niryuu/sni-each-converted huggingface dataset:
CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say "chocolate and pear cake". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a cake and it has holes in it why? A: each time it happened, there was something just below the hole, let's call it "the lump  Q: Was it because the batter was uneven? A: What I think happens is that the lump is too heavy  Q: Could it be uneven rising? A: When the batter below it tries to rise, it doesn't have the strength to push up the lump  Q: How could this be prevented? A: folding the whites very gently, and generally erring on the side of too little whisking  <sep> FOLLOWUP_Q: Anything else?
Output: my second guess is badly dissolved flour
CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever. There is not enough available water for things to grow in there  Q: I mixed them over a year ago, would it still be good? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  <sep> FOLLOWUP_Q: Some I mixed with lemon/orange zest, will that pose a problem?
Output: As long as your flavoring pieces are small and well mixed with sugar they will not spoil
CONTEXT: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in your stew. However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor. You can thicken it up at the end if you like with a cornstarch slurry.  <sep>  Q: Do I need to coat beef in flour mixture for slow cooked stew? A: Browning your beef with some flour adds depth of flavor. The flour will act as a thickener  Q: do you have any other tips for a good stew? A: You can thicken it up at the end if you like with a cornstarch slurry  <sep> FOLLOWUP_Q: What if I don't want my stew that thick?
Output: However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor
CONTEXT: I'm specifically answering your question "Is it okay to use a microwave in convection mode without the turntable?" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the "convention only" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable? A: There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven  <sep> FOLLOWUP_Q: What is a damaging situation for my microwave ?
Output: There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven
CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other  <sep> FOLLOWUP_Q: Do you suggest a certain method?
Output: For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine
CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns? A: Part of the reason for whole pepercorns is the surface area  Q: Is there anything else you can tell me about the surface area? A: if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  <sep> FOLLOWUP_Q: Anything else you can tell me about it?
Output: It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle
CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  <sep> FOLLOWUP_Q: Is there any sign of BPA just from looking at the inside of the can?
Output: The plastic liner looks plastic'y in all cases, it's very hard to tel
CONTEXT: I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.The ground beef and sausage will also fare better that way.The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna.  <sep>  Q: Should homemade lasagna be frozen cooked or uncooked? A: I'd say freeze nearly all of them uncooked and bake when ready  Q: Can you freeze the no boil noodles if you haven't baked them? A: Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles  <sep> FOLLOWUP_Q: Will it affect the ricotta or fresh mozzarella to be frozen without baking?
Output: You have much better chance of enjoying a good meal with the cheese frozen raw
CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom.  <sep>  Q: Do I need to seal the food with food wrap before put them in the fridge?###I've always seen friends putting leftover, cooked food in the fridge with food wrap. ### I asked them why they are doing it and they don't even know why they are doing it. ###It is necessary to put just cooked food in the fridge with food wrap? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits  Q: such as? A: 1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge  Q: I see. ###So you recommend sealing it with food wrap? A: But no, you don't have to use the plastic wrap; it's just a custom.  <sep> FOLLOWUP_Q: what do you suggest?
Output: keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies
CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Would a fruit cocktail flavoured cake work? A: Orange and lemon cakes are classics  Q: What other idea do you have on baking cakes? A: I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set  <sep> FOLLOWUP_Q: Do you have any idea on baking Cinderella princess cake?
Output: Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake
CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea? A: Caffeine is bitter  <sep> FOLLOWUP_Q: Why doesn't caffeine that is already in the tea or in an energy drink taste bitter?
Output: Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine
CONTEXT: The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked.Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin.Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread. (muffins, cake, etc.)  <sep>  Q: Why does over-stirring the muffin mixture result in tough muffins? A: Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread  <sep> FOLLOWUP_Q: In muffin recipes, the instructions often say to stir the mixture till "just combined", what exactly does this mean?
Output: Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin
CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride.  <sep>  Q: What is a thorough way to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water  <sep> FOLLOWUP_Q: We've had it for about 6 months now and I'm noticing pink mold...will it remove the mold?
