When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant.
I bake the bread in an IKEA 365+ pot made of stainless steel. The bottom of the pot is quite thin.
Do you experience something similar when baking and do you have any suggestions on how to avoid breaking the teeth on my guests?
I just pulled out a package of frozen spinach and noticed a warning "Cook from frozen, product must be cooked before consumption". I found the same on a package of frozen baby peas and I'm sure I've seen it many times before on vegetables that are often eaten raw when fresh. Are there any food safety issues related to this advice? I couldn't really think of a problem with vegetables that are commonly sold and stored a while at room temperature.
My fridge got to cold and all my eggs froze and got cracks in them. Any idea what to do with frozen, cracked eggs? Thanks
I've seen a question on calculating the calorie content of food, but how can the fullness factor be calculated?
Furthermore, I'd like to sort by the fullness factor in order to identify filling foods. NutritionData.Self.com has a useful "Fullness factor", but I don't see a way to sort by that.
Any ideas or other web sites that may provide this data?
I'm writing a blog post on fasting for resetting the immune system, and it's useful to share some ideas for what to eat under 200 calories a day, yet not feel hungry all the time.
NutritionData.Self.com has a useful "Fullness factor", but I don't see a way to sort by that.
Any ideas or other web sites that may provide this data?
I am trying to get some fresh herbs (Parsley and Dill for example) to stay fresh for some time. I have tried the water jar method which is just trimming ends of stems and putting the bunch in a jar of water. Parsley seems to survive this perfectly for over a week. But for some reason Dill gets ilted after couple days.
My concerns are: 1) What is causing wilting here? 2) If I added some fertilizer to the water inside the jar, would that keep the herb alive?
I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender.
I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can combine the two, or if that will be a terrible idea.
My question is: Will it wreck the dish if I pre-soak beef in brine, and then slow roast with marsala?
Clarifications:
Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The recipe calls for 3-4 pounds of chicken.
I'm wondering what is the reason that the chicken must fit in one layer. Is it to ensure that the cooking temperature does not vary too much from the bottom of the pot to the top?
I'm also wondering in general, for most recipes that involve stovetop cooking in liquid like braises, stews, chili, arroz con pollo, etc., is there a limit to how deep I should pile it in one pot? when it exceeds a certain depth, should I split it in 2 pots?
Extra info: My biggest cooking pot is 5.5 inches deep, has a 10 inch diameter, and has a fairly thick base. My stovetop has gas burners.
I was watching a Heston Blumenthal Show called "Cooking like Heston" the other day, the episode was on potatoes and he made doughnuts using them. one of the things he did to prepare the potatos for the doughnut mixture was to smoke them using wood-chips.
I have seen wood-chips be used by him, Jamie Oliver and on Iron Chef (Japan) and Master Chef (Australia) a few times and i've been wondering if any kind of wood-chips can be used to do smoking (ie. ones picked up from the gardening section of a hardware store or made by myself from junk off cuts from trees or building material) or if i should be looking out for a particular kind which is meant for cooking.
I recently ate a jerky with white mold on it (see below), I donot know if I should be okay with that? The mold grew on jerky because I placed it in a moist environment days before.
I made Philly Cheesesteak sandwiches and the resulting meat was quite tough and hard to bite off and chew.
For the meat I used eye of round steak, cut into roughly 3in by 1/8th-1/4th in strips. I did not marinade the meat or season until salt and pepper during cooking.
To cook the meat I used a nonstick pan over medium heat for a few minutes.
Is my cut of beef to blame, my technique, or perhaps both?
I am baking 1kg chocolate cake and it is already in oven from 50 mins. I'm baking it at 180 degrees temperature. The cake has risen well. But the mixture is not set yet. (I did the toothpick test) I can feel it moving. I have shifted the cake to the first rack a minute before,earlier it was in the middle rack. Please suggest what's wrong?
So I was rolling sushi the other day and I noticed how much easier it is to do with out plastic gloves on. The stickiness of the rice dose not accumulate all over your hands as fast as it does when you are wearing gloves making it much easier and faster.
The conundrum here is.. If I don't wear gloves I can make sushi much faster, keeping customers happy but according to the sanitation department, restaurant employee's must wear gloves if the food they are touching is no longer going to be cooked any further.
What do I do?
so, i'm like, super vegan, and, totally loving it, ha. but when I see my friends eating disgusting meat to makes me want to totally vomit. they're literally eating poison. whats the best way to sublty influence my friends to live more healthy lifestyles?
what water temperature will it kill yeast? I know if the temperature is too hot it will kill yeast but do not know the temp. does it matter what type of yeast?
I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've heard in the past that if you are going to boil lobster for best results you should purchase the lobster alive and keep it alive until you are ready to toss the lobster into the vessel of hot liquid.
Now the question at hand. I've been told that if you just toss the lobster into the hot liquid, the lobster suffers and tenses up making the meat chewy. Is this really true?
The two methods I've heard of prevent this.
First: Get the lobster drunk with alcohol.
Second: Throw the lobster into the freezer for 30 to 45 minutes before I throw the lobster into the hot liquid.
If these methods actually work, which one is better and why?
If the alcohol method is better, which alcohol should I use?
This question already has an answer here:
I love cheese and I am always buying and trying new types because of this, my cheese stash starts to grow faster than I can eat all of it. Also because of this sometimes mold starts to grow around the outside before I get to it, particularly the cheddar.
I practice good storage techniques to no unveil, still the mold eventually shows up. So when this happens, I just trim the mold off and move on, but some of my friends think this is "So.. Gross" and I should just throw it away.
What do you think?
Kind of a strange question, but say something has spoiled IE: Smells Bad, Tastes Bad.......etc... Will it technically always make you sick? Like for instance spoiled dressing, lets say it tastes sour, smells nasty and you eat it, will it make you sick?
If so what actually makes you sick? The toxins/bacteria? or it just being unappetizing?
(I ask because I tried a TINY bit of ranch and while it tasted mostly fine (it was a bit tangy) it smelled quite tangy....but looked fine).
this article is kinda what also made me think of it....and hopefully I don't get sick from this ranch dressing lol.
Is the sugar content of cooked corn on the cob higher than the sugar content of raw corn on the cob? I had a nutritionist tell me uncooked corn on the cob was like eating a non starchy veggie. true or not true?
I'm looking to start sharpening my own knives (Wusthof's) what grit whetstone would I need to do so? Recommendations on any specific brand or is each whetstone is as good as any? I'm under the impression that to get a good finish, I'll going to need more than one grit and work up
Yesterday, my wife baked a cake. Unfortunately, it was a disastrous fail. Instead of fluffy and juicy it turned out to be a compact and painfully chewy mass (not to say mess). It is so compact that the raisins lying around started orbiting it.
Now we were discussing on how to utilize it. Flushing it down the toilet is no option, since it is still food and we are worried about the damage it might cause to the pipes. The organic waste bin might be a way to dispose of it, however, I'd feel sorry about throwing out all the valuable ingredients. It basically consists of semolina, yogurt, quark, sugar, eggs, carrots and milk.
Do you have any suggestion on what to do with it, eventually how to reuse it culinarily (chopping it is still possible, I got the right tools)?
When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, I'd like to use a lower temperature instead but haven't found any information about what temperature/time to use?
After boiling 8 batches of eggs, how can I clean the build up of calcium off the bottome of the pot? Thanks Tim
AS in the title, how can I avoid botulism formation in chopped onions and green peppers in a vacuum sealed bag without blanching the vegetables first? I read the article on blanching after vacuum sealing and then blanching but to your point the heat transfer is dramatically reduced by the insulating value of the plastic and the bulk thickness of the vegetables in the bag. Any insight that you can provide would be greatly appreciated. A timely answer would be greatly appreciated as we need to start this process as soon as possible with the utmost safety in mind.
