makes for a better texture than the tops (they get very mushy). <A> Shave the stalk with a vegetable peeler and quarter it lengthwise. <S> I then use the quartered stalk pieces as a platform on which to set the florets for steaming. <S> The stalk pieces are immersed in the boiling water while the boiling water steams the florets, resulting in perfectly done florets and stalks after about 5 minutes or so. <A> When cooking the stalk, you should peel the outside first (just use a swivel peeler and take the outer skin off) before slicing it up. <S> The outer layer can be a bit tough. <S> Also, be sure to cut it fairly thin so it will cook at the same time as the florets. <A> If I have a few of them knocking about I'll stickem into stock, either vegetable (along with carrot peelings, onions scraps and anything else that would go to waste (except potato skins which make your stock very cloudy), or chicken if I've got a carcass going spare. <A> I have to confess, I tend to cut them into chunks and eat them raw, while cooking the rest of the dinner. <S> If you cut them into strips, I'm sure they'd make a good crunchy alternative to carrot/celery etc for dips. <S> Or, leave the broc whole, and stand it up in a narrow pan with enough water to cover most of the stem, and the lid on. <S> The florets steam, the stem boils, and you can eat the whole thing. <A> Once peeled and sliced, they can be steamed, stir fried, or used in salads. <S> I've heard broccoli stems called the poor man's asparagus. <A> For a broccoli and cheese soup, I use Gordon Ramsey's recipe + 1/2 cup shredded cheddar cheese, peel the stems first, and chop very finely, it helps the stalks cook faster. <S> I reserve a few florets for garnish. <S> You can also use the stalks in place of asparagus. <S> Slice stalks asparagus shape, roast on high heat with a little olive oil/garlic powder. <S> Serve with hollandaise sauce. <S> Or you can use it like peas: <S> peel the stalks, blanch until just tender but still a little crisp. <S> Drain and mix with a little butter and LOTS of parmesan cheese and black pepper. <S> Also use in place of cabbage in a quick cole slaw, i use a vinaigrette rather than mayo and pair with bbq chicken sandwiches <A> I like to peel them, cut them in cubes and fry them together with carrot cubes. <S> Once they're done, I flavor with a little pepper and salt (not much).The real kicker is mixing some apple vinegar with sugar and pour that in the frying pan once the stuff is done. <S> Don't continue to heat now <S> , that will make it loose <S> it's sourness. <S> Very delicious imho.
|
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 reneged on that and used a packet that I had leftover sitting in the pantry, I realized just how much flavor it managed to impart into the beef comparative to what I normally get out of my manually done spice blends. Typically speaking, I use a blend of: Chili Powder Chipotle Powder Cumin Mustard Powder Freshly Cracked Black Pepper Touch of Salt Cinnamon (just a touch for somesweetness) I brown the beef, drain off the fat, and then get it back in the pan to simmer in a mix of red wine vinegar and water for volume. When about half of the liquid is gone, I then add the spice mix. Generally I get the heat just right with the chili/chipotle, but it's not quite salty enough and the cumin flavor doesn't seem to really impart itself enough to the point I'd like. Likewise, there's only a hint of the vinegar flavor, which isn't necessarily a bad thing when all of the other flavors are weak, but if the other flavors came more to life, I'd expect the vinegar flavor to be at least a bit bolder as well. Is there an ingredient I'm missing for this type of cooking that aids in making those flavors really stick to the beef? Or is this possibly just a case of "add more X"? Possibly a technique / timing issue? Alternatively, is there a spice out there that you could recommend as a stronger version of any of said ingredients? I'd really like to NOT overload the salt levels, and I'd also prefer to keep straining off the fat from the browning process. Thanks in advance! edit: Thank you all for the suggestions! I'm making them again tonight and will be trying a combination of Bob's and Mrs. Garden's answers. Going to be adding Worcestire Sauce, replacing water with Beef Stock, upping the amount of Cumin and using some fresh minced garlic towards the end of the simmer (and maybe some onion powder as well). I'll update when the verdict is out. edit 2: The fresh garlic and extra cumin definitely brought out some more flavor, and the Worcestershire definitely gave a bit more punch than I would have thought it could possibly do. The flavor was fantastic, albeit a bit overpowering, but that I'll attribute that to having to readjust the amounts of everything with the new ingredients / ratios. Thank you all for your suggestions again. <Q> To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. <S> If you don't want to put forth that extra effort, you'll just need to add more cumin. <S> If it's not salty enough, the best solution is to just add more salt (sorry). <S> Salt will enhance the other flavors as well. <S> A bit of cornstarch would help make the spices stick, and dry out the mixture. <S> I'm not sure how much water and vinegar you're adding, but you may just be watering down your beef too much. <S> I usually add just enough to keep the spices from sticking to the pan, but not so much that there is a lot of extra liquid that needs to be reduced. <S> Your spice mixtures may also contain some form of MSG. <S> You can get a similar umami "punch" by adding a dash of Worcestershire sauce. <S> Edit: I don't know how I missed this, but the other answers point out the lack of garlic and onion. <S> Your store-bought spice mixtures definitely contain plenty of those in powdered form, which you can use, but fresh is tasty too. <S> Don't add fresh garlic too early, as it can easily burn and turn bitter. <A> Draining all of the fat will most certainly reduce flavor... <S> so my first choice would be to keep some of it in the pan. <S> Use it to heat up your spices and don't add any water. <S> That is definitely lowering flavor impact. <S> If you need to add a liquid, why not try some beef stock? <A> I find the secret to getting the right flavour is a couple of tablespoons of bean powder or just left over refried beans into the water (no vinegar). <S> This makes the spices sauce up and stick to the meat <S> If you want the acid taste, squeeze some lime or lemon over while assembling the burrito Instead of ground beef, try a good cut of beef and slice thinly (5 to 10 mm) into short strips. <S> This holds more meat flavour and coats well too. <S> This way you will use less meat, and can select for lower fat levels too Light roasting the spices before grinding is always a great booster <A> When I make taco seasoning, I also add oregano. <S> I usually add a pinch of sugar for sweetness, but your cinnamon works for that, too. <S> I also like a little paprika and cayenne, but your chipotle will work for that, too, but I bet oregano is what you're missing... <A> This might make it more flavourful. <S> I might also add, for the rest of the ingredients, garlic/garlic powder and maybe onion powder as well. <S> I don't know how much salt you add, but just increasing the salt by a bit, might bring out the rest of the flavours. <S> I often serve something similar, except I use shredded beef, the meat is different, but the seasonings are fairly similar. <S> The recipe I started from calls for the following. <S> I'm posting it as it gives an idea of the quantities used. <S> For about 2 lbs of meat: <S> 1 level tbsp. <S> salt <S> (I actually reduced this as it was a bit excessive the first time I made it) 1 tbsp. <S> pepper 1 tbsp. <S> cumin 1 1/2 tbsp. <S> chili powder ( light or dark ) 1 tbsp. <S> garlic powder (I usually use minced garlic) 1 tbsp. <S> onion powder (I omit it due to a severe allergy that my wife has) 4 bay leaves (It's stewing for hours to break down the meat) <S> Onion (added mid cooking, for shredded beef, I'd add it prior to cooking if you're using ground beef. <S> Omitted for me, for the same reason as the powder) <S> I have slightly increased other ingredients, to compensate for a lack of onions. <S> I may try using some vinegar next time. <A> Garlic and Onion powder tend to help a lot. <S> Also I use a nice pureed salsa in replace of most of my water, helps give it a little extra kick (in addition to the spices. <A> It's not a dry ingredient, but I typically add adobo sauce to taco and chili meat. <S> It has a complex flavor, and a decent amount of heat. <S> They are sold in small cans. <S> I typically just extract a few tablespoons of the sauce, and leave the chilies.
|
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 never comes out whole. <Q> From here Freeze Brazil nuts, or soak them in water for several hours before cracking. <S> Stand frozen nuts with the point facing up and hit with a hard object, such as a hammer, to crack. <S> Crack soaked nuts with a nutcracker. <S> Place the nut in the grip of the nutcracker so that the seam of the shell is subjected to the direct force. <S> Use minimum force necessary to split the shell when squeezing, in order to avoid crushing the nut kernel inside. <S> Rotate the nut while squeezing so the shell cracks slowly. <S> Extract the kernel from the shell. <S> Allow the kernels of soaked nuts to dry for a few hours after cracking. <S> Read more <S> : How to Crack Nuts | <S> eHow.com <S> http://www.ehow.com/how_10768_crack-nuts.html#ixzz16j8GzCOo <A> If you own a vise, there's a very easy way. <S> First, freeze the nuts for an hour or two. <S> Then put them in your vise and squeeze the nut on the ends. <S> Turning the vise handle allow precise, specific pressure on the shell while avoiding damaging the seed. <S> I did a 1lb bag in 10 minutes. <A> Microwave them. <S> My microwave is 820W, so adjust the time according to the wattage of your microwave. <S> Have a bowl of cold water near, as the nuts will be hot. <S> One brazil nut = 30 seconds on high. <S> Drop the hot nut in the cold water for a few seconds, just until it's cool enough to handle. <S> Use a nut cracker and gently crack it slightly. <S> Put it back in the cold water until the nut inside is cool, or not if you want warm nuts, which are tasty as well. <S> You may need to used the cracker again, but the nut should come out whole. <A> **** <S> No soaking, no freezing, no boiling <S> **! <S> We had Brazil nuts that stuck to the shell so tightly that after they were cracked, they had to be scraped off the shell with a knife.
|
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 need a little butter? Sample recipe: http://www.kingarthurflour.com/recipes/baguettes-recipe Expert recipe: http://www.chewswise.com/chews/baguette-traditional-fromartz-recipe.html <Q> You do not need the fancy equipment of a typical bakery. <S> It helps, but it is not necessary. <S> What will likely take your bread over the top is some sort of pre-ferment, which I see you've already found in your recipes, but I have a slightly different suggestion than those recipes provide. <S> The simplest way to do this is to make a small amount (perhaps 1/3) of your dough one night in advance. <S> Let it rise once, then retard further proofing in your refrigerator overnight. <S> Before making your full dough, remove it from the fridge and let it warm to room temperature for about an hour. <S> Cut into several pieces. <S> Add to your dough when you add the liquid. <S> The pre-ferment gives your dough something similar to what a bakery with a 9 hour full cycle for making a baguette would have. <S> Your dough should go through an additional proofing plus rising time after shaped. <S> When shaping your dough, be careful to degas it as little as possible. <S> For a good texture, bake your baguettes on a pizza stone with plenty of corn meal underneath. <S> Pre-heat a thick, ovensafe metal pan with your stone. <S> When you put the bread in, put a cup of boiling water in that pan to add steam. <S> This will help create a great crusty bread crust and oven spring in your dough. <S> I have found that the same baguettes with oven spring taste 100% better than those without - something about that key activity during the first minutes of baking really brings the tastes over the top. <S> More information on amazing bread can be found in The Bread Baker's Apprentice or, for whole grains, Peter Reinhart's Whole Grain Breads . <A> ALL the flour needs to soak for at least a day at cool room temperature to fully saturate and start autolysis. <S> Use enough cold water to make the dough stick together, but not to be slippery. <S> Only add the other stuff after a day (salt, yeast, oil etc) and rest of water as per recipe Edit Under French law a baguette must have 3 to 11 hours of autolysis <S> I find local flour to be not as strong, so use a whole day <S> Domestic ovens can't get hot enough for this type of bread. <S> To help, remove everything from the oven that you don't need, and just use a thin steel tray to bake the bread on. <S> Preheat the oven for up to 30 minutes with temperature on MAX. <S> It should take no more than 20 minutes to bake, though I am not sure if this will effect taste, but will effect texture. <S> Only use a small amount of hot water to steam the oven <S> For extra flavour try wholemeal flour as it has more tasty stuff in it, 50% to 100% wholemeal will do. <S> Another option is to try a percentage of barley flour. <S> Barely doesn't make a great bread, but helps the soaking/sugar breakdown process, and makes the taste more interesting. <S> You can make flour from barley meal with a few minutes in a food processor <A> You might also want to take a look at Rose Levy-Berenbaum's "Bread Bible". <S> She also advocates for a really long ferment for most breads, and her technique for sponge is pretty awesome. <A> Filtered water does help make a difference. <S> It's tough to say what is causing the bread to be bland. <S> Letting it sit overnight, usually helps in that department, but also an addition of salt. <S> As you add salt though, you will probably want to add yeast as well, <S> not much mind you, but a little extra of each could be beneficial. <S> You might try changing the type of yeast you are using, or maybe the brand. <S> Same thing with the flour, try a different brand and see if you notice anything. <S> Everything you add or take away will change the texture that you seem to have perfected though, so proceed with caution. <S> Or you can always do what I do with bland bread: Olive Oil, chopped fresh garlic, a lot of black pepper and a heavy pinch of salt. <S> Nothing better for dipping a nice fresh crusty bit of bread.
|
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. <S> Highly used in spice rubs, pickles, marinades, anything where a strong spice flavour is required and often in puddings as an aromatic like nutmeg is used in English cooking. <S> The leaves have a similar flavour, but not quite the same, you could use the seeds in their place adding them in to the spice mix if there is one, but the leaves I prefer personally. <S> The flavour of methi leaves in thepla or in curry is wonderful in my opinion. <A> A great way to use fenugreek seeds is as one ingredient in creating your own 5-spice (Panch Phoron) powder. <S> Then, you can use in stir-fry and/or sauces. <S> I prefer the flavor when cooked some, but it may work as a chicken marinade as well. <A> Basically, no! <S> They have avery different flavour. <S> You also need to be careful as fenugreek seeds as well as being quite bitter, are very hard. <S> They are usually roasted and ground, and if used whole are invariably fried in hot oil at the start of a dish. <A> You can sprout them! <S> I have a batch going right now, they've <S> just now got little tails (heads?) <S> poking out. <S> I understand the flavor of the sprouts is a bit (perhaps pleasantly) bitter. <S> I'm looking forward to trying them.
|
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 often the cheese has difficulty fusing the sandwich together because it doesn't stick well to the other ingredients. I've tried a few different placements of the ingredients but they all usually end with on slice of bread not really "attached" the way a proper grilled cheese should be. For example: Bread, Cheese, Other, More Cheese, Bread : this tend to give me two separate slices of bread with cheese and some ingredients in the cheese. Is there any special technique to keeping this thing together as one piece? <Q> Ignore the purists. <S> The problem is this: your cold ingredients are keeping the cheese from properly melting through. <S> The cheese is what binds the whole thing together. <S> If there is not enough cheese, or if the cheese hasn't transitioned completely to gooey deliciousness, the sandwich is going to fall apart. <S> The solution is to heat your cold ingredients (at least to near room temp), and to cook the grilled cheese longer, at a lower temperature, so the heat has time to penetrate before the bread gets overcooked. <A> What if you grate the cheese and mix the (chopped) bacon and onions into it before putting it on the bread? <S> Then you would have melted cheese with little pockets of deliciousness. <A> Change up your approach to the grilling: get a hobo iron and make your grilled cheese that way. <S> With a hearty bread bread, you'll be able to put anything you want in there and with enough spinning it will all settles into a beautiful nest of cheesy goodness. <A> With marmite underneath the cheese. <S> Pepper and a smear of humous added post grilling.
|
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 the texture you are looking for in your finished product. <S> If you want a chunky chicken salad then bake your chicken breasts seasoned or not, <S> I season mine, and then cube them. <S> If you want something a little more exciting pan grill <S> the breasts to the point of a little char and then dice. <S> It all really comes down to how you like to eat your chicken salad, and more importantly how pretty you want it to look in your serving method, because a cajun blackened chicken salad sandwich can look down right homely. <S> I say try them all until you fall in love with one temporarily and when that has lost its passion try a different version. <S> Also as a side note if I am preparing it for me and not for someone else, so it doesn't have to be all white and pretty <S> , I use thighs instead of breasts since they are more forgiving and generally cheaper. <S> If I am not just breaking down a whole chicken and using the leftovers . <A> I prefer simmering a whole bird to get shredded chicken, like Satanicpuppy. <S> That should take an hour or two to accomplish. <S> For a chicken salad that has cubed pieces, I would saute or grill a whole breast, then cut it up afterwards. <S> You can bake it, but it takes longer than the former methods. <S> You can also slice it up beforehand and saute it- <S> that is a much faster option than any other. <S> Just make sure you season the breasts; they will be virtually flavorless otherwise, and make your salad dull. <S> I'd use garlic powder, salt, freshly-ground pepper, and saute it in butter. <A> I usually do a whole small chicken in a pot with the traditional herbs, onions, celery, etc. <S> Cook it slow until it falls off the bone, strain it, and let it cool before picking the meat off. <S> That being said, I've gotten perfectly decent results using store bought rotisserie chickens. <A> Roasting and pan-frying provide the most intense chicken flavor and make the tastiest chicken salad. <S> Both have the added advantage of some browned scrapings to add to the savory flavor of the salad. <A> There are many ways to cook chicken AKA: apply heat to chicken to bring it up to a safe 160 degrees. <S> Most old school recipes have you boiling the chicken. <S> This is wrong on many levels with the biggest reason you are dumping most of the flavor down the drain when they are done. <S> I wash then bake my skin-on rib-attached chicken breasts at 350 until they reach 159 degrees. <S> I then take them out and let them cool where carry over heat will take above 160 degrees. <S> Let rest covered and unrefrigerated (OK for up to 2 hours) with plastic wrap for 90 min. <S> Throw away the bone and skin and chop. <S> YUM.
|
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 following the time recommendations of a recipe to find out if it's "done", or is it like Schrödinger's Cat where you only know for sure when you open it and release the pressure. <Q> Smell. <S> Every time the whistle of a pressure cooker blows <S> , you get a mild aroma of the food along with the escaping steam. <S> Besides smell, the only other thing is time. <A> It is also like Schrodinger's Cat in the sense that hopefully whatever is inside is not still alive. <S> But seriously: the main thing is time. <S> You start with the recommendations from your manufacturer (since all cookers vary somewhat in terms of pressure and therefore temperature) and then keep good notes as to whether you prefer slightly more or less time. <S> For example, I've learned that with my cooker, if I'm making pinto beans without soaking, for whole beans I like about 35 minutes, but if I'm going to puree them, 40 is better. <A> With respect to this kind of pressure cooker : <S> My suggestion would be to count the number of whistles rather than looking at the clock. <S> These cookers produce loud whistles which you can't miss even in sleep. <S> For the tender lentils like: Masoor Dal (Red lentils) Toor Dal (Yellow Pigeon Pea) <S> You need to soak them for half an hour . <S> You need to add a little less than half table spoon salt in the cooker. <S> W.R.T above conditions, it takes 3 whistles to get them done. <S> At first the gas flame has to be on high . <S> After the first whistle, it is necessary to put the flame on simmer . <S> For the hard lentils like: <S> Kidney beans Chick Peas Bengal gram (Chana Dal) <S> You need to soak them for 12 hours . <S> You need to add a little less than half table spoon salt in the cooker. <S> W.R.T above conditions, it takes 7 whistles to get them done. <S> At first the gas flame has to be on high . <S> After the first whistle, it is necessary to put the flame on simmer . <S> For white rice (without soaking) <S> it takes 2 whistles to get it done. <S> For the rice, the flame is to be kept on high till 2 whistles. <S> After the specified number of whistles you are supposed to turn the gas off and keep the cooker as it is on the gas itself for 15 minutes . <S> The inherent heat from the gas stove and the steam formed in cooker will do their job in next 15 minutes. <S> My suggestions above are based on my personal experiences with this cooker. <A> This gives rough estimates of progress for things like rice, beans, etc, but takes some practice.
|
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 liquid measuring cup). <S> The Specialty Coffee Association of America has some interesting info on this, per this link . <S> What the Specialty Coffee Association of America (SCAA) has to say: A cup is defined as 6 ounces of water before brewing. <S> This will produce 5.33 ounces of brewed coffee. <S> Or 125 ml & 110 ml for Euro style coffee makers <S> The SCAA defines 10 grams or .36 <S> oz per cup as the proper measure for brewed coffee if using the American standards. <S> If using Euro standards the measure is 7 grams per 125 ml. <S> To further confuse things I will add a few more measures: 3.75 oz per 1/2 gallon 55 grams per liter 2.25 gallons per 1 lb. <S> If you want to know more check the SCAA's web page at www.scaa.org. <A> Serious Eats has just published an article explaining why measuring coffee by weight is much more accurate—and it is the same measurement whether you weight the beans whole or ground. <S> The bottom line is <S> weight is simply much more accurate, as it removes variables of size, packing, consistency and so on. <S> Consistent measurement helps ensure consistent results. <S> The recommended amount of coffee in the article, by weight, is approximately 30 grams (1 ounce) per 12-16 oz of water. <S> So, in the example from the original question, for four "cups" (at 6 oz per cup) you would want 60 grams (2 ounces) of coffee. <S> Note that this recommendation is higher than the 10 grams/cup that is indicated in the original answer this this question. <S> In the end, each person will need to determine the ratio that is ideal for their taste. <S> In fact, they recommend weighing the water as well, although in my personal opinion, this is less critical as over say a 32 ounce pot (6 "cups" or three of my mugs, the smallest I personally consider worth brewing), the accumulated error is much smaller. <A> I grind 2 tablespoons per one cup (6 oz is the standard in popular coffee maker brands). <S> Only grind a weeks worth at a time <S> or you can grind it on a daily basis if you want to take the time.
|
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 cream, we did just that -- steeping the coffee beans in milk. <S> It worked quite well. <S> If you have a French Press, you can use that with coarsely ground coffee beans. <S> Heat the milk to a simmer or even a very low boil, and then use it in place of water in the French Press. <S> This was how we got the best results for our ice cream. <S> You can also get good results from whole beans. <S> Heat the whole beans in milk in a pot, and then let sit in the refrigerator overnight. <S> Strain out the beans, and you'll have strongly coffee-flavored milk. <A> Making [good] coffee is a science. <S> For your purpose, you should make an Espresso like strength coffee. <S> Follow these guidelines for your best result, and don't seep the grounded beans in milk. <S> Buy a 'natural' roast Arabica beans. <S> Use fresh beans. <S> Grind on demand, just on time. <S> Grind <S> 7-8gr / 0.25-0.28 oz of coffee per cup Tamp the coffee grind gently but firmly into the filter. <S> Pour hot but not boiling water over the grind (92-96°C / 197.6-204.8 F) <S> This will give you a strong coffee that you can mix with your cocoa. <S> References: <S> Coffee Research and Kaffee <A> A little water probably won't ruin it. <S> Something like adding just enough water to cover your coffee grounds should make it strong enough. <A> I've made ice cream with very, very strong, fresh ground, local coffee from Cafe Moto in San Diego. <S> The coffee flavor wasn't "forward" enough when I took it to the shop for them to taste. <S> I used a lot of coffee and not much water, fine ground, slow, long steep in a stovetop at 205 degrees. <S> It was good, but not enough coffee flavor. <S> HOWEVER, if you use too much coffee, the water won't freeze as creamy as cream and milk do, so I found that this batch was "icier" than the next few have been. <S> So, the next time I decided to steep coffee from Cafe Moto, medium ground (Chemex grind) in the cream/milk cold brew style, for 9 hours. <S> The end results were great, but I still want to see what longer will do, so tonight I am doing a 24 hour soak, medium grind, Cafe Moto Colombia, Red Honey Process. <S> It all gets put into a clean mason jar, I shake it a few times in the time it's sitting in the fridge, and strain later with a tedious combination of wire sieve/cheesecloth...or let it settle and slow pour it into a different container a couple of times. <S> Use a little more milk than your recipe calls for (1/4-1/3c) because you'll lose some in the straining/steeping process. <S> Tonight I chose (for no particular reason) to steep about one full Hario hand grinder's worth of beans (maybe a cup ground) with about 20-25 ounces of Ultra Filtered Fairlife Milk for 24 hours. <S> This milk is amazing if you have not tasted it yet.... <S> they claim 50% more protein and <S> 50% less fat... <S> all by filtering it multiple times. <S> Anyways, steeping in cold milk is my preffered method, but with good coffee only.
|
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 handfuls; the taste is a little more sharp than I'm used to, but in a good way, I have however had some serious discomfort after eating them. I'm not allergic to nuts in general or cashews specifically so I thought I would ask about it before ingesting any more. Anybody have any ideas or thoughts? <Q> Nuts can go rancid. <S> I've also had stale nuts, pecans or peanuts that were exposed to too much humidity. <S> This adversely affects the texture. <S> They need to be fresher than that. <S> Cashews, however, are in a slightly different boat. <S> See Anacardium occidentale L. Cashews have a toxin in their shells that resembles poison ivy. <S> When harvested, cashews are roasted in their shells to reduce the toxin and make the shells brittle and easy to remove. <S> If these cashews were harvested by an amateur this process might have not been done correctly and you may be reacting to the toxin. <A> The "raw" cashews in stores are actually slightly steamed. <S> http://www.wisegeek.com/are-raw-cashews-really-poisonous.htm <S> Roasting the nuts should neutralize the urushiol remaining in them (I'm assuming they're not still in their outer shells). <S> Also, technically, cashews aren't "nuts". <S> It's the seed of a fruit. <A> You can eat the fruit of the cashew off of the tree, called the "cashew apple" and it is supposed to be popular in places where it grows and has a mild sweet flavor, but it's never seen anywhere else because it's very soft and doesn't transport at all. <S> In places where they grow, they are purportedly a popular as juice and an ingredient in smoothies in markets. <S> If you do not have cashews growing where you live, you might be able to find cashew juice in bottles or cans. <S> The nut you cannot eat off of the tree because the shell contains urushiol and is usually removed by roasting them in fires (don't be downwind of these fires as they are irritating to skin and lungs--understatement). <S> The nut or seed itself is quite safe once the shell has been removed, since it's only the shell that contains the toxin, but that is why you never find cashews to buy in the shell. <S> Most kinds of nuts and seeds are certainly better the fresher you can get them because the oils contain large amounts of mono- and poly-unsaturated oils which are subject to oxidation over time and become less tasty and less healthy after they are oxidized (go rancid). <S> The exceptions being so-called tropical nuts/oils--palm and coconut--which are almost entirely saturated (contain almost no double bonds) and are therefore much less subject to oxidation/becoming rancid, and therefore keep better than other oils. <A> When visiting Costa Rica, my tour guide pointed out a cashew tree in a park with fruit on it. <S> I asked if it was safe to eat <S> and she looked at me funny and said, "Yeah, <S> but I don't know why you'd want too. <S> " I took a bite of the apple and ate the nut. <S> They were OK. <S> for the rest of the day I had a burning sensation all around my lips like a hot chili pepper sensation. <S> In general I have very low sensitivity to poison ivy, I used to remove the stuff from my yard bare handed before someone told me what it was. <S> So I wouldn't recommend anyone eat truly raw cashews.
