alexfabbri/answersumm huggingface dataset:
Forum: cooking.stackexchange.com
Tags: <substitutions><bread><milk>
Title: Powdered milk in bread recipe
Question: I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water to compensate for the added liquid. Would this be ok? And if yes, how much milk should I put for one tablespoon of powdered milk?

Answers:
sents: text: A general reconstitution of milk with dried powder is 1/4 dry milk and 1 cup water to reconstitute milk.
text: So 2 tablespoons is 1/8 cup to 1/2 cup of water.
text: If you want to replace 2 tablespoons, replace 1/2 cup water with milk.
text: 1
text: Tablespoon is 1/4 cup milk instead of water.
text: I have done this as a replacement for dried milk in bread many times with success.
answer_details: author: cooking.stackexchange.com/users/1816/justkt
score: 17
sents: text: Yes, you can.
text: I use the King Arthur Flour Small Pain de Mie recipe
text: all the time http://www.kingarthurflour.com/recipes/a-smaller-pain-de-mie-recipe , which calls for non-fat powdered milk.
text: An answer to another question here Why is milk powder used in bread machine recipes? says to scald the milk, a concept reiterated by the folks at King Arthur.
text: So as an experiment, I made two loaves of bread, identical in every way except that in one I substituted 170 ml scalded skim milk for the powdered milk and that volume of water.
text: Right out of the oven and
text: three days later, I can find no difference between the two loaves of bread.
text: My package of powdered milk calls for 7 ounces of water to 1/3 cup powder to make 1 cup of milk, so I figured 8 tsp powder + 7 Tbs water = 1/2 cup milk.
text: I converted to metric just to make the math easier, but it doesn't seem to me to require that much precision.
answer_details: author: cooking.stackexchange.com/users/20183/Jolenealaska
score: 12
sents: text: One thing to add to the answers mentioned before: if you leave the ingredients in a bread machine overnight, then powdered milk is better as it doesn't go sour.
answer_details: author: cooking.stackexchange.com/users/1163/Erik P.
score: 8
sents: text: Yes, you can substitute as already answered, but you can also just leave it out!
text: I've found it makes no noticeable difference.
answer_details: author: cooking.stackexchange.com/users/197/Vicky
score: 2
sents: text: Just leave it out - least in those quantities.
text: We make bread in a bread maker with and without it, and anecdotally it tends to make for softer, less chewy bread, especially if its a recipe with some sort of fat in it.
answer_details: author: cooking.stackexchange.com/users/1790/Journeyman Geek
score: 1

Summary of the answers:
1 cup of milk is generally equivalent to 1/4 cup of powdered milk and 1 cup of water. Powdered milk would be better if leaving in a bread machine overnight, but it can also be left out altogether for a less soft and more chewy texture.
Reduce the water by one cup for every 1/4 cup of dried milk. It isn't necessary but it might make the bread softer and less chewy.
Forum: cooking.stackexchange.com
Tags: <chicken>
Title: What is the easiest way to shred chicken?
Question: Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming.  Are there any secret ways to easily do this?

Answers:
sents: text: Once it's cooled down some, I switch to using my hands ... expecially as it helps to find any bones, globs of fat, etc.
text: I find it goes much faster, particularly if you're dealing with anything other than boneless breast meat. ...
text: but it shreds easiest while it's still warm, so if I'm doing a fair bit, I'll break a bit apart using forks, let that cool, break some more apart with a fork, then shread the first bit before it cools too much, repeat.
text: (so basically, I have one set broken down somewhat to cool faster while I'm shreding an already-cooled off bit).
text: update as justkt mentioned, the cooking method matters --
text: roasting and other high heat methods are going to cook the outside faster than the inside.
text: I typically poach my chicken if I'm going to be shreding it -- bring water to a boil, add chicken, bring back to a boil, turn to low, then leave for an hour or two ...
text: the low temp gets it all nice and tender, while the boiling kills surface bacteria.
answer_details: author: cooking.stackexchange.com/users/67/Joe
score: 12
sents: text: Boiling the chicken is the easiest cooking method to prep for shredding.
text: Searing and baking make it a lot more difficult.
text: I too go with a combination of the two forks and hands (depending on what seems easier at the moment) method.
answer_details: author: cooking.stackexchange.com/users/1816/justkt
score: 5
sents: text: One method is to use a stand mixer.
text: Put the meat in with the paddle attachment and pulse for a few seconds at a time until shredded.
answer_details: author: cooking.stackexchange.com/users/8446/Bri
score: 2
sents: text: I just use my hand mixer while it's still hot takes me about 30 seconds!
answer_details: author: cooking.stackexchange.com/users/12872/Kristi
score: 2
sents: text: I recently picked up a pair of Bear Paw Meat Handlers and they actually work quite well for this if you can't wait for the meat to cool down.
text: Hope
text: this helps someone!
text: Update:
text: I ended up purchasing some insulated latex cooking gloves which allows me to use my hands even when it's right out of the oven.
text: This is the best method I have found by far!
answer_details: author: cooking.stackexchange.com/users/1000/Brh
score: 2
sents: text: If I'm shredding it for soup (mmm, tortilla soup), I just use a stick blender.
answer_details: author: cooking.stackexchange.com/users/3819/Dave Griffith
score: 0

Summary of the answers:
Boiling the chicken is the easiest way to prepare it for shredding, then you can break it apart while it's still warm. A hand or stand mixer will save some time, or you can use a stick blender if you're shredding chicken for soup.
Boil the chicken and shred it with your hands while it's still warm. You can also use a mixer.
Forum: cooking.stackexchange.com
Tags: <defrosting><tortilla><flour-tortilla>
Title: How do I defrost frozen flour tortillas?
Question: There is a wide variety of suggestions about how to thaw frozen flour tortillas.  What works best?