Thank you and best regards, Francis M. Kulbacki at www.lavajoes.com
Is there a reason why, at least in the US, that:
1) on dry bread, we typically eat peanut butter AND jelly, not one or the other;
2) but on toast, we typically eat either peanut butter OR jelly, not both?
Chemically speaking, what happens when you temper an egg? Why doesn't it simply cause the eggs to solidify or scramble?
Thanks!
I had a bit of a cooking disaster last night, where I was trying to make a tiramisu using a recipe I'd never used before.
The recipe called for mixing marscapone and egg yolks, but I was using cream instead. I was hoping the cream would whip and be fluffy, but after 10 minutes beating it looks like it was never going get fluffy. So I've got a mixture of about 1 litre of cream, 5 egg yolks, 100gm sugar, and some Marsala. It's a light liquid.
It tastes quite nice, but isn't suitable for a tiramisu.
What can I do with it?
I was looking at the menu of Candle 79 - a vegan, organic restaurant in Manhattan. One of the items on the menu is titled:
Live Tomato Zucchini Lasagna - cashew cheese, marinated wild mushrooms, tomato sauce, basil, pine nut pesto.
What could the 'live' possibly imply? What might it mean?
Since the restaurant is vegan, nothing is actually alive in the traditional sense...
One of my friend went to India and bring back some sweets today. those has a silver layer on the top. I'm quite curious is it safe eat silver for health.
As I know there is no processing mechanism for heavy metal in Human body. And I think this sweets not contains the real silver. If that so, it could be really expensive. I guess it can be Aluminium or some other metal that not expensive.
Some one has idea?
If I need to cook something in the oven at 375° for 15 to 20 minutes and something else at 400° for 20 to 25 minutes what do I do?
I have 2 baking pans that are clean but have a haze on the bottom and sides. these are Rival roaster ovens and I think they are ceramic inserts. Can I get this haze off?
I have a jar containing yeast but I m not sure whether it is instant or active dry,is there any way to tell the difference. Thanks
I'm making some Korean chicken and am out of rice wine vinegar. Would a diluted lemon juice work
The recipe only calls for a tablespoon of vinegar so it doesn't form a large part of the dish.
I've seen this in mostly chain supermarket and Costco.
When they make sushi, they would brush this clear gel like substance on the sushi maki roll either to keep it moist or fresh for long period of time. Anyone know what that stuff is call?
My husband is making barbecue sauce and putting chopped cooked onion in it. He made large amounts and stored some in mason jars and put them in the pantry; he put 3 squeeze bottles in the fridge. I'm scared the onion may spoil but he doesn't think so . Please help
I find myself eating microwave burritos, ramen, and ham-and-cheese sandwiches way too often, mostly because cooking for myself cheaply and healthfully is a daunting task. Where could I find some basic recipes that are fast, cheap and have complete nutrition?
i want more information on web designing trends and content management service.
When I looked this up, this is the information that is first presented to me-
Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking.
Is there away to separate the two, so I can utilize the properties of gliadin without succumbing to the other components of gluten?
I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe:
The problem is I searched for the same recipe and found out many different ones with almost the same ingredients but their baking instructions vary wildly from cooking for 35 mins at 150C to cooking for 15 mins at 200C.
I am not sure what temp I have to use so I used 380F for 25 mins (+5 min preheat) that barely made the outer layer firm enough. It's not very hard but definitely formed a cookie shell which would be enough.
The problem is the inside of the cookies are very soft, almost like pre-baking.
Lastly I use baking paper and put the cookies on top of the pizza stone as I thought it wouldn't hurt to leave it. I read that it helps regulate heat throughout the oven.
In any case this is the ingredients:
We have had our own chickens for over 20 years and feed them on crushed grain and laying pellets and they eat greens in the fields. The fresh eggs have always been plump in the centre when cracked. Lately the yoolks are flat and even if carefully broken into the pan they tend to rupture and leak as the egg is frying. Just like old eggs. what could be the explanation?
I know it sounds like an obvious question.
At work, my colleague has a drip-filter machine he uses to brew his tea. He puts about two table spoons for an eight cup pot.
This makes nice strong tea.
I use a glass infuser teapot, which I put two teaspoons in for about a mug of tea. 
This has the advantage of being easy to clean up, and convienient. However, it's not nearly as strong as the drip tea.
How can I make my tea stronger? Do I simply need to put more tea in?
Nb. I'm talking about for black tea.
For green tea, I'm putting in 1.5 teaspoons, and adding a little cold water first, and that comes out fine.
The last year I was in culinary school (2014) my chef instructor was really excited about culinology and the new innovations that were emerging and becoming to be utilized more often in the industry, like for example Sous Vide cooking or "under pressure" in french.
I was wondering if any body has came up with an in-expensive solution to obtaining one of these cooking utilities without having to go out and spend a bunch of money.
If so... What do I need to get to make one?
I don't know how old it is, but I inherited it from my mother-in-law and she always bought good quality stuff, so it could be 40 years old, but it is still in great shape. I am trying to learn some Chinese cooking and I have a recipe that calls for heating sesame oil over high heat. The heating element goes from 100 dig F to 400 dig F. I set it to 350 dig F, added the sesame oil heated it for less than a minute then added the garlic. The garlic burned almost instantly (within 10 seconds). Is the temperature too high? Or could it be the heating element is just getting old?
I am making a Guinness chocolate cake and I need the color of it to turn out lighter to match the colors for a wedding. I have already used none Dutch processed cocoa but the lightest it got was maybe dark chocolate color. What I am going for is a carmel color. Is there anything I can do to bake a lighter cake?
The answers here Dissolving cocoa powder in milk tell us to manually dissolve the Cocoa powder in the liquid.
Will it not be a good idea to put the Cocoa powder in the liquid while boiling it so that it gets dissolved automatically? Why?
I put some wings in the oven last night and then forgot about them and my roommate turned the oven off. They weren't fully cooked but is it still okay to fully cook them now and eat them or would it be better to throw them out?
I want to make a turkish delight syrup for topping purposes! So i can pour it over my ice cream! Any idea on how to make this?
You always hear people talk about old cast iron vs. new cast iron: the old stuff is lighter, smoother, and generally better, while the new stuff is heavy, pebbled, and generally a poor imitation of what cast iron ought to be. So fans of cast iron go to great lengths to find the old stuff, pay good money for it, &c., and look down on Lodge Logic and similar pans. So here's my question: why is this? If we can make high-quality knives at a relatively affordable price, why can't we make cast iron pans as good as the old ones? We're not exactly talking about Damascus steel.
I have a jar of home-made refrigerator pickles that are approaching the end of life and don't taste as good as they used to.
What would be a good use for these?
As a corollary to a previous question:
How to dilute the concentration of extrememly hot chillis
Are there any precautions or cleaning methods that I have to take when cutting said naga chillis? I've had chilli linger on surfaces before but they were never this hot.
I have come into the possession of a couple of naga varieties. We don't know which ones exactly, but google search seems to confirm that I do have some very hot varieties on my hands and they may average close to 1 million Scovilles.
I was thinking of making some hot sauce, how do I calculate the right ratio of chilli to filler so that I don't end up with something that will kill me?
As reference, the hottest chilli I regularly use are bird's eyes.
Here's a weird one. Today I wanted a quick cup of instant coffee. My water boiler is broken, and instead of boiling on the stove, I just threw some water in a Pyrex glass and microwaved for about three minutes.
Stirred in coffee, then half-and-half (Trader Joes, real milk/cream, not organic) — and it immediately curdled! The cream completely refused to combine with the coffee at all. The expiration date is still two days from now. Cream tastes, smells fine.
Tried another cup: same result.
Finally, I boiled water on the stovetop and made my coffee. Added the cream with bated breath, and ... a perfect creamy cup of instant coffee.