|
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 pleasant smell. I bought a pound of mahi mahi and a pound of rockfish both fillets. I had to scale and debone the mahi mahi and debone the rockfish. It wasn't like there where a lot of bones or or scales it just looks like they got lazy and didn't finish the job. I am trying to prepare more fish dishes and it took me almost an hour to clean those fish having not done those particular tasks before, but with small kids I wanted to be methodical about it. So I guess this a multi-part question; Are my expectations to high for my fishmonger, should I have asked him to do those tasks and not assumed they would have been done? The second part is there a good reference to deboning and cleaning fish, what is the best way to remove the skin? I hacked at it with my pairing knife and a pair of wire pliers. <Q> It's common for a few bones to be left behind, so you should always check over the fish before cooking. <S> I use a pair of small pliers to pull out any leftovers. <S> It shouldn't take an hour to clean, though. <S> Any leftover scales should come off with a quick rinse. <S> If the fillet was supposed to be de-boned and scaled, and there were a lot of bones left and scales still attached, that's a bit of a problem. <S> Did the fish itself smell bad, or was it just the store that had an odor? <S> Did the store just smell a bit "fishy", or did it smell like an environmental disaster? <S> Once you get the fish home, you should not smell any off-odors on the fillets. <S> If you weren't impressed, I would just try to find another place and see if you like it better. <S> It's not a bad thing to have high expectations, and you should find a fishmonger that you're happy with. <A> I'm not sure what's considered normal as I've only been two one or two fishmongers in my life, but I live about 30 minutes outside Philadelphia (very suburban, not city-like at all) and have found a local guy that I love and visit every week. <S> He always skins and de-bones my fish for me. <S> In fact, many of his more common fillets are often prepared/portioned in the morning <S> so I don't even have to wait for him to do it. <S> Buying whole fish, of course, is another story. <S> For what it's worth, his place doesn't smell like raw fish/the ocean, but he also cooks fish dinners in there so that might be why. <S> As for removing fish skin, the best way I've found is to start a small cut, then, making sure the fish is skin-side up, hold on to the skin so gravity makes the meat of the fish kind of hang. <S> Then you should be able to easily work your paring knife between the skin and the meat. <S> Pretty easy once you see it done a few times <S> - I saw Alton Brown do it in an episode but forget which one - if I can find it I will come back and edit it into this post. <A> Did you talk to your fishmonger about how you were planning to prepare the fish? <S> There are some times where you may want a fish that isn't fully cleaned and d-boned. <S> If the person behind a counter knew you were going to serve it to kids <S> they <S> it was totally his fault, find a new place. <S> As far as the smell, I've never found a fish place with no smell, what is important is that the fish you are buying has no smell <S> , fresh fish will not smell 'fishy' even if the store does.
|
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 reasons not to use a certain type sometimes? For example, is it unsafe to use wooden tools with raw meat in stir fry? <Q> Metal Advantages: durable, no risk of absorbing flavours Disadvantages: may scratch certain cookware Wood Advantages: doesn't scratch, looks nice Disadvantages: can wear down over time, can sometimes absorb flavours <S> Plastic Doesn't find a place in my kitchen other than a rubber spatula for baking. <S> Silicone You didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas) <S> I think the answer really depends on what you cook. <S> A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks. <S> You'll quickly learn what you wish you had to make it a little easier. <A> If you do decide to go with wooden spoons (they are cheap after all), you should get at least 2. <S> Write "sweet" or something else on the handle of one so you're less tempted to use the same spoon for cakes as you are for a heavy garlicky curry! <A> The main rule here is to not use metal tools on nonstick cookware. <S> Even nonstick cookware labeled "metal safe" <S> can be scratched by using metal tools. <S> Clean your wooden tools with very hot, soapy water (but don't leave them soaking in water), and they'll be fine. <A> Plastic/silicone & wooden: on NON-Stick metal surfaces Metal/stainless steel & wooden: on metal/cast iron surfaces <S> I do not recommend using plastic for cast iron cooking. <S> Reason being that most of the time the temperatures are higher (i.e deep frying) which may melt the plastic. <A>
|
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 sticky, like a soft toffee. Is this likely to be due to overcooking, undercooking, something else? How can I make sure it comes out crunchier in future? <Q> Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup. <S> Be sparing with the golden syrup / glucose syrup, the sucrose will set in to hard sugars, but the glucose/inverted sugar syrup acts as a crystallisation inhibitor, vinegar can be used to similar effect (though does not enrich the flavour so). <S> It sets too, but I find too much can lead to weeping. <S> People used to say not to cook toffee on a humid day. <A> In nigellas recipe she says to only let it boil for 3 minutes before adding bicarb. <S> When I make this I let it boil for 10 minutes before removing from the heat and adding bicarbonate and mine always turn out crispy. <A> Correct sugar temperature is the main factor, bring it just up to the heat required, sugar will overshoot because of heat latency <A> Less golden syrup... <S> same happened to me, try 1 tablespoon instead of 4 <A> Did you make sure to add enough bicarbonate of soda for your sugar/syrup, AND to ensure you are not stirring the mixture once heat is applied? <S> That's the only thing I can think of that would cause it not to set solid. <A> Most likely due to not letting the toffee come up to a high enough temperature. <S> Made it recently , and my candy thermometer said it was at 150 degrees C, but it turned out sticky. <S> When I made it using the old-fashioned "drop a bit of toffee in a glass of water to see if it is at hard crack stage", it was perfect. <S> 3 minutes sounds far too short to bring it to a high enough temperature - mine took more like 10 minutes. <A> I think often it can depend on the stove and whether it is electric or gas powered, but overall, as others have said, just cook it for longer.
|
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 to do this. <Q> It's actually quite simple; you just use a circular cookie cutter like this one: <S> You can find these at any cookware store. <S> It's easier to work with the ones that don't have handles, for what I hope are obvious reasons. <S> If you buy a whole set <S> then you can almost certainly find one that's exactly the right size for your bagel. <S> Just put the cookie cutter into your fry pan and crack the egg into them for a fried egg, or beat them separately and pour them in for scrambled. <S> Generally you won't actually want to <S> scramble them because you're aiming for something that holds together <S> , so just let it set on one side and then flip it, or make it like a granny omelette (lift up the set edges and tilt the pan to get the un-set egg over to the edge of the ring). <S> The whole microwaving thing you see at coffee shops is just because they have a hundred of them in storage and don't have time to actually cook them to order. <S> They're just heating an already-cooked egg, not actually cooking it in the microwave. <S> You shouldn't need to use the microwave at home. <A> Cook an egg in the microwave, slow and at low power. <S> It takes about four minutes at 30% power for two eggs in a round plastic container. <S> It was perfect! <A> Noah's Bagels does not use pre-cooked eggs in their breakfast products, like their egg mitts. <S> They pour the raw egg into a plastic container, looks just like a tupperware-type, and microwave it. <S> Subway does use a pre-cooked egg. <A> I just tried something off the Internet for the first time and I will be making them many more times! <S> Put a blob of butter in a microwave safe cup, I used the fake stuff with yogurt in it. <S> Microwave it for 20 seconds, swirl it around in the cup coating the sides part way up. <S> Crack 1 or 2 eggs in it <S> , I did 2 but with a soup cup, add a splash of milk or not, wish it with a fork microwave for 90 seconds. <S> I JUST finished <S> this 10 minutes ago yummy. <S> I have a 1000 watt microwave. <S> You could put it on a bagel with a slice of ham and or melt some cheese in it. <S> I just put a little pepper on it and ate it right out of the cup with a different fork. <A> I don't know about cooking an egg in the microwave but Bed Bath & Beyond sells rings you can use to make the eggs whatever shape you want. <S> I have seen hearts, rectangles, and circles. <S> If you want to go a little bit old fashioned use a piece of toast and cut out the middle to the size that fits. <S> I have scrambled, made mini-omlettes, and fried eggs with toast and the little round rings. <S> -Everytime I have tried to cook an egg in the microwave <S> I get exploded eggs all over the inside of it. <A> Another option would be to get an Egg Poacher . <S> I'm still not sure how I personally feel about this cooking method, as I'm not a fan of cooking with plastics and silicone; but I've had friends swear by them. <S> It could be a bit of a change from your scrambles, putting a little vinegar in the water also helps keep the egg whites together if you don't have something like these. <A> I just went to Einstein Bros and wondered the exact same thing. <S> Came home and experimented a bit and found the following method worked perfectly: <S> Spray <S> a small bowl or microwave safe dish with cooking spray. <S> Break a single egg into the bowl. <S> Puncture the yolk. <S> Sprinkle with salt and pepper. <S> I got the best results by cooking for 60 seconds at 50% microwave power (its a 1000w microwave). <S> And it just slides out. <S> Its my go to method to cook up a quick egg now. <S> Its fast and very little clean up. <S> Next I am going to try variations like sprinkiling cheese, paprika, bacon crumbles, etc on top. <S> Also check out <S> http://www.buzzfeed.com/arielknutson/easy-ways-to-cooks-eggs-in-a-microwave <S> for more microwave egg reciepes <A> As said low & slow in the microwave. <S> I put them in a round small oven safe bowl. <S> Salt & pepper. <S> Bake in oven. <S> I use small round oven or microwave safe bowls for this. <S> Works <S> well. <S> 350f in oven. <S> Bacon & biscut at same time in oven.
|
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 colour or flavour. <S> If your tea has an expiration date then it's just for best quality, not safety. <S> I've personally found tea bags sitting at the back of the pantry that were more than 3 years old, the packaging had even started to fade, and the tea was still fine. <S> I just had to steep it for a little longer. <A> My neighbor gave me some old boxes of tea she wasn't going to use. <S> I use them to make iced tea. <S> When I threw out one of the boxes, I discovered it had a best if used by date of 1997! <S> That pitcher tasted a little off <S> but it wasn't terrible. <A> It's funny to see westerners asking "when does tea go off"? <S> Answer --- it doesn't. <S> Here in Asia, many people drink tea that is years old, including the Chinese who have a tea that is more than 20 years old and is highly desired and very expensive to buy. <S> Tea does not 'go off'. <S> It is dried, so like any dried herb. <S> Like someone else said, you may have to steep it a little longer but it will never hurt you. <S> Stop believing all this hype about 'sell bye' dates. <S> It's why so much food is wasted in the west. <S> For sheer profit. <S> Nothing more. <A> Yes, it should be fine. <S> I am drinking Japanese green tea right now which has been stored in a tight tin. <S> It was expired in 2009. <S> I heard that green tea is OK to dring after its expired when I was in Japan. <S> However, flavour is definitely not the greatest if you know the real taste. <S> They suggest to keep them in FREEZER if you can. <A> Similar to the comments above about "freshness" tea loses it's medicinal qualities as it ages. <S> If you're looking to drink green tea for it's health benefits the quality matters. <S> Green tea that is more than 6 months old has a significant decrease in the amount of beneficial antioxidants the body can absorb. <S> Personally I'm a big fan of loose leaf but if you're going to drink any brand of bagged teas my vote is for Mighty Leaf. <S> They're big on flavor and high in quality. <S> If you're looking for creative ideas on how to use old tea <S> I've heard they make good fertilizers and also have heard of people using them as air fresheners in their sock drawers. <A> I believe they are now putting an expiration for the famous word Profit. <S> Think back, when we were kids that word did not exist. <S> I will agree to the possibility that the flavor may be altered, but spoiled, No! <A> Though they might not be as flavorful. <S> I have never seen any expire dates on tea before <S> , I'll have to look at my tea bags when I get home. <S> I've had them for a while. <A> Generally tea, like other dry herbs, doesn't really expire, but may loose flavor and aroma. <S> So while your tea bag may not taste great, it should still be ok to consume, if the tea bag hasn't come in touch with too much humidity. <S> Only with excessive humidity, the dry leaves may absorb it and develop mold. <S> Green tea, fresh white tea Green tea and fresh white teas may deteriorate faster. <S> This is because it contains more water relative to other teas, and therefore the leaves will oxidate and change color. <S> Green tea should ideally be consumed within 6 months. <S> If you can't, I recommend to split it in several bags. <S> Then leave one bag in the cabinet and store the rest in the freezer to preserve the flavor for up to two years. <S> Black tea, oolong tea <S> On the other hand, teas like black tea, have very little water content left, and will therefore last longer. <S> When stored in an airtight jar, you'll probably be able to keep the taste fresh for two years. <S> White tea, <S> pu erh tea Pu erh <S> For pu erh, the older the better, while for aged white tea, it's supposed to be the best around 7 years of aging. <S> This, however, will depend on the specific storage conditions. <S> If you're interested in all the factors which are important for storing tea, you may read my guide: how to store loose leaf tea . <S> It's about storage for loose leaf tea, but the same principles in fact apply for tea bags as well.
|
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 out thin with a pasta machine and drape it over a shape and then attempt to bake it as long as the shape can withstand the heat. <S> Or you could let the dough dry a bit <S> and it may retain its shape after you pull the mold out for baking. <S> Any decent bread dough recipe <S> should work as long as the gluten content is high enough to withstand the pasta machine and molding process. <S> Although you could take a paper mache approach and use thin dough strips. <S> Maybe if you can tell us more about what your end product should be <S> we can help you get there. <A> Spraying will not work with a flower based dough. <S> The thinnest you'll get a flower dough without it falling apart instantly is using a filo recipe. <S> The reason for this is that gluten need to be formed by kneading to keep the structure together. <S> Batters work differently <S> , they rely on proteïnes to keep their structure. <S> If you look carefully at recipes for very thin crepes you'll notice that these contain more eggs. <S> Even the thinnest crepe I ever got was not nearly as thin as you can get filo dough, but I never went for extreme proteïne content because I favor taste over presentation. <S> I've had some interesting accidents with egg white, so I know that in theory you can get it extremely thin. <S> It will be much more delicate than filo dough though, so you should be prepared for some frustration... <S> I guess that you don't need a sprayer for egg white, because you can apply it with a brush and it will spread evenly on its own. <S> Good luck, and take some pictures when you succeed! <A> There's a pancake batter in a can that is sprayed, so this isn't impossible for batters; by most definitions of dough, however, you're talking about something that's solid. <S> Spraying a solid would surely require a pretty substantial amount of force, probably on the order of repeated firings of a shotgun. <S> Industrially-produced panko or breadcrumbs can be made by either spraying a batter or extruding a dough and cooking it on a hot surface or in a microwave. <S> There are some photos on http://www.oshikiri.com/products/line/crumb.html that describe one process (text in Japanese). <A> You may want to look into a milieu feuilles recipe or filo dough, I'm not certain your application is the means to your end.
|
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, yellow, etc) or Indian foods that would allow me to venture off into this culinary space? P.S. I'm also gluten intolerant and allergic to nuts and shellfish. <Q> You know, I don't think you need to overthink this too much. <S> If you look at a typical Indian curry recipe, it might have 10 spices in it. <S> Just leave out the cumin, and maybe bump up the other spices a little to compensate. <S> It won't be exactly the same, but it will still be delicious. <S> You are correct that you'll have to be careful to avoid pre-packaged spice mixtures unless the ingredients are spelled out. <S> Here is my Chana Mushroom Masala, from which you can safely omit the cumin: http://www.herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html <A> It has a similar flavour profile, just a little more intense. <S> Some people prefer the flavour of Caraway and use it in all their recipes instead of Cumin. <S> I cannot tell you if you will be allergic to this herb, just like I don't know if you'll be allergic to any other herb because you'r allergic to cumin. <S> Caraway comes from an entirely different plant. <S> It belongs to the same family as anise, fennel, dill, cumin, licorice, and coriander. <S> So if you're allergic to all of those (i.e. the entire family), you're probably allergic to Caraway too. <S> But if your allergy is restricted to cumin, you could give caraway a try. <A> -Unlucky! <S> Cumin is one of the most awesome spices! <S> It is almost impossible to make north indian cuisine without it. <S> The flavour of cumin is not at all like caraway, yoiu cannot substitute the two. <S> Caraway is more similar to fennel in taste, completely different to cumin! <S> You might try more south indian type cuisine using mustard seeds and curry leaves instead, or mustard seeds and fenugreek leaves. <S> These combos can still give you some delicious S indian style fare. <S> Good luck
|
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 sausage. <S> It's delicious over biscuits. <A> If I boil a ham or gammon hock, I'll often use the stock from that to make pea and ham soup. <S> Its a) delicious b) <S> Cheap and really easy, basically involving adding a bag or 2 of frozen peas and some of the meat from the ham. <A> The flavor I think is why you usually don't see many other stocks. <S> Quote pulled from here <S> I can attest to the lamb stock. <S> I made a sauce from a lamb leg bone and the flavor was dominated by strong lamb taste. <A> I think it is because it is so greasy. <S> But they do use pork as a base for things like baked beans.
|
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 the inverse instructions (saying if I wanted a crispier crust to increase the cook time and decrease the temp). Have I been wrong in my thinking or are the instructions incorrect? <Q> The first is the Maillard reaction which is caused by the sugars reacting with proteins; this is facilitated by high heat and low moisture, and is what actually causes the bread to turn brown (and eventually to burn). <S> The other is simply the evaporation of water - drying it out - which can make the bread or crust noticeably "crisper" without any browning. <S> The Maillard reaction happens at 154° <S> C / 310° F, which is much higher than the boiling point of water (100° C / 212° F) <S> , so the evaporation happens first. <S> If you put a piece of bread in the oven at a low temperature and leave it there for half an hour, it will crisp up significantly but not brown. <S> So essentially it depends on what kind of "crispiness" you want. <S> High heat will cause the Maillard reaction to occur and that will crisp it up faster , but you have to shorten the cooking time, otherwise it will burn. <S> Lower heat, on the other hand, will crisp much slower - and if the heat is too low, you won't get any browning - but you can leave it in there for much longer and the crust will keep getting drier (i.e. crispier) due to the water evaporation. <S> The instructions are correct. <S> High heat causes more "crispiness" in some applications, where almost all of the crisping comes from the Maillard reaction or caramelization of some kind, but bread is an exception because of its porousness and high water content (easy for water to evaporate). <A> For a frozen pizza, you want to cook it longer so that more water bakes out of the crust. <S> If you just cooked it hotter, parts would burn before the rest was completely cooked because so much of it is frozen. <S> Otherwise, lower temp and longer time also needs liquid in order to get softer (stewing or braising or just basting). <S> Otherwise, like the pizza, it'll dry out. <A> I've found a similar contradiction with some brands of cook-from-frozen pizza. <S> On closer reading of the instructions I noticed that the 'crispier' method required the pizza be placed directly on oven grille and the 'less crispy' in a pan.
|
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 result of some chemical reaction with the tin? And in general, does it eventually go off, or does it last indefinitely? <Q> Here he analyses a 70 year old glass jar of Tate and Lyle Gold in the lab finding that the "older treacle contained the same flavour compounds as the normal stuff, but each was intensified". <S> In his recipe he fakes the ageing process by baking the tin at 70ºC (158ºF) for 24 hours noting that the flavour will continue to improve up to 100 hours. <A> My favorite saying is When in doubt throw it out . <S> Having said that you should throw that away. <S> In either case golden syrup only has a shelf life of about two years; or one year after being opened, and it should be refrigerated after opening. <S> The granulation could be fixed by reheating but the black is not worth the risk. <A> Golden Syrup pretty much does not go off. <S> It is a blend of sugars and preserves as well, it should keep for many years. <S> It will crystallise slightly over time though that can usually be solved via warming. <S> Bacteria is highly unlikely, mould can form on it - <S> that would be a reason to chuck it out, possibly not all of it. <S> The only serious issue is from the tin itself corroding, which is what the black area could be. <S> I've known households to use that stuff from a 20 year old tin and have no issues whatsoever. <S> It definitely does not need refrigerating any more than sugar does. <A> I've just thrown away an open tin of the syrup, as I thought it had a funny aftertaste. <S> Still within the sell by, but open for about a year. <A> Sweetheart, if you have doubts- just chuck it!It's not worth a couple bucks to eat something that you think will could make you sick full stop.
|
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 ingredients are cream cheese, eggs, whipping cream, butter, sugar, milk, and gelatin. The egg yolks, some sugar and milk are heated. The rest is not. Any thoughts on how long it would last? Would freezing affect it in any way? <Q> I wouldn't keep it more than 3 days, 5 at the most if I was desperate for some cheesecake. <S> You could freeze it <S> and I have tried with a piece, not a whole pie before and mine turned into cheesecake soup when I thawed it and tasted terrible. <S> I am by no means an expert freezer of food though. <A> My grandmother makes the best no bake cheesecake without eggs, and she routinely freezes it and then thaws it in the fridge overnight without it losing its shape. <S> Defrosting by microwave would NOT be recommended. <S> I can't answer the storage time though because that's what I just googled! <A> As far as freezing it, you could also try cutting it into small squares and freezing them separately. <S> Then you could serve frozen cheesecake -- possibly dipped in chocolate! <A> If properly wrap with plastic wrapper, and store below 30 degree F, it can last a month. <S> But if without wrapper, it will start to crack and appear unfresh. <S> Try not to store with meat in the freezer as cheese can absorb any ordour in the freezer. <A> I make a no-bake cheesecake with cream cheese, icing sugar, baileys, grated chocolate and whipped double cream. <S> It lasts a few days.
|
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 leaves. I know that you can't just substitute banana leaves because they do have a slight anise flavor--fine if you want it, but definitely not the same. The problem is I don't know what flavor, if any, ti leaves impart to cooked items. In the case of kalua-style cooking, the leaves are used as a steam-retaining wrap in a low temperature, long cooking situation. Our hosts in Hawaii said they didn't think they have a flavor, but I'm not so sure. There was definitely a slight plant-y flavor to the turkey that I couldn't readily identify. Does anyone know if Ti leaves have a flavor and what it might be like? If folks think there's not any (or very little) flavor imparted, what might be a good substitute if I can't get them? <Q> it has to do with moisture. <S> The ti leaves are to help with the internal steaming. <S> You can use dried corn husks you can get in a Mexican super market. <S> Soak them for 10 minutes and then wrap your item with it. <S> It works well. <S> I've done this for lau lau before and should work with your turkey. <A> According to at least one Kalua recipe that I've found, you can just wrap in aluminum foil instead. <S> That would imply, to me, that they're not used for any (significant) flavor. <S> The recipe does use a single banana leaf for flavor, but Ti leaves for the outer wrapping. <S> Using foil may not give you the exact same results, but it might be "close enough" for people who don't actually live in Hawaii. <A> Ti does add flavor, but I cannot describe it. <S> The reason for the foil is that it seals everything in. <S> It is a substitute for burying everything (imu). <S> The "log" starters (certified for import to the mainland by the USDA) are available at Amazon. <A> I grow authentic ti plants in South Florida. <S> Look around. <S> I was in Hawaii about 25 years ago and brought back a tiny piece of ti woodstock. <S> It grows amazing here and it tastes just like what I had in Hawaii. <S> I am sure many people have it here in the continental US, I have seen it for sale on line. <A> You still need to wrap/seal vessel top with aluminum foil to seal in moisture, and to mimic the imu style cooking. <A> No. <S> When you make lau lau, Ti leaves are mandatory, not foil. <S> The Ti leaves flavor is unique - smoke steam taste that accent da taro leaves.