Answers:
sents: text: I buy tortillas in bulk (36 to 48) at a time.
text: I freeze them because even our family of 6 won't go through them fast enough if left in the refrigerator!
text: I stack them with individual freezer wax paper between the tortillas (get them at warehouse stores such as costco) and then place in a plastic freezer bag or in a plastic storage container.
text: I THAW them in the microwave 6 at a time, papers removed, then wrapped in a SLIGHTLY damp kitchen towel.
text: 30 seconds on high does it for the stack.
answer_details: author: cooking.stackexchange.com/users/8896/sami
score: 6
sents: text: If you are freezing the tortillas yourself and don't mind putting in a little extra work in the beginning to get more convenience later, I would separate the tortillas with waxed paper (actually I use the paper sheets that are waxed on one side, intended for bakeries).
text: What this buys you is the ability to pull out one or two tortillas as you need them.
text: They will defrost just fine in the pan that you are going to warm/brown them in anyway.
text: If you customarily run through a dozen tortillas, then you probably don't want to bother.
text: But if that is the case then you probably aren't freezing your tortillas in the first place.
answer_details: author: cooking.stackexchange.com/users/3479/Doug Johnson-Cookloose
score: 5
sents: text: The microwave is good for this sort of thing.
text: Just wrap them in a towel to hold in steam and go for a couple minutes until they are soft.
text: Or if you aren't too worried about plastic toxicity, you can put a few holes in the bag they came in and do it right in that.
answer_details: author: cooking.stackexchange.com/users/1393/Michael Natkin
score: 4
sents: text: If you've got the time, just put them (back) in the fridge for a couple of days.
text: I always keep some frozen (mostly because I have more room in the freezers than in the fridge).
answer_details: author: cooking.stackexchange.com/users/30974/James
score: 2
sents: text: I put them directly on the stove burner and flip with tongs.
text: Works great, they taste better this way.
answer_details: author: cooking.stackexchange.com/users/41636/Doug jones
score: 1

Summary of the answers:
You can put them in the fridge for a couple of days, thaw them in the microwave six at a time or just defrost them in the pan or directly on the stove burner.
You can defrost them in the fridge, the microwave or in a pan.
Forum: cooking.stackexchange.com
Tags: <lamb>
Title: Is there a lamb dish that is as easy to prepare as steak?
Question: I need to cook a romantic dinner and my wife wants lamb, which I've never cooked before. Usually I make us steaks in a cast iron - it's easy, tasty and quick. Can I do something similar with lamb? What is the name of the cut I need to buy?

Answers:
sents: text: You want the ones that look like little tiny T-bone steaks.
text: Typically they are called Lamb Chops, but look first as there are different cuts under that name.
text: You might also consider doing a rack, which is the equivalent to a Rib Roast, but obviously much smaller.
text: For the rack, I'd sear it in a pan, and then broil it until done.
text: (15-25 minutes, 140-160 degrees).
answer_details: author: cooking.stackexchange.com/users/1148/Chris Cudmore
score: 5
sents: text: In the UK I'd use a cut called lamb leg steak, as you can prepare it in a similar way to beef steak.
text: Personally I prefer to griddle on one side, flip over and finish in a hot oven.
text: Make sure you rest it!
text: I know recipe requests are a bit ugh here, but I'd recommend making the lamb steaks a little bit spiced (rub with cumin, chilli & coriander) and serve with a smooth, creamy cauliflower puree
text: - it's a great combination.
answer_details: author: cooking.stackexchange.com/users/2389/Gary
score: 4
sents: text: I love lamb burgers.
text: You grind lamb, then mix it with onions and various spices.
text: You then put them on a spit and either broil them in the oven or cook them on a grill.
text: You serve inside grilled pita them with tzatziki (a yogurt and cucumber sauce) and taboulleh (a bulghur salad).
text: The latter is optional, it's just a nice side dish.
answer_details: author: cooking.stackexchange.com/users/5436/technowizard12
score: 4
sents: text: Roast Lamb Loin is very easy.
text: 30mins per 500g on 180 degrees.
text: Seasoned with salt is the minimum; however it's easy to add Rosemary or Mint.
text: It works very well with a large range of sides including salads, purees, or roast vegetables.
text: A good wine match is a full bodied red such as Sharaz or Syrah.
answer_details: author: cooking.stackexchange.com/users/6396/Murray
score: 3
sents: text: You can't go past Lamb Backstrap .
text: It does everything a steak does in regards to cooking, remains very juicy and tender.
text: You can wrap in prosciutto , serve with soft polenta.
text: Basically whatever your imagination can come up with it will suit this cut.
text: Only down side is the price to purchase, but well worth it for a romantic dinner.
answer_details: author: cooking.stackexchange.com/users/4963/Burdon on society
score: 2

Summary of the answers:
Lamb chops or a rack are good options, the second of which can be pan fried and then broiled. Lamb burgers, roast lamb loin and lamb backstrap are also good options.
A rack of lamb, loin backstrap, chops or burgers would be easy to do.
Forum: cooking.stackexchange.com
Tags: <pairing><serving-suggestion><lobster>
Title: What is a good side dish for a freshly boiled lobster?
Question: I plan to boil a fresh lobster. Serving it only with melted butter and lemon seems like not enough. What would be a good side dish for it?

