niryuu/sni-each-converted huggingface dataset:
CONTEXT: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookingâwhich especially complements sweet baked goods.Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted.One final difference is that butter burns/browns more easily than shortening.  <sep>  Q: What's the difference between greasing a pan with butter vs. with shortening? A: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookin 
Output: What's the difference between butter and shortening?
CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in.  <sep>  Q: Why is my first batch of cookies out of the oven too flat? A: It may be that your oven is not up to temperature before your first batch goes in 
Output: The next batches are as expected, what would be the reason the first batch is not good?
CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in.  <sep>  Q: Every time I make cookies, the first batch out of the oven is a bit too thin and flat, Why is my first batch of cookies out of the oven too flat? A: It may be that your oven is not up to temperature before your first batch goes in  Q: Is there anything else that could be causing it? A: If it's not hot enough your cookies will have more time to melt and flatten before they cook 
Output: Any other tips that might help?
CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them  Q: I want to keep the flavor, but how do I remove or offset the actual heat? A: It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe 
Output: How should I cook them after putting vegetable oil or vodka in them?
CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: toning down the fresh chilli picquancy###I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all "melted" in the pan, looking more like leaves, i.e they lose shape. A: It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them  Q: I see###any other tips for me? A: Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary 
Output: Thank you for your help
CONTEXT: My whole wheat bread takes 4x to go off than my white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.If you're keeping the bread in a plastic bag, try paper bags.To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will prevent the mold growing.I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread.  <sep>  Q: Is there anything I can add to homemade bread to preserve it? A: a mixture of 50% whole wheat flour will make it last longer  Q: will this change the consistency of the bread? A: that will only help if the problem is the bread getting hard too soon 
Output: will a combination of 50% wheat and 50% white flour change the flavor of the bread?
CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Can you tell me a gas hack for greater output? A: to try with your home stove  Q: Yes, certainly. But, I need a hack to try working on it. Do you know any? A: This seems nonsensical to try with your home stove  Q: So, it doesn't work? A: the rate of gas output is directly controlled by the knobs 
Output: So, then this has safety issues correct?
CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Are you familiar with the gas range hack for greater power output? A: This seems nonsensical to try with your home stove 
Output: Is it because it's too dangerous to try at home?
CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: gas range hack for greater power output: does it work? A: utp  Q: I would like to improve power output A: This seems nonsensical to try with your home stove 
Output: Kenny suggested drilling hole in gas ranges, but I want to know if this works ona standard gas range?
CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper?###If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. ###How much sauce could you actually make from one such pepper? A: A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor 
Output: How would this influence the amount of sauce you could make?
CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces  Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in  Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly 
Output: Anything else in terms of getting a good flavour delivery
CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: What happened to my steak? A: re ar 
Output: I have trouble cooking a steak medium, do you have any tips?
CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough 
Output: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough?
CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: What happened to my steak? A: There are many variables here that may or may not caused OP's problem 
Output: Why did my steak double in height?
CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: I recently saw a cook at a diner use water to cook burgers, why did he do this? A: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: He covered it with a metal domed item that looks like a cloche, do I need to do that as well? A: heat transfer medium to cook the top of the item at the same time as the bottom 
Output: Does the steam change the texture of the cooked meat?
CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: Should I be doing this at home? A: You can also use this method on frittatas, dumplings, etc 
Output: What do you use the trap the steam in?
CONTEXT: You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans.  <sep>  Q: How do I stop the pressure cooker from clogging up when cooking lentils? A: be sure to use plenty of water. At least 8 cups for 1 pound of beans 
Output: When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up.### How do I prevent this?
CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of flavourings? A: My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides 
Output: So should I form the patty to a bare minimum so the strands of ground beef are still visible?
CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of mixing and flavourings? A: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger  Q: I've read to just add salt to the meat, is that going to be enough? A: The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor 
Output: Is it true that the meat should be just formed and othewise left alone/
CONTEXT: There's no health issue here, the sausages will be cooked enough to be safe. The reason you fry off the sausages first is that you make the casings more edible, get flavor from maillard reactions and browning, and maybe get rid of some of the fat (if you discard the fat that comes out of the sausages that is). I'm thinking that the sausage casings could end up being a bit soggy, however that depends on several factors and you'll probably get a good result. Worst case is you don't eat the sausage casings.  <sep>  Q: Is it okay to slow cook sausage casserole without pan frying the sausages? A: There's no health issue here, the sausages will be cooked enough to be safe 
Output: What would the cooking time be for 8-8 sausages?
CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly? A: pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced 
Output: That does not seem to answer my question so I will move on. Do you have to steam vegetables differently than meat?
CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: Must a lid for a pot used for steaming be vented? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape 
Output: I have a lid that fits the Instant Pot exactly, but it lacks the steam release vent. How much does this matter?
CONTEXT: These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal. You can find recipes with varying amounts of creamy things and cheese; I'm guessing the Omaha Steaks ones are on the higher end of that.If you want to try to match the shredded texture better, you can probably start with a potato croquette recipe and just bake and grate/shred the potatoes instead of mashing them.As Cindy noted, you can also find recipes by searching for "au gratin potato balls", plenty of which are mimicking the Omaha Steaks ones. I might be inclined to use a croquette recipe, because it's a more common name so it's easier to find obviously trustworthy recipes, but you'll probably be fine either way.  <sep>  Q: What are Omaha Steaks "Potatoes Au Gratin" actually? A: These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal  Q: How are they made? A: If you want to try to match the shredded texture better, you can probably start with a potato croquette recipe and just bake and grate/shred the potatoes instead of mashing them 
Output: Are they baked?
CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: Can we cook insects for eating? A: Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first  Q: So, what types of insects can I cook? A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked 
Output: So, can you mix various insects together while cooking?
CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: How to cook insects? A: What country are you in  Q: I love touring and I am trying to cut my dependency on my protein sources such as soy powder, beans and other supermarket stuff.### Touring is a bit like camping but with longer distances and a bike. A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals  Q: So how do you cook insects? A: roasted on hot coals for a few minutes 
Output: if I cook them in some way### Can I mix insects such as worms, butterflies and bees?
CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: How can I make a Japanese Restaurant style soup ? A: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors 
Output: How can I make it as clean and clear as in a Restaurant ?
CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you  Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors 
Output: Do you add vegetables too?
CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks 
Output: My favorite includes cucumber, carrot, a few shrimp, green onion, a and lil of tempura bits, do you have experience with this?
CONTEXT: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface.  <sep>  Q: What should I look for when choosing egg cookware? A: Modern non-stick pans 
Output: Do you have any alternatives to non-stick/Teflon?
CONTEXT: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface.  <sep>  Q: What qualities should one look for when choosing Egg cooking gear? A: Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time 
Output: Why don't older non-stick pans work?
CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used 
Output: What does TVP stand for?
CONTEXT: Empirically, you could use a salinity meter-- one that is made for checking salt water fish tanks. The only other thing I can think of that would drive seasoning into the meat would be cooking in a pressure cooker. I believe some grocery stores employ such a method on chicken before finishing in a rotisserie. Certain fried chicken chains also deep-fry in a pressure vessel which could yield similar results.  <sep>  Q: How Can I Tell If Meat Has Been Brined? A: you could use a salinity meter-- one that is made for checking salt water fish tanks 
Output: Is there a surefire way to tell if meat has been brined?
CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities  Q: Should I avoid mixing any particular extracts with each other? A: I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food 
Output: Should I avoid adding extracts to any foods
CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food  Q: Are there combinations of extracts that should be avoided, if only for flavor alone? A: mixing ingredients to which the individual has no special sensitivity and in normal quantities? No 
Output: Does mixing extracts alter their unique chemistry?
