niryuu/sni-each-converted huggingface dataset:
CONTEXT: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different.  <sep>  Q: What's the best replacement for "solid vegetable oil" in pastry recipes? A: u ca  Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe? A: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery  Q: Would coconut oil change the flavor of what I am making? A: f which  Q: Hoe is Crisco shortening different than Lard? A: Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different  <sep> FOLLOWUP_Q: How would the flour be different in the US?
Output: No
CONTEXT: The answer depends on where you live, and what type you have brought.In many countries that import chickpeas they heat treat them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and soaking times double or triple.Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get.I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!Soak non-heat treated beans for 8 to 12 hours, heat treated beans for 24 to 36 hours. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as "faulty".Soak and cook without salt, unless you are going to mash them. They fall apart more readily if salted.If you are not mashing them, the secret to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn. Then add the sauce, or add them to whatever dish you are preparing.  <sep>  Q: How should I prepare dried chickpeas?###I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know that I need to soak them in water for a period X and then cook them for a period Y. A: The answer depends on where you live, and what type you have brought  Q: how long should I soak them before cooking? A: I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours  <sep> FOLLOWUP_Q: how long should I cook them?
Output: Yes
CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: What happened to my steak? A: There are many variables here that may or may not caused OP's problem  <sep> FOLLOWUP_Q: Why did my steak double in height?
Output: No
CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (Â°C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration.  <sep>  Q: What is the Impact of different sugar types (and substitutes) on ice cream? A: As already mentioned in comments above  <sep> FOLLOWUP_Q: Do you know the theory of ice cream making?
Output: Yes
CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (Â°C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration.  <sep>  Q: what impact does a sugar have on ice cream?
Output: Yes
CONTEXT: If you heated the eggs above 160Â°F/70Â°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instantâyou may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: How long should I cook it? A: you may have to hold it for a few minutes to a few hours, depending on the temperature  Q: What temperature should I cook it at? A: If you heated the eggs above 160Â°F/70Â°C (and boiling is definitely above that), they're cooked  <sep> FOLLOWUP_Q: How much sugar do I need?
Output: No
CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 ÂºC / 530 ÂºF).A specific pizza oven will gett hotter (the one you linked gets 390 ÂºC / 735 ÂºF and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again.  <sep>  Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven  Q: Which tastes better? A: If you want to get Italian style pizzas, go for the pizza oven  <sep> FOLLOWUP_Q: Which one is bigger?
Output: No
CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course).  <sep>  Q: I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? A: We have a convection oven and almost always use it  <sep> FOLLOWUP_Q: Which circumstances are better for convection as opposed to regular bake/broil?
Output: No
CONTEXT: I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh.  <sep>  Q: How do I prevent straw potatoes from sinking to the bottom of my electric fryer? A: try to find another basket  Q: I've used a mesh basket before, but the potatoes float right through the holes. Is there a way to stop this? A: you could try to find another basket (I don't know if they are sold separately, but it is worth a try  Q: What kind of a mesh basket should I look for? A: if the mesh is coarse enough  <sep> FOLLOWUP_Q: Is there a way to get them unstuck from under the heating element?
Output: No
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 role does a watt play in an induction stove? A: Watt specifies the power of the device  Q: Do you know if the watt power affects the cooking method? A: watt is how quickly your device consumes energy  Q: Do you know if an electricity consumption of higher watt induction stove higher? A: given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one  Q: I see. So, you are suggesting that the higher the watt, the higher the cooking power? A: the higher watt one will produce more heat faster and can therefore cook faster  Q: So, if I do want to cook food in a rush, then definitely a higher watt induction stove is the one that I require, correct? A: higher watt one will produce more heat faster and can therefore cook faster  <sep> FOLLOWUP_Q: Is there anything else you want want to share about your knowledge of watt?
Output: No
CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: the time it takes a specific dough to double will be the same regardless of the size of your batch  Q: Would doubling or tripleing the recipe make it to heavy to rise as fast? A: If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes  Q: So the temperature will effect the rising time? A: warmer dough rises quicker than cold dough  Q: Is there a suggested temperature to proof your bread at? A: room temperature  <sep> FOLLOWUP_Q: Does it matter if you cover the bread with plastic wrap or not?
Output: No
CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I Appropriate oil to infuse with hot chillies?
Output: Yes
CONTEXT: Moist salts are naturally harvested sea salts from which not all the water has been removed. They are noticeably wet, often caking up or forming more of a "slush" than a powder.Some aficionados only believe that sea salt is "real" and "natural" if it is moist. Me, I have enough humidity in the apartment.  <sep>  Q: What is a "moist" salt? A: Moist salts are naturally harvested sea salts from which not all the water has been removed  <sep> FOLLOWUP_Q: can you tell me anything else about it? ###
Output: Yes
CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests.  <sep>  Q: What is the best process to serve a whole pre-cooked pig I got from the butchers? A: It really depends on your audience and setting  Q: Is there a lot of butchering involved? A: you're responsible for pulling or slicing what you want right off the hog  Q: So each guest pulls off what they want at the table? or do I need to do in advance for them? A: generally you're responsible for pulling or slicing what you want right off the hog  <sep> FOLLOWUP_Q: Do I need to reheat the pig before serving or serve it right out of the box at room temperature?