Answers:
sents: text: You will want side dishes that will not overcome the taste of the lobster.
text: Steamed or grilled asparagus with just the barest drizzle of olive oil and coarse salt immediately come to my mind.
text: Add a nice risotto (mushroom?)
text: then send me an invitation.
answer_details: author: cooking.stackexchange.com/users/5431/Ray Mitchell
score: 3
sents: text: I'm sure someone should suggest a lightly dressed salad.
text: I think it might go with mashed sweet potato with lots of pepper!
answer_details: author: cooking.stackexchange.com/users/5649/Charlotte Farley
score: 3
sents: text: I would suggest anything that you can grab easily and is not difficult to eat.
text: You are going to have to get dirty cracking the lobster, so why not get some corn kernels on your face?
text: Growing up in New England our lobster dinner included sweet corn on the cob and cornbread.
text: (The butter can be used on all of it!)
text: Also, if you want some greens, maybe some steamed broccoli?
text: In terms of flavors, are you going to just do a salted water boil or maybe add some old bay?
text: you can even add bay leaves to the water.
text: If you are adding flavors to the lobster while boiling, think of how those would go with the sides.
answer_details: author: cooking.stackexchange.com/users/5509/zompz
score: 2
sents: text: I always like it when breads are served with lobster!
answer_details: author: cooking.stackexchange.com/users/5757/Andbdrew
score: 1
sents: text: Lobster is really popular in North Western France.
text: I've seen it served there with crawfish cocktails and oysters;
text: something like this .
text: You can also just keep it down to earth and simple.
text: In New England I used to eat lobster with french fries.
text: Not quite worthy of Brittany, but yummy all the same.
answer_details: author: cooking.stackexchange.com/users/4035/Stephano
score: 1
sents: text: Bread, garlic butter, salad, maybe grilled potatoes and asparagus (not my favourite food, but the neutral taste and texture would go with the subtlety of lobster).
text: Bread's probably essential to neutralise the fat in the butter.
answer_details: author: cooking.stackexchange.com/users/5770/jwenting
score: 1

Summary of the answers:
Side dishes with flavours that do not overcome the taste of the lobster are good, and a more messy side like corn on the cob could work since lobster is already messy. Some options include steamed or grilled asparagus, risotto, salad, mashed sweet potato, steamed broccoli and breads.
Light flavoured dishes like asparagus or steamed greens would go well with lobster.
Forum: cooking.stackexchange.com
Tags: <baking><substitutions><cake>
Title: How can I bolster up a boxed cake mix?
Question: Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?

Answers:
sents: text: There are a couple of cookbooks by Anne Byrn who has built a franchise on this subject.
text: Her best known book (and the one I have) is titled The Cake Mix Doctor.
text: written specifically on this subject.
text: Go to her website http://www.cakemixdoctor.com as there are several recipes and articles as well a listing of her books.
answer_details: author: cooking.stackexchange.com/users/5431/Ray Mitchell
score: 7
sents: text: Using different spices, maybe a pumpkin pie spice added to vanilla cake, will give your cake a completely new and interesting flavor.
text: Using citrus zests will spice things up as well!
text: I have also used different flavored liquid extracts, added these to icing can really add that extra something special to the completed cake.
answer_details: author: cooking.stackexchange.com/users/4888/Jginger
score: 6
sents: text: Substitute part of the butter with creme fraiche - say, 2oz creme fraiche for 1oz of the butter.
answer_details: author: cooking.stackexchange.com/users/5800/Debbie A
score: 4
sents: text: All answers provide great ideas but I'll take Jginger's spice recommendation a step further.
text: I often use what I call "subtle exotic" spice combinations which is simply a fancy way of saying unusual or ethnic-influenced combinations.
text: For example, Black pepper with dark chocolate; chili pepper and cinnamon; or cardamom.
text: These types of spice combinations aren't typical in a cake and will provide a deliciously memorable flavor for your guests.
text: A recent unusual combination I just tasted was a spiced gin cupcake.
text: The baker used a basic cake recipe then infused spices and gin into the batter and frosting.
text: A boxed cake could be that basic recipe.
answer_details: author: cooking.stackexchange.com/users/5027/Spice Sherpa
score: 2
sents: text: When I make box cake mixes, I use vanilla almond milk instead of water and olive oil instead of vegetable oil.
text: The vanilla
text: almond milk gives it a hint of sweetness and the olive oil makes it fluffier.
text: And then a add a touch of cinnamon and nutmeg.
answer_details: author: cooking.stackexchange.com/users/6499/AtlasRN
score: 1

Summary of the answers:
Anne Byrne has a couple of cookbooks on this subject, but as a general rule you can use different spices and liquid extracts, citrus zests, chocolate and alcohol to spice up a cake.
Add extra spices and creme fraiche instead of the butter.
Forum: cooking.stackexchange.com
Tags: <flavor>
Title: Counteracting a metallic taste in canned tomatoes?
Question: I used some canned tomatoes to make chili, which normally works fine, but today it has a really strong metallic flavor. From what I can tell, this is just because they're probably low-quality, so I won't be using this brand again.  Anyway, is there anything I can do to save this chili? I didn't notice the flavor until I added everything else.