I do remember hearing somewhere that microwaved water is different than stovetop water, so:
Does any one know the answer to this? I actually do, I am just new to Seasoned Advice and thought this would be a good starter question to ask. I am trying to gain reputation to give people advice I am a culinary graduate, and it is frustrating I can't comment on other's questions. How much oil (fat) can one egg yolk hold safely before you risk the chance of the sauce breaking.
(Apologies if this belongs elsewhere as it's only marginally related to cooking but I can't think of any other place that's a better fit.)
I recently ran into this (put your pans etc in a closed container {a garbage bag will do}, pour in a bit of household ammonia and let it sit for many hours) and love it. However, I also have some pans with those black plastic? handles, is it safe to do on them also? I also have a teflon pan that has some grease stuck on the outside. Since there's no way to treat only the outside {it's the fumes that do the work, you don't immerse things} is that safe?
I found a great knife in a drawer at an estate sale.
It has an 11inch chef's style blade, full bolster into the handle and the blade looks like it was forged. On the left side of the blade it has "CARBON STEEL" WITH "JAPAN" underneath. The words are stamped.
There are no other markings on the knife.
It also has a wooden handle with two brass pins securing the handle.
I have some great pictures and don't know how to post them here.
Any help would be greatly appreciated!
Just looking for help identifying this great looking knife with tons of character.
Thanks!
I'd like to make a simple burger sauce and I've heard so far 3 ingredients: mustard, yogurt and a bit lemon juice.
Is that all or anything else should I add? What are the usual ratios?
bottling chili pepper water for retail consumption out of my home. Shouldn't the bottles be sanitized before filling cooked chili water. I'm afraid of some form of bacteria (botulism). What do I need to do to pass food & regulations standards for shelf stable.
I purchased a Corned Beef Brisket from the store and forgot to put it in the refrigerator. It was sealed. The package was cool in the morning. Is it safe to still use?
I have a bread proofer machine and would love to make Sourdough bread. I have no idea if I'm supposed to use active yeast or follow a recipe that calls for basic Sourdough Starter, and if so, what is the difference? What purpose does the proofing machine serve? And when do I use it during the bread making process? I'm very green at bread making, as you probably have ascertained. Thank you very much. Barbara Jo
I am trying to increase the level of caffeine in everyday tea to 150mg. I am using powder caffeine with L-theane. The powdered caffeine is obviously very bitter how do I mask the taste without adding fruity style flavours Scott
I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender.
I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can combine the two, or if that will be a terrible idea.
My question is: Will it wreck the dish if I pre-soak beef in brine, and then slow roast with marsala?
I have heard this is true, and that Korea has the highest rate of bowel cancer, and that kimchi is the cause. Anyone know any more about this?
I bought Red Hook Bratwurts today, and I'm making them tomorrow. Does anyone know if I could boil them in beer since it already was pre made with beer (Red Hook), or would it not be a good idea?
Also, how long do you cook Brats on the grill or oven?
Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is right?
in cold basement approximately 40-45 degrees, it was completely frozen about 3 lb. brisket. Discovered it 24 hours later. It was cold to touch, and completely thawed. Still in original vacuum packaging from store. Will this be safe to cook?
I am cooking this rice pilaf recipe tonight, I'm going to be using long grain white rice. http://ift.tt/1DFhh7D
I am also going to be adding red pepper to it along with the onions.
It suggests stirring in some fresh herbs before serving, what herbs or spices would be a good compliment for the rice pilaf?
Has anyone successfully roasted potatoes at the same time as slow-roasting meat? I usually par-cook my potatoes then roast them for an hour at 180 degrees C to finish/crisp, but when I'm slow roasting meat at 150 degrees C I'm never sure how to do the potatoes. Any suggestions that would allow me to finish the meal at the same time?
Dear food enthusiasts,
I'm working on a magazine that I hope to launch sometime next year. We're in the preliminary stages at the moment, and I was wondering if any of you could help with homing our reader and letting me know if there is anything you feel you are missing from the magazines currently out there. This is of course a risky venture and we want to find the people who we hope will get something from our magazine in order to find out exactly what they want to see.
We have a short survey up on survey monkey which I'd love to share (not sure if it is against the forum's policy), so please let me know if you have a spare 3 mins or so and wouldn't mind filling it in and I will send you the link.
So, do any of you buy food magazines? Is there anything you think you are missing from them? What would you like to see in a food magazine for people who know how to cook?
Any help is greatly appreciated. Thanks, Tim
I would like to try out a recipe for a gratin of beets and potatoes. For this I will need sliced potatoes and beets. I always like to cook vegetables for a bit before putting them in the oven to make sure they're done.
Should I first slice the beets and potatoes and then cook them, or the other way around? On the one hand, first slicing feels kind of weird. On the other hand, I'm worried that after cooking, they will be too soft to slice properly. I can't cut the beets in small pieces before cooking (because then the slices will be too small), so the inside will be much harder than the outside as well.
Is there a clever way to do this?
Its irritating to cook any recipe of lady finger, by the way i love lady finger, but can anyone advice me that how to burn it's cloggy fast.
so that in short time i can make it ready
I bake them in a 350 degree oven for 45 minutes but it seems the insides refuses to harden and dry any advice?
PS: The mixture is (oat flour, baking powder, mashed banana, Jam, milk, maple syrup, honey, vanilla extract, nuts)
Thanks
I am making an icing for eclairs and normally use icing sugar, melted chocolate, and corn syrup and refrigerate it overnight. I don't want to buy corn syrup for a couple of Tablespoons. What can I use instead ?
The word pasteurized is written on the milk packets. They have a use before date.
Is it safe to drink pasteurized milk straight away from the packet?
I found this recipe: http://ift.tt/1B6NxJW but the idea of cheese + bread crumbs didn't really stick with me. I liked the idea of removing a mushroom's stem and filling the mushroom with something, though.
I am looking to make small bites for a sort-of-cocktail party and I am wondering what can I fill these white cap mushrooms with that would go well with them?
I hope this is an appropriate question for the site.
Today I was cooking pasta. To begin with, I filled a pot of water and placed the lid on top. Then I cranked the heat up until the water was rapidly boiling. At this point, I was of the opinion that the lid was still clean. I'd even argue it very clean, as it had been 'steam cleaned' and the high temperature would (in my mind) probably kill some germs.
A roommate of mine disagreed.
Is the lid dirty?
It has come to my attention that one of the common names for the lime leaves common to Southeast Asian cuisine carries a strongly offensive connotation. For more information, I recommend reading this article on The Plate blog from National Geographic, which provides links to several other worthy articles on the subject. I have removed or replaced this terminology from the question and would recommend that users choose to do the same in their comments and answers.
I love lime leaves. In fact, I bought a lime tree so that I can have them all the time without making a grocery run. The leaves look like this:
I have some very nice recipes that call for them but even my French/Cambodian cookbook with the amazing illustrated ingredient encyclopedia does not clear up one thing:
Is that three leaves or six?
I'm in the middle of making a paste right now that calls for five "lime leaves" and so, according to my usual habit, I'm going to go and pluck 5 leaves off the tree... Which means, I'll have 10 leaf segments. Or will I have 10 leaves?
The taste is so nice that I've never had the feeling I was doubling the amount called for. Still, I'm curious—is there some widespread agreement, or even better, an authoritative source regarding what is "1 leaf?"
During the winter, I often leave milk on my porch to make room in my refrigerator.
During a recent warm spell, I had an unopened gallon of pasteurized milk on the porch for two days around 50 degrees Fahrenheit. When I opened the bottle to see if it had survived, it had no spoiled milk sour smell, but the consistency was similar to thin yogurt. I drank a little, and it tasted like normal unspoiled milk aside from the texture.