Output: No
CONTEXT: You are better off making the crumpets in advance and then reheating them. The rising agent in crumpets is usually bicarbonate of soda or baking powder, and so the batter can't be 'held' in the fridge like a yeasted batter - it would be very dense if you left it too long.So, make the crumpets, then reheat them. I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK. Make sure you have plenty of salted butter on hand too!  <sep>  Q: Can I make crumpet batter in advance? A: You are better off making the crumpets in advance and then reheating them  Q: How long do I reheat them? A: I'd suggest using the toaster - this is how crumpets are sold and prepared in the UK  <sep> FOLLOWUP_Q: In a toaster? I thought they could be made in a pan as well?
Output: No
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?
Output: Yes
CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them  <sep> FOLLOWUP_Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all?
Output: Yes
CONTEXT: There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One may be enough, if you find the perfect size. If you don't have them and want to try it with something else first, look in your kitchen for metal or ceramic vessels which can stand upright and are several centimeters taller than the sauce level after displacement. This can be a thermos flask without the cap, or even a tall mug. Just put it there, again fill with some water, and fill the sauce around it. The biggest risk is that it topples over, and you end up with a somewhat watery sauce.  <sep>  Q: Ways to displace liquids while cooking A: There are many kitchen utensils which will work. My favorite will be canning jars  <sep> FOLLOWUP_Q: What can I use that won't displace the flavor?
Output: Yes
CONTEXT: It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil. It doesn't kill them, it just puts them in 'stasis'. The expiration date is given based on the meat only being refrigerated. If you intend to store the meat past its expiration date, best practice is to freeze the meat ASAP, and to use it within 24 hours of defrosting.The main hazard is in that defrosting. At no point should the chicken (any part thereof) be at room temperature for more than 2 hours. The safest method is to defrost the meat slowly in the fridge. You can also defrost it under cold running water, providing you keep it under the 2 hour mark.Of course, you can also cook the meat straight from frozen. There is absolutely nothing wrong with doing this for small cuts like chicken breasts. Slicing and cooking a partially defrosted chicken breast is perfectly safe, especially as it often easier to make really thin strips with semi-solid meat. You just have to be extra careful that the meat is at a safe temperature (170Â°F/75Â°C).  <sep>  Q: Why is expired frozen chicken safe to eat? A: It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil  Q: Are there any food safety hazards to watch out for when defrosting expired frozen chicken? A: The main hazard is in that defrosting. At no point should the chicken (any part thereof) be at room temperature for more than 2 hours  <sep> FOLLOWUP_Q: Thank you for the information. How long can expired chicken be kept in the freezer?
Output: No
CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own?  <sep>  Q: What other sauces have an Indonesian flavor?
Output: Yes
CONTEXT: If you heated the eggs above 160Â°F/70Â°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instantâyou may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: Custard Pudding tasting like raw eggs A: if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it  <sep> FOLLOWUP_Q: It was hot enough to burn my tongue. And the water on the pan even boiled
Output: Yes
CONTEXT: If you mean cleaning in terms of getting rid of the 'beard', use clean pliers and a lot of elbow grease. It's hard to pull that out.If you mean just cleaning the shells, use a stiff bristled brush and scrub.If you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator. The mussels should flush the sand out and replace it with cornmeal (never tried this method, but I've heard it works well.)  <sep>  Q: What is the best way to clean mussels? A: f you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator  Q: I've tried scrapping with a knife (scissors), but it's hard work and slow. Any other idea? A: use a stiff bristled brush and scrub  Q: Is there an easier way to scrape mussels? A: in terms of getting rid of the 'beard', use clean pliers and a lot of elbow grease. It's hard to pull that out  <sep> FOLLOWUP_Q: Ok thanks!###Any other suggestions?
Output: No
CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I Appropriate oil to infuse with hot chillies? A: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work  Q: Is there any difference in flavour absorption between the two? A: Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term  <sep> FOLLOWUP_Q: Is there any difference between the fat properties?
Output: No
CONTEXT: If your chicken burns, the issue is likely not that you cooked it too long, but that you cooked it too hot. How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...Roasting in the oven or braising in a stew are generally the most ignorable techniques - if you overcook a roast it may dry out, but won't burn, and if you overcook a stew the meat (especially chicken) may dissolve into shreds but burning is less likely.Since undercooked chicken can be unsafe, you should choose cooking techniques that are sure to fully cook the chicken without burning it.  <sep>  Q: How long is too long to cook chicken? A: How long to cook it depends on the total amount of meat, the size of pieces that it is in  <sep> FOLLOWUP_Q: How long would you cook it for?
Output: No
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  Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient  <sep> FOLLOWUP_Q: do you know of a good brand to try?
