niryuu/sni-each-converted huggingface dataset:
CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: What makes you say that? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them  Q: How long should I confit or braise them? A: If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first  Q: At what temperature? A: 200 degrees  Q: Are there any other steps? A: then resting them in the fridge for a day or so in oil  <sep> FOLLOWUP_Q: What abouy the grilling process?
Output: cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin
CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: Why is it a bad plan? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them  Q: Will this make the duck tough? A: If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch  Q: How do I make them look appealing? A: resting them in the fridge for a day or so in oil  Q: Do you have any other advice to make this melal not turn out as a disaster? A: As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through  <sep> FOLLOWUP_Q: Do I let them rest after they are cooked?
Output: resting them in the fridge for a day or so in oil
CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results.  <sep>  Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely  Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom  <sep> FOLLOWUP_Q: Which way would result in less exploded berries when the water in them freezes?
Output: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier
CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce  <sep> FOLLOWUP_Q: Is that suitable for someone who doesn't eat shellfish?
Output: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case
CONTEXT: Beer Can Chicken has a few tricks to have it turn out amazing as opposed to just average. I always take my thawed chicken and rub it all over inside and out with vegetable oil and pureed garlic (about one large clove). Then I coat the skin with seasonings like salt, pepper, seasoned salt or chicken/poultry seasoning like sage or an \Italian mix; you can use anything the you want. Cajun spice and lemon are also pretty good. The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick. I use a half a pop/beer can and then stuff the chicken and the bottom tray with onions, red peppers, garlic and celery. The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken. Practice makes perfect....chicken.  <sep>  Q: Am I missing something with Beer Can chicken?###Do you have to use a specific beer? A: The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick  <sep> FOLLOWUP_Q: Should I use a sauce also?
Output: a white wine/cooking cherry will also do the trick
CONTEXT: First, remove some, but not all, of the end. Make sure to leave a little of the root intact, as this will make the next steps easier. Peel the onion and discard the peel.Stand your onion on one of the now-flat ends. Chop in half with your chef's knife.Lay a single half on the flat end. Working from root to cut end, make several cuts at dice width that cut almost to the root end, but leave a little bit still attached.Working perpendicular to your last set of cuts, make another set of cuts at dice width. This will leave you with cut pieces. When you get to the portion with the root, discard it.Repeat for your other onion half.During cooking, the layers should flake apart leaving dice sized pieces.  <sep>  Q: What is the best method of dicing an onion? A: First, remove some, but not all, of the end  <sep> FOLLOWUP_Q: Which end?
Output: Make sure to leave a little of the root intact, as this will make the next steps easie
CONTEXT: First, remove some, but not all, of the end. Make sure to leave a little of the root intact, as this will make the next steps easier. Peel the onion and discard the peel.Stand your onion on one of the now-flat ends. Chop in half with your chef's knife.Lay a single half on the flat end. Working from root to cut end, make several cuts at dice width that cut almost to the root end, but leave a little bit still attached.Working perpendicular to your last set of cuts, make another set of cuts at dice width. This will leave you with cut pieces. When you get to the portion with the root, discard it.Repeat for your other onion half.During cooking, the layers should flake apart leaving dice sized pieces.  <sep>  Q: A definitive method of dicing an onion A: Lay a single half on the flat end. Working from root to cut end, make several cuts at dice width that cut almost to the root end, but leave a little bit still attached  <sep> FOLLOWUP_Q: Any unusual and clever methods you know of?
Output: Working perpendicular to your last set of cuts, make another set of cuts at dice width. This will leave you with cut pieces. When you get to the portion with the root, discard it
CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once  <sep> FOLLOWUP_Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help?
Output: The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure
CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: ou can add some glucose syrup, or you can 'invert' the sugar by adding some acid, n  <sep> FOLLOWUP_Q: what sort of acid would you recommend?
Output: cream of tartar
CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: Why does my pizza dough rise so inconsistently? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What's the right temperature? A: t should be between 105-110  Q: What happens if it's too cold? A: If it's too cool then you won't activate the yeast  <sep> FOLLOWUP_Q: What happens if it's too hot?