|
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 easier to grab that rounded tablespoon or 1/8th cup or whatever and placing it smoothly on the sheet. Since muffins are batter I'm not sure I can easily visualize the same thing happening. I also had trouble finding a muffin scoop when I searched for it. There are about 5 logical links on the front page of google, including this one from King Arthur. Beyond that I could find a 4 tablespoon cookie scoop, but I'm not sure if this will work well for muffin batter (or at least any better than a nice 1/4 cup measure) because I don't see how the spring action of the handles for such scoops is helpful. I also found things like a #20 scoop that lists itself as helpful for muffins, and the King Arthur scoop says it is a #16. As far as I can tell that is how many scoops per quart and it is a professional tool. Is that what I should be looking for? I don't want to disappoint my giftee, and I also don't want to purchase the wrong thing or a worthless thing. <Q> Cookie Scoop, Muffin Scoop, Disher.... <S> They come in all sizes and are useful for a whole lot (except I don't like them for ice cream). <S> See here: http://www.kitchenconservatory.com/Dishers-and-Scoops-C461.aspx Alton brown frequently uses these scoops for all sorts of things on "Good Eats", including his episode "The Muffin Method Man" where he uses a #20 scoop: http://www.goodeatsfanpage.com/Season7/Muffin/MuffinTrans.htm <S> Another example of using scoops for muffins. <S> http://www.goodlifeeats.com/2010/10/kitchen-tip-trick-for-filling-muffin-tins.html <A> Some recipes do produce that, but others produce something quite a bit thicker that you can reasonably scoop with the same type of portioner used for cookie dough. <A> It's super simple. <S> Any restaurant supply house will have ice-cream scoops with a trigger release. <S> They come in a multitude of sizes, and they can be used for many different uses, which include (but are not limited to) ice-cream scooping, cookie scooping, muffin scooping, you name it. <S> Virtually anything that is not solid can be portioned using one of these scoops. <S> So you can't think of it as a 'muffin' scoop (although that is the way many people will refer to it if it is the only purpose they have for it), think of it as a 'multi-purpose' scoop. <A> It sounds like it is just a glorified cookie scoop. <S> I do use my large (1/4 cup size) <S> cookie scoop to fill muffin tins. <S> I've also found just using a 1/4 or 1/3 size measuring cup works equally well. <S> When making cupcakes, I use the large cookie scoop because I am quite messy and have a hard time spooning the batter into the paper cups without tipping them over.
|
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 with fresh water. After cooking for a little while, it immediately begins to boil over and nasty bubbles start popping out of the little hole in the top, dumping yucky, sticky water all over the place. The Rice, when all is said and done, is alright but it's a hell of a mess! What am I doing wrong? <Q> I've heard that adding a little olive oil (any kind) can help with bubbling over. <S> Otherwise if you don't get any answers, consider that your rice cooker might be broken. <S> If you get that far, try to borrow someone else's and repeat your method. <A> I just talked to a pro rice cooker person, he says forget about the instructions, prep the rice as usual, put it in the rice cooker, then add just enough water to cover the rice, turn on the rice cooker, and voila, perfect, fluffy rice every time! <A> How to keep a rice cooker from boiling over <S> https://www.youtube.com/watch?v=NsRmzEy8Kdk or <S> keep a wet paper towel over the vent or place a wooden stick or string of rope across the container <A> maybe just try reducing the water by a little amount at a time, each time you make it, until it works out right? <S> seems odd to me that even though you are rinsing & measuring your rice, and adding the recommended water, that this would be happening. <S> my rice cooker is foolproof when i follow the directions like that! <A> Put a little bit of butter in before cooking. <S> The fat on the top will prevent the bubbles from surviving for too long and therefore not allow it to boil over. <S> The olive oil should work as well, but I don't know if that has the required amount of fat needed. <A> This happens to me, too...in fact that is exactly why I am here, because I was googling for a solution! <S> I will try a more through rinsing of the rice and the butter thing next time. <S> BUT I think the real answer is the quality of the rice itself. <S> When I used a higher quality rice (when I first got my rice cooker) <S> I didn't have this problem, of late I have not bought the better rice <S> and I have a mess on my hands. <S> So maybe the more aggressive rinsing will help. <A> Thanks! <A> You mention you're using the recommended amount of water according to the rice cooker... <S> have you checked, or tried, the amount of recommended water according to the rice? <S> Varieties or preparations of rice use different amounts of water, sometimes varying by quite a bit <S> - I've seen them from just under one-cup-per-cup-rice, to three-cups-per-cup-rice. <S> Your rice cooker can't change the lines to suit the rice, and may be making assumptions that don't fit the rice you're using. <S> Personally, we made rice a lot growing up, and I never noticed the amount of rice we made, or the amount of rice and water we started with, actually fit the rice cooker's lines. <S> Beyond that, you should probably try reducing water, even if your rice recommended amount of water is fairly close to the rice cooker's. <S> You clearly have too much of it for your rice - the amount of water making your rice come out <S> right plus the amount that gets dumped out the vent. <S> And rice is a biological rather than processed product, like flour or tea or vegetables, where different weather, different years, and other minutely different factors in growth, production, and usage means that one batch of even the same variety of rice may end up being different from another batch - so you may need to tweak recommendations to fit what's actually going on. <A> My rice cooker never boiled over using converted rice, but we have a bunch of regular long grain rice that was given to us and every batch boils over. <S> I always follow the ratios on the back of the rice, but I’ve just read the instructions on the back of long grain enriched rice and it calls for half again as much water!Problem solved!!
|
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 center are so hard that if they're bent at all, they crack (with a cracking noise). I have noted that the part that is hard is also the part over the area on that pan where the caramels are first poured out. Coupled with this, the top of the entire pan of caramels is slightly crunchy. There is no discernible grain to them and they look and taste like they should (except for the center caramels, which is like a really grainy toffee). Of course, the recipe is from my mom, who manages to make them without any problems - sigh - Anyone have any ideas about what I'm doing wrong?? Thanks for your help! Here's the recipe I use: (I do not deviate from this, at all) 2 c. superfine sugar 3/4 c. light corn syrup 1/2 c. butter 2 c. whipping cream Boil all ingredients except for 1 c. of cream over medium-high heat, stirring constantly. Stir in remaining cream. Reduce heat and stir occasionally, until candy reaches 240°. Take off heat, stir well, and pour into buttered pan. Cool completely before cutting. <Q> The higher the temperature, the harder the caramel. <S> That is basically the whole story. <S> So I think what is happening to you is that the caramel in the middle is still going up in temperature due to residual heat, while the stuff at the sides cools down quickly because it can vent heat through the pan to the outside world. <S> Have you checked the calibration on your thermometer? <S> In any case, I think the things you can try are (1) cook to a slightly lower final temperature (back down a couple degrees at a time) and <S> (2) set the pan over a tray of ice to cool it more evenly. <S> Also, be sure to do a really good job of that final stir before pouring into the tray. <A> As others have said, temperature is the key to the firmness of caramels, but not to the texture of caramels. <S> You mentioned the inside is grainy. <S> If that's the case, you might be getting incorrectly crystalized sugar in the center of the pan. <S> Let as much of the caramel flow out of the pan as possible, but don't scrape down the sides into the cooling dish. <S> If you do, part of the caramel will turn grainy in about a day. <S> As far as temperature, forgot the thermometer. <S> Temperatures vary by your altitude and the exact ingredients you are using among other things. <S> Unless the recipe was written by someone who lived in the same house, used the same pans, and bought the same brands of ingredients, the temperatures should be considered a very rough estimate. <S> Get a bowl of ice water and keep it nearby while the caramel is on the stove. <S> Periodically drop a small amount of the caramel into the ice water and give it a few seconds to cool. <S> Pick up the drop of caramel and see if it is the texture you want. <S> Summary: <S> Don't scrape the sides of the bowl. <S> Throw that part of the caramel out (or eat it straight from the bowl). <S> Drop bits of the caramel in ice water to check the firmness while cooking. <S> This method is far more reliable than a thermometer. <S> (But don't burn yourself!) <A> Don't scrape out the pan. <S> Stir it as you remove it from the heat and pour. <S> DON'T scrape. <S> The residual caramel is still cooking and will be harder than the rest. <A> I would think if an area of the product is harder than the rest then it will be due to cooling issues. <S> Central bottom areas of the pan are liable to cool more slowly, as they have are insulated by the other material and have less ability to diffuse the heat. <S> Perhaps putting the pan on something heat conductive, to draw away heat underneath may help. <S> The other major issue is the cooking itself. <S> If your pan is too wide, or too thin based (it needs to be thick, or the heat will not be even), then it is normal to have widely different heats within the pan. <S> Some areas may be much hotter than others. <S> Make sure your sugar thermometer is accurate (you can do that roughly by placing it in rapidly boiling water and ensuring the temperature is about 100C), and ensure that it is reasonably deep in to the mixture. <S> Points to examine: <S> Are you checking your temperatures right up to the moment you take them off the heat? <S> Are you arresting the heating process, via cold water submersion of the pan or other method? <S> Are you over/under stirring, particularly near the end <S> (have you watched your mum make these?) <S> Is the pan you use very differ to that which your mum uses? <S> (As this will effect cooling rates, particularly if the dimensions are different which effects the depth or surface area - the base thickness is very important). <S> Where does she cool hers? <S> Is your thermometer accurate? <S> If it makes you feel any better. <S> Chewy caramels are really hard in my opinion, the recipe is simple, but experience counts for a lot. <S> I totally burnt a few batches initially when trying to cook them.
|
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 bones, generally by treating the organic matter with a strong acid prior to boiling, then using commercial evaporation and filtering equipment which is far more efficient than anything a home or even restaurant cook has access to. <S> According to Gelatin Food Science (see the "Gelatin Manufacture" section) it can also be first treated with a strong base solution before acidifying it, which lowers the isoionic point. <S> It's kind of difficult to explain exactly what that is if you don't have a background in organic chemistry; technically speaking <S> it's a relationship between pH and electrical charge - but applied to extraction it refers to the pH at which the solubility of a protein (such as gelatin) is the lowest . <S> Lowering this is a good thing in extraction, because it means that the gelatin will be easier to filter out in an acidic solution. <S> Thus I have to point out the question <S> is actually a bit contradictory; if your goal is the extraction of gelatin then you want to decrease the solubility. <S> But I think this is all going to be beside the point anyway, because none of this applies to stock making; the goal in food processing is to extract the pure gelatin, not to get a flavourful stock. <S> When making a stock you definitely don't want to use an acid solution, it's going to ruin the flavour. <S> Realistically, when it comes to stock-making, especially at home, the only way you're going to be able to extract more gelatin is to simmer it longer. <S> That's it. <S> When the bones break without any resistance, that means you've denatured all the collagen <S> and you've got all the gelatin you're going to get. <S> I wouldn't worry about solubility because typically in stock-making you're already using more than enough water to dissolve all the gelatin that you could possibly hope to extract. <A> Starting your stock with cold water and 1/4 cup of vinegar should help you get the most goodness out of your bones. <S> If you want a more gelatinous stock, try adding in extra wings/feet* for poultry, or veal knuckle bones for beef. <S> For a pork stock, pork neck bones work quite well. <S> It's also helpful to break or crack the bones to expose the marrow. <S> *Chicken feet are awesome. <S> They make a very gelatinous stock, but don't impart any chickeny flavor. <S> They also look creepy. <S> If you get feet that still have skin and nails on, you can just peel the skin off like a glove. <S> The nails have layers that will pop right off. <S> That's the best way to clean them. <A> You only need to cook it under pressure for about an hour, plus 20-30 minutes for it to reach pressure in the first place. <A> According to the CIA cookbook, you should put the aromatics in for the last hour. <A> Purely anecdotal, but I find that boiling turkey bones for hours gives me as much gelatin as I can handle. <S> My stock turns into jello when I refrigerate it. <A> It's probably worth pointing out that "simmering for hours" for me means at least (or about) 11 or 12 for turkey, and I don't even start getting flavor out of chicken bones until 4 hours in, and that too I keep going for 12. <S> Some recipes seem to suggest that you can simmer for just 4-8, and that just doesn't work the same. <S> So, yeah, "simmer longer." <S> And if you're simmering for that long already, then I don't know.
|
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 errands? <Q> Turn the temperature down - <S> Once the pot reaches boil, it takes a lot less energy to keep it boiling, turning the temperature down it will keep it from boiling quite so violently. <S> Don't overfill your pot <S> - Makes sure you are using a pot large enough to handle all the water and pasta <S> This helps keep the water from building the bubbles causing it to foam over. <S> When you cook spaghetti, do you add olive oil to the boiling water? <A> Use a kettle? <S> When boiling water for pasta, I just boil it in the kettle and pour into the pan. <S> Has the benefit I can just start it boiling and forget about it until I need it <A> Use a small kitchen timer. <S> Set it for the time takes your pot of water to boil, and put it in your pocket or on lanyard. <S> Then "errand away" until it beeps Nice timers at <S> http://www.dealextreme.com/products.dx/category.1013~search.timer from credit card to apple sized This works for anything of course, not just boiling water. <S> You can bake cookies, and still "errand away" :-) <A> Add some salt and a little olive oil when putting the water to boil. <S> As it will make the water more dense it will boil a little harder than regular water. <S> The olive oil is also good to prevent the pasta from getting stuck to the pot and the salt you need it dissolved so it can be absorbed by the pasta. <A> This will allow you to use a bigger pot as well and have more precise control over the temperature. <A> Actually, I think the answer is very simple: leave the lid OFF . <S> There's a lot of other answers here that may be missing a beginner's bad approach to boiling noodles. <S> We often use a lid to decrease time to get to boiling, but once you add the dried pasta and fluff it to keep it from sticking together, don't return the lid back onto the pot. <S> When cooking pasta, you should actually pay attention and leave on high for a minute (or so, depends on your rangetop) until boiling resumes, and then lower the heat. <S> After that, your attention can wane until the final timer goes off - not that you should leave the house, haha. <S> Some recipes actually call for turning the heat off at a point in the process to preparing noodles, similar to my favorite method of cooking corn on the cob, hard-boiled eggs, or even when boiling potatoes for mashed potatoes. <S> As an aside, though turning the heat off isn't my norm in practice, it's a great way to more precisely time perfectly "al dente" noodles (or more precisely reaching any desired texture, for that matter). <S> Or, if you insist on having a lid on the pot for whatever reason, cant it <S> so the steam can escape. <S> Leaving the lid on, with high heat, can actually cause other of starchy and/or "glutenous" things to boil over, such as oatmeal.
|
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> Without looking at the recipe, I can't know for sure, but I have a couple of ideas. <S> First idea is to check your oven temperature. <S> Oftentimes ovens will run hot or cold, and you might not know it for years. <S> Get an oven thermometer and match the pre-heat temperature to the temperature on the thermometer. <S> That will help your cakes bake more exactly. <S> Next idea. <S> You may be putting too much leavening in the cake. <S> Too much baking soda or baking powder could cause your cake to fall, and it also can impact the flavor. <A> You can alleviate this problem fairly well by dropping the temperature you bake the cake at by about 25 degrees or so and then adding 10-15 minutes to the bake time. <A> It might be the type of pan, is it a darker colored pan? <S> The batter is probably heating more around the outside, so as it sets, it's pushing the marshmallows toward the middle (either that or it happens when you pour it, which I doubt). <S> They sell A wrap for cake pans that you soak in water first. <S> It's similar to using a water bath <S> in that it holds some liquid on the edge of the pan to keep it from getting too hot too quickly. <S> Or you could try a waterbath and see if that makes a difference.
|
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> if you want the same texture... yes. <S> Soak and then cook your beans until they are just tender. <A> As "Mrs Garden" states, the canned beans are soaked and fully cooked in advance. <S> Different beans (legumes) require different amounts of soaking and cooking, so you need to be specific as to the type in your decisions. <S> Butter beans (lima) take very little time, Chick Peas (garbanzo) take hours. <S> Some legumes, like lentils, often do not need soaking at all. <S> Your example of red kidney beans are a special case, as they are toxic if not vigorously boiled for ten minutes before the cooking process to destroy the toxins in the skin. <S> Note that cooking them under 100C actually increases the toxicity levels <S> - poisoning from them is particularly noted with slow cookers. <S> Remember that the canned beans are designed to throw straight in to a recipe at the end, or the beginning, or be eaten cold in salads, they are fully cooked. <S> If your recipe is going to cook for a few hours in liquid, then you may not need to pre-cook the beans, only soak them - as the cooking process will suffice. <S> Take note that if the recipe is high in salt, it is not a good idea, as salt early in the cooking process hardens beans. <S> My father never cooks red kidney beans before adding them to a chilli, just boils them hard for ten minutes to sort out the toxicity issue and throws them in for the full cooking time. <A> Dried beans, like other dried grains (barley, bulgur wheat, etc), should soak overnight with about 2.5 times as much liquid to dried beans. <S> For example, soak 1 cup of beans in 2.5 cups of water over night. <S> You can always drain the water that doesn't soak up. <S> What I like to do is use hot water to cover the beans and the place plastic wrap (or a cover) over the bowl. <S> There are a couple of issues with using plain dried beans in a chili: 1. <S> the beans won't cook at all, 2. <S> the chili will take a really long time to cook, and 3. <S> since the beans are soaking up all the moisture from the rest of your chili, the chili could become dry and sticky (think a can of Hormel chili that sat out all night). <S> Good luck! <A> If you have a pressure cooker, you can do a "quick soak" of the dried beans. <S> I don't have the exact procedure/measurements close at hand, but here's the general idea <S> : You put the beans and plenty of water in the cooker, boil them a short time at high pressure, then release the pressure quickly. <S> This has most of the same effects as soaking overnight in a fraction of the time. <S> The downside is that it can be hard on the bean skins and some will rupture and/or come off. <S> But all you've got is dry beans and you don't have all night to wait for a soak, this can get you to a cookable state very quickly. <S> Of course, this still leaves you with uncooked beans, but that's remedied by cooking your soup (or whatever) longer with a little more liquid than is called for with canned beans. <S> Since you're looking at a long-cooking crockpot chili here, I don't think you'd have much trouble.
|
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 sound nutty, but do you have cashew or almonds? <S> I typically have a stash (though unroasted, unsalted isn't often in the house). <S> You can search around for a recipe for making milk from nuts though: Put 1/2 cup raw pecans, almonds, walnuts, Brazil nuts, etc., into a blender container. <S> Process until ground. <S> Add 1/2 cup water and process at low speed for a few seconds, then turn blender to high. <S> Blend for a couple of minutes, then add 1 1/2 cups water. <S> Blend well. <S> ( from here ) <A> Out of yogurt beer eggs cream butter flour salt <S> sugar <S> I would say cream is a perfect milk replacement (given you have enough). <S> The crepes will probably taste even better a well. <S> Will they contain more fat? <S> YES. <S> Should you care (this one time when you are out of milk)?
|
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, and what they where going to put on it (golden syrup, currants, and lemon juice!) It looked something like this The large drum had a circle of steel wrapped around it, and the clockwork motor rotated it against the pickup roller in the batter tray, which transfered batter only to the circle, not the whole drum. The alcohol burner heated the drum so by the time it got to the other side it was cooked and slid into the left hand tray. The crepes were nearly transparent, and just beautiful The machine is very similar to how I understand commercial tortillas are made? Can you still buy these, if so where? If not, are there modern automatic crepe makers for domestic use? Looking for something way under a grand! I can make a perfectly good crepe on the comal, but this is not fun for a whole party load! <Q> This is called a crepe maker drum or an automatic crepe maker. <S> CMCRP makes one that retails for about $5000 and can produce as much as 80m of crepes per hour (more than 1 mile / day). <S> Probably worth it if you can afford it and need that many crepes. <S> It is made by and can be purchased from "PastaBiz.com" <S> You can see a video of it on YouTube . <S> Another model is the ANKO CR-200, <S> a video can be found here , and you could contact <S> ANKO to find a local distributor. <S> Good Luck! <A> Funny, I was just thinking about this the other day. <S> In my childhood there was a restaurant called The Crepery (or something similar) at the Washington Square Mall in a suburb of Portland, Oregon. <S> It was part of a larger complex called The Park which was the 70s version of our modern day food court. <S> They had a very similar type of crepe maker to the one you are describing. <S> I am not sure what they were using for a heat source. <S> I would have guessed electric. <S> The unit looked like a small printing press or mimeograph machine sitting on their counter top. <S> I seem to remember the steel spot on the drum rotating through batter then stopping at the top to cook for a moment. <S> When finished, the drum would rotate and drop the crepe on a plate, then pick up more batter. <S> It made absolutely perfect crepes in look, texture, and taste. <S> The Marriott Corporation used to run this restaurant complex. <S> I have inquired over the years but have had little luck just finding anyone who remembers having operated this restaurant let alone a drum type crepe maker. <S> Several industrial suppliers have suggested that these may have been specially produced for the companies operating them. <S> I've seen the YouTube video of the CMCRP and was quite impressed <S> but I think this might be overkill for what I had in mind. <S> Let me know if you have any luck finding what you are describing. <S> I would love to buy one myself. <S> Until then it's back to hand made! <S> -Fairgrove <A> She made the most wonderful crepes you have ever tasted!! <S> It was of the type that sat on the counter like the one you describe. <S> Maybe if you enquired in Mexico, they might still sell that type. <S> But 37 years later is a very long time I suppose to expect something like that to still be manufactured and in operation. <S> But one never knows. <S> Worth <S> a look-see. <S> Doreen
|
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 the bread to leaven. <S> This is because bread with lots of rye rises due to polysaccharates called "pentosans" (if i remember correctly) being sticky and holding in the carbon dioxide bubbles. <S> With heat, an enzyme in rye called "amylase" will start eating up the pentosans, unless the amylase is deactivated with acidity (wheat flour uses a protein called "gluten" to trap bubbles, and its amylase is deactivated with heat anyhow). <S> The acidity is traditionally lactic acid, produced by lactobacilli bacteria in sourdough, but could be vinegar. <S> If it's mostly wheat flour (i.e. if you have to knead it), the vinegar would just be for flavour. <A> Under traditional methods of making a sourdough bread, one keeps a 'sour' (sponge) or a piece of dough from the days <S> previous production, which acts as a starter for the current bread. <S> In many of todays commercial bakeries (grocery stores, etc.), sours are not kept from day to day, and powdered substitutes are used. <S> They are normally just a glorified acetic acid (in a powdered form). <S> So, you can just use vinegar to produce the same results. <A> When I asked this question - Is there anything I can add to homemade bread to preserve it? <S> - Arafangion said that one commercial bread company now uses vinegar as a preservative. <S> This is his answer to my question: "One commercial bread company has switched preservatives... <S> They use vinegar (I suspect ordinary white vinegar). <S> Maybe you could give a little bit of vinegar a go and see how that works? <S> You can still smell it if you sniff and sandwiches do have a faint vinegar flavour, but it seems to work well enough for the company and it apparently hasn't sabotaged the product line... <S> Then again, it /is/ commercial bread..." <A> I've found that a lower pH (more acidity) weakens the gluten and makes the crumb less chewey or less rubbery. <S> Certainly one thing to try before taking the step of adding vinegar to a bread recipe is to replace any bread flour with general purpose flour instead -- it should have the same effect. <A> In making faster no-Knead bread Jim Lahey suggest adding 4 drops or up to 1/4 tsp of red wine vinegar to the basic recipe. <S> Improve gluten development and flavor. <S> See the video with Mark Bittman here: http://www.nytimes.com/2008/10/08/dining/08mini.html?ref=dining <A> It might also, in addition to something like bicarbonate soda act as a raising agent for some types of bread - the reaction of the vinegar with the bicarb causing gas release causing rising. <S> This is only a guess however
|
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 at 275 C. Now, the first time I made this, I was surprised how well it went. Pretty decent crust, hard but not burnt, easily done and so forth. I noticed however that after a short while the crust was soft. I stored it in plastic bags. The second time I did it, which to me was very consistent with my first attempt, the crust was soft from the beginning, even though the bread was approaching a color of brown almost burnt. What techniques should I know of that can improve the crust? Store bread in paper bags would probably help the crust stay hard, but is there anything else? Am I doing anything completely wrong? I tried to search the site but I find it is not entirely easy to find what you are looking for. <Q> My knowledge of how to make bread is almost entirely from The Bread Baker's Apprentice , which cannot be praised too highly. <S> To make a crackling crisp bread crust, preheat your oven to as high as it will go with a pizza stone inside and a heat resistant pan capable of holding 8 fl. <S> oz. <S> of water elsewhere on the rack or on another rack <S> (I do mine on the rack below). <S> As your oven is close to being done preheating, boil 8 fl. <S> oz. <S> of water (doing this in a tea kettle works well.) <S> When the oven has preheated slide the baguette or baguettes off of your pizza peel/cookie sheet directly onto your pizza stone. <S> Pour the 8 fl. <S> oz. of boiling water into the pan. <S> Using a spray bottle, mist the sides of your oven with steam. <S> Do all this as quickly as possible to avoid loosing heat. <S> After 30 seconds, mist the sides again. <S> Repeat <S> once more. <S> Then turn the temperature down to whatever is appropriate. <S> Not only will this technique promote a great crust, it will also promote oven spring which improves both taste and texture in your bread. <S> Cool your bread completely <S> (recipes usually call for 30 minutes but up to 2 hours) on a wire rack. <S> This will remove any sensation of doughiness as the cooking process completes. <S> It also keeps the bread from sweating, which is what it was doing in plastic bags. <S> Store in a cool dry place, preferably a brown paper bag. <A> To add to what the others have said about adding steam in to the baking process, which is very important with baguettes. <S> Baguettes benefit from a decent tray to cook them on <S> , specially made trays are easy enough to obtain, the mesh variety allow steam to get to more sides easily. <A> Crusty breads always need steam to promote crust. <S> Normally you bake the first cycle for 10 minutes with as much humidity as you can possibly get, then for the last 20 minutes <S> or so you want to void all moisture, which will then make a thick, robust crust. <S> Remember, the more hydration the better.