Output: will kill off any organics growing on it
CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: I make six bagles at a time to eat during the week; what is the best way to store them? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  <sep> FOLLOWUP_Q: What will maintain the best quality overall?
Output: If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through
CONTEXT: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil? A: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing  <sep> FOLLOWUP_Q: I read that it was be stored for up to 3 months, is that true?
Output: Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy
CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  <sep> FOLLOWUP_Q: Is this the way to make them light and fluffy?
Output: My problem was undercooking, plain and simple
CONTEXT: Preheat the pan for longer than you expect, then preheat the oil as well. Cast iron takes a long time to heat up. With some foods you can get away with not preheating so it may seem silly to just let the pan sit on the burner with nothing else happening, but the potatoes will test your patience because of how much they can stick to pans.Once you add the potatoes to the hot pan with hot oil, let them sit. They will go thru a stage of raw -> starting to cook -> cooked and starting to brown but sticking -> deliciously brown and movable from the pan.  <sep>  Q: How can i avoid Frying potatoes in cast iron and sticking! A: Preheat the pan for longer than you expect, then preheat the oil as well. Cast iron takes a long time to heat up  <sep> FOLLOWUP_Q: Is there any other alternative method of frying other than using cast iron?
Output: Once you add the potatoes to the hot pan with hot oil, let them sit. They will go thru a stage of raw -> starting to cook -> cooked and starting to brown but sticking -> deliciously brown
CONTEXT: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder.  <sep>  Q: My last coconut tasted like soap--how do I avoid this? A: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand  <sep> FOLLOWUP_Q: Should I look for a particular size coconut?
Output: should be heavy and 2/3 full of milk or more
CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word "Gumbo" itself comes from the African Bantu tribal language which uses the word "Ngambo" for okra. In the plantation culture of the south "ngambo" became "gumbo" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice.  <sep>  Q: What is Gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand  <sep> FOLLOWUP_Q: what is the secret to making it good?
Output: In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra
CONTEXT: I suspect that your cheese curdled.This happens to me if I overheat the mixture- especially in the presence of acid. (I don't have any experience with using beer.) The cornstarch is there as a safety net to prevent this but obviously it is not infallible.Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible.  <sep>  Q: Why did this fondue become grainy and lumpy?###We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy.### What went wrong? A: I suspect that your cheese curdled  Q: I did use a few cheeses in the recipe###what do you suggest i avoid it? A: Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible  Q: Oh thank you###any other suggestions for me? A: This happens to me if I overheat the mixture- especially in the presence of acid  Q: sounds good A: The cornstarch is there as a safety net to prevent this but obviously it is not infallible  <sep> FOLLOWUP_Q: but it will save the fondue?
Output: it may not get back to perfect fondue but you may be able to pull it back to edible.
CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How can you make turkey juicier? A: There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking  <sep> FOLLOWUP_Q: Is there a way to use steam to help?
Output: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier
CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: should I use steam to make a dry turkey juicier? A: Steaming generally doesn't make meat juicie  <sep> FOLLOWUP_Q: what does steaming do?
Output: it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier
CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? A: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier  Q: What's one thing I can do to make my turkey juicier? A: There are two things that you can do to make your turkey juicier  Q: What's one of those things I can do? A: The first is a brine  Q: What's the other strategy I can use here? A: The second is to make sure you aren't overcooking  <sep> FOLLOWUP_Q: Do you have a suggestion how I can prevent it from being overcooked?
Output: I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.
CONTEXT: I think on some level you'll just get what you get with something hard like an almond. A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side.When using a food processor, try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing. Do a small batch for a short chop, dump 'em out, do another.As to how to do slivered or sliced almonds, I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up. You might experiment with blanched or unroasted almonds and see if you get a better result with a knife.  <sep>  Q: How can I take apart almonds? A: A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side  Q: what is the correct knife to use A: a food processor  <sep> FOLLOWUP_Q: wont that make the peices too small?