Output: if you get it too warm you'll start to kill it
CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: How do I get my pizza dough to rise? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What temperature should the water be? A: It should be between 105-110  <sep> FOLLOWUP_Q: What else do I need to consider
Output: Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast
CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When would one infuse flavor into sugar for baking? A: Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion  <sep> FOLLOWUP_Q: Why would you infuse flavor into sugar for baking?
Output: Adding herbs directly to baked goods usually results in very strong flavours
CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When and why would one infuse flavor into sugar for baking? A: where you just want a hint, infusing the sugar is great  <sep> FOLLOWUP_Q: Why not just add the ingredient directly into the recipe?
Output: The classic example is using stripped vanilla pods to make vanilla sugar
CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  <sep> FOLLOWUP_Q: Seems like that would take a long time. How long should I leave them in the refrigerator?
Output: This will, also, take a while
CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Why should I roll the meat in flour for a ragout? A: I would ignore the recipes which say coat with flour without cooking it first  Q: What would you recommend? A: use cornstarch (cornflour) instead  <sep> FOLLOWUP_Q: Why would you say cornstarch instead of flour?
Output: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it
CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word "vinegar" derives from the Old French vin aigre, meaning "sour wine".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine?###Is there a specific smell it should or shouldn't have? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia  Q: What do you need to put into the wine to make it turn into vinegar? A: The word "vinegar" derives from the Old French vin aigre, meaning "sour wine  <sep> FOLLOWUP_Q: Or do you just leave it out?
Output: t is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates
CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  <sep> FOLLOWUP_Q: What will be diminished?
Output: Some of the volatile flavors
CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor  <sep> FOLLOWUP_Q: What is the difference in flavor?
Output: it's fairly insignificant
CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce  <sep> FOLLOWUP_Q: Do you have any other suggestions?
Output: If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking
CONTEXT: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once. Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse.Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue.  <sep>  Q: What caused my meringue to fall after adding cocoa? A: Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue  Q: Was it the amount of cocoa powder? Was it the fact that it was dark cocoa? A: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once  <sep> FOLLOWUP_Q: I see. When should I add the cocoa then?###Got it###Thank you!
Output: Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse
CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How do you know if whitish chocolate has bloom? A: Either tends to look like a chalky coating, not very thick, definitely not fuzzy  <sep> FOLLOWUP_Q: What are other signs that the chocolate is spoiled?
Output: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve
CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: Wine substitutions for homemade salami A: Substitution in preserved foods are generally considered unsafe  <sep> FOLLOWUP_Q: what would you suggest I use?
Output: Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food
CONTEXT: I've only heard of massaging kale. If you rub the greens together they get softer, darker and more tender and useable in a salad. Never done it with anything else. Wilted is steamed or blanched greens. Wilting definitely changes the texture and can make the greens more palatable and less bitter. I won't eat raw collards. I also always salt and squeeze my cooked spinach before using as it knocks out the bitterness.  <sep>  Q: What is the difference between a wilted salad and a massaged salad? A: Wilting definitely changes the texture and can make the greens more palatable and less bitter  Q: As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? A: an make the greens more palatable and less bitter  <sep> FOLLOWUP_Q: Does wilting the greens in the salad have any particular impact on the texture?
Output: Wilting definitely changes the texture
CONTEXT: I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-)  <sep>  Q: How can I make coffee syrup with caramel taste? A: I would actually just make caramel  Q: Do you have a recipe for that caramel? A: Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan  <sep> FOLLOWUP_Q: How long do I cook it for?
Output: dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking
CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate  Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water  <sep> FOLLOWUP_Q: Would this make the food more dry?
Output: You are left with useless protein fluff floating on water
CONTEXT: Yes, you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference.The older the eggs get, the more evaporation that will take place (because the eggs are washed, so they don't have a protective layer).You will notice in older eggs that there's a growing pocket of air inside the egg when you break them. (for me it tends to be on the more rounded end, but I don't know if it has to do with how you orient the eggs in storage).I know that I've used eggs more than a month past the "sell by" date, and I wouldn't be surprised if I've gone two months. It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh. And maybe for hard boiled eggs if you want them pretty, as you'll end up with a void where the air pocket is.  <sep>  Q: How long can refrigerated eggs last past their date? A: A week past shouldn't have a noticeable difference  Q: I have some eggs that expired last week, so will they still be OK to cook with? A: It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh  <sep> FOLLOWUP_Q: Do they last past their expiration date if they are refrigerated?
