niryuu/sni-each-converted huggingface dataset:
CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Do you know the name of small emulsified breakfast sausages served in Dutch countries? A: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast 
Output: I had it during my honeymoon in Amsterdam and Brugges. Both places served it for breakfast.
CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries A: he national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast 
Output: They were a regular breakfast item in Amsterdam, and then again in Brugges. They are very light in both color and flavor. If I had to guess, they contain a mixture of chicken meat and pork fat. ?
CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries? A: The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast 
Output: Are you referring to the what they serve in Amsterdam?
CONTEXT: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice for Indian cooking (would cause effect on taste, smell, and nutrition) which has prolonged periods of sauteing on high heat. Lower quality olive oils, or a light olive oil, interestingly, would be a better choice. They are much more refined like vegetable oils, so have a higher burning point. But at that point, you'd consider why are you using Olive oil?Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well. I believe traditional Indian cooking uses ghee.  <sep>  Q: What oils are suitable for Indian cooking (i.e. extended frying duration)? A: Lower quality olive oils, or a light olive oil, interestingly, would be a better choice  Q: The oil is on the stove for a long time, I have extra virgin olive oil, will that do? A: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice  Q: Is there another oil I might have, or is olive oil the only one?###the only one to use. A: Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well 
Output: Will ghee or coconut oil change the taste of the food?
CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for 15 cardamom pods, crushed...do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then 
Output: Do I use the shells or dispose of them?
CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for "15 cardamom pods, crushed". Do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar  Q: are they easily removed? A: The seeds should separate from the husk easily then 
Output: Are there any other used for the shells?
CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for "15 cardamom pods, crushed". Do I keep the shells? A: Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds  Q: What do I do with the husk and seeds?###Do I need to use a lot of force? A: I usually pound the whole pods once or twice 
Output: Are there other spices I can use?
CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: What is cardamom? A: Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds 
Output: I'm not sure what the recipe is for, but I need to keep the shells?
CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slice 
Output: Why are electric knives not used?
CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter  Q: I see, but is there such thing as a "foodservice-grade" electric carving knife. For roast not deli meat. A: its uniformity and speed cannot compare to the slicer 
Output: It's possible that they just go by another name (e.g. foodservice immersion blenders are often called "power mixers"?
CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'? A: it can go bad  Q: How can I tell if it's bad? A: smell it. If you detect any unpleasant smells, you probably don't want to eat it 
Output: What if it doesn't have any odor?
CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta 'go off'? A: it can go bad  Q: What is an indication that it goes bad? A: If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid  Q: Does the taste change when it goes bad? A: Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem 
Output: What else changes when it goes off?
CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta 'go off'? A: it can go bad 
Output: I think mine is a family heirloom. The best before date has passed. Will it taste bad?
CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is an appropriate substitute for dried coconut? A: Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later  Q: Does the coconut tend to be more oily? A: Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe 
Output: Hmm, doesn't really answer my question though.
CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is a substitute for coconut in macaroons A: Almond was actually the original macaroon, with coconut coming later 
Output: Can oats be used?
CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What can I substitute for coconut in macaroons A: Almond was actually the original macaroon, with coconut coming later  Q: would it be appropriate to use flour? A: Your best alternative is some other form of ground nut 
Output: what does the coconut bring to the recipe?
CONTEXT: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash? A: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking  Q: What about Stroganoff? A: A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce 
Output: What quality of meat is used for goulash?
CONTEXT: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash? A: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking 
Output: Does goulash contain sour cream?
CONTEXT: Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature.For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say "refrigerate after opening" but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile. It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity. Ketchup as a word and concept is descended from an Indonesian fish sauce, and has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth.  <sep>  Q: Does ketchup belong in the fridge, or the cupboard? A: has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth  Q: What type of mold can grow on ketchup? A: For something to spoil, it needs to be colonized by bacteria or fungus spores 
Output: What can happen if I eat ketchup that is spoiled?
CONTEXT: Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature.For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say "refrigerate after opening" but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile. It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity. Ketchup as a word and concept is descended from an Indonesian fish sauce, and has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth.  <sep>  Q: Does ketchup belong in the fridge, or the cupboard? A: Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile  Q: I tend to think that ketchup should live in the fridge, once opened, shouldn't that protect it from contamination in the air? A: It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity 
Output: Do you think storing in cupboard vs. fridge changes the flavour?
CONTEXT: A bunch of spinach usually weighs something like 250-500 grams. My best guess is that something like half that is the stems, which can easily be as long as the leaves. So very roughly, I'd say a bunch is 125-250 grams. Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems.Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach,Â but that of course won't cause you any problems. (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.)In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want!  <sep>  Q: How much is a bunch of spinach? A: A bunch of spinach usually weighs something like 250-500 grams 
Output: What does it mean when a recipe calls for 1/2 bunch?
CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Are there guidelines for when that substitution will work well? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in 
Output: Any particular recipe where I shouldn't ?
CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Can I use it in Honey Shortbread Biscuits? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in 
Output: Do you know how much syrup for how much honey?