Output: try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing
CONTEXT: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant.  <sep>  Q: Do vegetables ripen like fruit? A: Vegetables don't ripen  Q: Is the growing of a vegetable different from a fruit's? A: The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes  <sep> FOLLOWUP_Q: I could pick a carrot up from the dirt whenever, and eat it, but I would never do that to a strawberry.
Output: These do need to be ripe
CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why should I pre-mix baking soda into 2 tsp of milk when making cookies? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  <sep> FOLLOWUP_Q: Will it affect the taste of the cookies, or just the texture?
Output: It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount
CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola DolcÃ© has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: I am planing on making Gorgonzola and was wondering what the best cut of meat would be to pair it with? A: A Gorgonzola DolcÃ© has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon  <sep> FOLLOWUP_Q: Are there any meats I should stay away from?
Output: A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye
CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola DolcÃ© has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: Best cut of meat to pair with Gorgonzola? A: I think this depends on the type of Gorgonzola  Q: I enjoy beef with it .. would you recommend that? A: Gorgonzola DolcÃ© has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon  Q: can it be eaten with chicken? A: I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola  <sep> FOLLOWUP_Q: is there anything else you can tell me about it?
Output: stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye
CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from CrÃ¨me FraÃ®che? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  <sep> FOLLOWUP_Q: ahh, that makes sense. what would i want to use to make sure it comes out right?
Output: It won't show up on the label as an ingredient
CONTEXT: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated.  <sep>  Q: What kind of cooling garnish is like ice cream but doesn't melt? A: Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it  Q: Do you think that would go well with chili? A: It will keep it light and still offset your spiciness a little  <sep> FOLLOWUP_Q: How do I go about beating air into sour cream?
Output: small whipped
CONTEXT: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this, as the sugar weight is probably too much to stay on the corkscrew.The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears. That way, you're peeling the tub away, and will be left with the same lump, but no tub.  <sep>  Q: How can I extract palm sugar from a container? A: You could use the corkscrew in its classic role  Q: How do I use a corkscrew in a classic role? A: Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this  Q: What is the purpose of laying it down on its side? A: the sugar weight is probably too much to stay on the corkscrew  <sep> FOLLOWUP_Q: I don't have a corkscrew. Do I have any other options?
Output: The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears
CONTEXT: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this, as the sugar weight is probably too much to stay on the corkscrew.The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears. That way, you're peeling the tub away, and will be left with the same lump, but no tub.  <sep>  Q: How can I extract palm sugar from a container? A: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece  Q: the corkscrew doesnt break it up. is there anything else? A: though rather extreme, is to cut away the plastic tub with wire cutters or shears  <sep> FOLLOWUP_Q: any other suggestions or tips?
Output: lay the tub on its side
CONTEXT: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good. Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture. I'd make two recommendations if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe. Do a visual internet search for the type of cookie that you're after. Good recipes are hard to find, and sometimes you have to kiss a few frogs...  <sep>  Q: Why aren't my chocolate chip cookies coming out the way I'd like them? A: Almost any factor - from the type of fat, to the type of liquid, to the leavener, to the temperature of both the oven and the dough can affect the cookie's texture  Q: I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom? A: What you're describing is something that I'd consider normal in a cookie. Some cookies are more cake-like, some are chewy, some are crunchy, some are flatter than others - but they're all good  Q: They're soft on top and are crunchier at the bottom. They taste fully cooked and good, but not exactly like cookies should right? A: if you want your cookie less flat: 1) chill the dough for a few hours, or overnight. Then, form them and get them into the oven quickly, while the dough is stone cold. 2) Try a different recipe  <sep> FOLLOWUP_Q: So you don't think I cooked them wrong?
Output: they're all good
CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: What exactly is Passata? A: crushed tomatoes  Q: Is it better to use Passata instead of fresh tomatoes? A: The primary reason is definitely convenience  <sep> FOLLOWUP_Q: Is the procedure that much more difficult to use fresh tomatoes instead of using Passata?