I was to nervous to consume the whole gallon, so I threw it away, but I'm curious about what process might have been at work here. Could it have been a yogurt like bacteria despite the pasteurization?
Recently, I have been buying ground beef in one pound packages that is red throughout. Last evening I bought a 6 pound bulk package (because of the significant savings) from the same store. The meat was red on all surfaces including underneath, but grayish brown throughout the middle. Is the Styrofoam piece on the bottom of the packaging air permeable also?
We're going on a long flight with our family tonight. I prepared peanut butter sandwiches for the kids, and would like to pack it already to avoid the last minute rush (or forgetting them). We're not leaving for another 12 hours or so, and it will probably be eaten a few hours after that. (I'm not so concerned about mushy sandwiches because these are little kids, they won't mind.) Bread and peanut butter individually can be stored at room temperature for a significant amount of time... Can I leave my peanut butter sandwiches out for ~15-20 hours?
How long should I braise a small beef chuck roast, about 1 pound, on top the stove? Does it need to be totally immersed in liquid?
How to make Fresh Asian Noodle (similar to Egg Noodle , Ingredient for make fresh noodle and how to do it)? not a dish. please tell me how to do Fresh noodle and its ingredient . thanks in advance
I have a few ceramic bowls that are oven, microwave, and dishwasher safe (I normally hand-wash them, though). I was looking at recipes for lemon curd and some of them recommended putting them in a metal bowl over a saucepan that has steaming water in it. Is it possible to instead use a ceramic bowl? It would not touch the water below, only along the rim of the saucepan.
Would this be bad for the bowl? I can deal with a few aesthetic scratches and scuffs on the side.
Will this take a lot longer to heat up?
I am talking about this: http://ift.tt/1FFpFDb
That powder has tiny and somewhat hard chunks in it which don't get dissolved easily. How to dissolve the chunky powder completely in milk?
Can I sub white wine vinegar for white vinegar in sweet and sour sauce? Answer much appreciated!
Why is my cake burning on the bottom and the top is not done. I must not have the oven rack in the right place. If I want the cake to bake less on the bottom, what position should the rack be in.
I find the taste of bicarbonate of soda ruins the taste of many cakes and cookies. If I'm using double acting baking powder, do I need to add the soda as well? I have come accross so many recipes that require both ingredients.
I've been on a quest for a while now to make my own root beer. I've tried all sorts of recipes using all sorts of ingredients, and I now have this huge collection of spices and roots and leaves... but no root beer to show for it. It always comes out bitter and kind of gross.
I tried to get down to basics. From what I've read, sassafrass is the key ingredient, so I thought I'd make a tea out of just that and see how that goes. (Yes, I know there are claims that sassafrass has a cancer causing agent, and that it's not used anymore, and people use wintergreen or sarsaparilla instead. But, health concerns aside, everything I've read seems to have a consensus that sassafrass is the original flavour for root beer.)
When I open my bag of sassafrass root bark, it has a smell lightly evocative of root beer, but also kind of earthy (I'm bad at describing smells). Most recipes I've seen call for steeping the sassafrass for about 20 to 25 minutes, with a ratio of about one tablespoon of sassafrass for each cup of water.
Starting with that basis, I've tried various combinations of adjusting times and ratios, and also two different brands of sassafrass, but the fundamental problem remains. It's always bitter. Too bitter to cover up with any amount sweetener or other ingredients. Sweetener and other ingredients (cinnamon, vanilla, star anise, allspice...) don't cover bitterness, they just exist alongside it.
When I look on Amazon at reviews by people who have bought the same sassafrass root bark that I did, there are all these statements saying "we made root beer and it was great!" or "brought back childhood memories of home made root beer!" and that sort of thing, accompanied by five stars. But all I have is a brown liquid that is on one level a pale imitation of root beer, and on another level has a bitterness that won't go away.
Where am I going wrong?
I only have a microwave in my room and I'm moving away in a month, so I don't want to buy an oven or any kitchen appliances, but I still want a steak, is it safe to cook it in the microwave?
I have to serve a 'carpaccio' of roasted duck breast tomorrow, but I'd like to prepare it today. I want to serve the duck breast on room temperature, after cooking it medium rare or medium.
Can I cook the duck breast today, store it in the fridge overnight and let it come to room temperature tomorrow?
(I know that technically this isn't carpaccio, as it isn't raw.)
Sorry but I have a rather basic question. We bought a box/carton of whipping cream a few months ago and it sat on the freezer for some time and we used it earlier to create a chocolate sauce/syrup for a cake. However, we didn't need everything so there was some left in the carton. We looked at the carton and it says that the whipping cream would expire in 2 days (the 20th of March) and we were wondering what would happen if we decided to use it all up for chocolate syrup? Would our chocolate syrups' shell life extend beyond the 20th? Or it wouldn't, since one of the components would expire already?
I wouldn't want to send anyone to the toilet for unwanted reasons, any help is regarding my question is very much appreciated. Thank you!
I had a 2lb roast on a bed of baby potatoes (smaller than a ping-pong ball but larger than a grape) at 375F for almost 3 hours. The roast came out great, but the potatoes are still raw in the middle. Shouldn't they have cooked by then? And what can I do in the future to prevent this?
I am thinking of getting a 2 quart Le Creuset Tagine for braising. I'm at around 5000 feet, and so am stuck with a lower boiling temperature for water - 9 degrees Fahrenheit less then at sea level.
I was wondering if the "cooling tower" in the lid of the Tagine would keep the moisture from escaping by allowing it to cool instead of boiling off. I noticed that Morocco has a great variety of altitudes, so perhaps Moroccans have invented the right tool for the job.
The Le Creuset Tagine has a cast iron, enameled base, so its not a traditional tagine. I believe it has a stoneware lid.
I haven't had good results with braising in a dutch oven. I have to use more liquid and cook longer then the recipe says, and the results are not good - not tender and not flavorful.
Would a tagine make braising at 5000 feet worth doing? This is not so I can cook Moroccan dishes (though I'd love to try some of them). This is for general purpose braising.
I recently bought a rutabaga from the store, having never done so before, and every single one on display had an oily feel to it - not sticky, but slick like it had been coated in a soft wax.
Is this how a rutabaga should feel when it is purchased? If not, what should a rutabaga feel like, and how can I tell if it is fresh?
I bought some prime trimmed beef brisket on March 9 with a sell by date of Mar. 12. It was kept in the frig in its foam/plastic wrap container until Mar.16. There was some odor when I opened it up and put it up to my nose. I washed it off and cut away some meat and scraped it off. Not much odor anymore. It had reached room temp for a short period of time before I did this and then I wrapped it and froze it.
Is it likely safe to eat? No children or immune compromised people will eat it and it will be thoroughly cooked first.
Today one of my friend went to India and bring back some sweets. those has a silver layer on the top. I'm quite curious is it safe eat silver for health.
As I know there is no processing mechanism for heavy metal in Human body. And I think this sweets not contains the real silver. If that so, it could be really expensive. I guess it can be Aluminium or some other metal that not expensive.
Some one has idea?
Why do sweet Mini bell peppers turn bitter when cooked in a crockpot? I make chicken with tomatoes and put some Mini peppers in and they were horribly bitter
I generally sous vide more food than I can eat at one time, so I put the extra food in a water bath and then freeze. I'm wondering how long and at what temperature I need to sear meats after thawing to make sure they are hot but not overcooked. I generally sear on the grill but sometimes in a skillet. Thanks!!!
I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read boneless breasts tend to dry out and become stringy after cooking). I am planning to make the chicken noodle soup in my crockpot overnight, so I don't have to worry about it since I'm not feeling to well.
My question is please: I find all kinds of recipes of the soup, but I can't seem to find any with bone-in chicken thighs. One recipe stated to just toss the veggies, chicken breast or chicken legs, seasonings, and chicken broth into the crockpot and cook on low for 8 hours. Will that still work with bone in thighs? Also, if I use the chicken thighs, will I need to put in more broth than the recipe stated since they used chicken breasts?