|
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 part of most alcoholic beverages once the alcohol is gone (alcohol is the most calorific part for sure). <S> You can use the alcohol proportion by volume (ABV) to approximate a little. <S> Assuming equal amounts of each: Spirits don't leave much calorific stuff behind at all after the alcohol is gone because they're mostly alcohol. <S> Wine leaves a bit more, as there is more unfermented sugar remaining in the beverage you buy, but there's still not a heck of a lot. <S> It depends on how dry the wine is. <S> Alcohol by volume is between 10 and 20 percent mostly. <S> Beer can leave quite a bit, as many have significant amounts of unfermented/unfermentable sugar. <S> ABV can be anything from 4 to 20 percent, with the majority clustering around 5 percent. <S> Lite beers are usually pretty low in alcohol and also pretty dry, meaning low residual sugars too. <S> A gray area is liqueurs and the like. <S> Many are fairly high in alcohol by volume, but also heavy on sugars. <S> I should also point out that in many cooking applications, the calories added by the alcoholic beverage are fairly negligible, given the small amounts used relative to the number of servings. <S> Even a Boeuf Bourguignon or Coq au Vin with a whole bottle of wine in it <S> doesn't have all THAT much wine per serving--that whole bottle gets broken down into 6 or more servings, so each person gets less than a glass worth of alcohol-free wine calories. <S> That probably averages something like 40 extra calories per serving. <A> Not all of the alcohol is burned off as you cook. <S> I wish I could find the reference, but I remember reading that the alcohol volume levels off at about 5% no matter how long you cook it. <S> The key is to reduce the total to a minuscule amount, or add a water-based liquid after boiling it down. <S> Alcohol is 7 Calories per gram , which is higher than carbs but less than fat. <A> Here is a link to a distiller's page regarding boiling off during the distilling process . <S> He also has a calculation page for plugging in your specific variables (ie. <S> ABV, etc). <S> If you take for granted the Alcohol being 7cal/g, and use a formula like [100% - ABV% = <S> [CBV%]], the CBV% (non-volatile caloric percent) can yield the calories you're stuck with (probably). <S> This would be found with something like [ABV%*7cal/g = Acal]; <S> then Tcal (total calories by volume) - Acal (alcohol calories) = remaining calories in less volatile components (fats being less able to be boiled off than alcohol). <S> My math may be fuzzy and the formula may need re-worked, but basically you solve for (volatile) alcohol calories that will burn off (based on time cooked, using the O Chef graph or the distillery calculator ), and then subtract them from the stable calories less likely to be cooked off.
|
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, provide facts and examples to prove any advantages claimed. I would prefer if answers are not provided as experiments that I can perform, because I have a very busy work schedule. <Q> You are relying on very different forms of heat. <S> Conduction vs Convection vs Radiation Heat transfer, and the first law of thermodynamics Principles of Cooking Basic Cooking Methods <S> What happens when you heat something? <S> A number of things. <S> Proteins Coagulate Starches Gelatinize Sugars Caramelize Water Evaporates <S> Fats Melt <S> Depending on how you cook it, you're going to get different forms of each of those at different rates. <S> . <S> You can't sear something in an oven <S> and you can't roast something on the stove. <S> The two are simply not the same, because fundamentally the two are not the same, you are not going to get the same results. <S> It's really as simple as that. <S> You can't take two entirely methods and argue that you get the same results. <A> Stove tops: <S> Cook by conduction; Send most of the heat to the surface of the food (good for searing, bad for thorough cooking); Can be adjusted very quickly, unless they're glass-top; Can cook food very quickly, because conduction is a very efficient method of heat transfer. <S> Conventional ovens: <S> Cook primarily by radiation, <S> unless steaming or simmering in a covered vessel; Penetrate the food much more readily (good for even cooking); Take a relatively long time to adjust the temperature; Tend to have much longer cooking times because the heat disperses so much. <S> So in general: Use the oven if you need slow, even cooking, or want to dry the food out. <S> Use the stovetop for searing, quick cooking, or if you need precise control over the heat (i.e. caramelizing sugar, stir-frying, etc.). <A> Active monitoring & maintenance: Because it's in view and not hidden away in an oven (blocking sight/sound/smell), you can more easily monitor it, and occassionally stir, etc. <S> Because of this, you can more safely put things under higher heat, as you're not just letting it sit, but can move things around so <S> the stuff on the outside doesn't burn.
|
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 just considered in practice to also be a vegetable, similar to wave-particle duality in that a photon exhibits properties of a wave and a particle? If I were to make a fruit salad including tomatoes, what considerations should I use when determining how to go about it? Would it make sense to use the fruit ingredients I listed, and if so why or why not? Are there other fruits that particularly complement the flavors of tomatoes or are complimented by them? <Q> I have eaten a salad that included watermelon, tomatoes, feta and black olives. <S> I thought it was... <S> ok, not earth shattering. <S> Also I made this Cherry/Tomato bite , which is in that genre, and certainly was interesting from a taste perspective. <S> There are no rules, you can do whatever you like, you just have to determine if it will taste good. <S> Personally I don't think I'd like tomatoes in a "standard" fruit salad. <A> FoodPairing suggests raspberries, mangoes, and strawberries as appropriate complements from the fruit group, as well as basil and peppermint for herbs and clementine peel oil for oil. <S> The clementine peel <S> oil is the closest thing to citrus that appears, and I can see why. <S> Think of the taste of tomato with the taste of the fruits you listed. <S> Would you enjoy it? <S> If you would, go ahead and play around with it. <S> If I were you and I was very attached to the tomato in fruit salad idea, I'd try some of the selects from FoodPairing or watermelon, or perhaps other berries. <S> Seems like some of those flavors would work quite a bit better. <S> And to answer your question about tomatoes - I'd say they are in practice used as a vegetable so often that I've seen them classified that way by the official U. S. food pyramid website. <A> But overcoming the expectation factor with regard to them is quite tricky. <S> Particularly as tomatoes contain quite high levels of glutamic acid (umami), which means fighting the inherent savoury quality. <A> It's easy - fruits have seeds, vegetables don't. <S> There is nothing to argue about. <S> It's just that we are used to something, it's hard to change <S> e.g. Pumpkin is a fruit, many Americans enjoy pumpkin as a sweet desert Tomato dusted with powdered sugar instead on salt and left to sit a while take on an intense fruity flavour. <S> I often ditch the seeds for presentation as they just get messy <S> Try a light dusting of fresh ground/powdered juniper berry, especially if you are adding some alcoholic beverage to the dressing
|
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> If you're sensitive to nasty harmful fumes you can get the fume free kind. <S> Make sure you follow the manufacturer's instructions to the letter, and make sure no kids or pets are around. <A> Oven windows generally have three or four layers of glass. <S> If you want to clean stuff in between the inside and outside, you must have an appliance repair service come out and tear the door apart. <S> This post explains it all very well: How To Clean Your Oven Window Also, just about every oven glass has a tinting on it. <S> Thisis <S> the main reason you shouldn't use a scouring pad to clean it. <S> Scouring pads will scratch the tint. <S> I don't think oven cleaner is responsible for discoloring the glass. <S> One way to know for sure, is to find and oven like yours, and look at it. <A> Does your oven have a cleaning cycle? <S> I've had both good and bad experiences with cleaning cycles, but on some ovens they work quite well. <S> Even if they don't remove all the grime, they make it much easier to remove with water and gentle cleaners. <S> Then again, I've used ovens where the self-cleaning cycle didn't do anything. <S> It depends. <A> Depending on how dirty or modern your oven is, you'll have to balance the trade-offs of whether or not it's worth it to try cleaning it when you can buy a relatively inexpensive new oven instead. <S> Figure out how much your time is worth, and if it's more than the cost of a new oven you probably shouldn't bother. <S> Now, this sounds extreme, but if you're having a lot of trouble cleaning it, this option is worth keeping in mind.
|
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 grease
|
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 open for me. I have tried using regular nut crackers, but the pistachio either slips out without cracking or the nut inside gets crushed. <Q> i usually use half of a previously-opened pistachio shell! <S> use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it, and it will open it as easy as pie. <S> the downside is that you will be able to eat many, many more pistachios this way. <S> i usually end up with a mouth raw from all the salt, haha. <A> If you spread out a bunch of pistachios on your counter and use a large oven sheet on top, you can apply a light pressure and roll the sheet in a circular motion. <S> It will split the shells right off. <S> I learned this trick when I was in Turkey. <A> I use the pliers on my multi-tool for especially resistant pistachios, but I don't know if that is a really an answer for you because it requires fine positioning of the nut (so that the jaws come down on the seam near the base of the nut) and coordination between the hands--if you're in pain this may be nearly as difficult as other methods. <A> How about a butter knife of a clamming knife <S> The suggestion of a small screwdriver seems a bit awkward to me for the job. <S> A butter or clamming knife should fit in the hand much better. <A> Position the unopened nut in the side cutter slot of your electrical pliers with the ridges against the sides. <S> The pliers will close enough to open the nut but not enough to crush it. <S> Don't have that kind of pliers? <S> You're out of luck. <A> I use a table spoon and twist it to bust them open <A> But that doesn't address your question <S> - what is feasible with arthritic hands? <S> There are pistachio cracking machines, but they are pretty expensive. <S> They work by squeezing the nuts between two rollers. <S> The user turns a crank. <S> Here are some other simpler things that wouldn't hurt to try: http://pistachionuts.net/ https://www.ebay.co.uk/itm/Vintage-Metal-Nutcracker-for-Pistacia-Vera-Antep-Pistachios-Tool-Kitchen-Opener-/171792015444 <S> http://www.theworldsbestnutcracker.com/ <S> And long shots: https://www.amazon.com/Nutcracker-Hazelnuts-Almonds-Filbert-Pistachios/dp/B076WZJDJF/ref=cm_cr_arp_d_product_top?ie=UTF8 <S> (poorly reviewed)
|
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 use (I was planning on putting some in a salad dressing), or should I toss it? <Q> Having just returned from Hawaii, I actually have a possible answer for you. <S> There is a type of ginger that you can get there ( <S> though it's not all that common, far as I could tell) that's called blue ginger. <S> It's just like regular ginger, only it has the blue layer inside as you describe. <S> There was a guy selling it at a roadside fruit stand when we were there. <S> It should be absolutely safe to use. <S> edit: I found a link to somebody talking about it. <S> Hawaiian Blue Ginger <A> Some varieties of ginger contain compounds called anthocyanins which can turn blue when exposed to acids (these are the same compounds that sometimes turn garlic blue). <S> Varieties of ginger originating in Japan contain these compounds, but varieties originating in China do not, which explains why this only happens to some ginger. <S> The pH of ginger is slightly acidic, so that probably starts the reaction. <S> ... <S> so, yes, this is a safe, naturally occurring compound in ginger. <S> Anthocyanin in ginger <S> Garlic turning blue <A> same thing happened to me. <S> I returned from the store with fresh ginger, only to find that when I cut it open it was more blue than yellow. <S> I checked around and found this reference: <S> http://homecooking.about.com/od/foodstorage/a/gingerstorage.htm Read far enough down and it says that its another variety of ginger. <S> hope this helps. <A> It seems this blue ginger is perfectly safe to eat, because I've eaten plenty of it and been fine. <S> I eat ginger just about every day. <S> It's a wonderful panacea remedy; I mainly use it to promote better digestion and to get rid of indigestion from over-eating and hard-to-digest foods like beef and saturated fats. <S> It's definitely not chlorophyll because ginger's flesh is from the plant's rhizome which grows well beneath the soil; too deep for light to penetrate. <S> Also, the leaves are where most of the chlorophyll production happens, even the lower stems are almost pure white in color. <S> Although there is a layer of beautiful purple coloration just above the soil line on most ginger plants, the blue ginger most certainly seems like a different type of ginger; possibly a sub-species. <S> Hope that adds some useful info to this thread. <A> I've never heard of that being a problem. <S> I don't know about the cause, though. <S> Is it more blue or more green? <S> If the root was exposed to light at some point I suppose it might have gotten some chlorophyl development. <S> McGee has written about acids changing the color of garlic . <S> Maybe there's something similar going on? <A> Blue Ginger or Hawaiian Blue Ginger is not a true ginger plant , but the flower on it is the most beautiful dark navy blue. <S> I have it all over my yard <S> I use it in everything and love it. <S> It is milder then the regular Ginger and makes a great tea. <A> I buy ginger a lot and from time to time will get one that has a greenish ring around the inside. <S> I have consumed it and nothing happened to me :) <S> Although I did notice ginger with this coloring tends to be less juicy and a bit more fibrous than the preferred yellow. <A> i asked the produce department at Albertsons, and they said it was "mature ginger" and was getting ready to sprout, and I also found it to be much milder than the yellow, which only a small thumb in my juice cocktail spices it up significantly, the blue.....not so much. <A> I really think the answers on here are misleading and could cause someone to fall ill. <S> Fresh ordinary finger should be yellow and firm on the inside. <S> If it looks a bit spongy or dark or has those green rings (which can be quite thick to the point there's not much yellow) <S> it's time to toss it out. <S> This article nicely explains the difference between bad ginger and blue ginger with pictures https://www.thecookingblueprint.com/blog/2017/8/19/ripe-or-rotten-ginger <A> There's a type of ginger called black ginger. <S> It's not actually black like <S> the same suggests <S> it's a beautiful blue, very rare and expensive. <S> I don't know, your grocery store may have accidently mixed rare black ginger with regular ginger, I mean possible if they are selling the black gingers too. <S> You might want to search it up. <S> In India, it is used in Ayurveda medicine, cuisine, as well as Magic and potions and stuff
|
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 health.
|
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, consider making a batch or two of lemon curd, or even preserving/pickling them like the North Africans do. <A> I would cook a lot of lemon recipes, make salad dressing, and juice the rest of the lemons and freeze the juice in ice cube trays, then onto freezer bags after they are set. <S> If you are close to Seattle, WA I'll come over and pick a bushel or two. :) <A> limoncello ( alternate procedure ) <S> (sweetened lemon flavored alcohol) <S> lemon granita (sweetened lemon ice) <S> Candying <S> it works too, but I had way too much candied citron as a kid, so refuse to suggest that as a solution, as I can't stand the stuff. <S> ... also, after juicing lemons, toss a peel down the garbage disposal (if you have one) -- <S> it's like a toothbrush, scraping things free and deodorizes, too. <A> Try making candied lemon slices or peel. <S> You can use any regular candied orange peel/slice recipe. <S> Since you probably want to use the whole lemon, check these out: <S> http://userealbutter.com/2009/09/10/candied-lemon-slices-recipe/ http://www.browniepointsblog.com/2009/01/12/recipe-the-best-candied-orange-slices-in-the-world/ <-- takes two weeks (I'm trying it now) <S> If you have extra peels: http://userealbutter.com/2007/10/09/candied-orange-peels-recipe/ <A> I think it works really great. <S> It allows you to have a summer cocktail in.. autumn! <S> or winter! <S> or spring! <S> And you don't need to rush to the supermarket. <S> I also have a stack of limes always ready. <S> You know: mojito and all.. <A> Lemon pickle is popular in India. <S> This Sweet Lemon Pickle recipe here tells you how to prepare it in just 15 minutes. <S> You could try it with a small batch first to see if you like it. <A> Homemade lemon bars are always a hit with my family. <S> If you are a big pie fan, there is always lemon meringue pie. <S> Lemon butter is always good paired with seafood. <S> I am not sure how well it keeps since I have never personally made it, but thought I would give the suggestion. <A> Salad dressing (especially Caesar) <S> Iced tea <S> Marinades <S> Sauces, especially tomato sauces <S> Sautéed veggies <S> Stir fries <S> (you can use lemon in pretty much anything that needs a bit of oomph). <A> I agree with Izzydorio. <S> Use ice trays to freeze it into cubes. <S> You can then dump the cubes into freezer bags for longer storage. <S> When you need some lemon juice, you can pull out a few cubes. <S> I have done this for making ice tea. <S> A few cubes in a pitcher and it mixes in on its own. <S> Need lemonade, its even better. <S> I have even seen it used for making a punch base. <S> Add a few cups of sugar to about a 1 quart container and freeze. <S> You can make the punch using something like Sprite, or even better Champagne. :-)
|
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 a cake primarily to help it rise, and to a limited extent to improve the moistness. <S> The lecithin in the yolk also has emulsifying properties. <S> For cakes, commercial egg replacers such as Ener-G will usually do the job nicely. <S> There's also a dairy product called QimiQ <S> that's used in all manner of recipes to substitute for eggs, especially when a recipe needs raw eggs. <S> It will also work well for cakes, although the substitution tends to be a little more involved. <S> Also, it's probably harder to obtain. <S> I wouldn't substitute anything else in a cake. <S> I've heard of people substituting all manner of things in other baked goods like cookies, but with a cake, you really need it to rise <S> and you need the wet ingredients to bind together with the fats, and the only single "common" ingredient that will do that is either egg or a commercial egg substitute. <S> If you're literally about to bake this, as in you've got all your other ingredients already sitting in mixing bowls, and need to substitute the eggs with common ingredients you already have in your fridge or pantry, then I'm afraid you may have wasted your time (and your other ingredients). <S> But maybe somebody else will have some suggestions - guess it can't hurt to wait, given the alternative. <A> I asked a similar question a few days ago. <S> I learned that depending on the kind of cake you can sometimes sub-in pureed fruit. <S> This changed the flavour, of course, and made the cake much moister (it was a fairly hard bundt cake before, not so hard after). <S> But it tasted good. <S> (Better than the original, IMO) <A> I'd probably skip the boxed mix and take a look at some vegan cake recipes. <S> I've tried a couple of baked goods recipes from Veganomicon that came out amazingly well. <S> A quick search turns up some simple looking recipes ( http://allrecipes.com//Recipe/vegan-chocolate-cake/Detail.aspx ).
|
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 chance to try it in anything yet. What is the difference between bakery emulsion and a flavoring extract (there were other bakery emulsion flavors on the shelf, so it is not just lemon that comes this way)? Are there certain types of recipes that benefit from emulsion over extract, and why? I've added a bounty for this question, but I need an answer based on experience. I know how to search the web. <Q> A flavoring extract is flavoring disolved in alcohol, while a flavoring emulsion is flavoring suspended in water with an emulsifier. <S> Citrus oils like lemon have a stronger flavor when placed in an emulsion than an extract, and that is why they often come that way. <S> ( source ) <S> As this book indicates those characteristics make them especially useful for pastry cremes. <A> "Specially formulated for use in bakery products where exposure to heat during baking tends to flash-off flavors. <S> The vegetable gums in the emulsion base helps to retain flavor during baking." <S> (from: http://www.kitchenkrafts.com/product.asp_Q_pn_E_FL0930 ). <S> Whether this is at all valid, I can't say. <S> I'm skeptical. <A> Read the ingredient list for all the flavourings & do a simple water test to be sure. <S> My Irish Cream one has almond oil in it and would not blend with water. <S> My Watkins Butter flavour has no oil listed in it but behaved like oil when added to water. <S> It's a complicated & tricky business to get Royal Icing to actually taste good (my fave flavour for icing right now is Irish Cream) without destroying it's attributes in the process. <A> I have been using lemon bakery emulsion off and on for about 6 years as a substitute for vanilla in my sugar cookies and in a lemon glaze also for said cookies. <S> I have also used it for cream cheese icing for lemon cake. <S> Whether baked or not the flavor is very consistent and I usually double it for more pop in baked goods. <S> Very easy and simple to use for a great lemon punch when paired with powder sugar for a glaze without adding any dyes.
|
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 more mashed cauliflower is there anything I can add to it in modest amount that might neutralize the burn with out destroying the cauliflower? <Q> Cauliflower fritters. <S> Mix some egg, ice-cold water and flour, then stir in the other ingredients. <S> Gently put about one or two tablespoons at a time into a deep-fryer using two spoons. <S> We do something similar to make "kaki-age", which is a mix of vegetables prepared using a batter similar to tempura, and generally includes onion. <S> You can probably also get away with doing this in a frying pan with just the bottom covered in oil if you keep the oil temperature stable enough. <S> For what it's worth, I prefer to make mashed potatoes by ricing them then adding butter, milk, scallions and cream then letting them roast for a while in an enameled cast-iron pot. <S> I've never noticed an unpleasantly raw taste with the scallions in this way. <S> Perhaps a similar approach would work for the cauliflower. <A> Can you get away with cooking the mashed cauliflower more? <S> The only thing that really kills onion flavors is heat. <S> Maybe you could turn the cauliflower puree into croquettes and fry them? <A> The onion will caramelize and turn sweet. <S> Of course this assumes that you haven't blended it into a pulp and released all of the sulfur compounds already. <S> If you have, then they've basically contaminated the cauliflower and there's nothing you can do to remove the taste. <S> You could also try incorporating some parsley, mint, or cilantro, all of which "mask" the flavour of onion (but again, don't actually eliminate it). <S> I've also heard people say that lemon juice works for them, but that sounds illogical to me because the the sourness is already being caused by acidity due to the sulfur. <S> Nevertheless, if the alternative is throwing it out, it's something you could try.
|
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 not accurate. I just need a non-blatantly wrong process or component. <Q> Normally if you want to increase chewiness and softness, you increase your egg and fat. <S> Also, instead of using water, use milk. <S> These are blanket rules, having no idea what your specific issue is. <S> Also, try using a flour that has lower protein count. <S> You don't want a bread flour for cookies, cakes, biscuits - pastries in general. <S> Of course if you are stuck with a bread flour, make sure to undermix your ingredients. <S> The more you mix, the more gluten is produced. <S> This is what you want for breads, but not the structure you are looking for in pastries, etc. <A> If the recipe contains them, you can replace the following ingredients: <S> Butter - Replace with shortening, making sure to keep cold until ready to pop in the oven <A> One very useful trick for making moister cookies is to replace part of the white sugar with brown sugar. <S> Brown sugar is hygroscopic, meaning it attracts and holds moisture. <S> That is why molasses cookies are so incredibly moist, and why brown sugar tends to clump together in the bag. <A> In the latest Cook's Illustrated, their sugar cookie recipe swapped out some butter (saturated fat) with some vegetable oil (unsautrated), with the claim that it increased chewiness. <S> However, you have to make up the flavor loss from giving up some of the butter (they added a bit of cream cheese).
|
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 to "pull away from the sides of the bowl". What should I expect at the different stages? What determines how long should I mix/knead, is there a simple set time? <Q> Mixing bread with a stand mixer will normally take 10-12 minutes, depending on speed. <S> A lot of this smaller mixers will tend to 'walk' if they are not anchored. <S> Look for the dough to be smooth and supple, but not shiny. <S> If it is shiny, and appears wet, it is over mixed. <S> To start, it will look choppy and rough, sometimes you will have to pull all of the dough off of the hook and start up again, because it seems the dough will gravitate to the top of the hook and that part of the dough will not mix properly. <S> This of course depends on the dough consistency to start with. <S> Remember that a crusty bread dough will be stiffer, and a sweet dough will be soft, and should have a spot on the bottom that doesn't clear the bowl. <A> I've noticed using a stand mixer, I tend to put in a LOT more flour. <S> The problem is my bread never seem to come out very well, dense, dry <S> and it doesn't rise worth a damn. <S> I've started putting in a lot less flour, leaving the dough slightly sticky <S> (though it JUST starts pulling away from the sides of the bowl, but if I leave it going, it will start leaving a residue on the sides). <S> I usually finish it off by hand adding just enough flour to leave it slightly moist on the outside, but not tacky. <S> It's very easy to work in too much flour, so just try a few batches, put in less flour than you think the dough can handle <S> , do a little kneading by hand with some bench flour and then adjust your recipe as needed. <A> Then I make a 'well' in the middle and add the wet ingredients and directly place the dough hook to start the stand mixer. <S> You can check out my link as I have included photos and videos to show how the dough looks and eventually feels through the kneading process. <S> http://eelistan.hubpages.com/hub/how-long-to-knead-with-stand-mixer Hope you find it useful and have fun getting to know your dough! :)
|
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. I'm hoping this isn't considered sacrilege for this site! What I'm describing is an Überfood, as it has a near-perfect balance of all of the daily intake requirements. They make it for cats, dogs, and other mammals, so I'm sure it's possible for us primates. Like cats and dogs, I'd of course have the occasional treat, but it would always be above-and-beyond and not part of my daily nutrients. What considerations should I put into making an Überfood? Ideally, it would be shelf-stable and not need refridgeration. Texture and taste are less important. Clearly, I don't know much about cooking or food preparation... But I think there's a better way than just buying an industrial blender, throwing a bunch of vitamins, vegetables, protien, etc., and seeing what turns up. <Q> Sounds like you want Nutraloaf . <S> If you search google you will undoubtedly find recipes for this abomination. <S> It is designed to meet nutritional needs while minimizing the need for utensils. <S> You <S> did say taste and texture weren't important. <A> Do a search for Pemmican recipes. <S> http://en.wikipedia.org/wiki/Pemmican <S> Done correctly, you can balance the proteins, fat, carbs, etc. needed for a high calorie diet required for living in the cold outdoors. <S> Does it taste good? <S> It really depends on the recipe used. <A> Pizza and Salad. <S> You don't have to prepare every day, maybe once a week or twice for salad. <S> Salad cutting can be easily accomplished with one of those slap dicing things. <S> Add ingredients to optimize fat, protein, etc. <S> Cook one pizza every two days, fridge the rest. <S> After a few weeks, you'll be able to do your weeks cooking in a couple of hours, and your food will be DELICIOUS. <S> When I was single, though, I ate nothing but beef, some bread, and lots of fresh fruit at home, which seemed to work just fine for me. <S> Didn't have to think much, didn't have to cook for long, and had meals that were hot, fresh, and delicious. <S> Another option is to add a crock pot to your life. <S> Then set another big pot to cook overnight and eat it in the morning. <S> Repeat as necessary, again supplementing with fresh fruits and vegetables as desired/convenient. <S> Beef Stew is pretty damn close to an überfood if you use the right recipe, and so are beans and rice. <S> The best advice I ever heard on cooking and eating was this : "Eat Food. <S> Not too much. <S> Mostly plants." <A> One thing I've learned recently with regards to food is that there are some things your body needs that simply must be alive shortly before you consume them. <S> If you have time, study up on the kinds of things you can make. <S> If you have no money or time, now you see how the US got mired in this fast-food culture. <S> That said, oatmeal & stirfry can take care of 2 meals a day and wrap up most nutritional needs. <S> As was mentioned in comments, variety is important (in large part to hold off various health problems that may crop up due to factors too complicated to predict). <S> Fun reading, check out some of the studies done on populations with the best health, and what their diets consisted of.