CONTEXT: While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature.If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.You might also try using bread flour. Here in the south all-purpose flour has a lower gluten content than most other all-purpose flour in the US and it's also bleached to weaken the gluten content that's there. I've recommended to guests of mine that have had issues with popovers not rising that they try bread flour and I've heard positive responses following the use of bread flour. Bread flour will also have a bit more flavor and produce more browning from the additional protein.  <sep>  Q: How do you make Yorkshire Puddings rise reliably? A: If the eggs and milk aren't room temp to even slightly warm  Q: Why do they need to be warm? A: it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion 
Output: Do you have a foolproof method for making sure they rise every time?
CONTEXT: I would simply use whatever onions I had available! Red onions have a milder flavour than yellow onions (therefore red is usually preferred in salads) and obviously different colour but the difference is still small enough to interchange with no problem. Unless, of course, you desire a particular colour in the soup or are particular about the soup having a strong or mild flavour. Leek would make it even milder and sweeter. If I'd have to make a choice I would use yellow onions and spare the red ones for raw/decorative use.  <sep>  Q: Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup? A: I would simply use whatever onions I had available 
Output: Do you have a personal preference though?
CONTEXT: Yes, ceramic knives are the "new thing," but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be "what knives do I need?" The answer is it depends, but I concur that you should not buy a "set" of knives.  <sep>  Q: How many ceramic knives do I need? A: the answer to your question is zero  Q: I like new things, I know, so budgetnotwithstanding, do I want a full set if I can get one? A: Note, a separate, and good, question would be "what knives do I need?" The answer is it depends, but I concur that you should not buy a "set" of knives 
Output: What sort do you use on a daily basis? (big, small, serrated...)
CONTEXT: Yes, ceramic knives are the "new thing," but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be "what knives do I need?" The answer is it depends, but I concur that you should not buy a "set" of knives.  <sep>  Q: How many ceramic knives do I want? A: the answer to your question is zero  Q: Oh really? I've always had stainless steel...why are they not superior? A: The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip 
Output: So, you buy them, they come sharp but then through use, they get dull and become useless and you have to throw away??
CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread.  <sep>  Q: what are the Bread Proving Time in Warm Climates? A: In hotter climates, bread dough will rise faster  Q: I followed the recipe and all seemed to go well until baking. The rise in the oven was poor at best. why did this happen? A: As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven  Q: Should I shorten the prove time and if so how to I judge how much? A: bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time 
Output: Does the water temperature have an impact on just the rise or on the proving as well?
CONTEXT: Adding salt and lemon should do it, or at least help a lot.What you want to do is to chop them up and rub in a little salt and a splash of lemon juice (vinegar should work too). Obviously you don't want to add so much of either that you won't want to eat the onion.Leave to sit in the fridge overnight and enjoy.  <sep>  Q: How to make uncooked onion digestable? A: Adding salt and lemon should do it, or at least help a lot  Q: Is there any alternatives besides salt and lemon? A: vinegar should work too 
Output: Why is it so hard to digest?
CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning.  <sep>  Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor 
Output: Does is affect the preservative qualities?
CONTEXT: Sure you can bake crushed peppermint candy into cake. If you're talking about candy cane type candy, you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes. The very edges of crushed candy might meld into the cake a bit, but I would expect that effect to actually be pretty nice. The sharp edges would be just a bit softened. Whether it maintains it's own character would mostly depend upon the size of the pieces. Powder might dissolve, but distinct pieces (like .3-.5 centimeter or so) would stay distinct.  <sep>  Q: How do I add crushed peppermint to a cupcake to bake? I'm fairly new at baking this. A: you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes 
Output: I'm not sure. Do I add the peppermint to the batter in the beginning of mixing?
CONTEXT: The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final dough's hydration based on the hydration of your starter).For instance, if your original recipe included 30% starter (in baker's math), the faster version might have 40% starter and .5% yeast. If you use a liquid starter, you may then cut the water by 5% or so, and if you use a solid starter no further adjustment may be needed.  <sep>  Q: Is there any way to speed up dough maturation? A: add a small amount of yeast in addition to the sourdough starter 
Output: how much time will be saved by using this method?
CONTEXT: The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final dough's hydration based on the hydration of your starter).For instance, if your original recipe included 30% starter (in baker's math), the faster version might have 40% starter and .5% yeast. If you use a liquid starter, you may then cut the water by 5% or so, and if you use a solid starter no further adjustment may be needed.  <sep>  Q: How can I "cheat" on dough maturation? A: The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter 
Output: How can I make a good focaccia in less than 24hours to a day and a half?
CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved  Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example 
Output: What is the appropriate room temperature?
CONTEXT: The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of "shower cleaner" will do the trick.Bicarbonate of soda absorbs "general" odors, but it is alkaline and not the best choice in this case.  <sep>  Q: How do you get the smell of fish off your hands? A: you want a low pH substance to take the smell away, like lemon juice or vinegar  Q: What if that doesn't work? A: Some brands of "shower cleaner" will do the trick 
Output: Can you suggest any specific brands?