Answers:
sents: text: the strong metallic taste is telling you something.
text: This something is don't eat me .
text: I suggest you listen.
text: No, seriously, if it tastes like metal it is probably because some of the can material leached into the tomatoes.
text: Although it might not hurt you, I still would not eat it.
answer_details: author: cooking.stackexchange.com/users/4558/Walter A. Aprile
score: 5
sents: text: Metallic taste is due to the tannins in the tomato pomace and skins.
text: A pinch of baking soda will alleviate the problem.
answer_details: author: cooking.stackexchange.com/users/26991/user26991
score: 5
sents: text: I've tried the baking soda and ruined the entire dish..
text: I would not suggest that..
text: I find a bit of brown sugar.
text: and extra spices,, and cooking it like mad will reduce it..
text: I wont buy canned again as using fresh is the only answer here.. but those of us with cans in the pantry still want to use them up somehow..
answer_details: author: cooking.stackexchange.com/users/28928/gail
score: 2
sents: text: A little bit of baking soda will offset the pH of the tomatoes.
text: Check out the relative pH of baking soda versus tomatoes and it should give you an idea of how much to use.
text: Salt may also work.
text: But in my experience, to get canned tomatoes tasting nice, you need to reduce them like crazy to break down the pectins and get the original flavor.
answer_details: author: cooking.stackexchange.com/users/7683/Cooking Utensil
score: 1
sents: text: I was making green chili, I used oregano, onions, garlic, cumin, pork, fresh jalapeno, salt and pepper.
text: I decided to add a little tomato puree (Hunts brand) and that is when the problem appeared, the metallic taste.
text: I added sugar which did not solve the issue, I then added some chili powder which didn't change the taste.
text: I really don't want to toss it.
text: Maybe I will try a little vinegar.
text: Thanks for all the tips.
answer_details: author: cooking.stackexchange.com/users/34457/Sue
score: 1
sents: text: I agree with the "don't eat" answers.
text: But if you still want to save your chili and eat it, you can add some sugar, and cook for at least 20 mins more.
answer_details: author: cooking.stackexchange.com/users/2172/dolma33
score: 0

Summary of the answers:
The metallic taste can come from the tannins in the tomato pomace and skins, or from metal leaching into the tomatoes from the can. A pinch of soda will offset the pH of the tomatoes.
You can try adding a pinch of baking soda or some sugar.
Forum: cooking.stackexchange.com
Tags: <substitutions><onions>
Title: What can I substitute for onions?
Question: I love onions; however, someone that I cook for does not.  Absolutely hates them and can tell whenever they are in the dish.   That said, so many recipes call for onion to be added. What can I use instead that would have a similar but less intense/noticeable effect?

Answers:
sents: text: Leeks can provide some of the same flavors as onions, but the flavors are lower intensity than onions.
answer_details: author: cooking.stackexchange.com/users/1685/KatieK
score: 24
sents: text: With the exception of dishes with "onion" in their names, more often than not you can omit onion as an ingredient.
text: My advice would be to first try leaving the onion out entirely, see how the dish is.
text: If it is missing something, then experiment with: Onion powder
text: : see how much you can get away with before your audience notices.
text: Garlic: add more to compensate.
text: Shallots and other onion-like vegetation
text: : give it a try to see how that goes over.
text: It is going to require some experiment and trial & (lots of) error on your part, but you should be able to strike a nice balance in a few attempts.
answer_details: author: cooking.stackexchange.com/users/2832/Sean Hart
score: 13
sents: text: In India, some Brahmin caste cooks and Jains aren't allowed to use onions or garlic in their cooking, and so they substitute Asafoetida spice instead.
answer_details: author: cooking.stackexchange.com/users/8880/Rob Paterson
score: 11
sents: text: I can't stand onions due to texture issues unless very finely chopped, but I find that shallots have similar effects on the flavor of many foods.
answer_details: author: cooking.stackexchange.com/users/3819/Dave Griffith
score: 3
sents: text: In addition to the other suggestions such as shallots, garlic, or green onions, another avenue to explore would be using a sweet yellow onion instead of a white onion or purple onion.
text: Their flavor is a bit milder and may be more palatable compared to a white onion, though if texture is the primary problem, grinding the onion up in a food processor until it is finely chopped may be a better choice.
answer_details: author: cooking.stackexchange.com/users/6992/Jessica Brown
score: 2
sents: text: You may cut the stem of some vegetables in thin slice (e.g. reddish, Chinese vegetables with long rod-like stem).
text: They feel like onion when you chew them but taste like normal green.
answer_details: author: cooking.stackexchange.com/users/8434/KMC
score: 1

Summary of the answers:
Some vegetables like leeks, garlic, shallots or green onions have similar flavours, or you could try using a sweet yellow onion rather than red or white. You could also try omiting the onion entirely, or substituting with Asafoetida spice.
You can use other ingredients like leeks or shallots instead. You can also try Asafoetida spice or leave out the onions altogether.
Forum: cooking.stackexchange.com
Tags: <brownies>
Title: Fixing a Brownie Brick
Question: I have a fudge brownie recipe that I followed pretty much to the letter. I think when I baked it, it was too thin; it came out hard, like a brick, and it's pretty much inedible. I'm also afraid someone left it outside / in the fridge exposed, and it dried up more.  Is there anything I can do to soften it and make it edible?