CONTEXT: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.  <sep>  Q: Why is it my white chocolate ganache wouldn't set? A: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate  Q: Is there something I should add to the white chocolate ganache to get it to set? A: The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency 
Output: Should I use low heat or high heat?
CONTEXT: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.  <sep>  Q: White chocolate ganache won't set what can I do? A: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate 
Output: 1 cup heavy cream, held at a low simmer for around 5 minutes with spices Strain cream over 12 ounces of nestle white chocolate chips Stir on low heat until fully melted and slightly reduced
CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill.  <sep>  Q: When I cook a steak, will the fats render if it is slow cooked at low temps? A: the fat will not render at about 50 C (122 F  Q: Is there a suggested temp I cook at then? A: However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven 
Output: How long should I cook it?
CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill.  <sep>  Q: will the fats render when the steak is being slow cooked at low temperatures? A: the fat will not render at about 50 C (122 F  Q: When will fat render ? A: at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering 
Output: is there any other way to render the fat without going to such high temperature ?
CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best 
Output: Is there a way I can prevent freezer chill from happening in the first place?
CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: Can you help me with recovering frozen vegetables from my crisper? A: I don't think there is really a way to "fix" this, once it happens  Q: Is there any way to salvage them for cooking? A: cooking does something similar to vegetables 
Output: How do I prevent veggies from freezing in my crisper?
CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: Can I make fudge with regular milk? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  Q: would condensed milk change the flavor? A: give you a nice, caramelly flavor 
Output: How would it change the texture?
CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk 
Output: Would it be ok to use regular milk?
CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands  <sep>  Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves 
Output: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves?
CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor  Q: what must I do to prevent overcooking beef, lamb and/or veggies? A: kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer  Q: Then I would place them on the broiler pan? A: you can take them off as they are finished 
Output: What would be done first? the veggies or the beef.
CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute  Q: What can it do similarly? A: you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor 
Output: What would I be missing compared to a grill?
CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: Right way to defrost roux A: You don't need to defrost it, you can add cold roux directly to a boiling liquid 
Output: Will it get clumpy or gritty?
CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: What is the right way to defrost roux? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  Q: The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating. A: To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux 
Output: What should I do if it's still lumpy?
CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. How would I defrost them? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid 
Output: How would I use it in something like mac and cheese?
CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. "Refrigerate after opening" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: What's the easy way to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp  Q: Would that be safe since it says must be refrigerated? A: Refrigerate after opening" doesn't mean that it must be in the fridge every second 
Output: Why does it have to be refrigerated at all?
CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. "Refrigerate after opening" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: How to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich 
Output: Then what should I do next?
CONTEXT: Puddings, of the type in your recipe, are thickened mostly by starch gelling. The egg yolks and milk provide some thickening as well as the smooth, custardy texture.Both the starch and egg proteins gel before the boiling temperature. Recipes call for a few minutes of boiling for an entirely different and fascinating reason.There is an enzyme in raw egg yolks that digests starches. A few minutes of boiling is required to deactivate those enzymes. If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help.You might try whisking in some more starch and then boiling it again. This would take some experimentation. I wouldn't replace the entire quantity of starch from the recipe at first.  <sep>  Q: My Pudding isn't setting? A: You might try whisking in some more starch and then boiling it again  Q: It has been out for several hours, is it still okay to boil again? A: If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch. In this case, boiling it more wouldn't help  Q: Can I add more cornstarch without boiling it again? A: Both the starch and egg proteins gel before the boiling temperature 
Output: Would it still be edible?
CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: Salt stick dough and shaping, any ideas ? A: when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably 
Output: The dough is sticky, should I weigh the ingredients as opposed to measuring?
CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: What is the minimum internal temperature for chicken? A: the 100-120F range  Q: Why do I need to hit a minimum temperature? A: highest active growth of many pathogens 
Output: What happens if I don't cook it enough?