Output: you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference
CONTEXT: Yes, you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference.The older the eggs get, the more evaporation that will take place (because the eggs are washed, so they don't have a protective layer).You will notice in older eggs that there's a growing pocket of air inside the egg when you break them. (for me it tends to be on the more rounded end, but I don't know if it has to do with how you orient the eggs in storage).I know that I've used eggs more than a month past the "sell by" date, and I wouldn't be surprised if I've gone two months. It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh. And maybe for hard boiled eggs if you want them pretty, as you'll end up with a void where the air pocket is.  <sep>  Q: How long can refrigerated eggs last past their date? A: I know that I've used eggs more than a month past the "sell by" date, and I wouldn't be surprised if I've gone two months  <sep> FOLLOWUP_Q: how can you tell if they are bad?
Output: You will notice in older eggs that there's a growing pocket of air inside the egg when you break them
CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Sugar and yeast proportion while making sweet bread A: If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster  Q: Should I decrease the amount of yeast used? A: There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more  <sep> FOLLOWUP_Q: s there a rule or ratio by which I must decrease the yeast for every unit of sugar added?
Output: There is even an upper limit for how much sugar you can add per 100 g of flour
CONTEXT: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall.You could also put a drop of icing underneath the bottom, but that probably is not necessary.Update: I just noticed in the photo you can actually see some of the icing between the cookies, showing this is exactly how the show case cake in the photo was done.  <sep>  Q: What is the best way to stick chocolate wafer sticks on a mudcake? A: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies  Q: How should the wafers be applied to get the best decorative result? A: You could also put a drop of icing underneath the bottom, but that probably is not necessary  <sep> FOLLOWUP_Q: Is there anything else to help the sticks stay in place?
Output: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall
CONTEXT: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall.You could also put a drop of icing underneath the bottom, but that probably is not necessary.Update: I just noticed in the photo you can actually see some of the icing between the cookies, showing this is exactly how the show case cake in the photo was done.  <sep>  Q: How can I stick chocolate wafer sticks to a mudcake? A: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall  <sep> FOLLOWUP_Q: Anything else?
Output: You could also put a drop of icing underneath the bottom, but that probably is not necessary
CONTEXT: Propane and butane are pure alkanes. They don't produce anything nasty when burned. The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food. The complex molecules you get from heating the food itself have more potential for being harmful than the combustion products of a propane butane torch. Ago yes, it is food safe. Another matter of safety is that it is easier to cause a fire with a hardware store torch, because it has more power than the kitchen ones. But a sensible adult should be able to handle the thing safely.  <sep>  Q: Is it safe to use a propane torch bought at a Hardware store? A: a sensible adult should be able to handle the thing safely  Q: Is there something different about the torches and/or fuel that is sold at a culinary store? A: Propane and butane are pure alkanes  <sep> FOLLOWUP_Q: Are there any precautions I should take when using it for culinary type stuff?
Output: The worst you could possibly get should be carbon monoxide (and I am not even sure it can be produced in a torch, the dioxide ifs much more likely), but it being a gas, it won't stick to your food
CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: Can I just melt the chocolate in my microwave?
Output: Chocolate is an odd substance when it comes to melting and hardening
CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  Q: So yes or no? A: If yo  <sep> FOLLOWUP_Q: What is something I can do with frozen caramelised onions besides eat them?
Output: If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead
CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in my coffee? A: I would think this is happening because your cream is just about to turn sour  Q: Could it have something to do with either the coffee being too hot? A: As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling  <sep> FOLLOWUP_Q: What can I do to stop this from happening?
Output: Try newer cream or a very low-acid coffee with old cream and you should be OK
CONTEXT: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  <sep> FOLLOWUP_Q: Can you give me maybe 2 or 3 specific types?
Output: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller
CONTEXT: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  <sep> FOLLOWUP_Q: So you recommend any specific type of beans?