While using compressed cake yeast in bread machine it rises well for the first rise but on the second rise it does not rise well and I get a deep concave surface , I typically add 3x the dry yeast recommended in the recipe as I had read that fresh yeast is 3x less concentrated then dry ones.
Many articles suggest adding gum to ice cream batter to make it creamy , can this technique be used to add more gum to the milk to compensate for the low fat homogenized milk. Mostly recipes ask to add full cream along with milk, so if we don't want such a heavy cream ice cream can this or possibly some other technique work to compensate for the lesser fat to ensure a creamy store like ice cream?
I was boiling quinoa the other day and I noticed that, when I dumped them in a pot of water, a minority of seeds (maybe 10%) floated and the rest sank. Why do some stay afloat?
I just ordered a new 6 qt stockpot (that I use for soups and stews) and it came with a metal lid. All the stockpots I owned before had glass lids with a small vent hole to release some steam.
An obvious advantage of glass lids is that you can see the food being cooked and monitor the level of boiling. Are there any advantages of metal lids? E.g. do they keep more heat inside if you keep it on vs letting heat out?
My whole life I've been buying small squid (maybe 4-6" long bodies without the head and tentacles), which are very mildly chewy and tender. All it takes is sautee them in a little OO and they are good to eat, IOW, no additional tenderizing is needed.
Yesterday I got some large squid, about 1 lb each before cleaning, probably 10"+ long without the head, probably 5-6 times as much meat as the little ones I usually get. I remember trying to cook that before and they came out very tough and with a bit of unpleasant odor.
Is there a way to marinate and tenderize large squid and to somehow neutralize the odor?
Maybe this is silly, but im a bit paranoid when it comes to spoilage and me and my wife are doing this new "make lunch for a week" thing to save money and stop us from eating out.
Anyways this week is home-made pasta salad with home-made italian dressing + Baked Chicken (Had a very easy marinade for a couple of hours as well)
Anyways, since Pasta Salad/Cooked Chicken typically lasts 3-5 days in the fridge apparently (and i'd rather err on the side of caution) I said we should just stick it in the freezer and then take out our little Tupperware (we just made individual portions for the week)
Anyways my wife thinks this won't work or will make it taste terrible, I figure a week shouldn't affect anything? Plus we get the added benefit of it not going bad?
Does this seem like a good plan? or just dumb?
We have had our own chickens for over 20 years and feed them on crushed grain and laying pellets and they eat greens in the fields. The fresh eggs have always been plump in the centre when cracked. Lately the yoolks are flat and even if carefully broken into the pan they tend to rupture and leak as the egg is frying. Just like old eggs. what could be the explanation?
I checked out their website and other sources but could not find any details as to what their breadflour is actually composed of, does it include both the bran and germ or bran removed ?
Much to the amusement of @ElendilTheTall, I'm working on French macarons. I'm using the method that makes an Italian meringue, so I pour hot sugar syrup into the partially whipped egg whites.
The final result is supposed to look like this:
I'm not there yet :/. The recipes that I have consulted add powdered color to the unwhipped egg white and almond flour mixture (I don't have powdered color), or they add gel to the final mixture before folding. One of the recipes warns against that, that the liquid in the color will affect the consistency of the batter.
So why not add the color (and for that matter, any liquid flavoring you might be using) to the syrup? Just before it reaches soft ball stage (the stage at which it is added to the meringue)? The syrup has water in it anyway. It seems that you could even use ordinary liquid food coloring, three drops isn't going to affect the water measurement, kitchen scales are not accurate to fractions of a gram.
If, at the final stage, the color looks a bit too timid, I still can a drop of gel color (less than I would use otherwise) to the final mix.
Why would this be a bad idea?
My actual recipe is paywalled, but this method is close.
our house have a built-in oven that hasn't been used since we moved in (a year and half ago). I think the owner didn't clean before we move in. Do you think I can still use it? will it be safe? should I be worry of food poisoning if I use it? How can I check if there is insect or something nesting in it. Thanks in advance
I am looking for a version of a Halava recipe i have only seen on Mahane Yehuda Market in Jerusalem so far. It's not a hard sugger-paste-texture like Halva is commonly revered. It is some kind of special version of Halava with a more cake like structure. It has a strong sesame taste and you can even see the finely crippled kernels.
Here is a link on how it looks like: http://ift.tt/1GaVYZb
Do you have a recipe? Maybe a youtube video? I am not a hebrew speaker, so it's hard for me to google for this kind of twists on a recipe...
I finally got around to buying bannetons for my bread baking and just used one for the first time. Worked great! However, I used rice flour to coat the interior and, after releasing the dough, there is quite a bit in the grooves throughout the bowl and it doesn't fall out by shaking or tapping. So do I leave it there to build up for future proofing or should I get a brush and get it all out?
I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor?
Here is the procedure I followed:
I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of on the level of In-N-Out or Five Guys, but with spicy ramen. My wife and I ordered different dishes and they both were, well, spicy.
But! This spicy-ness was a different sensation than I've had before or since, and I can't find what was causing it! The best way I can explain it is lots of little ants with hot feet running around on my palate. This isn't very appetizing, I realize, but it was delicious - usually, hot foods will spread out evenly around one's palate, but this was (I'll try again) like those "pinhead" toys where each bit of hotness was a separate point (rain on a tin roof?) It was delicious!
I hope I've given enough clues for someone to tell us what the heck this was!
That's about it. I want to make some vinegar pickles (from the Momofuku cookbook, if it matters). My partner is on a diet that forbids refined sugar but allows honey. Will honey work for this purpose?
I made beef stew in a crock pot for the first time, and didn't realize I shouldn't store the food in the ceramic pot. No cracks, but looks like coating is spotted. Can I fix it?
My recipe calls for 1 packet active dry yeast. All I have is rapid rise instant yeast. How much instant yeast do I use in substitution?
My long held opinion of this was that Hunter's Chicken was chicken breast, stuffed with cheese, wrapped in bacon and, occasionally, with barbecue sauce over the top. Recipes like these seem to agree with me.
However, I've just been looking around the web to see if I could get a recipe with any new ideas, and came across this. There's a few others in the same vein, which basically have it as a chicken stew.
So, which is correct? Or are they both?
I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended up being more tender compared to those I left in the oven in the same cast iron pot.
In both cases, the pot was covered with a lid, the braising liquid was essentially the same in composition and volume, the cooking times were the same (four hours) and the ribs were from the same butcher. The temperature of the braise seemed to be the same as they were at a very mild simmer in both cases.
I understand that a pot on a stove would receive heat primarily from the base of the pot while a pot in an oven would be exposed to heat from all directions. However, seeing as how in both cases the ribs were completely submerged in liquid, I figured that the direction of the heat source should not matter enough to cause differences in the texture of the meat.
Does anyone have any idea what else might be causing the difference in texture?
Has anyone successfully roasted potatoes at the same time as slow-roasting meat? I usually par-cook my potatoes then roast them for an hour to finish/crisp, but when I'm slow roasting at 150 degrees C I'm never sure how to do the potatoes. Any suggestions that would allow me to finish the meal at the same time?
I bought this George Forman Grill with detachable trays that are supposed to be dishwasher safe. I noticed that after the dishwasher there's this black soot on them. What causes this? Is there anyway of preventing it? The drip tray that came with the grill has written on it "wash in top rack only", should the same be done with actual grills? What difference does it make if something is washed in the top or bottom rack?
freezer broke and i did not find out until all the items, meatballs in a bag, vegetables had defrosted, however, there was still ice and ice water from the ice accumulated during the months and the temperature outside and in garage was in the teens for 2 weeks. i am saying the temp in the broken freezer was just above the freezing temp, i think. Would the vegetable and meatballs, chicken, and pork chops be safe to eat, i did refreeze them when i discovered the problem.