CONTEXT: What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto).However, it may be simpler to add a liquid smoke-type product directly; at least the main brands are actually smoke distillates (and not artificial flavorings or similar) and thus should be effectively identical to this process, but quicker.  <sep>  Q: Could you smoke a sauce? A: You will need to make sure that some actual condensation occurs  Q: Can I just let it simmer on the barbecue and have wood chips in water to provide smoke? A: it may be simpler to add a liquid smoke-type product directly  Q: Should I keep the lid of the pot on or off? A: having a lid 
Output: Would it be better just to roast the peppers before I try to make a pepper sauce?
CONTEXT: What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. Additionally, the steam will melt cheese more evenly if grilling burger patties. Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water.On a personal note, I sometimes dissolve a pinch of salt in the water if I don't have any stock available.  <sep>  Q: What is the liquid often ladled onto the grill top in restaurants? A: Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water  Q: Does this help cook the food faster because of the steam? A: to more evenly cook the food and maintain its moisture  Q: Is stock the same thing as oil? A: What you describe is grill basting  Q: Would water work better for this purpose then stock? A: water 
Output: What amount of liquid should be ladled on to the food on the grill top?
CONTEXT: I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt. The trick is to get to the appropriate moisture and salt point. I use both water and some other sweet liquid (7up, sprite, coke...) to rehydrate and reduce the slight salty taste of the dehydrated onion. For your case, besides the sweetening, the soft drink will as well add some carbonic which may also help in aerating a bit the stuffing.  <sep>  Q: What can I use to flavor savory chicken stuffing instead of onion?###I have onion soup mix and onion powder, but no onions. A: I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt 
Output: Do you think it will make the mixture goopy?
CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak  Q: Should salt be applied to both sides of the steak, or just one? A: I suggest about 1 tsp per side for a good ribeye  Q: Does the type of salt matter? (i.e. table salt, sea salt, etc.) A: You shouldn't coat it, but you should apply salt very liberally  Q: Should salt be used instead of seasoning blends? A: It's actually hard to over-salt a steak 
Output: Will the salt burn onto the grill?
CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally 
Output: Should I let it sit with the salt before cooking it?
CONTEXT: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the worldEspecially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  <sep>  Q: Is sweet-tasting raw kale normal? A: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the world  Q: Are there different varieties of kale? A: he crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  Q: What makes kale sweet? A: Especially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad 
Output: Does any bitter kale grow in New Zealand?
CONTEXT: Cooked foods are starting with a very low bacterial count, because the cooking process killed everything. Defrosting foods are starting from an unknown count, because they picked up some during the cooling process before they were frozen. Bacteria multiplies exponentially, so the starting point matters greatly.I'm glad you asked for theories because I don't have anything to back this up.  <sep>  Q: Why can't food be left out to defrost? A: Cooked foods are starting with a very low bacterial count, because the cooking process killed everything 
Output: What is the best way to defrost food, then?
CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue.  <sep>  Q: Is there a good reason to use glass rather than plastic for refrigerator pickles? A: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic  Q: Is there anything else I should keep in mind? A: is if you we going to can your pickles for extended shelf life 
Output: how long will they last in plastic?
CONTEXT: You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder.  <sep>  Q: Which type of onion for homemade onion rings? A: You can use any onion variety you want; it depends on your tastes (and availability  Q: Do you prefer red onions or sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder  Q: Are the textures the same when they are fried? A: are not as astringent and have a softer  Q: The red onions are softer then the sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste 
Output: Do smaller onions work well, or is it better to use larger ones?
CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the "stuff" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name "semifreddo" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen  Q: Thank you. How does that affect the fried ice cream? A: if the "stuff" is hard frozen, it can be coated and fried like fried ice cream 
Output: Well that does explain to some extent. Does semifreddo taste different?
CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the "stuff" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name "semifreddo" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen  Q: Okay. Can you elaborate? A: The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much 
Output: hmmm. okay###So any suggestions for me
CONTEXT: It is most probably crema di balsamico, a quite popular condiment, even often only used for decorative purposes. It can both be used with savory dishes, but also with sweet dishes, as in e.g. ice cream or gelato.Traditionally, crema di balsamico is made by reducing grape juice and optionally wine to the point where the sugar in the grape juice starts to caramelise and then deglaze the reduction with balsamic vinegar. Convenience products are often pepped with food colouring and thickening agents.  <sep>  Q: What's the name of the black-brown decoration sauce used in French cooking? A: crema di balsamico 
Output: What would you say gives this sauce its fine flavor
CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours.  <sep>  Q: Where can I get local grains in bulk? A: This really depends on the locale  Q: can i get them at the super market? A: farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this  Q: are there any websites to buy grains? A: you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help  Q: where can i find a natural food co op? A: in Seattle we have a couple of Washington State grain farms and mills 
Output: i live in florida. do they have a co op?
CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours.  <sep>  Q: I was wondering Where can I get local grains in bulk? A: This really depends on the locale 
Output: Is there a good source to buy them online?