Output: f you don't want skin and seeds in your sauce, then you have to do some work to avoid it
CONTEXT: I'd say that's not strictly true,mostly because no salt substitute I've ever seen can get the same taste anyway. "Real" salt is sodium chloride (and maybe iodine, or minor impurities if it's sea salt). Most salt substitutes are partly or mostly potassium chloride. This is technically a salt (chemically speaking) and does have a similar salty taste, but it doesn't taste quite like sodium chloride, and can be bitter or metallic-tasting. Some salt substitutes add herbs or other things to help make the potassium chloride more palatable. Sounds like your has some "regular" salt as well, if it's got a significant sodium content.So while you are right that there's likely a "catch," it's more likely to be that your salt substitute will never taste quite right, or will be bitter, and less likely that you'll be piling loads of extra on in an effort to get the right saltiness.  <sep>  Q: Is low sodium salt really effective? A: no salt substitute I've ever seen can get the same taste anyway  Q: do you add more to get the full flavor? A: you'll be piling loads of extra on in an effort to get the right saltiness  <sep> FOLLOWUP_Q: is there another ingredient i can use?
Output: Some salt substitutes add herbs or other things to help make the potassium chloride more palatable
CONTEXT: Yes, it would taste different-Sugar chrystals are made of sucrose saccharose(glucose combined with fructose), if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits into its monomers-fructose and glucose(invert-sugar). Fructose fits into your taste receptors better than sucrose or fructose causing it to taste sweeter(1.73 x sweeter).  <sep>  Q: Is Sugar in tea better if put after boiling? A: if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits  Q: How do I make the tea stronger tasting? A: nom  Q: What measurement of water do I use? A: c  <sep> FOLLOWUP_Q: I've heard using real china effects the taste, is this true?
Output: fru
CONTEXT: Absolutely! Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.It is a good idea not to crowd your metal skewers with pieces of food to promote this. Not crowding the skewers also exposes more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.  <sep>  Q: Do metal skewers make a considerable different cooking time than wooden? A: Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout  <sep> FOLLOWUP_Q: So, metal skewers are definitely better than wooden?
Output: Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill
CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  <sep> FOLLOWUP_Q: I can't help but find it wasteful to just squeeze the fruit, you?
Output: If you're just interested in avoiding waste, you can freeze the zest
CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: the main reason I can think of for not always including it is that it has a slightly different flavour  Q: How does the zest change the flavor? A: A much more intense lemon flavour is provided by the zest  <sep> FOLLOWUP_Q: Is it the same for all citrus fruits?
Output: the juice has the more tart elements (and of course water
CONTEXT: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process. The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew.So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable.By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be.For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time.  <sep>  Q: Which part of the coffee brew is best? A: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process  <sep> FOLLOWUP_Q: Do different parts of the brew taste different?
Output: So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable
CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: In Britain (and France), the large purple varieties are known as aubergines  <sep> FOLLOWUP_Q: There are white and green Brinjals too. Do they have a different name?
Output: Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal
CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go? A: The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA  <sep> FOLLOWUP_Q: Why did manufacturers stop making thin, smooth plastic turner spatulas?
Output: The old thin utensils were made of Nylon
CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go?###20 years ago, the most common type of rigid spatula (or "turner") was smooth, thin (as in 3mm or less with a sharp edge), and generally made of nylon.### These spatulas were not very durable (leading edges tended to melt), but they were very very good for making eggs and other delicate non-stick-pan dishes. A: they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely  <sep> FOLLOWUP_Q: Why did manufacturers stop making thin, smooth plastic turner spatulas?
Output: The old thin utensils were made of Nylon
CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power.  <sep>  Q: what does watt specify in induction stove A: Watt specifies the power of the device  Q: Does a higher watt induction stove implies that the cooking will be faster? A: So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one  <sep> FOLLOWUP_Q: Is electricity consumption of higher watt induction stove higher?
Output: And the third part of your question has already been answered above