I've got a "sanguino moro" (bloody/red) orange, but it appears to be only half-bloody, as in the photo below. However all figures I've found on the internet show oranges that are purely red inside, for instance the ones on Wikipedia. Is this normal? Should I be worried about it? I'm mostly concerned whether it's a sign of the orange being "sick" or health-threatening in any sense.
I bought this bunch of coriander at my local fruit shop. What is the best way to keep it fresh as long as possible? I usually cut off about 1 cm of the stems and then put them into a glass of water, at room temperature. I wonder if I would be better off putting them into the fridge, with or without the water. Or if there is another option I'm unaware of.
I have a container of sealed/unopened buttermilk that has been in my refrigerator with an exp. date of 1/27/2014. It is now 3/14/2015.
Would it still be safe to use in baking?
I set out some frozen chicken breasts to thaw and then fell asleep for about 5 hours before realizing I forgot to put it in the fridge. When I got to it, it was still frozen on the inside, but the outside was thawed. I am compelled to assume that the frozen center was keeping the rest of the breast just as cold as if it were in the fridge. Since I don't want to toss out $7 worth of chicken, I am hoping to hear good news that the chicken would have had to be subject to far more adverse conditions before bacterial growth reached hazardous levels.
Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it gets regular use, especially towards the end of the week, so the actual level of warmth isn't an issue. But I am a little leery of the agitation- will the dryer's vibration affect the starter in any way?
I usually bake my bread in loaf pan size 7/3.5 depth 2"and bake for 60 Min. I have to make a large number of loaves so will use pan size 5 3/4 x3 x 2 1/8 so how do I adjust for the cooking time or perhaps I don't need to?
A family member has a dairy allergy so we often substitute non-dairy milk in recipes. Most often, this is almond (it's what we have in the house for the kids to drink, and is therefore always on hand). However, if a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste.
I think this means that the baking soda is not reacting fully with the almond milk. Soy milk does provide the same "lift" and eliminates the bitterness the same way that dairy milk would. What's causing this? Is it possible to adjust our baking powder recipes to use almond milk, or do we need to buy two kinds of milk (one to bake with, one to drink)?
While I'm hoping to get a general rule of thumb, here are a couple of the recipes we have noticed this with for reference. Pancakes:
1 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1 egg
and muffins:
3/4 cup butter
1 cup sugar
4 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup raisins, plumped
1 egg
1 cup milk
I just received a couple kilograms worth of raw lamb suet from a butcher free of charge. My understanding is that the fat surrounding the kidney (which this is) is suet and that rendered fat (starting from suet or otherwise) is tallow.
Tallow, to my understanding, has a much longer life that this raw suet that I have. I'm planning to render the suet down but was wondering if I could still use in recipes that call for suet after it has been rendered? Is it better in the raw state or does it make no difference?
My main usage would probably be in pastries and tortillas.
I have a Magic Bullet blender at home and I have been using it for the past month or so everyday to make some smoothies. I always blend fruit (both frozen and fresh). I'm not sure if the contents that are blended are related, but I've noticed the blending seems to have slowed down lately. The motor runs noticeably slower and the machine doesn't vibrate as much as it used to.
Has anyone had this experience? In addition, the blender has some smelly gas coming from the bottom, where there is a vent for the motor. Does this mean the unit is already wearing out? I only started using this a month ago, and I'd be surprised that it's already breaking.
Does anyone know what the gas signifies, even in other similar kitchen appliances?
I've read answers about doubling a casserole recipe in a larger container, or putting two cake pans in the oven instead of one. But what about a recipe that asks you to put your ramekins into a shallow pan with an inch of water in it, and you want to do that with 8 ramekins instead of the two that the recipe is intended for? Do you have to add time? Reduce the temperature? Both?
Thanks,
Beth
I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering if the yeast in beer would work to ferment & proof my bread.
I was wondering if there is enough for say, an overnight rise without adding any extra yeast, or should I still use the full amount of yeast in each recipe that I use without the beer?
I'm making oven baked caponata and the recipe calls for a half glass of vinegar. No clue how many ounces to a "glass."
I'm making a curry, with an unknown dry mix of spices (smells remind me of cumin, turmeric and cinnamon) in the form of a powder.
When I've used it before though it's ended up grainy.
Have I been using to much spice mix? It have I not cooked the mix enough? How can I reduce the grainy texture?
Okay, I have two questions. I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato water to feed it- having neither, I hoped for the best and used some arrowroot powder instead. I'm not sure what the purpose of the potato stuff is- is it just food? I figured it might be primarily for providing starch, in which case the arrowroot should be fine.
Also, given the time of year and my home's shoddy heating, I opted to put it on top of the clothes dryer to keep it warm. With five people in my family it gets regular use, especially towards the end of the week, so the actual level of warmth isn't an issue. But I am a little leery of the agitation- will the dryer's vibration affect the starter in any way?
just wondering, how long should I cook chicken breast pieces in a wok over medium heat for? They're around 1cm thick chicken breast pieces.
I tried cooking them today and although they looked white, one piece had a tiny streak of blood (blood vessels?). I was kinda scared so I didn't eat it although most of the chicken looked fine apart from that one piece with blood. And I mean it was surrounded by white
So does that mean I undercooked them? How long should I cook them for? Medium heat is around mark 4/6 on the hob. All the pieces looked white and not pink but I was just concerned
Thanks
I'm sitting at a diner and I'm curious if there is a reason as to why the fry cook cooked my burger the way he did.
The process is different from the one I'd use at home. The cook put the burger on the flat top, the covered it with a metal domed item that looks like a cloche, the cook used a squirt bottle of water to squirt water onto the flat top and covered the burger and the now-steaming water. I've seen this done to quicker melting cheese onto the tops of burgers, but it's never something I've done at home.
Why is this the process that seemingly every diner cooks with? Why is it not commonly done at home or am I wrong, and it is?
i want to find my old friend. Is there any service offering free people search to find the person?
I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering what doughs/products this technique is NOT well suited to. Of particular interest are things like bagels, boiled fruit dumplings, hamburger buns and doughs rich in eggs fat in general.
Are there particular types of products that benefit from SaF and some that inherently do not? I already suppose one indicator for SaF suitability would be high hydration and desirability of larger holes in the crumb.
I love kaffir lime leaves. In fact, I bought a kaffir lime tree so that I can have them all the time without making a grocery run. The leaves look like this:
I have some very nice recipes that call for them but even my French/Cambodian cookbook with the amazing illustrated ingredient encyclopedia does not clear up one thing:
Is that three leaves or six?
I'm in the middle of making a paste right now that calls for "5 kaffir lime leaves" and so, according to my usual habit, I'm going to go and pluck 5 leaves off the tree... Which means, I'll have 10 leaf segments. Or will I have 10 leaves?
The taste is so nice that I've never had the feeling I was doubling the amount called for. Still, I'm curious—is there some widespread agreement, or even better, an authoritative source regarding what is "1 leaf?"
I recently purchased a counter-top, one element 1800W induction cooker, mostly just to see how well the technology worked compared to my gas range.
I took it out of the box and immediately threw a little bit of water in a cast-iron skillet as a test and set the coil to max power. I noticed that the water began boiling almost immediately (impressive) but in very tight hot spots (two concentric rings, presumably the shape of the coils or some magical physics property of the magnetic fields), taking a long time to spread to other areas (as expected with cast iron).
In fact, the hot spots heated up so quickly that the water was almost completely boiled before the handle had even a hint of warmth, and areas as close as a half inch or so to the hot spots remained cool to the touch for some time after the hot spots were hot enough to boil water.