|
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 flavourless. I have two mangoes and a cored pineapple (like they sell in the grocery store in a container). What can I do this time to make my juice work out better? <Q> The easiest way would be to use an actual juicing machine. <S> You're looking for something like this: http://www.amazon.com/Hamilton-Beach-67650-Mouth-Extractor/dp/B000FHQJ6C/ref=sr_1_7?ie=UTF8&qid=1292255706&sr=8-7 <S> Juice goes out one end, pulp out the other. <A> Because the juice is contained inside the cell walls of the fruit or veg <S> and you will need to basically destroy them. <S> A juicer works well for 2 reasons, one is that it totally ruptures the cell walls by using a really highspeed cutting head, and it has a built in extraction method to get the pulp away from the liquid. <S> Running the fruit through a food processor or blender can achieve the first part. <S> But the extraction will be a pain. <S> Cheese cloth works great for this. <S> One issue is evaporation as you allow the liquid to drain off. <S> So controlling the evaporation is a good idea. <S> One method that I have used before is similar to a coffee making setup. <S> Pulp goes in the top with a filter over a catch container. <S> Gravity will take time and you may need to change the filter a couple times. <S> Another idea that is a little unconventional but cheaper is a coffee press. <S> It forces the pulp to the bottom and allows the juice to come to the top. <S> Not perfect, but it does work if you are trying to save money. <A> What I ended up doing is puréeing my fruit in the food processor, and then pushed it through a fine mesh sieve, a bit at a time. <S> Then I took the remaining pulp and ran it through the food processor a second time, and then back through the sieve. <S> I also added the juice of half a lemon and half a lime. <S> I ended up with about 2½ cups (625mL) of mostly pulp-free, sweet juice, and a container full of puréed mango and pineapple that has the consistency of applesauce (though I'm not sure what I'm going to do with it, and it seems to have lost much of its sweetness). <S> I tried cheese cloth as well as my sieve, but with the cheese cloth it seemed like I could not do very much at a time (though it was easier to squeeze juice out of the pulp when I could put the whole thing in my hand). <S> It was a lot of manual work for not a huge yield, however, so <S> I don't know if I'd bother trying it again without a juicer.
|
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 suggestions or warnings would be appreciated! Thanks! <Q> You're first melting it all and mixing it together, right? <S> You can just compute the cacao contents of the resulting mixture. <S> For that you'll need to weigh the three batches. <S> Say the 54% batch is 200g, the 63% batch is 150g and the 86% batch is 100g. <S> Then you have a total of 54% * 200g + 63% * 150g + 86% <S> * 100g = 108g + 94.5g + 86g = <S> 288.5g of cacao out of a total mass of 200g + 150g + 100g <S> = 450g. <S> So the resulting cacao percentage is 288.5 / 450 = 64%. <S> Now just treat the mixture as you would 64% cacao chocolate (since that's what it is). <A> Mixing chocolates for tempering is usually fine. <S> The percentage of cocoa butter is what really matters. <S> Unfortunately, that information is usually hard to find, so most tempering techniques just assume an average amount. <S> As long as all three chocolates have been properly stored (cool, dry, sealed), then you should have no problem. <S> If you are using the seeding method, save the best stored or newest chocolate to use as the seed, since it will be most in temper. <A> Ok, self admitted dark chocoholic here. <S> I have done this myself. <S> Its really not that different. <S> You might want to consider adding Paramount crystals to aid in the tempering process.
|
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 tastes so much milder than raw garlic is that it contains a sulfur compound called allicin , which roasting breaks down. <S> Allicin is primarily what gives garlic its pungency. <S> Technically, raw garlic mostly contains a compound called allin , which reacts with the allinase enzyme to produce the allicin, and this reaction is greatly accelerated when garlic is "distressed", i.e. crushed or cut. <S> Ginger contains no allicin, so you're certainly not going to get an identical reaction. <S> What ginger does contain are two types of oil called gingerols and shogaols , which are primarily what gives ginger its pungency. <S> Cooking converts these into another compound called zingerone , which is far less pungent (it's described as "spicy-sweet"). <S> It's actually slightly more complicated; the gingerols also convert into shogaols through cooking, and the shogaols are actually more pungent (160,000 SHU vs. 60,000), but on the whole, the ginger does become milder. <S> It will not become perfectly sweet as garlic does, just less pungent and more aromatic. <S> In fact, cooked (roasted) ginger tastes much like dried ginger; many of the same reactions happen during drying as during cooking. <S> So yes, you can try roasting ginger if you want it to be milder, but don't expect to be able to eat the whole root by itself if you don't already love the taste of ginger. <S> It doesn't do exactly the same thing that garlic does, it's just a little similar. <S> It's hard to find good references online, although you can find a lot of this in McGee. <S> For more information you can try: Wikipedia: <S> Ginger Chemicalland21: <S> Gingerol <S> Wikipedia: <S> Shogaol <S> The All I Need: Raw Garlic <A> Slicing peeled ginger thin on the bias (with the grain) and roasting it until the slices are gently browned (I do this under a broiler) will result in a pleasant caramelization that is not present in raw ginger. <S> Don't let it go too long, experiment a bit to see how you like it. <A> Ginger is traditionally roasted for pho, the Vietnamese noodle soup.
|
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-stick? Flavor? <Q> Transfer of heat. <S> First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). <S> Then you add a drop of oil and swirl it around. <S> When the oil forms a striated pattern, it's hot. <S> Then you put the meat in. <S> The hot oil helps to transfer heat from the bottom of the pan to the meat. <S> You only need a spoonful of oil. <A> Another reason people put butter in the pan because the milk solids in the butter (which separate when the butter melts) contribute positively to the "browning" of meat. <S> So, if you're looking to get a nice brown color on a steak, butter in the pan will help. <A> If the ground beef is very lean then adding a small amount of cooking oil to the pan is necessary. <S> Otherwise, ultra-lean ground beef will burn and stick to the pan before the center of your burger is even done. <S> Additionally the burger would be extremely dry and unappetizing when cooked. <S> After it is done squeeze out excessive grease with napkins or paper towels before consuming. <A> yes, attributes to a better color. <S> Same with steaks. <S> It's not done out of necessity, it's done out of deliciousness. <A> Saturated fats and unsaturated fats will form a bond producing triglycerides. <S> Rinsing the beef with hot water, practically makes your 73/27 beef into a 90+/10- beef. <S> It's healthier and much more cheaper per pound! <S> With that said, butter may make it Brown and taste better, due to the dairy components and thus adding more saturated fats.
|
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 exposure of unsaturated hydrocarbons e.g. ethylene. <S> This phenomenon occurs in fruit known as "climacteric fruits". <S> Well known examples are banana, avocado, tomato, apple, pear, kiwi, to name a few. <S> Pineapple is not a kind of climacteric fruit. <S> However, ethylene exposure will activate chitinase (which is a type of enzyme that breaks down chitin, a structural material inside plants), and cause softening of the pineapple. <S> To achieve this a simple method is to place a ripe banana with the pineapple which release ethylene. <A> So it will be just as sweet when it is green and fresh as when it sat and turned yellow. <A> I've ripened a pineapple at home after buying - turn upside down in a vase, works great!!Turns from green to more of a yellow-greenish color - bottoms always ripen first. <S> Don't ripen too long though. <A> I tend to disagree with many of the opinions. <S> I consider softness to be an important aspect of ripeness in the pineapple. <S> While they claim it wont get sweeter, softer pineapples that are fragrant from the base (usually tend to have the leaves pluck off easy and show a little more yellow), are always sweeter and juicier to me than a green one with firm leaves. <S> I actually dont like chewy hard pineapple, so allowing some shelf ripening for softness is critical to me. <A> I also agree that a green pineapple with no scent to it when you smell it is not a ripe pineapple. <S> There are three ways to tell when a pineapple is ripe. <S> If you wait a few days and it turns to a yellower color and if you sniff it <S> and you can actually smell the pineapple and the leaves on top can be plucked without having to pull so hard, <S> that's when a pineapple will be at its best. <S> It is definitely definitely sweeter And juicier than green hard pineapples. <S> Plus this way you don't get the nasty chewy stringy hardness that an all green, hard, non-smelling pineapple in a store would give you. <S> Unless you buy it already nice and ripe , just be patient and in <S> 2-4 days depending on the pineapple itself, you'll know what it is to eat a delicious ripe fresh pineapple. <A> Alot of Articles is WrongI bought green pineapples and left them of the counter when they had no smell and hardAnd after 4 days the whole house smelled sweet and the pineapple was yellowWhen <S> i cut into it, it was very sweet
|
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 it in the fridge? Just lay it on a table? And how should I re-heat it, if it will be required? <Q> The lasanga will be even better 4 hours from now, but you definitely need to get it cold. <S> Bacteria grow between 40°F and 140°F (often called the "danger zone"), so you need to get it cold now. <S> I wouldn't put hot lasagna directly into the fridge, though, as it will raise the temperature of your fridge. <S> You can re-heat <S> it all at once, in a low temperature (250°F or so) oven, or cut into individual servings and microwave it. <A> You cannot easily cool and reheat a decent sized lasagna in 3 to 4 hours and get down to 4C for any length of time to make it worthwhile <S> It was mostly sterile from the baking process. <S> If you leave the oven door closed it will stay clean and warm for a few hours. <S> Simply be re-heated 30 minutes before serving. <S> You could under-cook it slightly to allow for this, but for lasagna is usually improves with more cooking <S> You could also consider leaving the oven on low, and keeping it hot till serving time. <S> This may degrade some foods, it depends on what's in it. <S> Keep it above 70C (160F) <A> The correct answer is to wrap it with aluminium foil and stick it in the fridge. <S> This way you will be safe from all bacterial growth. <S> If your lasagna is cool already you could also use cling film for the wrapping. <S> Having said that: If it was me I would just leave it on the table. <S> I always do that, and it has never been a problem. <A> For a 4 hour wait time prior to eating, first leave it at room temp for 30 minutes so you can then put in fridge. <S> Cover tight with foil. <S> Then one hour before eat time reheat in oven at 300 degrees <S> Fahrenheit (150 Celsius) for one hour (because now it is cold, not room temperature). <S> Make sure you have a dish that can take going from cold fridge to hot oven. <S> If it is a dish you can not put in oven <S> while so cold - 1/2 hour at room and 30 minutes at 325°F (160°C). <A> I was a food service specialist. <S> The danger zone is 40°F to 140°F (4°C to 60°C). <S> Food can be kept in the danger zone no more then 4 hours. <S> That being said it would be fine to leave in the oven until your guest arrive with the oven turned off after backing. <S> Reheat at 350 for 1/2 hour before serving. <S> Your lasagna wouldn't be in the danger zone 4 hours.
|
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 press the cheese so that it compressed into the proper form. It was difficult to determine how much weight to put on the curds to get them to form. Too little force and it gets mushy, too much and I felt like I would compress it into a singularity! Has anyone done this before that could offer some weighty advice? <Q> How are you pressing the cheese? <S> Are you using a cheese press? <S> I have done some traditional cheese making and it does take a lot of force. <S> Not quite to the point of creating an atomic reaction though. <S> For something simple, look for a Dutch press. <S> It is a lever based press that helps. <A> If it it compresses to nearly a singularity :), you just didn't make very much cheese. <A> If you slice the cheese into 1 inch slices, sprinkle it with salt and let it weep for 3 days at room temperature, the whey will be drawn out. <S> Then cover it with brine and refrigerate. <S> A press is not necessary.
|
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 that the texture is a little bit "harder" than the Yukon Gold potatoes but overall seem pretty similar. So, are Yellow potatoes the same as Yukon Gold and can they be used interchangeably? <Q> They are often used interchangeably. <S> The truth is, yukon gold potatoes are a type of yellow potato. <S> They were developed in Canada. <S> You will definitely see them on store shelves here in Canada, but it can be seasonal, depending on your location. <S> I am in Winnipeg, and I find YG about six months of the year. <A> Look for Maine Carola Potatoes. <S> They are the closest to the actual Yukon in both flavor and texture. <S> Maine grows lots of Yellow White and Russet potatoes. <S> I'm willing to bet that some stores in the maritime have the Carola Potatoes. <A> In Ontario I find that yellow potatoes are not the same as Yukon gold! <S> I can't find them right now (late September) and am disappointed. <S> Hope they are available soon!
|
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: 1-3 minutes, depending on the type and grade of tea. <S> Using water that is too hot or too cold: Again, this depends on the type and grade of tea. <S> Here is an excellent resource for getting these factors right: <S> On Steeping Time: Green tea does not require much time. <S> Too long a steeping time will result in more bitterness and a less balanced flavor. <S> We recommend experimenting with a range of 1 - 3 minutes. <S> Japanese green teas generally taste best at 1 - 2 minutes while Chinese green teas seem to prefer 2 - 3 minutes (the smaller leaves of Japanese teas will extract faster than the generally larger leaves of Chinese teas). <S> Steeping time should be balanced with water temperature: <S> the lower the temperature, the longer the tea can be steeped. <S> On Temperature <S> As a general guideline, green teas taste best when brewed at temperatures between 140° <S> F - 185 <S> °F (60°C-85°C). <S> The grade of the tea and the time of its harvest will also influence the appropriate steeping temperature. <S> Green teas picked earlier in the spring will benefit from lower temperature brewing due to their overall higher levels of amino acids. <S> ... <S> The most accurate way is to use a thermometer to measure the temperature of the water in the kettle. <S> One approach is to heat the water in your kettle to the desired temperature and then pour it into your teapot. <S> Read the whole thing for further background. <A> A Chinese friend of mine says that you need to rinse green tea leaves with boiled water before steeping. <S> Her technique: Put Tea Leaves in pot. <S> Cover with boiled water. <S> ~ Boiling Immediately pour off the water. <S> Steep. <S> (Kettle should have cooled a bit by now) <A> The tea will have brewed to long. <S> If you remove the leaves when the tea is just brewed correctly, or use a tea pot and pour the tea once brewed this won't happen. <A> In my personal tea drinking experience, If the green tea tastes sour, it always caused by dirt or storage. <S> For clean green tea often tastes a little bitter and smells fragrant at first, then tastes a little sweet.
|
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 tomato, when I want really thin disc-shaped slices, something very sharp and preferably a thinner spine. <S> The favorite in my kitchen is definitely a Henckel santoku chef blade. <S> Some versions can have a very thick spine, and wouldn't work as well, though. <S> This type of choice is also more utilitarian if you're cutting any other veggies at the same time, or making additional cuts in the tomatoes, such as when you're also going to be halving the discs or full-on dicing. <S> Things <S> I like the thinnest slices on <S> are a ham and cheese melt, roast beef sammy, a sub for the road, and sometimes for a garnish. <S> (hors d'œuvre, anyone?) <S> Also, when I'm cutting tomatoes into wedges, I also like to use this same type of sharp, non-serrated blade. <S> Otherwise, I find it harder than necessary to do the smaller divisions after the 1/4-of-a-tomato size. <S> I nearly always do 1/8 or 1/12 sized wedges for salad, so it isn't terribly often I use a "real" tomato knife. <S> When I do, is when it's for a lunch <S> and I don't want to sully a larger blade, or when doing large batches. <S> Getting the core out is certainly easiest with a smaller, serrated blade. <A> Anything this guy sells: http://knifewear.com/ <S> He brings in a bag of ripe tomatoes every morning to show off his blades (and lets customers try them all). <S> The quality of the Japanese steel makes my professional Henkels blades look like toys. <S> He gets all of his blades direct from the masters in Japan. <S> The blades are so sharp, they sort of just fall through the tomatoes... <S> I use one of these: <S> http://knifewear.com/knife-family.asp?family=5 for most things and have another smaller paring knife to use as well. <S> But the point is if you use a very sharp knife, you don't need a "tomato" or serrated knife. <S> If your sharp knife doesn't cut through the tomato, it's not sharp. <S> Disclaimer: I have no affiliation with Knifewear. <S> I just made the mistake of going in one day and buying some knives from him. <S> He has shown me the error of my ways. <A> http://en.wikipedia.org/wiki/Tomato_knife <S> The serrated edge allows the knife to penetrate the tomatoes’ skin quickly and with a minimum of pressure without crushing the flesh. <S> Many tomato knives have forked tips that allow the user to remove the seeds more easily. <S> Serrations are not required to cut tomatoes – a sharp straight blade works – but the serrations allow the knife to cut tomatoes and other foods <S> even when dull. <S> Compare bread knife and steak knife, which are similarly serrated. <S> I aways use a aerated knife as it doesn't matter how soft the tomato is <S> , it will still slice it with ease <S> The best tomato knife I ever had, had a high carbon steel blade about 13cm long, and only 1cm in height. <S> The short height and the rough carbon steel surface meant that the slices didn't stick to the blade as you cut, and fell away cleanly. <S> It broke one day when pushed to hard into soft wood chopping block. <S> Never found another one like it <S> Coated knives like this should be good
|
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 there any other advice/method to make a good tomato soup from my watery tomatoes? UPDATE: Thanks for all your answers, unfortunately the most accepted answer seems to be quite time consuming, and I won't have that much time before tomorrow, the big day. It's my fault really, as I should have told that I had some time constraint. However, I want to try @Michael's solution another time, as it seems really interesting. In any event, I'll give a further update the day after tomorrow. <Q> I think you will get a more complex flavor than if you boil the heck out of them in a pot to reduce. <S> I was also going to suggest pureeing them and then hanging them in a cheesecloth bag to drain the water, but you'll lose too much flavor that way. <A> You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. <S> I think I'd just reduce the soup down once it was made or add carrots. <S> Carrot flavour really complements tomato soup and many tomato soups recipes <S> require carrots. <S> The starch will then help you thicken the soup. <A> One trick I use for thickening soups is instant mashed potatoes from a box (we also freeze leftover real mash for soups, but it doesn't work quite the same way). <S> I would think you'd want to be careful about using too much in a tomato soup, but it might be worth considering if your soup only needs a little help. <A> Add potatos! <S> You generally won't taste them <S> but they'll add thickness to your soup. <A> It might be too late to help you, but for others -- consider not using the whole tomato. <S> Rather than using whole tomatoes, if you slice them in half (through the equator, not along the stem/blossom line), and then take out the gel in the seed cavities, you'll have almost all 'tomato flesh'. <S> I just use a clean finger (shove it in the cavity to loosen the seeds, then a flick of the wrist over a garbage can to extract any bits still left). <S> If you're going to be peeling the tomatoes, too, peel first, then take the seeds & gel out, but it's going to get messy ( <S> and I'd work over a garbage bowl, <S> not the garbage can directly, as they're going to be slippery). <S> Of course, if you use Michael's recommendation, you don't have to separately peel the tomatoes, as the skin will come off easily after roasting) <A> I made a tomato broth as the recipe called for and loved the taste, but it was thin as broth should be <S> and I just wanted something thicker with more body. <S> So I added a 6 oz can of tomato paste, 1/2 cup of cream and another pinch of salt and white pepper to the 2 1/2 cups of tomato broth I had already made. <S> It worked out perfectly! <S> it was thick and creamy just as I had wanted with great tomato flavor. <A> Corn starch shouldn't effect the flavor much. <S> Or try wheat flour which is usually handy, though that does have the more "bready" taste. <S> This is basically the same as the roux comment. <S> For variety and less flavor impact try rice flour or starch. <S> If you've already got it mostly done <S> and you're on a tight schedule, adding one or both of those will thicken any soup/sauce after simmering for another 2 minutes. <S> I must have rescued a hundred dishes this way.. sauce mostly, but also an occasional stew, chili, or soup.
|
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 fantastic resource, and has probably the best collection of recipes out there at the moment. <S> There's also a lot of good stuff at the French Cullinary Institute's Cooking Issues blog . <S> They've got a good post on hydrocolloids <S> that's quite enlightening. <S> I actually disagree on the McGee recommendations. <S> While it's an excellent book, full of great info, I don't think it's a good starting point for molecular gastronomy (in the sense of the cooking movement rather than the more literal sense) <A> This very site. <S> Take a look at the other questions tagged molecular-gastronomy . <S> Of particular note is this similar question which has a great answer by daniel. <A> I can recommend The Fat Duck Cookbook by Heston Blumenthal. <S> He explains each recipe in detail and goes into the chemistry behind it as well. <S> The McGee book has its own Wikipedia article: http://en.wikipedia.org/wiki/On_Food_and_Cooking <A> Harold McGee's On Food and Cooking for a start. <A> Hervé This' Molecular Gastronomy <S> : Exploring the Science of Flavor is a good choice if you are interested in the science behind molecular gastronomy. <S> You may not learn much in terms of recipes or cooking techniques but it provides lots of short essays about the science behind cooking. <S> Keep in mind about the bad translation though.
|
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 my dumplings? Should I cook them at home, freeze them and microwave them day of the potluck? <Q> A couple thoughts... <S> I haven't tried this, but I've heard of people doing it. <S> The microwave works relatively well to steam things. <S> You could try "steaming" the dumplings in the microwave with a bit of water at the bottom of the dish or better yet, cover with a wet paper towel. <S> You'll probably need to do some experimenting unfortunately. <S> Under "ideal" circumstances, I'd probably prefer proper steaming, but this might work in a pinch. <S> I imagine re-heating them would work well, but if cooking them works to your liking... <S> no sense cooking them twice. <S> Just rig it up as if you were using a pot to steam it. <S> Just make sure it isn't dry.... <A> An electric fry pan will do well for you. <S> If you are doing pot sticker type dumplings, then fry them to brown, then add your liquid to finish the steam and cover. <S> If they are not pot sticker dumplings, then you can bring liquid to a boil, add the dumplings, and lower the heat to a simmer and steam them. <S> If you are worried about your dumplings actually sitting in the small amount of liquid on the bottom of your pan, you can add more water and then put your dumplings on a vegetable steamer standing on the bottom of the pot. <S> In that case you will prefer an electric fry pan with a taller lid, but it will still work. <S> When you are done cooking, turn the heat down to low and the dumplings will stay warm. <A> I'd steam them at home, then refrigerate them and microwave them the day of the potluck. <S> Alternatively, you could make fried dumplings which might hold up better in terms of texture when you microwave them. <S> Here's the way to make fried dumplings: <S> Heat 2 tablespoons of vegetable oil in a saute pan over medium-high heat Place the dumplings in a single layer in the saute pan with the hot oil <S> Let the dumplings fry for 5 minutes. <S> Don't move the dumplings After 5 minutes, pour 1/4 cup of water into the pan and cover for 5 more minutes <S> Uncover the pan and cook until all water has evaporated <S> Let cool, then refrigerate. <A> We use a vegetable steamer and put lettuce/greens leaves down sometimes so it doesn't stick the the basket. <A> boil them, let cool in big plate (make sure they don't stick together), refrigerate or freeze
|
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 question in IRC concerning rust and utensils and kitchenware in general, I got suggestions from "spend a little on a decent one" to "you want stainless steel". I stored both answers as helpful for future purchases. Just recently I noticed two can openers in the office pantry that both show rust. Obviously these were neglected and showed more corrosion. After seeing this, I am curious if rust is actually normal and harmless. Are there more expensive stainless steel can openers that are rust resistant? Should I be drying more rigorously? I just thought of another possibility: should I keep the can opener in a jar of cooking oil? <Q> I have a lot of canned food and have gone through my share of can openers. <S> I'm generally OK with a rusty can opener, but I don't like the rust flakes getting into my food. <S> I can't bear that metallic taste. <S> While I don't mind buying a new can opener (they sell them at the dollar general for two dollars), but I find it a bit wasteful. <S> This may sound a bit un-orthodox, but I use rubbing alcohol (90% or higher). <S> I have a jar filled with it next to the sink, so I will rinse the can opener off, dip it in the jar of alcohol, and put it back in the drawer. <S> It dries fine in there. <S> This also works for other rust-prone utensils like whisks. <A> First, I would suggest you buy a higher quality can opener. <S> I have a Swing-A-Way that I inherited from my grandmother. <S> I think it's older than me. <S> Second, don't submerge the can opener in water every time you use it. <S> I only full out wash it on the rare occasion I splash or drop something all over it. <S> The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away. <A> I don't have an answer to your "choice of material" question, though I would tend to believe stainless steel is your best bet. <S> However, for preventing rust: Try cranking a paper towel through the spokes after you use and/or wash it, if that's where the rust is accumulating. <S> It cleans and dries them very well, <S> and I don't know if it's what's preventing rust on ours, but I do that every time and haven't noticed rust yet. <A> It's not just water that makes rust. <S> mild acids speed up the process. <S> Many canned goods are acidic, so to remove all traces of these rinse the metal part under running clean water, and shake dry Then leave the opener in "open" position in a warm dry place to dry (on your bench by a window is ideal) <S> Do not put them away in the drawer while still damp The "Brabantia" opener (white plastic handles) <S> is a good mix of steel quality, long life design (no small springs to rust out), actual opening performance, and price <A> Rust (iron oxide) requires exactly three things to form: Iron, oxygen, and water. <S> The first two are already in abundance, so in order to prevent rust, you need to minimize the third. <S> Keep the can opener as dry as possible. <S> Use a cloth or paper towel. <S> Stainless steel is corrosion "resistant"; it does not corrode or rust as easily as untreated iron or steel, but it can still corrode over time and will certainly tarnish. <S> Again, the way to prevent this is to keep it dry. <S> I would not keep the can opener in a jar of cooking oil, because cooking oil can go rancid. <S> Culinary-grade mineral oil would be okay, but it seems like a waste of oil to me; as long as you keep it dry, it won't rust. <S> Having said that, my can opener is pretty rusty and it doesn't bother me. <S> Rust is definitely normal, and as long as the rust doesn't get into your food (which has never happened to me) then it is also completely harmless. <S> It might not open cans as well if the blade itself is rusted, and that could potentially leave sharp edges on the opened can or lid, but that's highly individual <S> and I'm sure you should be able to spot if and when that's happening. <S> But in general, yes, the two things you can do to minimize rusting on a can opener (or any other metal equipment) is to (a) use stainless steel and <S> (b) keep it dry. <A> I generally wash the opener by hand but occasionally run it though the dishwasher. <S> In both cases, after it is dry, I occasionally put drops of food grade mineral oil on the gears, etc. <S> I use almond oil. <S> I also use almond oil on my wooden cutting boards. <S> (almond oil is a wonderful skin softener, too). <S> Swing-a-way was a great brand back in the day but the company/name has been sold out of China. <S> That may account for the quality now. <S> John J Steuby Co purchased the manufacturing equipment and making EZ-DUZ-IT can opener. <S> It is made in the USA and the packaging is cheesy but this is the original Swing-a-Way with a new name. <S> http://www.sierravalleytrading.com/JOHN-J-STEUBY-CO_c_815.html <S> (Make in the USA products) <S> I bought mine on Amazon <S> but they may be available elsewhere. <A> You could try drying it with something like a hair dryer or compressed air if there's water in hard-to-reach places. <A> My stainless steel manual can opener is rusty. <S> I'm soaking it in proxide now <S> and I noticed the rust flakes comming off. <S> I will use a tooth brush and hair dryer before putting away. <A> I use Virgin olive oil when my can opener seems not to work well, the Virgin olive oilk works good every time, my can opener works just as good as new and opens cans smoothly and evenly... <S> try it, you'll see .