Answers:
sents: text: I would crumble it up into a blender, add some vanilla ice cream and some milk.
text: Blend it all together to make a Brownie Milkshake.
answer_details: author: cooking.stackexchange.com/users/8499/Jacob G
score: 17
sents: text: I've made great rum balls from overbaked brownies before.
text: Crush it in a food processor (or just smash it by hand), toss it all into a big bowl, add just enough rum to make it pliable, roll in some cocoa powder and/or powdered sugar, and refrigerate.
answer_details: author: cooking.stackexchange.com/users/41/Aaronut
score: 6
sents: text: You could also try breaking it into small chunks and soaking it with espresso or a liqueur like cointreau or amaretto.
text: That should soften it up nicely and would taste great made into an ice cream sundae or trifle.
answer_details: author: cooking.stackexchange.com/users/7012/1796foods
score: 5
sents: text: I'm afraid you can't do a lot about it now.
text: The only thing that might work, is to put it in the microwave for a couple of seconds, right before you eat some.
text: Perhaps putting some syrup on top could help too.
text: But I guess this would be more helpful with the mouthfeel than with actually softening your 'brick'.
text: As for next time, if you did like the taste and want to use the same recipe, use a smaller baking tin.
text: Also check for doneness 5 min before it should be done (by inserting a toothpick in the middle).
text: That way you can have an estimate how much longer it should be in the oven.
text: Or as Jay suggested, look for a recipe that tells you the size of the baking tin.
answer_details: author: cooking.stackexchange.com/users/4580/Mien
score: 3
sents: text: Here's a post where somebody crushed up their brownies and made truffles from them! http://runwithforest.tumblr.com/post/12744781116/how-to-save-burnt-brownies-by-turning-them-into
answer_details: author: cooking.stackexchange.com/users/22721/Cocoa Monster
score: 1

Summary of the answers:
You can blend or crush the brownies to make a milkshake, rum balls or truffles, soak chunks in espresso or liqueur or just try heating it for a few seconds in the microwave before eating.
You can blend it up with some milk to make a milkshake, make truffles or rum balls.
Forum: cooking.stackexchange.com
Tags: <herbs>
Title: Is lavender used to season food?
Question: In almost every kitchen herb garden (at least around here), there is lavender growing. Is there anything that uses lavender for flavoring?

Answers:
sents: text: For sure!
text: As you might expect, it's really good for desserts, as a light, spring-time flavor for cakes, frostings, paired with berries, etc.
text: — but I have also seen it used with salmon and other savory dishes.
text: Check out this for some ideas:
answer_details: author: cooking.stackexchange.com/users/1415/franko
score: 4
sents: text: Definitely! Lavender is a traditional component of Herbes de Provence , and works well in breads.
text: Dried flowers can be put in a grinder with salt crystals for an interesting flavor.
text: For sweet applications, I steep into a simple syrup (great for cocktails, or pouring over cakes) or place in granulated sugar (for baking - excellent for a pound cake).
answer_details: author: cooking.stackexchange.com/users/9365/David
score: 4
sents: text: The first ice cream I ever made was honey and lavender (using the dried flowers).
text: It's an unusual taste and not everyone likes it.
text: The leaves can also be used as you would use rosemary.
text: I had thought all varieties of lavender were edible and have just used what ever was in the garden
text: but I was reading a recipe the other day that said to only use culinary lavender (which I'd never heard of).
text: A bit of research leads me to believe this is just English lavender that hasn't been treated with pesticides, but having never bought it I could be wrong.
text: This same research seemed to imply not all varieties of lavender taste the same which makes sense.
text: This page in particular seemed helpful.
answer_details: author: cooking.stackexchange.com/users/2391/vwiggins
score: 2
sents: text: All parts of the Lavender bush are good for adding smoke to food in a wood or charcoal fired BBQ When the BBQ heat is not on full, add crunched up bunches of Lavender to make a sweet and interesting smoky favour
answer_details: author: cooking.stackexchange.com/users/3203/TFD
score: 1
sents: text: I had a wonderful veal chop with a crust that contained lavender in Argentina
text: so it's definitely used.
text: That said, due to it's close botanical relationship to rosemary the most common meat I've seen it paired with is lamb.
answer_details: author: cooking.stackexchange.com/users/7552/Stefano
score: 1

Summary of the answers:
Lavendar is good in desserts and ice cream, and can be steeped in a simple syrup or placed in granulated sugar for baking. It is also a traditional component in Herbes de Provence, and can be used with bread, salmon and meats (especially lamb). Lavendar also adds a sweet and interesting smoky favour when added to a charcoal fire for grilling.
Lavender goes well in sweet recipes like ice cream and with meats like lamb and veal.
Forum: cooking.stackexchange.com
Tags: <equipment><cheese><grating>
Title: What's this "pucker" style hole on my cheese grater for?
Question: Ok, this picture has two sort of weird looking holes, but the one I'm asking about is on the left side of the picture - the metal sort-of puckers up, like it's been punched through from the back side.  I've tried this kind of grater to zest things before, with no success, and it clearly mauls cheeses... I can't figure out what it's for!