My question is: Due to the rapid heating and large temperature differentials seen here, in practice does this lead to an increased incidence of cracking cast-iron with induction cookers? If so, what precautions should be taken (e.g. preheat at a lower power first)?
Have a recipe for Irish Brown Bread that says to use a shortening pan & mentions the lid. Would a loaf pan with foil over the top work the same way?
Have come across this in quite a few recipes, that mussels need to be cleaned and de-bearded. First time cooking shellfish so just want to be sure I know what they're talking about. Thanks.
I need to make rose water and therefore need fresh rose petals (rosa demascena) that are organic and/or pesticide free. Is there any place to get these in the uk?
I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock.
At the weekend I have family coming over, so the joint I have got is twice the size of the usual, and we are eating a couple of hours earlier than usual.
As I do not really fancy getting up in the early hours of the morning to put the beef on, I am thinking about putting it on last thing at night. This would be a cooking time of around 15 hours.
Is that too much? Is there a maximum time that beef joints (or any meat, for that matter) can be cooked in the slow cooker?
Would I be better to cook it the day before and then reheat it?
Is lamb chops cooked in frying pan considered hot (Yang) or cold (Yin) by Chinese culinary standards.
I made two small packets, boiled 2 cups of water, then put in 8 oz of frozen pineapple filled with cold water the rest of the way to the 2 cups mark.
The Jello sat in the fridge overnight and today it wasn't set. I put in a big packet of mix and a cup of boiling water. 4 hours later it is still not set.
What can I do?
So, I'm not a chef and there are few foods I'm good at cooking. Grilled sandwiches, however, I would say are one of these few. Of course, for such sandwiches, with grilled or toasted bread, the crispness of the bread from toasting or grilling is a major component of the food experience. However, I have found that serving a sandwich the standard way, with on bread slice down, often results in a severe reduction in crispness, especially if the sandwich contains meat or other juicy items. Even if the sandwich insides are not so juicy, like for a grilled cheese, the release of water vapor due to the fact that the sandwich is hot, and having it trapped there between the sandwich and the plate, is enough to completely nullify the crispness of that piece of bread.
My personal solution to this is to cut the sandwich, typically diagonally, and plate it with the cut side down, so as to allow the release of water vapor to the air, and to mitigate juices going straight to the bread. I have found this to work quite well, as long as the sandwich is one that basically holds itself together decently well. (a toothpick can help.)
My question is whether this is a known plating technique for sandwiches, where the purpose of such plating is to maintain bread texture properties.
Is there a relationship between the roast level (light-medium-dark) and the strength (caffeine level) and/or flavor of coffee?
Are there any lightweight baking containers that can be used in both microwave and oven. I have bought prepared meals in these but have never seen them for sale. I do not want glass.
I'm curious if it is customary to trim the ends off snow peas or should I just leave them on and eat them. I always clean them but it is time consuming. The picture shows an untrimmed one on top and a trimmed one in the bottom.
I have made some Anzac biscuits and would like to coat half of the biscuit in chocolate. Is it best to use a butter knife or dip them in a bowl of melted chocolate. Do you then place on baking paper or is there a way of standing them up?
I recently visited a fondue restaurant, which had a cooktop built into the table. By all appearances, the cooktop appeared to be an induction cooktop, but I wasn't sure; it could have simply been a contemporary-style glass-top burner.
Does an induction cooktop lend itself well to quickly heating (and maintaining the temperature of) fondue? I thought about getting one of the various portable induction burners available online.
In a more general sense, is there a 'best' type of heat source for fondue?
Is there any way to fix or adjust a hand held can opener? I keep buying new ones bcz they won't roll correctly on the can lip,within a month of buying them..
I left raw marinated beef unrefrigerated from about 4:20-9:50, so about 5.5 hours... It was about room temperature when I touched it It was also only about one serving in a tight ziplock bag I asked a friend who's really into cooking and she said to cook it fully and it should be fine and that I could just store it in the fridge for later, but I want to be sure before I actually eat it. Is it safe?
Websites say 1-2 hours, 4 hours, or chef's rule is 6 hours. Please let me know!
I make guacamole with a whole jalapeño and the last time it was hard to mash so I poured lots of lime juice in this time. It was hardly spicy at all. Did the extra lime juice make it less spicy?
Can anyone think of any foodstuffs that have one name when raw or uncooked and a completely different name when cooked?
The example being,
Bread becomes Toast when cooked.
Please note, adding another ingredient (such as cheese to tortilla chips to make nachos) is not correct.
I tried my hand at making dosas for the first time this weekend.
I was following this recipe for the dosa batter.
I soaked the dal and fenugreek seeds together and the rice by itself. The rice and dal were then blended together. They were then fermented.
At this point real life happened and I didn't have time to actually make them. They fermented for two days. By this time the batter was very aerated and fragrant.
I then used non-stick spray on an electric griddle and cooked them similar to crepes- spreading them thin with the back of the ladle.
They were delicious! More sour and nutty than restaurant dosas but they had entirely the "wrong" texture. Where restaurant dosas are smooth, shiny, brown, and crisp; mine were much paler and, although they could get somewhat crisp, they were never smooth or shiny and didn't stay crisp for long.
Indian coworkers have told me that there are variations in traditional dosas and just one style is used in restaurants.
I would like to perfect this recipe and make my dosas more like the restaurant style. Obviously the batter fermented far longer than required. That would account for the aeration, acidity, and minimal browning.
Is the fermentation also responsible for the lack of shine and crispness?
There are a few variables that could also come into play:
Why does fruit retain heat when cooked?
I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, then mix eggs one by one. Then butter, then other ingredients.
This is contrary to the process I was used to i.e. butter & sugar, then eggs etc.
I was suprised to see that the eggs mixed very good and that, in the end, there was no sugar granules had remained. I was not suprised to see that the resulting cake was dense.
But it still baffles me. I guess there are different ways to mix a cake, depending on how you want your cake to be. Like, flour first -> dense cake, eggs first -> light cake, butter first -> standard cake.
While I can understand that beating the eggs first traps air, what the other methods do is not clear to me.
So, what result do the different mixing strategies give?
I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor?
When you buy a jar of natural peanut butter, it typically has a layer of oil on top, which has separated:
Mixing it can be messy and time consuming.
Aside from slowly and patiently mixing it with a knife, are there any tips and tricks to make this job faster, and without spilling?
I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the juice, fill up the container with more fresh juice, add some rosemary and a red pepper. Float a little oil on top. Let sit in a cool, dark place for 30 days.
I opened the lemons last night, and a considerable amount of gas escaped from the lemon juice, which bubbled for about 2-3 minutes before calming down. The cap on the jar wasn't distended, and the mixture wasn't malodorous in any way. My instinct is to say, "This is bad; throw this away", but I haven't canned anything before so I'm not sure what to expect. What little information I can find on google is either contradictory or tongue-in-cheek and suggest it's fermentation.
What's up with my lemons? Are the gas bubbles escaping from the mixture a sure sign of spoilage?
I have a recipe for garlic crack bread (pull apart bread) that calls for a crusty loaf, preferably sourdough or Vienna. I have looked in the bakery sections and can not find. Is there possibly a different name I should be looking for?
During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate anyway, but it is not the case, it is just an emulsion.
Is there a way, how to still separate the oil and the rest, so I can grab the oil and have clarified butter?
How do you calculate the work reqd for freezing meat from normal temperature? What would be the capacity of a freezer to freeze 1500 kg. meat?
Many texts I see say that chicken is done when it is "fork tender and the juices run clear". What does that actually mean and how do I tell?
I found Is "until juices run clear" a valid test for poultry doneness? Why or why not?, but this discusses the validity of "juices running clear" as related to doneness, it doesn't really deal with how to figure out if the juices are running clear.