|
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 used as a mold (for instance, I've used my old metal colander and that would work fine). <S> Once the dough is formed into little pieces (it doesn't usually hold together for long threads), put it in boiling water to cook for a few minutes and dress it to eat however you desire. <S> Note: some people say Spaetzle is a noodle, some say a dumpling, I have no preference, I just call it tasty! <A> The ingredients are pretty similar to Italian egg pasta: wheat flour, eggs, salt, and water. <S> The amount of eggs used is more, though, so that the consistency is that of a fairly thick batter instead of a dough. <S> This batter is typically pressed through a coarse strainer into boiling water. <S> More details at wikipedia . <A> The methods listed here are good for making it. <S> My grandmother Tauscher would make it, then drain and toss with some fresh farmstead butter and chopped fresh parsley or sometimes dill. <S> Heavenly. <A> My grandmother would make this using a small amount of the dough and flattening with a fork, and then dredging it thru flower before putting into boiling chicken broth for our chicken noodle soup. <S> She would also do the same technique and add to our potato soup. <A> My grandmother -in-law ( grew up in Austria) made the dough/batter as described ; then took a spoon and scooped bite size bits into a large pot of boiling water. <S> She did this very fast , at a rate of about one pound of dough a minute. <S> Later , she would fry them in goose grease with mild spices.
|
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 baking it longer in the oven), but the idea is I can simply eat this 3 times a day, every day, and not have to worry about making any other food. However, one problem is that I'm getting a metallic aftertaste. I don't know if it's the ingredients, or the fact that I used a normal oven instead of a convection/steam oven. This is the recipe I used. 2 oz Ground BeefBrown off in kettle and drain thoroughly4 oz Canned, Chopped Spinach4 oz Canned Carrots, Diced4 oz Vegetarian BeansOpen and drain all vegetables well4 oz Applesauce1 oz Tomato Paste1/2 cup Potato Flakes1 cup Bread Crumbs2 oz Dry Milk Powder1 tsp Garlic Powder or FlakesCombine beef and vegetables. Gradually blend in remaining ingredients until well combined. Mixture should be stiff but moist enough to spread. Each loaf should weigh 1 1/2 pounds precooked weight and be scaled to insure proper weight. Place mixture into a loaf pan that has beensprayed with pan release and lined with filter paper.Each loaf should bake at 300 degrees Fahrenheit in convection/steam oven for approximately 40 minutes or until the loaf reaches 155 degrees internal temperature. It is a subtle aftertaste and it went away after I had a stick of Wrigley's gum. I would prefer to not have to chew Wrigley's after every meal, since I don't really like chewing gum. I'm sure a peppermint or buttermint would also help with the aftertaste, but would prefer to fix my nutraloaf recipe or cooking technique. So how can I remove this metallic aftertaste? Or, where can I even begin looking for what's causing it? <Q> It sounds like most of those ingredients came out of metal cans, yes? <S> Certainly the spinach and carrots, and I imagine the beans, tomato paste, and possibly the apple sauce? <S> ( about.com ) <S> However, I definitely wouldn't rely on this (or any other single recipe) as your sole source of nutrition. <S> Even if it does include every one of the hundreds (thousands?) of nutrients your body needs in reasonable ratios (which is questionable), that still doesn't mean it's good for you. <S> For example: if every meal you eat has lots of vitamin C and zinc, your body won't be able to absorb the trace amounts of copper it needs, since they interfere with each other. <S> To be healthy, you need to mix up the nutrient profile of your meals. <A> You could use frozen vegetables instead of canned vegetables. <A> My guess: Lack of salt. <S> Unless you're used to doing without, most things taste really odd without it. <S> Anybody who's tried low-salt V8 Juice knows that bitter, metallic taste you're describing. <S> You might get used to going without the salt, or you might consider salting your Nutraloaf mixture some. <S> After all, there's no reason to leave the salt out entirely if you're not making a punishment of it. <A> You said that you drained your canned vegetables, but did you rinse them? <S> Sometimes just dumping out the packing liquid isn't enough. <S> I always rinse any beans that I get out of a can at least a few times. <S> If you wanted to add a little taste you might want to throw in some chopped cilantro. <S> It packs a lot of flavor and overpowers a lot of tastes. <S> Of course some people think it tastes like dirt. <S> I like the idea of an Uberfood. <S> That only puts us a few short steps away from getting all of our nutrition in pill form! <A> You may want to carefully inspect your loaf pan. <S> I have had times where very small scratches were causing rust to form. <S> You do not need to throw away the pan, though. <S> Just insert some aluminum foil before making the loaf next time. <S> Pop it in the oven <S> and you are good to go. <A> Canned spinach always has an awful, somewhat metallic flavor: spinach is very easy to overcook, and tastes terrible when overcooked. <S> The process of canning requires high temperatures for durations that ultimately require spinach to be overcooked. <S> Looking at this recipe, even if you replaced the canned spinach with frozen or fresh, it would probably still turn out awful (though perhaps not quite as bad), because spinach can't survive cooking for 40 minutes. <S> Ideally, it should cook only until it's wilted, which is only a couple of minutes at boiling temperature. <S> I've seen recipes that call for spinach to be overcooked, the water discarded, and the spinach to be wrung out inside a (paper or lint-free) towel to remove as much liquid as possible, before being added to something and cooked further, which I expect is to reduce the overcooked flavor. <S> However, I'd hardly call the result a building block for a "superfood", as the process likely discards the majority of the water-soluble nutrients, and I'm pretty sure it only reduces the overcooked flavor, <S> so I prefer (if possible) to alter such recipes to add the spinach at the last minute, or (if not) to look for another recipe that treats its ingredients better, which is what I'd recommend in this case.
|
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 out there that are worth buying or should I just wait until after Christmas, when they all go on sale? Or should i just use an empty tuna can and make a bunch of circles? <Q> I think using an empty can is a brilliant, frugal idea... <S> but if you want something <S> a bit more exciting, chain stores like Bed Bath & Beyond sell decent tubs of cookie cutters. <S> If you have one of those mailer coupons, you can get a ridiculous amount (like a pack of 100) for less than $20. <A> From a price for utility perspective, I prefer plastic cookie cutters. <S> Metal ones rust and get bent out of shape so very easily. <S> (If you can wait just over a week, Christmas themed cookie cutters should be should be pretty cheap.) <A> I got a set of Ateco cutters this year, and since my daughter, now 5, loves to bake with me <S> they get a lot of use. <S> The set I got nestles <S> , it is a set of concentric circles, and stores back in the can. <S> It was about $15 and my daughter loves the smaller ones, she uses them to make cookies for her animal friends and dolls. <A> You can get bags of cheap plastic cutters from toy shops, they are normally used for PlayDoh, but work fine for cookies too! <A> FWIW - I find using tuna cans easy - or just roll your (refrigerated) cookie dough into a log, and cut it in slices for consistent sizes. <S> Here is something I recently picked up from Amazon - custom cookie cutters <S> - so for under $20 you can make custom shapes without having to buy several different sets to get the shapes you need! http://www.amazon.com/International-Design-Your-Cookie-Cutter/dp/B002WC8Y3O/ref=sr_1_1?ie=UTF8&qid=1292618629&sr=8-1 <A> I know it's been a while since this was posted <S> but I thought I would add an answer relevant to 2015: <S> These days you can custom print your own cookie cutters using a 3D printer. <S> While initially the cost is steep (like $1000 or so for a decent one) - You can make so many cool things with these things for pennies once you're up and running. <S> But of course, we don't all bathe in riches. <S> It's like a yacht, it's better to know someone with one than to own it yourself. <S> Considering it was a custom order <S> I feel $14.99 was cheap. <S> Plus they have a bunch of other pre-made but uncommon cutters which range from like $5 to $15. <S> I asked how much a custom cutter would be looking like a cartoon of my daughter and they said about $25. <S> I think I'm going to do it. <S> So anyhow, a bag of basic shapes from Toys R Us is about $10 or so. <S> For the common shapes, you'll always find deals in the big box stores and no custom solution will be able to beat their prices. <S> But if you really want to surprise people, see if someone like things4thinkers can make something special for you. <S> It's cheaper than I thought it would be.
|
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, and a few other things. The turkey didn't seem to pick up any of this flavour. Any tips on solving this problem? Would injecting the meat help? <Q> Many aromatic compounds are oil soluble, or need to be heated to really come out and 'open up.' <S> Since brines I use are all water based, I've had some luck with heating, even briefly boiling dried spice components first, then cooling, adding the other ingredients, then using. <S> Especially, don't boil vinegar or alcohol components, as they will lose potency. <S> Anyway, I find brines to have a tough job imparting too much of a distinct flavor, so consider straining some of this out of your brine and using it to make a gravy or pan sauce to accompany the roast bird, the flavors will then be further accentuated. <A> This might create a 'double-whammy' and impart more of the 'exotic' flavor that you are looking for. <A> I guess you should increment the amount of flavor (more star anise, etc). <S> You could also brine longer. <S> What percentage of salt are you using 2-3% should do it (that's 20-30 grams per liter)?
|
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 butter and sugar comes to mind, but I'm wondering how it will affect the taste and texture. <Q> Well, from the look of things, reducing the butter and sugar will just result in a smaller recipe--that's almost all there is! <S> You might be able to substitute some kind of starch for some of the sugar. <S> I wouldn't use flour, since you won't be cooking these and it would leave them tasting strongly of raw flour. <S> I don't know what starch would work, but that's my best guess. <S> Apart from that, I would think you could cut back on the butter a little (but not too much, or they'll become crumbly). <S> For my money, though, I think if you're worrying about sugar and fat, or calories in general, you need to find something else to make. <S> These are nothing but sugar and fat (seeing as PB is mostly fat). <A> Then I increase the graham crackers, and add some low-sugar puffed rice (Rice Krispies-like cereal) for texture. <S> You might be able to work with some "filler" ingredients like that to make up for the lost fat from the butter. <S> The cream cheese in this recipe probably helps to counter any reduction in butter so that might be worth experimenting with in various amounts; you could use Neufchâtel cheese instead of cream cheese to reduce the fat there. <S> Another great option is homemade peanut butter. <S> Your basic creamy Skippy-brand peanut butter has 17g of fat in 2tbsp . <S> Creamy Jif has 16g in 2tbsp . <S> Depending on what recipe you use, you can reduce that quite a bit - this recipe has about 11g of fat in 2tbsp. <S> That's a huge difference when you scale it up to 2 lbs! <S> Obviously with all these substitutions they won't taste exactly the same as you're used to, but for what it's worth, I made the buckeyes exactly as the recipe said the first time; the second time I modified it as I said in the first paragraph (using store-bought peanut butter) and I preferred the latter much, much more. <S> The original version was just too sweet...and the original version is a modification of another recipe that used double the confectioner's sugar! <S> Since this treat you're making is likely similar to the buckeyes (in that you don't need to bake at any point), I would highly recommend cutting the ingredients down to very small amounts, and try making a few different versions and having a taste test with some variations. <S> As an aside, one tip I learned through practice: if you're dipping peanut butter treats (instead of pouring the melted chocolate onto them), and are having trouble with them being too crumbly when you reduce the butter and thus they are falling apart into the chocolate, you can freeze the peanut butter balls/treats for a while to make them firmer - <S> this makes them much easier to dip. <A> Well personally I would cut the sugar in half (at least) and possibly reduce the butter (not sure what that will do to the texture). <S> Then I would form them into cubes or something and dip them in tempered dark chocolate, which happens to be delicious and (depending of how much sugar there is in it) healthy. <S> I rarely make peanut butter candy, but I've never see a recipe with the high a ratio of sugar to peanut butter or butter to peanut butter. <S> The recipes I have used have been about 50% or more peanut butter and still tasted too sweet to me. <A> Have you considered not adding any of the sugar or the butter? <S> I baked peanut butter cookies and just used straight peanut butter <S> and they were great. <S> Unless it is fundamental to the rest of the treat it may be just fine as it is. <A> I just posted a recipe for something similar! <S> Check it out . <S> I have much more peanut butter than sugar, about a 5:3 ratio, while most recipes you see have more sugar. <S> In addition, I use less butter, about 1/4 of the peanut butter by weight. <S> I also use some cream cheese for flavor and to replace some of the butter. <S> The vanilla will add flavor but not much else, so I wouldn't mess with it. <S> If you're covering these with chocolate, you could consider doing a drizzle or a dollop on top instead of coating the whole thing. <S> It's just as good, way less work, and keeps them a little less bad for you! <A> I've made peanut butter candies with a very similar recipe before, without butter. <S> Peanut butter and confectioner's sugar make a peanut butter filling like those in Reese's candies, and the vanilla is probably for flavor. <S> The recipe I've used also had more peanut butter than sugar -- I'd start with the peanut butter and add sugar to taste rather than adding the whole amount. <S> Still, it's going to be a candy of some sort, it's not going to be exactly healthy.
|
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 dough easier to work with, any ideas? <Q> That's just a bad pizza base recipe. <S> My family recipe is totally different. <S> Not sure if I can post recipes here, but anyway here's a link to something similar <S> http://www.recipepizza.com/doughs/pizza_dough.htm <S> You can use sugar or honey, it's just food for the yeast. <S> You can use 2 or 3 times more olive oil to make a smother dough <S> Some extra tips: <S> In my recipe each cup of flour makes one thin 30cm pizza base. <S> or you have the wrong flour <S> Let the oiled dough rise in a warm place with just a cloth over it After making the base on the tray, let it rise another ten minutes before putting toppings on it. <S> Be quick from when you start adding toppings and getting it to the oven, otherwise it will go soggy <S> Use the hottest oven you can dial up, or <S> a hard wood fired oven. <S> A thin crust pizza should take no longer than eight minutes to cook Sing bad Italian Opera while kneading. <S> You will either get good at singing, or get fast at kneading <A> The flour/water ratio in the recipe you quote seems off. <S> The "normal" bread ratio, which includes pizza, is 5 to 3 by weight. <S> Your recipe has less than 17 ounces of liquid so the flour should be 28 ounces <S> or less...2 ounces may not seem like much but it can make a huge difference. <S> And, of course, I don't know that you weighed it. <S> If you went with 6 cups, well, who KNOWS how much flour you really used. <S> Ratios, particularly in bread making, are your friend. <S> It makes it easy to scale the recipe (that's a LOT of pizza dough in that recipe), so you can throw together a pizza for a couple of people pretty quickly, just starting with a cup of water, and adding the 8 (oz <S> ) * 5/3 (oz) of flour or 13 1/3 ounces. <S> Salt and yeast <S> and you have a dough. <S> A couple of other thoughts. <S> Good pizza dough IS sticky, at least a little bit. <S> If it isn't, then it's too dry and will be heavy. <S> And kneading the dough will make it less sticky as time goes on. <S> If you kneaded it for the time mentioned in the recipe on a good machine, then it shouldn't have been sticky, but if you kneaded it for that long by hand, you probably didn't knead it long enough. <S> There's a reason why I didn't start making a lot of bread or pizza until I got my Kitchenaid 600. <S> Make bread and pizza by weight until you get a good eye for how the dough should look. <S> Once you recognize a finished dough, you can throw the right amount of water in your mixing bowl with salt, yeast and a bit less flour than you'll need, then just add flour until the dough looks right. <S> But stay with the weight ratios until you know good dough when you see it. <A> I agree that the dough recipe for that pizza looks dodgy. <S> You might be able to make it work out with a really soft flour, like Italian 00 style. <S> You also complain, though of general problems with any recipe. <S> I'm going to take them in reverse order. <S> If it tears too easily, you need to knead it longer, or let it sit longer before you work it. <S> Kneading builds gluten, which makes the dough stretch instead of tear. <S> Letting it sit for a bit (15-20 minutes) before kneading lets the water get fully absorbed by the flour, which also helps the gluten, and can also reduce the amount of kneading required (this is why no-knead breads work at all). <S> And while pizza dough is usually somewhat sticky, if you're finding it REALLY sticky, you've got too much water, or haven't let it absorb. <S> Breads are tricky, and ultimately hard to do strictly from a recipe. <S> You need to learn what the right consistency of dough is for what you're making, and how to get to that point. <S> I use bread recipes as a starting point, then invariably wind up adjusting amounts to get the dough texture I need. <S> Find a recipe that almost works for you, then use it over and over, adjusting hydration, kneading, rise times, etc. <S> each time until you've got it working perfectly.
|
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 more you keep your hands off it (because your hand will melt it as you have discovered) the better. <A> I was using a knife to "grate" chocolate, when my mom gave me... <S> a cheese slicer (the one that looks a bit like a cake <S> lifter)!Tip the chocolate bar onto its side, and as you would slice cheese, you "slice" chocolate, <S> and then you get either finely grated whisps or thick curls, depending on the pressure used. <S> Also, the chocolate has no time to melt, as it goes so quickly <S> AND you only touch the back and front with 2 fingers. <S> It works like a dream. <S> I'm sure a potatoe peeler would have the same effect. <A> If you have the shelf space for one more gadget, a drum grater is an excellent solution. <S> The friction isn't enough to melt the chocolate, and you are not touching it with your fingers. <S> It is also more convenient for cheese and nuts than a standard grater. <S> I find it much more convenient and quicker than knife chopping, and it produces uniform results. <A> Freeze the chocolate then put it in a mini electric food chopper.
|
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 eggs are out, at least as I know them. What else can be done with these eggs; this will probably happen again? <Q> The best I can offer you comes from Functionality of Proteins in Food : <S> The gelation of egg yolk can be partially reversed by heating after thawing. <S> This treatment improves the functional properties of proteins. <S> The stiffness of the gels obtained after frozen storage can be reduced by more than 50% and become pourable at 21° C by heating up to 45° C for 1 h. <S> Eggs don't actually start to set until you hit 63° C, so if I had previously-frozen eggs, I would heat them as the above paragraph suggests. <S> Just be very careful not to use too much heat. <S> You won't get perfect eggs, but they'll be edible. <A> I peeled 4 frozen eggs and put them in a bowl. <S> I zapped them for 1 min in the microwave to thaw, then whipped the eggs and zapped for 1 more minute. <S> I had beautiful delicious scrambled eggs. <A> I like to freeze whole egg yolks then plop them into hot Asian soups or use as a garnish. <S> They have an amazing mouth-feel this way. <S> They're also good with butter spread on toast. <A> Thaw them out, boil them. <S> Then pickle them.
|
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 times, was to take a baster and remove the grease that way. But, the downside to this is that the grease is extremely hot and the rubber part of the baster would get really hot. Is there an easier or better way to do this? <Q> I pour it in the sink to handle any splashes that occur. <A> I use a baster and have never had a problem with the top part getting too hot, perhaps you could consider getting a bigger one so that the fat doesn't get near the top? <S> Another option to consider is putting a lid on the pan and tilting it, over a suitable receptacle, then cracking the lid open slightly to allow the fat to drain out without releasing any of the meat. <A> Let it sit and it will harden so you can throw it away. <S> Grease in the sink is very bad for your pipes. <A> Tilt the pan ( <S> using biger makes this easier) a little to one side while holding the beef against the other with a wooden spoon, this should make most of the grease pool on the tilted side. <S> Lower the pan till almost flat, the beef should stay to it's side and the fat on the other, so put down the wooden spoon and sop up that fat with a few paper towels. <S> If the beef is very fatty sometimes I may press on the beef with some paper towels to get out extra fat. <A> I use a "pot drainer", something like this , they run about 8 bucks and work for up to a 10" skillet. <S> I prefer the metal ones over the plastic. <A> I used to drain off the grease when I was a student and we bought the cheapest ground beef available at the butchers. <S> Now I'm earning a reasonable wage I buy ground lean beef <S> so the problem doesn't arise. <A> Surprised not to have seen what I do here: <S> I spoon the beef into a bowl using a slotted spoon. <S> Then I pour the fat into another bowl, leaving the pan empty. <S> Then I put the beef back in. <S> If I'm doing a typical mince/onion sauce, I might take the opportunity to brown the onions before returning the browned meat to the pan. <S> You can leave enough fat behind to do this. <S> If you leave the poured-off juices for a few minutes, the fat will float to the top, meaning you can skim it off and return the flavourful juices to the pan. <S> Whatever you end up doing, let the fat cool. <S> Don't throw it in the sink - either bin it, use it in cooking, or feed it to the birds. <A> Place a bowl under a colander. <S> Dump the browned beef with fat into the colander, then using a kitchen utility bowl, cereal bowl or whatever <S> that is slightly smaller than the colander and press down all around. <S> The fat is now PRESSED out of the beef and into the bowl. <S> Now pour the bowl of fat into an old can and place in freezer to await garbage day. <S> George <A> I use a large funnel and a jar so that I can pour from a higher distance so that there is less dripping and a more steady stream of fat <S> but this is mostly when I'm actually trying to render fat to keep <S> but I don't see why it wouldn't be applicable to this situation. <A> I always drain ground meat into a colander with a bowl lined with paper towels. <S> Wipe skillet out and put ground meat (when completely drained) back in pan to finish the meal. <S> When grease hardens I toss into trash can. <S> Never ever down the sink. <A> A wire spaghetti strainer and a tin can placed just above the kitchen drain. <S> Gets all the grease and just throw it back in the pan. <A> I just move the meat to the side of the pot and soak up the fat with paper towels. <S> Then throw them into a plastic grocery bag and toss it in the trash. <S> I use old paper towels that were discarded after drying my hands off when washing them. <A> I to use the pot drainer. <S> Kind of look like a quarter moon with holes in them with handle. <S> Hold against wok or pan tilt & drain grease into grease pot. <A> I generously line a bowl with aluminum foil and pour the grease in the bowl... using the lid to strain. <S> Once the grease cools, I wrap the grease up in the foil and toss it in the trash... easy peasy. <A> I've used the lid method and the colander method. <S> To help with messes, I always use a grease resistant paper plate under the jar I use to collect the grease. <S> Safer than risking grease down the drain and it works. <A> I use a strainer. <S> I pour the whole skillet into the strainer and bounce it a bit to make sure it's all out. <S> I do drain mine down the sink while running hot water, but I've also drained it into a container and threw it out after it cooled. <A> I was hoping to find a better way than I do it but guess not. <S> I put a colander in a big bowl pour in the browned beef and grease. <S> Let drain. <S> Continue to cook with the beef. <S> After grease cools a bit put it in a collective plastic throw away container <S> w/ lid and keep in fridge. <S> Throw away on trash day.