Output: For more American style beans, you could also use the pinkish-brown or spotted type
CONTEXT: Basically, you can refreeze the raspberries.When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. That being said, if you are using frozen raspberries in the first place, you are obviously not looking for a perfectly intact raspberry, you are using them for some other purpose. Therefor, refreezing is no big deal. I recently answered another question about freezing and refreezing, and how it is basically a myth that it renders the refrozen product inedible. Any time you freeze you know that you are not going to get 'exactly' the same product when you thaw it, and the same goes with refreezing, there is always a 'slight' degredation of the product with each successive freeze (do you like my liberal usage of quotes?) You won't poison yourself or anything like that, you should have no worries.That being said, what are you doing with the berries? Certainly a refrozen raspberry should be no worse that a raspberry frozen once.  <sep>  Q: Can I re-freeze fruit? A: f you refreeze, you can be sure that the raspberries will freeze into a giant block  Q: I had let them thaw but have put them in the fridge since I realised my mistake. Am I able to refreeze the berries or should I find some immediate use for them? A: refreezing is no big deal  <sep> FOLLOWUP_Q: What are the risks / consequences if I do refreeze?
Output: there is always a 'slight' degredation of the product with each successive freeze
CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sautÃ© your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  Q: What is the best way to cook pork jowls? A: If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours  <sep> FOLLOWUP_Q: What would be the best method to cook the cheek after I soak it?
Output: One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f
CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: How to prepare bulk dried tortellini? A: Boiling time: 15-18 minutes  <sep> FOLLOWUP_Q: Drop into hot water or bring to boil with water?
Output: the boiling water cooled down to simmer as I added them
CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95Â°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times.  <sep>  Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: At some point (around 5-10 minutes of steeping at ~95Â°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds  <sep> FOLLOWUP_Q: How many times can I use the same tea leaves?
Output: If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times
CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95Â°C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times.  <sep>  Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: There are many compounds in tea leaves and some dissolve early, and some a little later  <sep> FOLLOWUP_Q: When I pour my tea, if it's colored still, does that mean I am still getting flavanoids from the leaves?
Output: You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this
CONTEXT: You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants.The steaming time will only go up if you let the temperature drop appreciably. Even so, you shouldn't need more than an extra minute or so. Steaming is pretty benign to rice.As far as the safety concerns...if you keep the temperature above 135 F, you are out of the danger zone, and you can hold there forever. The danger zone is 41 to 135 F, but the goal in cooling foods is to get it from hot to cool in 6 hours...below 70 in two, and then 4 hours to make it below 41 (yes, I'm ServSafe certified). So your hypothetical 30-45 minutes shouldn't cause you a problem. But watch it if you start going long.  <sep>  Q: How long can I hold brown rice between boiling and steaming?###I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how long can I hold the rice between simmering and steaming? A: You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants  Q: Would I need to increase the steam time? A: The steaming time will only go up if you let the temperature drop appreciably. Even so, you shouldn't need more than an extra minute or so. Steaming is pretty benign to rice  Q: Are there any safety concerns? A: if you keep the temperature above 135 F, you are out of the danger zone, and you can hold there forever  <sep> FOLLOWUP_Q: Does it matter if it sits out for 30 - 45 minutes before finishing?
Output: 30-45 minutes shouldn't cause you a problem. But watch it if you start going long
CONTEXT: The rest period hydrates the starches in flour, giving the dough a firmer and more workable texture (there is some very minor gluten development, but its mostly the expansion of the starch bundles with water). In many cookies, the flavors will also mature and improve, especially with cocoa in the recipe.In many recipes, the cooling from refrigeration is itself part of the point--doughs may be easier to roll and cut when they are cool due to chilling of the fat. Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops.For example, linzer cookie dough is very frangible, and the chilling and hydration make rolling and cutting much easier.Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough, although obviously not in your case.If the major effect is chilling in your recipe, by flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly. You mentioned this is a high fat recipe--if that fat is butter (as it so often is with cookies), that may help.  <sep>  Q: What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? A: The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough, although obviously not in your case  <sep> FOLLOWUP_Q: What is it about an overnight (or longer) refrigeration that transforms the dough into something workable?
Output: In many recipes, the cooling from refrigeration is itself part of the point--doughs may be easier to roll and cut when they are cool due to chilling of the fat