Answers:
sents: text: It is designed for the likes of hard cheeses, nutmeg, or zesting lemon and orange skin.
text: As you mentioned, a lot of what you want to grate or zest gets stuck between the puckers and it clogs easily.
text: I would really recommend getting a micro plane as it gives the same fine result without becoming clogged.
answer_details: author: cooking.stackexchange.com/users/11095/Ellie
score: 21
sents: text: I use it for hard cheeses such as Parmesan and Romano.
text: It grates it quite fine for things like pasta.
answer_details: author: cooking.stackexchange.com/users/9210/Adele C
score: 7
sents: text: This side is ideal for zesting and fine grating of hard items (ginger is my regular task for this) and can be used much more cleanly and easily with the addition of cling wrap.
text: To use, you pull cling wrap around that side, then grate; you will be able to collect the result much more cleanly and completely by just peeling away the cling wrap.
text: A micro-plane grater is good, but this method will work in a pinch.
answer_details: author: cooking.stackexchange.com/users/15/mfg
score: 6
sents: text: AS others have said its for grating hard things very finely, but not just cheese!
text: personally I use mine most for grating nutmeg.
answer_details: author: cooking.stackexchange.com/users/11013/jk.
score: 1
sents: text: I use the star side of the grater to grate sweet potatoes to make a sweet potato pudding.
text: However, it must be the star side with the larger holes, 7 across the top and bottom and 15 along both sides.
text: I'm 64 yeas old, and its an old recipe from my father.
answer_details: author: cooking.stackexchange.com/users/42056/Linda Lassiter Lucas
score: 1

Summary of the answers:
This side can be used to grate hard cheeses, nutmeg, lemon zest, ginger and other hard items. It can also be used to grate sweet potatoes for a pudding.
It is used for grating very hard things like lemon zest or nutmeg.
Forum: cooking.stackexchange.com
Tags: <cookware><electric-stoves><kitchen-safety>
Title: Are Pyrex casserole dishes safe for use on electric stovetops?
Question: Would it be okay if a Pyrex baking dish is used on an electric stove top to reheat food?

Answers:
sents: text: NO!
text: It would not.
text: They will break, possibly violently.
text: Unless they are labeled for that use, don't do it.
answer_details: author: cooking.stackexchange.com/users/20183/Jolenealaska
score: 24
sents: text: No, this is a very, very bad idea.
text: The thermal gradient can lead to uneven expansion and shattering.
text: This is true of the modern product as well as the historical borosilicate product.
answer_details: author: cooking.stackexchange.com/users/14401/SAJ14SAJ
score: 11
sents: text: The only Pyrex that I'm aware of that was labeled as being safe for the cooktop was the 'Pyrex Visions' line, and I don't believe they ever made anything that I'd call a 'baking dish' from it.
text: I know they made skillets, pots, and dutch ovens, and the associated lids.
text: It's typically a sort of orange-brown color, and there were also some pink-ish ones.
text: There's also Pyrex that's used for science labs ...
text: again, not casserole dishes, but many are rated for thermal stress, as they make various weights (price vs. durability)
answer_details: author: cooking.stackexchange.com/users/67/Joe
score: 4
sents: text: The Pyrex company markets a ceramic product called Pyroflam in Europe which can be used on the stove top.
text: This is an opaque material different from the traditional glass products.
answer_details: author: cooking.stackexchange.com/users/16852/David Marshall
score: 3
sents: text: NO!
text: Mine too exploded on top of my stove, just last night to be exact.
text: That's why I was looking this up.
text: I had it sitting there and turned on the wrong burner
text: and it went everywhere.
text: It was really loud and chunks of glass everywhere, took me an hour to clean up
answer_details: author: cooking.stackexchange.com/users/24310/James
score: 1
sents: text: NO Mine exploded on top of my stove.
text: I had it sitting there and turned wrong burner on and it went everywhere.
text: It was really loud.!!But
text: I will buy another one.
answer_details: author: cooking.stackexchange.com/users/22562/user22562
score: 0

Summary of the answers:
While Pyrex company markets a ceramic product called  Pyroflam  in Europe which can be used on the stove top, most of their products are liable to uneven expansion and shattering if used on the stove.
Only products labeled for stove top should be used on the stove top. Other pyrex dishes may explode. However, Pyrex does market some products suitable for stove-top use.
Forum: cooking.stackexchange.com
Tags: <oven><jam><puff-pastry>
Title: Can Jam be reheated?
Question: I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it.    I have never done this before. It is just an Idea in my mind so far. I need advice to know that can I heat the Jam in oven. The jam jar says to store in fridge after opening but nothing about it being heated. Can anyone explain whether it's safe to do so or not.