|
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 sponges, which work for the most part, but is already some spotting and bits of cooked on stuff that will likely need something stronger to get them off. My gut tells me that regardless of what is in the cleaner, given that the cookware is made of steel, it will be rinsed off and won't be an issue. My wife is more skeptical. Are there any health concerns with using this stuff on our cookware? <Q> Yes it is completely safe. <S> It is even recommended by the manufacturer . <S> • <S> To get rid of stuck-on food or discoloration, and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper's Friend. <S> Bar Keeper's Friend even has a cookware specific cleanser, Bar Keeper's Friend Cookware . <S> I'm not sure of the difference between this and their regular cleanser, since they aren't required to list ingredients, but it is marketed specifically for cookware, and priced equivalently. <S> Other manufacturers recommend this product as well, as noted on the BKF Recommendations page. <S> You should also check out this question on how to remove brown stains. <S> The accepted answer there is BKF. <S> If you have something particularly terrible that BKF can't handle, you can always use gun cleaner , though I daresay your wife will say no to this. :-) <A> I looked at the label on my BKF and it is basically Oxalic Acid . <S> It's a strong acid <S> so you don't want to wash your hands with it, but it's definitely water soluble and used everywhere, including water treatment. <A> I'm not sure what kind of answer you expect from the collective wisdom here that will reassure - almost like an appeal to anti-authority...? <S> The referenced web site specifically mentions cleaning cookware and more than one high-end company (your All-Clad as well as Calphalon) appear to recommend the product. <S> I have used many things to clean cookware (or eating utensils) that I would not like to ingest. <S> CLR is one common descaler for hard-water among other things, that I really don't want to swallow, but it makes short work of cleaning up the coffee pot. <S> When I camped in my younger days as a boy scout, we used a three-bowl washing technique where one was hot well-chlorinated water to kill any residual bacteria. <S> Again - I really would not want to ingest the bleach, but it sure made me happy to be eating from known clean dishes! <S> Don't know if any of this will help your case or not, but good luck in any case. <A> Its active ingredient, oxalic acid, is naturally occurring in such foods as spinach, rhubarb, tea and cocoa products. <S> -Eric Servaas for Bar Keepers Friend <A> The other day I purchased a Pfaltzgraff dinnerware set badly disfigured by what appeared to be decades of gray scratches from stainless silverware. <S> I googled the problem and learned there are at least three substances that successfully remove the scratches: Pfaltzgraff's own cleanser, something called Zud <S> I hadn't heard of, and BKF. <S> At $2 a container, the last was the obvious choice at Walmart. <S> I went back to the kitchen and spent the next three hours scrubbing the 60-piece set until no signs of prior use were evident. <S> BKF polishes as well as cleans, and the dinnerware looked fabulous. <S> Three hours of exposure of my hands to BKF without gloves did, however, result in flaking of my skin the next day (yesterday), but I suffered no pain or itching and didn't even apply hand lotion, though I considered doing so. <S> Today, the flaking is gone. <S> The long-term, possibly insidious effects of using BKF are unknown to me, but for now I'm thrilled with its efficacy on Pfaltzgraff and plan to use it again today (wearing gloves) to clean the bottoms of my favorite cookware. <S> The Servaas family that owns BKF, by the way, is also the publisher of "The Saturday Evening Post". <S> Physician Cory SerVaas has long been the magazine's medical director and guiding light. <S> Joan SerVaas, his daughter, is currently publisher. <A> BKF would be bad to inhale or to ingest. <S> Used as directed, in a wet solution, and then rinsed off, its nothing to worry about. <S> You probably already (and without giving it a thought) use many things that are poisons or would at least make you sick if you drank them on your dishes - dishwasher detergent, liquid dish soap, bleach are all rather nasty things (if ingested) that are commonly used on dishes, and then rinsed off them. <S> In that sense, BKF is not fundamentally different. <A> Just a small warning. <S> but I've managed to take the shine off some high-finish pans, especially the outside. <S> Be careful where you use it.
|
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 patronizing. <S> Granulated sugar is the every-day table sugar here. <S> It's what I grab a spoonful for my cereal and such, and it is the kind used in almost all of the baking I've done. <S> Is caster sugar what you usually have around? <S> Caster sugar is called "super-fine" sugar in the States. <S> It is finer that granulated sugar but not as fine as powdered sugar (icing sugar for the UK right?). <S> Honestly, I can't say that I've ever bought any as I usually only see granulated and powdered, but Wikipedia tells me that "Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a food processor." <S> That being said, if you're just beating it into butter than I would think the caster sugar should be perfectly reasonable for the job. <S> Though I agree with bikeboy that you should go by weight if you use a substitue. <S> Running around This Site , I found that there are aprrox 7oz(200g) per cup granulated sugar, and 6.5oz(190g) per cup caster sugar. <S> So you would actually need more sugar if using caster sugar, as it is less dense. <S> Obviously not a lot though (200/190=1.053). <A> Caster sugar is also known as superfine sugar. <S> Superfine sugar is ground finer and resembles sand in an hourglass. <S> It is particularly good for applications where it needs to dissolve quickly and thoroughly (e.g. meringues). <S> Superfine sugar has come to my area in the past six months and while it is better, I also got excellent results with regular granulated sugar even when the recipe called for superfine. <S> You can make superfine sugar by putting it in a food processor <S> but I found it was not worth the hassle. <A> yes usually you would use castor sugar when beating in with the butter as it is finer than uk 'granulated sugar' <A> Surprised you mention it's an American recipe. <S> Granulated sugar in Britain is coarse white sugar used for tea/coffee etc - usually loads sold in white packs with blue colouring. <S> Caster sugar is basically the same stuff just ground finer, usually sold in white packs with orange colouring <S> it's what you would use for baking (warning if you use this for hot drinks <S> it's much sweeter - because it's finer). <S> Icing sugar - usually sold in white packs with pink colouring - is used for making butter cream and icing for cakes/buns/cupcakes and again is the same stuff just ground up even finer into a powder. <S> Apologies if this does sound patronizing <S> but it's one of those things if you don't bake <S> you won't know. <S> Happy baking. <A> No, it's not the same thing. <S> You can get it in the baking aisle and it's called baking sugar. <S> This type of sugar definitely gives a better texture in recipes that require it. <S> I've tried making fudge with normal sugar since I could not find the castor sugar here in the USA, and it was a total disaster as the texture of the fudge was very coarse. <S> I'm glad I found the baking sugar now. <A> Caster Sugar is Baker's Sugar in the USA <A> Caster Sugar has the same consistency as our Baker's Sugar (or superfine sugar) but the main AND THE MOST IMPORTANT difference between the two is what constitutes the sugar. <S> In America we generally use the sugar beet to make our sugars. <S> But Caster Sugar - in order to be classified Caster Sugar - is made from Sugar Cane (Cane Sugar.) <S> [Baker's Sugar is made from Cane Sugar as well <S> so it is the same product as caster sugar in the U.K.] <S> Cane Sugar has a much more multifaceted and deeper flavor than sugar beet sugar or corn syrup. <S> If you can find Cane Sugar - if the package specifies that it is cane sugar - the specification is often hard to find in the USA - then you should always buy cane sugar instead of sugar beet sugar. <S> (Do a side by side taste test of Lyle's Golden Syrup versus Karo Corn Syrup one day and you will see quite clearly why the added flavor provided by the minerals that constitute sugar cane make it the far better choice for baking/cooking.) <A> In NZ (which tends to use british terms), granulated = white table/everday sugar. <S> Caster sugar is finer / more powdered down. <S> We (personally) use 'raw sugar' for most day to day things <S> - it's exactly like our white 'table sugar', but is browner as it hasn't been bleached as much. <S> So just use your bog standard 'normal' sugar :)
|
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 to figure it out! <S> I'll try a guess, though, and say that it will make peeling MORE difficult. <S> The peel will be stiffer, and I think the pith might be even more likely to stick to the orange flesh, and maybe less likely to stick to the outer peel. <S> But I'd like to know what your results are if you test it. <S> And of course the pith won't hurt you and unless you leave almost all of it, you're not likely to notice it after you run it through a blender with the rest of the orange! <A> I generally don't mind a little pith, but for dishes where I need it all removed or when I'm presenting slices to friends, I generally use my knife to peel. <S> There's a good video example available here , basically you cut off the end, stand the orange up, and make downward cuts to remove the peel. <S> Once you get the hang of it <S> it's a fast process, which will probably be very helpful if you're buying in bulk and want to freeze them (peeled) them all at once. <S> As bikeboy389 mentioned, I've been told that you can roll the orange (or lemon or lime) with some slight pressure on the counter, to loosen up the peel from the fruit. <S> I was also told that microwaving it for 15-45 seconds first helps as well (as discussed in this Instructables ), but I haven't tried this and can't speak to its effectiveness. <S> I did see a comment on the page that said to poke it first <S> so it doesn't explode... <S> I think I'll stick with the knife technique! <S> Oh, one more thing <S> , I did try freezing bananas in their peel before, and had a heck of a time peeling them. <S> Since they're easier to peel fresh than oranges are, I'd assume a frozen orange would be very difficult. <A> It's not easier to peel. <S> There just isn't much of a good easy way to peel oranges. <S> If you heat them up, perhaps they might be easier, but heating fruits up after freezing them doesn't make for the best fruit. <S> If you freeze a fruit that has a peel, your best bet to peel it is to hold it with a cloth and use a good knife to cut the peel, then pull it away with your fingers. <S> It's not easier than peeling an unfrozen orange <S> but if you need frozen oranges for smoothies or to store for later use, it can be done. <S> You can also peel and slice the oranges before freezing them too. <A> I freeze..take them out <S> cut them into wedges as they defrost and run my knife under the skin and this makes for nice clean portions.. <S> the pith won't kill you <S> so it's okay to leave a bit on. <S> I serve the oranges with toasted cumin and a drizzle of honey. <S> ..magic! !
|
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> Yeah, syrup can ferment + convert sugar to alcohol. <S> It has more of a tendency to do so if the sugar content is lower -- I tend to err on the side of overconcentrating my syrup. <S> You can try boiling it for a while to see if the alcohol boils off + if the flavor is OK then use it... <S> but I'd boil down a bit more first, to make sure the sugar content is back up to standards. <S> Either boil until the boiling point is 7 degrees F higher than the boiling point of water at your altitude, or boil until the syrup "aprons" <S> (e.g. starts to drip in a sheet rather than discrete drops; a flat edge of a metal spatula works well), with the former being more accurate if you have a good thermometer. <A> That sounds like it would work well for glazing pork or maybe smoked chicken/turkey. <A> There is just one thing I can think of. <S> Maple Sugar Candy :-) <S> The alcohol ferment will cook off some and leave behind the sugar. <A> It is hard to correctly answer your question, without knowing all the facts. <S> Was/Is this Canadian Maple Syrup? <S> Vermont Maple Syrup? <S> Or Maple syrup from another part of the US? <S> Vermont's regulations for the production & labelling of Maple syrup, are similar to those you find in Canada. <S> Canada has some of the most stringent laws concerning the collection, processing, bottled and labelling for Maple Syrup in the world. <S> If your Maple Syrup is from Vermont or Canada, I would throw it away, as it has become contaminated with something that most definitely would be toxic if consumed, and no amount of boiling it will help, it would actually concentrate the toxin even more. <S> If your Maple Syrup is from another part of the US, (or another country all together) <S> then you might not have 100% maple syrup &/or the concentration of the maple syrup could lean itself to fermentation, which would make a lovely mead like liqueur. <S> In Canada they actually use Maple syrup to make liqueurs, wine, etc. <S> However to do this they have to adjust the maple syrups sugar concentration to allow for the fermentation to take place. <S> I would say better to be safe then sorry, and ditch it. <S> If you do in the future decide to buy the larger container & try re-bottling it, be careful that you get your bottles extremely hot & boil the maple syrup to get it extremely hot as well, prior to pouring the maple syrup into the jars to seal. <S> Good luck!
|
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 the milk and butter mixture always seems to take too long. My kitchen seems to be too cold for room temperature milk to take in the butter without clumping. Then it's a huge hassle to put the milk/butter mixture on the stovetop and heat it until it's warm but not curdled. What are some easy techniques to help the milk come to room temperature (or a little above) faster? Can I melt the butter in the microwave, and then put that in the milk? <Q> I would put the milk in a glass, and then put that glass in a large pot filled with warm water, this should help get the milk up to temp quickly with out haveing to worry about going over. <S> When ever I use yeast <S> i always shoot for around 100 F. Since body temp is 98.6, just stick your finger (clean finger) in the liquid and if it feels slightly warm you should be good to go. <A> I tell by the finger test, which is where I stick a clean finger in the milk and if I get too hot after a few seconds, the milk is too hot as well. <S> If it's just comfortable, it's the right temperature. <S> You can cross-check with a thermometer. <S> I then add butter that has been cubed quite small from the fridge. <S> The warm milk will warm it. <S> Another friend always warms her butter with the milk in the microwave, flipping steps. <S> With my bread I usually add my yeast to the milk/butter mixture, although it sounds like you are proofing it in warm water already. <A> Normally milk is scalded before being used in bread. <S> So if you did that, your milk would be plenty warm to melt the butter. <S> You'd be waiting for it to cool instead, though. <S> Trick here would be that part of your water content can be ice, to cool the milk. <S> Alternatively, submerge the cup in ice-water (~32°F), ice-brine (~0°F) if you're really in a hurry. <S> Polypropylene, for example, will not mind this temperature shock. <S> Alternatively, if you aren't going to scald it, just heat it in the microwave. <S> Heat part of the milk and then bring it back down under 115 <S> °F by adding cold milk. <S> Ideally, you'll hit the 110±5°F window when you have the right amount of milk, but if you wind up with too much milk, you can just drink the extra.
|
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 covering it with the soup and baking until chicken is done. maybe put some bread crumbs on top so they get nice and brown. Any tips before I try it out? <Q> Sound fine, but in my experience "cream if mushroom" soup in a can is not much mushroom, and a lot of thickener <S> If you want something real nice, and not too much work make a Duxelles (fine chopped mushroom stuffing) and stuff it under the chicken's skin <S> (works best with legs). <S> Cover the rice with either mushroom soup or crushed tomato and tomato juice mix, then chicken on top and bake Example recipe for chicken part <S> ignore sauce part for a rice bake <A> A couple of tips: <S> When you cook the rice, make sure it's not too soggy, or it won't absorb the flavour of the chicken and soup. <S> Make sure to liquefy the soup before pouring it over top or it will glop more than pour - especially if you don't plan to mix it with water or milk. <S> Put it in a bowl and mash it until it's liquid enough to pour. <S> (probably obvious) <S> For safety, make sure to fully cook the dish (especially the chicken) before taste-testing! <S> You could also try a ready-to-serve (non-condensed) soup. <S> This usually isn't as gelatinous as condensed soup. <A> Add garlic and/or onions ( <S> a spoon from a jar of garlic paste in the fridge is very easy). <A> are you using instant rice, brown rice, long-grain? <S> it will make a difference in cooking times and techniques. <S> bring to a boil, add 2 c. rice and the chicken, cook covered for about 5 min. <S> she'd then transfer to a casserole dish, top with cheese, and broil it to make the cheese crispy. <S> yum.
|
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 Amsterdam). What gives it that special kick. It's a bit more tart than American mayonnaise. <Q> Frietsaus is just a special mayonnaise <S> Commercially it is lower in fat than plain mayonnaise <S> It has oil, starch (replaces extra oil), whole egg yolk, whole mustard seed, sugar, distiled vinegar, and lemon juice <S> BTW: <S> VleminckX Sausmeesters is just a touristy thing, there are plenty of shops in Holland that serve great fries <S> Personally I think that potatoes from Europe are a bit plain compared to many other continents/countries. <S> the best I have had are from Fiji, the warm humid conditions make excellent deep frying potatoes, and I suspect they lace the cooking oil with a little coconut oil too :-) <A> Well, "vlaamse" simply means "Flemish. <S> " All I've been able to find online is sites like this one which claim that the traditional flemish mayo on fries is actually richer and less sour than the stuff we're used to, so that doesn't give us any hint as to what secret ingredients this particular recipe includes. <S> However, one of the standard ingredients in mayo is vinegar, which itself is a popular topping for fries in some areas. <S> Extra vinegar would definitely give mayo a tart kick like you're describing. <S> Think of the flavor of salt-and-vinegar potato chips... <S> is that the same sort of kick that this mayo has? <A> Dijon Mustard . <S> It might be lemon juice as well, but you need a little bit of mustard to get the right balance, in my opinion. <S> (although, I admit, it's been a few years since I've been to the Netherlands, and I likely haven't been to that specific restaurant)
|
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 did wrong according to the directions was that I used an egg timer to time the 3 minutes. Is there a "bacon timer" or something like it I should be using instead? I know it sounds crazy but what else could possibly be wrong here? My wife told me frying bacon was easy and I don't have the nerve to just ask her what I did wrong! <Q> I've never been able to cook bacon in three minutes, it usually takes closer to 15. <S> Next time, try using the oven and baking it. <S> Still tastes like bacon, less fat gets on the plate, <S> no spatter on the stove, and no more little grease burns on your arms (or am i the only one to get these). <S> Also, are you sure it was bacon, you can't just fry up bacon bits, that doesn't really work well. <A> I agree with boxed-dinners, you probably had the stove on too high. <S> You might also have been using turkey bacon or some super lean variety... <S> In that case, add a little cooking oil first to prime the pan. <S> And you don't need a timer for bacon. <S> It's bacon. <S> It's done when it looks like something you'd want to put in your mouth, and at a normal cooking temp you've got an easy 10-12 minute window between "raw" and "cinder". <S> Generally I like mine toward the "cinder" side, but if you like some tasty fat to remain, you can take it out before then. <A> Spider Robinson says that the fool-proof method to get perfect bacon is to cook it naked. <S> You will NEVER turn the heat up too high again! <S> Now, since that doesn't work for me, I make my bacon in the oven. <S> Put it on a baking rack over a sheet pan and bake at 400 degrees for about 15 minutes. <S> PERFECTION! <A> Use bacon with a good amount of fat on it <S> (bacon with no fat is crispy which is very nice but might not be what you want on this ocassion). <S> Use a good quality, standard olive oil in your pan. <S> Do not use extra virgin olive oil as this has a lower boiling point and will just smoke. <S> Use a medium heat and be patient. <S> Watching bacon cook is a joy in itself anyway. <S> Alternatively to the above, use a grill as that cook the bacon really nicely and will burn off a lot of the fat. <S> No need to time the cooking - just do it by eye. <S> Thick bacon will take longer to cook. <S> Have a look at http://www.baconaholic.com for bacon goodness. <A> My best luck with stove top bacon has been to start with a cold pan. <S> Put the bacon in the pan without separating it. <S> Let the pan warm up gradually, medium/medium low heat, and separate the bacon slices as they warm up and stop sticking together. <S> Keep cooking, although you can probably turn up the heat slightly as the pan gets a little more fat in it. <S> Good bacon takes time. <A> The best way I know to contain the mess and assure perfect bacon is to bake it in the oven a la Alton Brown. <S> Put a cooling rack on a 1/2 sheet pan and lay out the rashers. <S> Start the pan in a cold oven and heat to 400F. <S> When the oven comes to temp, turn the bacon rashers over with tongs and check them every 5 minutes until they are as crispy as you want them. <S> This method makes the best bacon IMHO-- crispy on the outside, with a slight chewiness in the center, and never greasy as the cooling rack lets the fat fall away. <S> Additionally, save the bacon drippings collected in the sheet pan for other recipes. <S> Throw any leftover bacon (what?) <S> in a zip top bag for storage in the refrigerator and microwave for 10 seconds the next morning to return it to bacon-y goodness.
|
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> However, some recipes call for 3 or 5. <S> (Growing up in the US, I had never heard of "gas mark" until just now! <S> Our ovens are usually marked in degrees Fahrenheit.) <S> stick a toothpick in it . <S> If the toothpick comes out clean and dry (perhaps a few dry crumbs on it) then the cake is done. <S> If it's got batter or wet clumps, wait a few minutes and try again. <S> (Follow the link for more ways to test!) <A> As a rule of thumb I bake at about 320-325°F (160°C). <S> This yields good results for me. <S> For larger items this is especially helpful as the items have more time to cook before burning or getting too much colour. <S> Josh is right about the toothpick test. <S> It is the best way to determine if a cake is done. <S> One of the things to remember that a lot of times cooking time and temperatures will depend on your oven. <S> Things like the temperature being calibrated properly or whether it is convection or not play a factor. <A> A 13" cake is large enough to be a major problem -- the center just won't set correctly before the edges overcook. <S> You generally want to cook large cakes at a lower temperature than you'd cook a smaller cake at; they won't rise as much, but as they're typically used for stacking, a denser cake may be preferred. <S> There are also two gadgets that you may wish to consider when you're dealing with cakes over 10 inches: Baking Strips : They cool the edge of the cake, so that it cooks slower. <S> Wilton sells them , but you can also make your own from an old towel Heating Core : They conduct heat to the middle of the cake, so it'll cook faster. <S> Wilton sells them, too , but if it's not too deep of a cake, you may be able to use a flower nail . <S> If you have a heat safe metal cup, that could work as well; I've heard of people using a cocktail shaker. <S> (but it's important to grease it liberally, as you want what's inside to come out cleanly <S> so it can be used to plug the hole). <S> I can't help with the gas mark, as I don't know the British system.
|
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 pan until the oil is hot! " The thing is, I personally can't tell the difference if I put my veggies in immediately after adding oil to the pan, or if I wait for the oil to properly heat up first. My friends also tell me, " Don't turn the heat up all the way either! " Why do people recommend heating the oil first? Are there really benefits to waiting the 3-5 minutes? If the answer to above is yes , how high should you turn the heat up to get the oil? Can I just set it to 100% for 1 minute to cook the oil faster? Yes I realize I have to watch the oil carefully otherwise chaos will ensue. <Q> If you are looking to fry veggies then yes, it is necessary to pre-heat. <S> If you put them in a cold pan with oil, you start 'sweating' the veggies instead of frying them. <S> For example: if you put a sliced onion into a pan with hot oil, it will cook and have a nice golden brown color as it caramelizes. <S> Put that same sliced onion in a cold pan with cold oil and then add heat, and the onion will first turn translucent and lose moisture. <S> Both of these cooking methods have their uses, but they are different. <S> How do you know when the oil is ready to cook? <S> It will start to shimmer a little before it reaches the smoking point. <S> Put the veggies in when you see this shimmer, or at the very first wisp of smoke. <A> So if you want your food to resemble the greasy food of your iconic dive-y restaurant there is, I guess, no need to heat your oil. <S> Otherwise, do heat it. <S> You usually want it hot enough that if you toss a few drops of water in there, they sizzle. <S> As to how high to turn up the burner when heating, usually most recipes that I've worked with suggest medium-high for many applications, except perhaps searing steak. <S> When working with olive oil specifically you don't want the temperature to go too high because olive oil has a low smoke point. <S> Depending on how refined the olive oil, the smoke point can be as low as 374 degrees F ( reference ). <S> You don't want to heat oils past their smoke point, because they begin to break down at that point. <S> In order to avoid doing so, I wouldn't heat at 100%. <A> To sauté, the dry pan should be brought to a medium/medium-high temperature. <S> At the correct temperature, if you drop a spoonful of water into the pan, it should form a single solid mercury-like ball that glides across the surface. <S> Once the pan is heated, the oil can be added. <S> The oil will come to temperature in a trivially short period of time. <S> To heat the pan, it's best to set the heat at the point you want it, and allow the pan to come to that temperature, instead of setting the heat very high, as this will risk overheating the pan. <S> For sautéing, use an oil with a high smoke-point, I prefer grapeseed oil because it retains its health benefits even when cooked at a high temperature, unlike say, olive oil. <A> My chef busts of me for this but in my opinion it’s <S> actually more efficient... <S> I will have a stack of sauté pans in the back left burner of my station <S> and I keep the burner on low. <S> Say I need to sauté asparagus, I’ll grab the lowest pan which is ripping hot with my tongs, add the asparagus and then drizzle oil over it. <S> The oil shoots up in temperature quickly enough to start frying immediately, then I’ll add my garlic to sauté immediately after and then hit them with veg stock. <S> You don’t have to wait for your oil to get hot and then drop veg and splash hot oil or burn yourself. <S> But your pan has to be super hot in order to do this properly. <S> It’s faster and easier.