I am very inexperienced in the kitchen, and maybe this is a silly question, but I don't really understand this, because:
When I poke the chicken with a fork, it's not like enough juice comes flying out to tell what it looks like. Poking from the top doesn't lead to juices coming out due to the laws of physics, primarily the ones dealing with gravity. Poking from the side doesn't help much either. I suppose I could pierce the side and then try to squeeze some juices out, but in some cases this damages the appearance and in any case:
The juices are never clear when I'm actually cooking chicken, because I don't generally cook bare pieces of meat. All juice I see is inevitably clouded by whatever else the chicken is cooking in; oils, etc., often browned due to cooking.
How do I check the juices of a chicken in the oven?
Also, I also don't really understand what "fork tender" means. Pretty much any meat can be pierced with a fork at any stage in its cooking cycle. Even trying to focus on a more subtle "feel", the feel of the fork is about the same throughout the majority of the cooking except in the very beginning.
I end up just using a thermometer to check internal temperature, or pick temperatures and times that I know worked in the past for similar cuts of meat. Still, it would be nice to have another metric that I can use.
I see a few opinions on my question, from a few years ago. Just wondering if anyone has an updated idea. I want to serve fresh and crunchy coconut shrimp as part of a dinner party for 12 people. I would prefer to not have the smell and time of frying, as my guests are in attendance. Can I fry two hours prior to dinner and have them sit at room temp....with a very quick flash-heat in the oven? If so, how long and at what temp (450 or so)? Wracking my brain to try and come up with the best viable option. Thanks so much!!
Is there a resource i can use to learn how to bake in my convection oven? I know that it can improve the results greatly and i am just not understanding it. I know that you are supposed to bake at 25 degrees lower temp but it seems like all my baked goods seem to dry out or brown too quickly. I thought it was supposed to just bake things more evenly.
This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but thinking about this a bit while cooking just now, it also makes little sense to me from a basic physics point of view. I googled this first of course, but I can't seem to find an answer as to why this could be.
Assuming I don't put any salt in the water in which I boil it, the concentration gradient caused by ions and other molecules in the meat should cause the water to diffuse/osmose into the chicken. Furthermore any minor temperature gradient should also be pushing water into the chicken. The most plausible explanation I came up with is that the chicken is over-saturated with water to begin with -either naturally or introduced during processing of the meat- and boiling it then somehow reduces the capacity of the tissue to retain the liquid.
I feel I have to apologize that my first question here isn't anything Higgs related or anything remotely that interesting, but I'd appreciate it if anyone could provide a definitive answer to this enigma, so I can get back to my dinner with my mind at ease.
I use this oil for baking cup cakes, and I add this oil to the whole wheat dough meant for preparing parathas on the gas stove?
My mother uses it for frying vegetables on the gas stove.
Hence the question in the title. Should I be vary of anything here?
While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread with (Wester-style) puffed rice cakes.
Anticipating the result would be not very palatable, I was instead surprised that the crispy and brittle (even after a long dip in the eggs) rice cakes became soft and mostly chewy during frying - turning out to be quite s viable substitute for this type of snack.
Interestingly, I've later tried to reproduce this process of softening up with just temperature and temperature and cooking oil, without success, implying that the egg dip has to be a factor in the transformation.
My question is: what in the combination of eggs and pan frying causes the softening of the puffed rice cakes, and what are the influencing factors in the context of controlling this process?
For completeness sake, some additional information:
I had a nice bowl of clear yellow chicken broth which was not salted. To make it more palatable, I added a small spoonful of salt and the below happened. It was much 'foamier' when I first added the salt, then it slowly subsided.
What is causing this?
I had a nice bowl of clear and yellow chicken broth that was unsalted. I then added a spoonful of salt and then this happened. It subsides over time, but what causes this white froth to suddenly form?
I am an English girl living in New York and looking to re-do my kitchen. The most common oven in the US appears to be 30" single space with a warming drawer underneath. In the UK it is a 24" double oven. Questions 1) Does anyone use the warming drawer for anything other than storage (esp in the city environment)? 2) If you had a choice would you prefer 30" single space or 24" double space? Thanks for any help given, want to ensure I design not only for myself but also future tenants given it's a rental :)
Am now shifted to a house which having gas oven. Am new to gas oven. Please tell me what the dishes we can cook in gas oven? cake? Cookies is possible in gas oven?
What does may contain milk mean on the side of my cocoa butter container? Is it not pure cocoa butter?
I'm baking something that I might end up sending on a very long trip. For this I would want to make ganache, but it may be in transit for as long as 10 days so I don't want to use cream.
If I do make these, the ganache would between sandwich cookies. What could I use for that, stable at varying temperatures, for as long as 10 days, possibly even longer?
I have a copper pot that is quite flared at the top. almost resembles a tulip shape. Can anyone tell me what is is used for. It is copper inside and out.
I make all natural skin care and use all food grade ingredients, cocoa butter being one of them...I am a cocoa butter connoisseur and love the stuff, I eat it use it in my baking and also make skin care with it... I ordered a 3kg tub of Callebauts cocoa butter for the first time, When I opened it, it was the tiny calletts I think they are called (look like chocolate chips without the tips), I am fine with all this, my question is this...after melting some I noticed it did not look just like my other melted cocoa butters, so I checked the label and it said may contain milk....what does this mean, does it or dosent it and does this mean I didnt get pure cocoa butter and what is the milk....milk powder? I thought I was getting pure cocoa butter...any info would be great. Thank you
From The Nut Shea Butters
In the S03E03 of House of Cards, the Russian president brings this vodka for the US president. Is this real or just a made up vodka since I couldn't find any results on google. Cheers!
I'm making oven baked caponata and the recipe calls for a half glass of vinegar. No clue how many ounces to a "glass."
when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking. There are still whole pieces of tomato that have become cooked but still not become a paste. I have also added water and let the food to simmer, but the tomatoes do not dissolve.
How do I make sure that all tomatoes dissolve into paste when cooking curry?
I boil rice often and then store them. Next day when I take them out of the fridge, they are lumped together in one structure. I can heat them and then press them to separate them.
The same even happens within the pan in which I have cooked the rice, if I leave it alone for some 10s of minutes once the rice is ready.
What do I do to keep the rice separate?
I want to know if my food I cooked in my stainless steel stockpot is safe to eat. I wiped out the grease after making turkey stock and the white paper towel was gray. Is the food poisoned now?
I understand that if you do not correctly reheat a baked potato bacteria can set in botulism. what is the correct temperature you need to avoid temperature abuse. Also can you use the baked potato for other uses ie hash brown that need to be reheated
Many recipes ask for a pinch of salt, how can such a small amount of salt make any difference to the taste of the recipe?
I heard that for selling and buying homes its better seek real estate professional . Is it really helpful.
I really don't know how to best phrase this question, but do extracts add sweetness or just the flavor? That is, what should I expect from an extract?
For example, say I put maple extract into milk. Should I expect it to be the same as putting maple syrup in it if I use enough? Or if I put strawberry extract into it, is it then going to be as if I blended whatever amount of strawberries with milk without the added bulk of the fruit?
I guess I'm just a bit confused as to what I'm getting, since I've never used them before. I see a lot of baking recipes call for them, but then they also call for significant amounts of sugar on top of it, as well. What if you had, say, strawberry extract and just added more of instead of sugar. What would that do to the taste/sweetness?
There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
If I cook stew in my oven will it come out better using a heavy enameled dutch oven than a stainless steel covered pot?
I usually cook meat in a steamer, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven.
Not that result was dissapointing, but it is definitely far from what I've expected. It tastes more like, well, cold boiled pork. So its very dry.
My question is - can I "save" the situation and convert already baked chunk of meat to something that tastes let it put this way more soft?
I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the suggested Morton or Diamond Crystal it would give the bacon a nice smoky flavour. Has anyone tried this or has an opinion?