Answers:
sents: text: Sure it's safe, there's no risk in putting jam in baked goods.
text: It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening.
text: The important thing for food safety is to make sure that the pastries are eaten soon enough after baking.
text: The cream cheese will go off sooner than the jam will, so don't let them sit around.
answer_details: author: cooking.stackexchange.com/users/19707/GdD
score: 16
sents: text: Yep.
text: No problem at all.
text: This is standard practise for using up left over pastry: jam tarts.
text: Just be careful to let the jam cool down before you bite into it.
text: You don't want molten jam all over the roof of your mouth.
answer_details: author: cooking.stackexchange.com/users/45140/user45140
score: 7
sents: text: Should be safe to heat your jam.
text: I have reheated jams over the stove but never in the oven and have not encountered any problems with it.
text: It is always safe to reheat your jam.
text: Reasons for reheating jams may vary, but be warned: "they may or may not form a gel again once they are re-heated, as over-cooking of pectin can reduce or destroy its ability to form the gel structure."
text: -National Center for Home Food Preservation.
answer_details: author: cooking.stackexchange.com/users/43225/Ken Graham
score: 4
sents: text: A traditionally made jam is actually a preserve that has, by the copious amounts of sugar involved and often by natural acidity, some added resilience against spoilage compared to a random ingredient - the practically most encountered spoilage mode for jams is mold.
text: A "diet" style jam that uses artificial sweeteners and no or little sugar could conceivably spoil in different ways if left in conditions outside of the usual 2 hour/4 hour/danger zone envelope (not an issue in reheating, can become an issue if reheated goods are kept on the table for hours).
answer_details: author: cooking.stackexchange.com/users/35312/rackandboneman
score: 3
sents: text: Short answer:
text: Yes, but make sure to eat the pastry before the cream cheese spoils.
answer_details: author: cooking.stackexchange.com/users/45154/Aysha
score: 2

Summary of the answers:
It is perfectly safe to reheat jams on the stove or in the oven, although you should eat the pastry before the cream cheese spoils.
Yes it is perfectly safe to reheat jam.
Forum: cooking.stackexchange.com
Tags: <equipment>
Title: Pyrex that can be used in an instant pot
Question: What pyrex would be suitable for pressure steaming in an Instant Pot (also known as 'Pot in Pot' cooking)?  I am a new user and want to make sure I have the correct cookware.

Answers:
sents: text: That is commonly done, and yes, any pyrex is fine for it although metal has an advantage in that it wouldn't require extra time.
text: Anytime you use glass, pyrex, ceramic or any other heat absorbent material for "pot in pot" cooking, add ~5 minutes to the time under pressure.
text: Anything that is safe to use in the oven is safe to use in the Instant Pot.
text: Whatever you use inside the liner of the Instant Pot as your cooking vessel, use the trivet and add water (at least 1 1/2 cups or so) to the inner pot of the Instant Pot, and be sure there is some room (it doesn't need to be much) to allow steam to pass between your inner pot and the Instant Pot liner.
text: Here's more on the subject of 'pot in pot' cooking.
answer_details: author: cooking.stackexchange.com/users/20183/Jolenealaska
score: 10
sents: text: I am new to Instant Pot also.
text: Had a "chat" with Ranier at Instant Pot today to ask about glass dish to use in Instant Pot.
text: Was told that anything that is oven proof is okay or to use a smaller Instant Pot insert.
text: Mine is a six quart.
text: I was ready to throw it out the back door last week because I was having such a hard time putting lid on.
text: This is going to be my favorite fun kitchen gadget.
answer_details: author: cooking.stackexchange.com/users/63470/2017COOKERgirl
score: 3
sents: text: If you want to have a minimalist kitchen, a good option is oven-safe Glasslock, which has the advantage of also providing a convenient way to pack food for refrigeration and transport.
text: It's also available in a variety of stackable sizes; obviously round Glasslock will fit more efficiently in an Instant Pot than will square or rectangular.
answer_details: author: cooking.stackexchange.com/users/3627/intuited
score: 2
sents: text: Manufacturers of Pyrex, Corningware, and Anchor Hocking do not recommend their products in the Instant Pot.
text: I emailed, chat with them.
answer_details: author: cooking.stackexchange.com/users/75539/June
score: 2
sents: text: I am making chocolate pots de creme and also at times I like to make creme brulee
text: so I use individual ramekins in the Instant Pot to pressure cook.
answer_details: author: cooking.stackexchange.com/users/65522/Kim L.
score: 1

Summary of the answers:
While manufacturers of Pyrex, Corningware, and Anchor Hocking do not recommend their products in the Instant Pot, anything that can be used in the oven should be fine. A metal bowl would take less time to warm up though, and other options would include oven-safe Glasslock or individual ramekins.
Pyrex may or may not be safe in the Instant Pot. However, other oven-safe dishes, Glasslock and ramekins can all be used safely.
Forum: cooking.stackexchange.com
Tags: <substitutions><fruit><pineapple><salsa>
Title: What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa
Question: I need to sub pineapple with something else, im highly allergic to it.