|
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, and they are not very hard to clean, but I would like to get some ideas on if I am doing this wrong. <Q> Presumably the reason you're cooking directly on the oven rack is to let the fat drip down. <S> If so, do yourself a favour and get yourself a roasting rack . <S> It's an inexpensive piece of equipment that you place in a baking pan or on a cookie sheet; the food cooks on the rack and the pan/sheet catches all the drippings. <S> Way better than trying to replace an entire oven rack. <S> And if you really hate cleanup, you can line the pan with parchment paper or aluminum foil and just throw the rack in the dishwasher when you're done. <A> I would suggest that the answer is that it isn't common. <S> I would normally use sheet pans/trays and a rack on top of that. <S> It's much easier to put food in and out of the oven that way. <A> When mine get really dirty <S> I use this oven cleaner <S> you just put the racks in a bag with the cleaner and <S> the next morning they look brand new. <S> It's probably horrible for the environment but can't be worse than producing new racks just beacuse mine are dirty. <A> I roast directly on rack as well using the broiler, mostly poultry(thanksgiving turkey on the rack divine). <S> I put the bird(breast side down) as close as possible to the upper heating <S> element(my broiler is the top of the electric oven), and i set the temp to 320 or so, then set the drip pan on the bottom rack, as far down as it will go. <S> I check back every 30 mins or so to make sure that that there arent any areas that are burning. <S> I flip the bird right side up at about 1 hour just to brown the skin on the breast side a bit. <S> Once the bird is done(at your own discretion), i let it rest for 20-30. <S> I dont like the idea of putting a pan directly underneath an extra rack, because in my mind, the pan limits the flow of heat to what you are baking, and still creates a humid environment directly blow that that limits the development of a crispy skin. <S> The cleaning aspect kinda sucks, but some oven cleaner a hot rack along with some patience is all your need <S> Personally, i dont clean the rack every time i roast on it, unless i plan to use a pan, or have used a pan on the rack. <A> Before I got a pizza stone <S> I'd put store <S> bought pizzas straight onto the rack as it gave a better crust. <S> The only reason I can think of doing it is basically laziness <S> - I'd do it with cheese on toast if the grill pan was too dirty to use. <S> I'd also sometimes do baked potatoes without a tray as Id cover them with tin foil. <A> I would simply purchase a wire rack for cooling cookies (not coated) and place it on top of a cookie sheet. <S> Alternatively, place it across a glass Lasagna pan for more air flow underneath and better drip catching. <A> I dont know if it's common, but I use my racks to grill pork chops and steak. <S> I don't like the grilling outside taste so this works for me! <A> A leg of lamb slow cooked directly on the rack is delicious and l would never cook lanb in a pan again. <S> Line the pan underneath with foil and the clean up is easy. <A> I have never heard of this until 5 minutes ago when I found a recipe for it. <S> I don't thinkit's common <S> and I've never done this but am considering doing it with an 8 lb bone in ribeye roast because I saw a recipe for it to be placed directly on the rack. <S> Someone said it was lazy and many of you said to use a roasting pan, but you're missing the point: airflow. <S> When you use a pan, you restrict airflow and when you combine a pan with a rack, you're still limiting airflow. <S> I t sounds like a brilliant idea <S> If you want your meat crispy or crusty all over. <S> I don't see why you'd have to replace your oven racks, just take them out and wash them. <S> If you put a pan underneath,that should catch the fat. <S> I have a roasting rack <S> but I'm going to try this for Christmas tomorrow. <S> I suspect my dinner guests will find it odd <S> but I'm keeping fingers crossed dinner willBe <S> so delicious they'll overlook the cooking method
|
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 accommodate the existing salt in the turkey? <Q> Short answer, if you trust the brining job of the manufacturer, you won't gain much by rebrining. <S> In brining you're looking to get a certain amount of moisture "trapped" by the salt in the turkey, which they have, in essence, done for you already with the brining solution. <S> However, that brining solution is usually injected rather than soaked in, so I wonder about the dispersion. <S> Add to that that I actually throw a little sugar into my brining solution (not a lot) and some pickling spice and you can see why you'd want to brine it, <S> but without getting it too salty. <S> The answer is to go with a longer soak (12 hour or overnight) versus a 4 hour brine, with the lower salt content that you'd use for a long soak. <S> That will balance out the salt levels as the solution's osmotic pressure equalizes. <S> I use 1/2 Cup of table salt per gallon of water. <S> You can leave a turkey in that solution for...a long, long time and it won't be too salty. <S> It's all about equalizing the salt/liquid level inside the turkey. <S> If you are REALLY concerned about it and have the time, you could soak your turkey in plain water overnight, which would pull out some/most of the brining solution, then brine normally the next day, to put your salt and spices back in. <S> However, I would be concerned about losing some flavor from the turkey that way. <A> I brined a self basting turkey just last year <S> and I think there was a big (good) difference between that one and other self basting turkeys I have had before. <S> My wife is terrified of food born illness and insists that the thing is cooked way longer than needed and to a higher temp than required. <S> There where two turkeys (same brand bought at the same store and of almost exactly the same size) for the large family gathering cooked on the same day for the same time at the same temperature. <S> Everybody agreed that the brined one was better. <S> I look at like this. <S> If I where to brine for a few hours, take it out then brine it for another 4 hours what harm could I do? <S> Like Doug said just go long. <S> I did mine for just over 12 hours using the same brine (the one by Alton Brown) as I always do. <A> I don't see any reason to pay 2-3 times as much for a fresh or un-basted turkey. <S> You can achieve the same results with the frozen self basted variety. <S> Just be sure to allow enough time to thoroughly defrost your turkey, cut back some on the salt to water ratio, and go with the 'slow' brining method, allowing 8-12 hours for brining. <S> Happy cooking!
|
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 so friendly" chemical substances. I want to learn how to cook fishes to make their bones as soft as those of sardines. Is there anybody here who knows the secret of making soft bones without "artificial and dangerous" chemical substances? Do I need a special cooking apparatus to make fish bones soft? <Q> Sardines are canned, which means the high heat of a pressure canner. <S> That is what softens the bones. <S> If you are wanting softer bones for other kinds of fish, you can either cook them using a pressure cooker or can them. <S> However, this will only work for smaller fish that have smaller bones. <S> If your main concern is that you will swallow a bone and choke, then buy your fish as fillets only. <S> Most fish fillets have no bones at all. <S> The pin bones that are in salmon fillets can be removed with needle nose pliers, and are so small that you couldn't choke on them if you tried. <A> Raw Sardines do not have soft bones. <S> If they did they wont have a strong skeleton. <S> All canned fish that have bones in them have soft bones be it large fish or small fish because they are cooked. <S> You will know this because bone in canned salmon has soft bones <S> Its not about chemicals. <S> As organic canned fish with bones have soft bones. <S> It is because once inside the can the cans are heated to kill any germs, and at the same time cooks the fish like it is in a pressure cooker. <S> You can cut fish into slices with your favorite spices and use a pressure cooker and cook for 1 hour. <S> You can also cook it like you would cook pot roast overnight. <S> 8 hours is enough. <S> Use whole fish if you do so. <S> The spices you put are your choice. <S> I personally like yogurt, chili, lime, cumin and little oil on mine. <S> But you can use anything. <S> Its not the chemicals or spices that make it soft but the cooking method. <A> The USDA released a paper on the effects of cooking on 'fish bones softening', and you can find it if you search online... <S> they tested pressures of 15, 20 and 25 psi (which gave them temperatures of 220 to 270 degrees water temp under pressure)...and found that even tuna and rockfish had 'gelatinous bones' at the highest temp-pressures. <S> The only way to cook fish to 'soft bones' (gelatinous) consistency, and not destroy nutritional or flavor values, is to do so with a GOOD pressure cooker capable of 20-psi or more, and cook times from 30-to 120 minutes, based on your own personal tastes. <A> If you can go with picking out big bones from fish before cooking/eating then there is this Chinese (as far as I know) method to soften smaller bones - like smaller bones in a Carp's back. <S> I've tried this method with roasting stuffed carps in the oven. <S> The carps were rather big - 2-3 kg and spent like an hour and a half in the oven. <S> I suppose this approach won't work with frying or boiling. <S> Haven't tried it, though. <S> Before cooking the fish, cut its skin in several places (not very deep just to make sure the skin is cut). <S> Then rub it with salt, soak in wine, and let it rest for about 15 minutes. <S> After an hour and a half in the oven smaller back bones should be soft enough to go down unnoticed. <A> I have cooked salmon and all of the bones were soft enough to be edible. <S> Lay the washed fish on the oiled surface. <S> Slice an onion and lay the slices on and around the fish. <S> Put on salt, pepper and a dash of powdered garlic. <S> Cover the cooking dish/pot and put in an oven at 200 degrees <S> F. <S> After three hours, the fish and onions are well cooked. <S> And the bones are as soft as those in a can of sardines. <A> cook the whole fish with pressure cooker for 30+ minutes depending on the size of the fish to soften the bones. <S> Here is the article about the popular Indonesian Milkfish dish cooked with high pressure cooker. <S> As we know, milk fish is known for being much bonier than other fish :) <S> http://presto-milkfish.blogspot.com/ <S> Here is the recipe to try :) <S> http://lelakimemasak1.blogspot.com/2011/07/high-pressure-cooked-smoked-milkfish.html
|
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 (pancakes, sandwiches) and meats do fine, but I have particular trouble with potatoes and fried eggs. What causes sticking and what can I do to minimize the it? <Q> The first rule to keeping food from sticking to cast-iron is to keep it well primed - <S> it sounds like you're doing that already. <S> Beyond that, read these tips for cooking with stainless steel - they'll also apply to cast iron. <S> To summarize: Food sticks when chemical bonds form between the food molecules and the metal. <S> Let the oil get nice and hot before adding food. <S> Very hot oil also binds with the pan, so food can't. <S> This is the principle behind priming the pan in the first place. <S> I have some theories regarding particular problem foods: <S> Most of the molecular bonding occurs from proteins. <S> Egg whites are mostly protein. <S> Frying potatoes creates surfactants in the oil, which cause oil and water to mix. <S> This reduces the effect of the protective layer of steam. <S> (Some people save and re-use cooking oil -- though it can impart a delicious flavor to later meals, it will also build up surfactants if the same oil is used too many times.) <S> Also, keep in mind that acidic foods like tomatoes will break down the protective patina and may make foods stick more readily. <A> Placing the pan in a hot oven until the carbon starts to burn up is a good start. <S> In professional kitchens chefs never let the pan touch soap and do not wash it in water. <S> They will pure a few cups of coarse kosher salt in the pan, heat it on a hot stove for several minutes until it starts to smoke and then use a towel to move the salt around the pan to scrub the pan as the salt is very abrasive. <S> After the salt is emptied a small amount of oil is spread around the pan evenly. <S> The pan is then put on the burner until the oil burns off. <S> When this happens the pan is usually very non-stick. <S> Some chefs will go through the oiling of pan a couple times to build layers of the oil. <S> Soap is the worst since it will leave a residue that negatively flavors the food. <A> Seasonning the pan properly helps a lot. <S> Thin coat of oil. <S> Bake at 550 for 20 minutes. <S> Cool down. <S> Repeat 3 to 5 times. <S> Then when using it, make sure you give it plenty of pre-heat time before putting the ingredients in it. <A> I also have problems with eggs especially sticking to my cast iron. <S> I have found that making sure there is enough hot oil in the pan before putting the eggs in helps, as does cooking the eggs at a lower heat. <A> If you are going to cook something "sticky" like eggs or potato, you need to double-oil the pan. <S> While the pan is cold, spray it with cooking spray. <S> Then, after you heat it up, put another coat of oil in the pan. <S> The cold-oil and the hot-oil should make separate layers that will keep your food from sticking. <A> I have had this issue to going to recondition as it never did this before. <S> The best method I find it to oil it <S> warm <S> it let it cool completely then turn it back on and cook the eggs. <S> I just cant stand this method as it takes a lot longer to get breakfast on the table.
|
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 flavor. <S> Some classic things to do with them: puree into a soup called borscht, slice them in a salad (particularly nice with goat cheese), serve as a roasted vegetable like you would a potato or turnip. <S> They especially love dairy products with a little tang such as sour cream, feta cheese, yogurt and so forth. <A> I like them steamed: Steam , unpeeled, for around 35 minutes depending on size. <S> Use paper towel to rub off the peel after it's cooked, and then slice. <S> They're very likely to stain your nice towels, clothing, and counter-tops .... <S> a cutting board is recommended. <A> My Russian Flatmate inspired me to try 'beetroot chocolate cake'. <S> The beetroot keeps the cake really moist but without the need to use much butter/oil. <S> It's really healthy and tastes very rich and moist, almost similar to chocolate browny. <S> I made two of them in the last couple of weeks and will make another one tomorrow. <S> As per recipe, I tend to change mine over time, but as a rough guideline, you can use a carrot cake recipe and replace the carrots with beetroot. <S> And of course add some chocolate :). <S> My cakes both had about 1/2 kg of beetroot in it. <A> The only way i have beets is roasted with a little olive oil, salt and pepper(fresh cracked of course). <S> I find that if steamed or boiled, the beet flavor gets watered down.
|
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) and then even more gets lost in the bowl I use to measure it. Are there any tricks to measuring thick syrups and other difficult ingredients? <Q> Put the bowl on a scale and put the difficult ingredients directly from their packaging into the bowl. <S> That way, you don't have to clean up any measuring utilities and waste no ingredients. <A> Another option is to get one of the plunger type measuring cups. <S> Once you push out the ingredient, you can use a spatula or spoon to scrape the end of the spatula. <S> This works great for honey, molasses, syrup etc. <A> Concerning "difficult" ingredients and measuring volumetric amounts with a scale: <S> You only have to measure volumetrically ONCE! <S> Once I know that my honey weighs 20 grams per tablespoon (I tared the scale with the wax paper, the measuring spoon and the lid that I used to balance the spoon) <S> I can take that weight and run with it. <S> 1 cup of my honey will weigh 320 grams. <S> 1 teaspoon will weigh 7 grams (my scale doesn't do fractions of a gram). <S> I never again have to dirty a cup or a spoon to measure honey unless I buy a dramatically different product, then I'll double check the weight of that honey with a tablespoon. <S> King Arthur Flour has a pretty good chart for converting all kinds of ingredients from volumetric measurements to weights Master Weight Chart . <S> It doesn't always completely mesh with my findings, but you're probably less likely to go wrong relying on it than measuring a "difficult ingredient" volumetrically over and over again. <A> Spray whatever you are going to measure it into with pan release (Pam) first. <S> Or if you don't have that, rub it with a tiny amount of vegetable oil. <S> You can do this whether it is the bowl for the scale as eckes rightly mentioned, or a measuring cup. <S> Same trick works with molasses and honey. <A> Of course, if the sticky item floats, then you'll need to push it down with something. <S> If there's a lot of liquid vs. the sticky item, you can always just use some of the liquid, so you can use a small enough measuing device with precise enough markings.
|
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 until the liquid is pushed up to the measurement necessary for them both together.
|
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 the blade breaking, you do not want to do this without proper safety equipment. <A> While ceramic knives will stay sharp for quite awhile, there is no such thing as "never needs sharpening". <S> In our knife shop we use a diamond system that we developed to bring these knives back to their original sharpness. <S> (or sometimes sharper!) <S> One could try one of the diamond block type, sharpeners on the market but the ceramics are difficult to get the edge right. <A> You can definitely sharpen a ceramic blade and do it by yourself. <S> But due to the fact that the ceramic is super hard material you'll need more patience than with steel. <S> Get a DMT or Lansky sharpening guide and diamond stones. <S> You can use the diamond stones on either type of knife and the guides will keep you at the correct angle on both side of the blade. <S> You can find several guides at this site http://www.sharpeningsupplies.com/Knife-Sharpening-Guides-C16.aspx <A> If you made the investment as I did for a professional diamond wheel electric knife sharpener as you saw the chef point out in the video above, I can tell you that this will indeed sharpen ceramic knives. <S> I was reluctant to try this and possibly damage the sharpener, but I was otherwise going to toss out this "starter" ceramic cooks knife. <S> I was also concerned that I would not be able to sharpen my expensive Henkle knives if the ceramic knife damaged the diamond wheels. <S> I went about the job rather gingerly and found that the ceramic knife took longer to produce a sharp edge, but otherwise it was not much different than a steel knife. <S> I hope this answers the question. <A> Yes ofcourse Cary. <S> Try using diamond steel, and check out this amazing video from Chef Phil for some more detauled instructions on how to do such. <S> Hope it will help. <A> There's 2 sharpeners that can sharpen ceramic knives. <S> Kyocera has a battery powered one (DS50) <S> http://www.amazon.com/Kyocerca-DS-50-Electric-Diamond-Sharpener/dp/B002R90N7W <S> But based on the reviews it's designed mainly for Kyocera knives, and it's battery powered <S> so it doesn't generate enough force to restore the blade to factory sharpeness. <S> This one sounds more promising <S> it's an electric powered ceramic knife sharpener: <S> http://www.amazon.com/dp/B00S0BEUIY <S> Shenzhen Knives has an eletric powered diamond wheel that can sharpen and hone the blade (2 stage sharpening settings) <A> Basically, no. <S> Ceramic is super hard, harder than sharpening steels, and most sharpening stones. <S> I guess diamond is harder, and you probably could sharpen on a diamond stone or diamond sharpening steel. <S> But thats a very tricky skill to master, and a very delicate operation, not for the unskilled hand. <S> The whole point in buying a ceramic knife is that you don't have to sharpen. <S> With proper care <S> ( e.g. Dont drop) it should last you a lifetime for home use. <A> You can absolutely do it yourself. <S> You will need: A clean cloth <S> A ceramic knife <S> An electric knife sharpener–with diamond abrasives–specifically able to handle ceramic knives <S> Heavy gloves for protection (Kevlar or thick work models–optional but recommended for safety) <S> Source: <S> https://bestazy.com/how-to/sharpen-ceramic-knives/ Check the source for more tips on how to do it and care for the ceramic knives. <S> Wash and dry the knife. <S> You’ll want the best contact between its surface and sharpener’s abrasives. <S> Also, you’ll want to keep the electric knife sharpener’s internal machinery clean and free of food debris. <S> Read and follow your electric knife sharpener’s instructions carefully to know which slots to use, since they will vary between makes and models.
|
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 feel it, so it doesn't seem like buildup. What causes this, does it adversely affect health or water taste, and is there a way to remove it or improve this teakettle? <Q> See this previous post that explains how to clean an electric kettle. <S> The suggestions include boiling citric acid, vinegar, or descaling solution in the teapot. <S> It is possible that the lack of texture that you mention is because the impurities have bonded with the plastic. <A> using purified water will help. <S> distilled or filtered. <S> after you clean it with vinegar. <S> otherwise it might be possible that someone is putting his or her tea bag (or other) in the pot and that can cause discoloration. <A> The best way to clean the inside of a kettle is using lemon. <S> Cut a whole lemon into quarters, fill the kettle with water and place the cut up lemon inside. <S> Boil the kettle a few times. <S> Empty the water out and remove the lemon. <S> It will literally wipe clean :)
|
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 purchased this so-called espresso coffee at a supermarket in the heart of the Italian district here, and most of the writing on it is Italian; I didn't even realize my mistake until after I had used it three or four times to brew normal coffee and saw, in very tiny letters, the words "espresso coffee" written on one of the sides. So I shelved that coffee until today; even though it seemed fine, I figured I might have been using it inappropriately. After my act of desperation today I decided to look this up. According to Wikipedia: Espresso is not a specific bean or roast level; it is a coffee brewing method. Any bean or roasting level can be used to produce authentic espresso and different beans have unique flavor profiles lending themselves to different roasting levels and styles. This is what I had always believed. The answer to What factors lead to rich crema on espresso? does hint at a possible difference, though: It says that darker roasts are better for producing crema. However, the coffee I have does not seem to be particularly dark a roast; it's dark, but I've had "normal" coffee that was darker. Needless to say, I'm a little confused, and the internet is helping me a whole lot. Maybe it's because the caffeine hasn't kicked in yet. Is there an appreciable difference between coffee beans or coffee grounds labeled as "espresso coffee" and plain, ordinary coffee? If so, what is it? Perhaps more importantly, is espresso coffee suitable for use in a normal coffee maker or press? <Q> It IS the roast that is the difference. <S> Your Italian grocery coffee company may be using the espresso label for marketing purposes, but in general, espresso coffee beans can be the same beans that are used for "regular" coffee, but roasted to a French or Italian roast level, which is darker than City or Full City. <S> Since the advent of Starbucks, many roasts are much darker than they used to be. <S> Dunkin' Donuts coffee, which is a Full City roast, used to be the norm, but now a French seems to be what you can buy. <S> I roast my own coffee and take it to just into the second crack which is, generally, a Full City roast... <S> a point where the character of the coffee predominates rather than the flavor of the roast. <S> There is more information about roasts at Sweet Marias where I buy my green beans , and reading through the site will give you way more of a coffee education than you probably ever wanted. <S> So, yes, you can use the coffee you have to make brewed coffee. <S> It will probably be roastier than you would normally have, unless it is just a marketing ploy, in which case it will taste normal. <S> Consider how long you have had this coffee; if it has been shelved for a while "normal" probably won't be all that great, since freshly roasted coffee is, generally, way better than old coffee. <S> But as long as the oils aren't rancid, it is more likely just going to be bland. <A> Espresso is a preparation method in which high pressure, steam is forced through tightly packed, finely ground coffee. <S> As Doug mentions, it works best with very darkly roasted beans, and coffee sold as "espresso" will generally be prepared that way. <S> Likewise espresso works best with a fine grind and pre-ground coffee described as "espresso" will come that way. <S> You can use the same beans to prepare drip coffee, though you risk getting a somewhat bitter brew. <S> Also the fine grind means that a paper filter will work better than a perforated metal sieve. <S> I recommend adding the water is small increments <S> so you don't leave water sitting on the ground for a long time. <S> The couple of times I've tried beans prepared for espresso in a french press <S> I've gotten a harsh and bitter cup of joe, so I don't recommend it. <A> There are two aspects to making a ground roast coffee for espresso -- the grind and the roast! <S> As you observed, the roast is dark but not the darkest roast one can find. <S> It's not as dark as what (in the US) is called Italian roast, and certainly less dark than what here we call French roast. <S> The grind is not a coarse one, but in my experience the "espresso grind" that one sees on various coffee grinders is too fine for the best cup. <S> If there were to be a problem making a normal pot of coffee with "espresso coffee", most likely it would be that the grind is too fine (powdery) for your normal method of brewing. <S> Paper filters would likely eliminate any actual dregs showing up in the bottom of your cup, but methods like the coffee press or brewing through one of the metallic coated reusable filters is apt to produce a certain amount of dregs. <S> When I have my espresso coffee ground (from the roasted beans), I ask the setting be a couple of notches coarser than the "espresso" setting on the machine. <S> One last observation has to do with the beans. <S> In days gone by <S> it was thought that blending in a robusta variety of coffee produced a better "crema" than pure Arabica beans. <S> I have my doubts about this, as robusta tends to be cheaper and there may have been an element of self-serving marketing in that trend. <S> In any case I'm not enough of a coffee gourmet to judge the "crema" of pure Arabica as being in any way inferior. <A> Espresso coffee refers to the type of brewing method and the type of grind used. <S> Below is an article that explains the different types of brewing methods and grinds associated for an optimized cup of coffee. <S> http://www.examiner.com/article/different-types-of-coffee-bean-grinds?cid=db_articles
|
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, orange sap over my hands and the utensils. It lasts for a long time and is very difficult to remove. What is the best way to prepare salsify to minimise the amount of sap?? <Q> Rinse the salsify first before using, that will help. <S> Use a sharp peeler. <S> Ive found that dull peelers create a lot more sap. <S> The acids help prevent the color change that occurs. <S> Also wipe up the area with a damp cloth as you work. <S> This will keep things clean and prevent your hands and everything you touch getting tacky. <A> This is how my parents do it: <S> For Peeling they cover the desk with old newspaper. <S> Then they put on single-use gloves and peel the salsify After peeling they grabthem and wash them outside on the lawn with the garden hose. <S> The newspaper and gloves can be thrown away and the only thing left for cleaning is the peeler and the pot you have cooked the salsify in. <S> I think, you can put them into the dish washer. <A> What worked for me a few times: Rinse, then just work with hands and vegetable completely underwater in a big casserole dish or mixing bowl for peeling and cutting to size... <S> hold pieces with tongs to rinse afterwards...
|
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-red upon exposure to oxygen, andthen browns after long-exposure to oxygen. I also understand that oxygen can pass through the plastic packaging. What I don't understand is why the the ground beef on the inside turns brownbefore the outside? If oxygen is the cause of browning, shouldn't the opposite happen? <Q> The meat is brown on the inside not due to too much oxygen but due to a lack of oxygen. <S> Oxygen can pass through the packaging but not, generally, through the meat itself. <S> Thus, the interior of the meat runs out of oxygen faster than the exterior (which is still exposed to oxygen from the air) and browns for this reason. <S> I'll quote the full-explanation from the USDA , just for reference: <S> Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside? <S> The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. <S> Fresh cut meat is purplish in color. <S> The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil. <A> It's hard to initially judge the freshness of ground beef by looking for color. <S> Very fresh ground beef is red-purple. <S> The plastic wrap they use in grocery stores is oxygen permeable- <S> that is oxygen can get through. <S> This means that a few hours later, the part of the ground beef that is exposed will turn that bright red (oxymyoglobin) that we associate with fresh meat. <S> The inside will still be that deeper purple red color. <S> The color difference can make people think that fresh ground beef has spoiled, when in fact it's fine. <S> In fact, if you open s package and expose the purple- red meat to air, it will change to a bright red color. <S> Note that this is different from slightly older meat. <S> As the meat starts to age the myoglobin changes to metmyoglobin, which is grey- brown in color. <S> This doesn't indicate that the meat has spoiled, but does have an unappealing color when raw. <S> It doesn't effect the cooked product- <S> it cooks the same. <S> Meat that is really old often is grey or grey green. <S> That is an indicator of age & long exposure to light- oxygen. <S> Steer clear. <S> In general, color isn't a good indicator. <S> It is better to use your nose and smell for sourness, or feel for a tacky or slimy texture. <S> If you detect shy of these, pass. <S> Besides, bacteria and other pathogens can harm far before the ground beef gives you signs of spoilage. <S> You should be careful and always buy the freshest possible product. <S> These changes also happen in frozen meat. <A> When freshly slaughtered meat is cut into steaks, the muscle tissue comes into contact with oxygen in the air. <S> The myoglobin in the meat binds this oxygen, forming oxymyoglobin and giving the meat a red color. <S> However, if fresh meat sits for a period of time, generally over the course of several days, the structure of the myoglobin changes. <S> The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. <S> This compound turns the raw meat a brown color. <S> The meat is usually still safe to eat when cooked, but the brown, unappealing color turns off most consumers. <S> To avoid having your fresh meat turn brown, use it as soon as possible after purchasing it. <A> some of it comes from the dyes some places use to redden the meat to make it look more attractive. <S> my butcher explained that some places use this dye but it can also come from oxygen which reacts with both the dye and iron. <S> the meat should be good through out if it was properly cared for (proper refrigeration or freezing well wrapped) <A> I haven't seen this in a long time, but purchased ground beef from a larger store and opened to make hamburgers. <S> It smelled fine, inside and out, but that red-dye actually showed up on my hands after forming patties.
|
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,
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.