Answers:
sents: text: Kiwi.
text: Don't knock it until you try it.
text: It will have a similar acidity and texture to pineapple.
text: Use ripe kiwi and maybe a touch extra lime juice!
answer_details: author: cooking.stackexchange.com/users/61074/StevenXavier
score: 6
sents: text: Your pineapple in a salsa is going to add some sweetness, a lot of acidity, and crisp chunks that will be important to the texture.
text: While other tropical fruits would be have the sweetness and interesting flavor, I can't think of anything that adds the acidity and texture.
text: When ripe, mango and guava are quite soft and although there are delicious mango salsas it won't be similar to the pineapple at all.
text: You also need a fruit that will not be too distinctive of a flavor because that might distract from the strawberry or clash with the mint.
text: I think that I would use meyer lemons.
text: The meyers would be sweet enough not to bash you in the face but they still have some of the tartness.
text: The texture pops kind of like a pineapple and the flavor compliments both strawberry and mint.
answer_details: author: cooking.stackexchange.com/users/2001/Sobachatina
score: 2
sents: text: Mango, specifically green mango.
text: You'll get a similar texture, some tartness, and it is already a widely used thing in salsas.
text: You could easily pick how tart you want it by switching to s slightly riper Mango.
text: https://www.google.com/search?q=green+mango+strawberry+salsa&oq=green+mango+strawberry+salsa&aqs=chrome..69i57j33.4770j0j7&sourceid=chrome&ie=UTF-8
answer_details: author: cooking.stackexchange.com/users/231/talon8
score: 2
sents: text: I'd lean towards mango, with some lime juice to help match the acidity.
answer_details: author: cooking.stackexchange.com/users/64/jessecurry
score: 2
sents: text: other possibilities to substitute for pineapple in that salsa: 1)
text: fresh rhubarb 1/4" cubed, some extra rhubarb juice, and sugar2)
text: jicima cubed and gently steamed, tamarind paste, and lime juice3)
text: big blueberries, halved, and sugar 4)
text: tart green apples cubed plus sugar and a little apple cider vinegar
answer_details: author: cooking.stackexchange.com/users/26186/pleasePassTheCheese
score: 1

Summary of the answers:
Ripe kiwi with lime juice, meyer lemons or green mango with lime juice could add similar sweetness and tartness to pineapple.
Pineapple can be replaced in sauces by kiwi and lime juice, meyer lemons, green mango or mango and lime juice.
Forum: scifi.stackexchange.com
Tags: <my-little-pony-fim><my-little-pony>
Title: If the ponies are vegetarian, why do they raise pigs?
Question: From everything I've seen so far, the ponies seem to be herbivores. We never see them eat meat products of any kind. But the Apple family raises  pigs  in their farm (Season 3 Episode 10 "Spike at Your Service"). It makes sense for ponies to raise sheep (for the wool), cows (for the milk) and chickens (for the eggs), but why would they need to raise pigs if they don't eat meat?

Answers:
sents: text: According to Lauren Faust , creator, writer and Senior Animator of "Friendship is Magic", the pigs were kept for humanitarian (pigitarian?
text: ponitarian?
text: ) reasons as well as to help the ponies to locate truffles.
text: Obviously it can't be for food, given that ponies in Equestria are
text: strictly vegetarian
answer_details: author: scifi.stackexchange.com/users/20774/Valorum
score: 45
sents: text: Equestrian ponies are not exclusively herbivores.
text: That looks like a meat sandwich to me, and Pinkie Pie references hot dogs in Fall Weather Friends .
text: One could argue that they're vegetarian equivalents, but that just pushes the notion back to "equivalent of what ?
text: " The presence of a vegetarian hot dog implies an original meat hot dog for it to be mimicking.
text: Equestrian ponies aren't like real-world ponies in many ways.
text: Being omnivores is one of these differences.
text: (It doesn't seem that they eat a lot of meat.
text: Faust's justification of pigs as truffle-hunters is probably also true, perhaps even primarily true, but it probably isn't the entire truth.
text: Please note, even in an unofficial off-the-cuff answer Faust didn't indicate that ponies don't eat meat).
answer_details: author: scifi.stackexchange.com/users/13941/BESW
score: 36
sents: text: The ponies are shown several times baking and cooking various meals and dishes.
text: Some of these require some kind of fatty substances that could be pig lard.
text: They also wear clothes sometimes, for which they could use pig leather.
text: Pig hooves can be used to fabricate buttons that can also be used to make dresses.
answer_details: author: scifi.stackexchange.com/users/21504/zovits
score: 8
sents: text: What are pig farms used for?
text: To dispose of the bodies!
text: (see Snatch and True Blood , for example)
text: In this context, as previously mentioned , no graveyards - so where do the corpses go?
answer_details: author: scifi.stackexchange.com/users/21551/KevinM
score: 5
sents: text: Let's see what non-pork uses are there for raising pigs.
text: Truffles!!!
text: Plowing/land clearing Fertilizer Boar's hair for brushes Waste products can be used to generate electricity
answer_details: author: scifi.stackexchange.com/users/36147/Brouellette
score: 1

Summary of the answers:
According to  Lauren Faust , creator, writer and Senior Animator of "Friendship is Magic", the  pigs  were kept for humanitarian reasons. Faust's justification of pigs as truffle-hunters is probably at least partly true.
The pigs were kept for humanitarian purposes. Moreover, the pigs were also kept to help the ponies locate truffles.