Output: No
CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them  Q: I want to keep the flavor, but how do I remove or offset the actual heat? A: It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe  <sep> FOLLOWUP_Q: How should I cook them after putting vegetable oil or vodka in them?
Output: No
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: Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse  Q: When do I add it? A: add the cocoa powder to the liquid egg whites, and then whisk it all together at once  <sep> FOLLOWUP_Q: Does it matter if it's dark cocoa?
Output: No
CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: Can you tell me a gas hack for greater output? A: to try with your home stove  Q: Yes, certainly. But, I need a hack to try working on it. Do you know any? A: This seems nonsensical to try with your home stove  Q: So, it doesn't work? A: the rate of gas output is directly controlled by the knobs  Q: Do you know how the rate of gas output is controlled by the knobs? A: In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease  <sep> FOLLOWUP_Q: is there any changes or affects to the gas/air ratio in these cases? do you know?
Output: Yes
CONTEXT: There's no particular reason you couldn't prepare a stock with something other than water, but it's the equivalent of buying a ream of heavy pink paper, rather than plain white photocopy paper. If that's the effect you really want, great. The thing is, stock is meant to be as boring as plain white photocopy paper -- it is a foundation for other things, versatile and effective, subtly enhancing without overwhelming the dish. For your beer idea, for example, I would cook down a couple bottles and add some stock to it. That way, the rest of my batch of stock would be useful for other recipes that don't use beer.Note that stock may be boring but shouldn't be flavorless; stock still should taste good. If your stock was flavorless, try upping the amount of meat, veggies, and herbs compared to bones. Also, bear in mind that stock should not contain salt (you will likely reduce the stock at some point). The lack of salt, however, will deaden the flavor. When you are ready to use the stock, be sure to add a pinch of salt.  <sep>  Q: Can I use other liquid than water when making stock? A: There's no particular reason you couldn't prepare a stock with something other than water  Q: Would it be weird to use lager? A: For your beer idea, for example, I would cook down a couple bottles and add some stock to it  <sep> FOLLOWUP_Q: Do you know if anyone has ever tried it?
Output: No
CONTEXT: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If "sharp" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: What is the Way to fix sharp tasting sauce? A: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: How do i keep it from getting sharp in the first place? A: add more cream and other ingredients to dilute the acid  Q: Which other ingredients do you need to add to the sauce? A: try to mask the acid with a bit of sugar  <sep> FOLLOWUP_Q: Which food goes well with sauce on it?
Output: No
CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: really high heat and pan-fry in a single layer, very quickly  Q: I really enjoy pan frying zucchini in a small amount of olive oil Sometimes it overcooks with high heat. A: The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water  <sep> FOLLOWUP_Q: How long do you think I should cook each side?
Output: No
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  Q: wont that make the peices too small? A: 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  Q: do you know how i can get slivers cut A: 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  <sep> FOLLOWUP_Q: should i cut them first or freeze first
Output: Yes
CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Appropriate oil to infuse with hot chillies A: at the end of the day just about any cooking oil will work  <sep> FOLLOWUP_Q: Are there any reasons not to use cold-pressed rapeseed oil?
Output: Yes
CONTEXT: Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.  <sep>  Q: What should I look out for when cooking with truffles? A: Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish  Q: How should they be handled while cooking with them? A: Chop some of it very fine and put it in the dish and then slice the rest paper thin  <sep> FOLLOWUP_Q: Is there anything I need to avoid doind?
Output: Yes
CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble  Q: Is it better to be dry or gooey? A: As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton  <sep> FOLLOWUP_Q: is it true that American Pie crust has a lower ratio?
Output: No
CONTEXT: Without seeing the recipe and procedure, it is hard to say if the seeds are necessary, there are many recipes for Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe, that being said:There is pectin in the seeds of citrus, but there is no need to grind or chop them for it to be released. Tying them in a cheesecloth bag, that would be easy to remove after cooking, would be fine. (If the recipe uses added pectin, then the seeds shouldn't be needed at all.)  <sep>  Q: Are the citrus seeds necessary when making marmalade? A: Without seeing the recipe and procedure, it is hard to say if the seeds are necessary  Q: Are the seeds necessary when making marmalade to extract pectin? A: Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe  Q: This recipe is with Seville oranges and low in sugar, what is the best way to keep the seeds separate? A: Tying them in a cheesecloth bag, that would be easy to remove after cooking, would be fine  Q: Do you have any other guidance in regards to making marmalade with or without seeds? A: If the recipe uses added pectin, then the seeds shouldn't be needed at all  <sep> FOLLOWUP_Q: Do you have any other tips?
Output: No
CONTEXT: Anything susceptible to moisture will go stale if exposed to air long enough. Storage will only get you so far, depending on the temperature and humidity in the storage area. In a restaurant kitchen, I don't have to tell you that both are rather high.I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days. When a customer orders chips you'd just drop the blanched chips in the deep fryer long enough to brown and crisp them. This is what essentially every restaurant outfit that serves chips and/or french fries does and it works well. Experiment with blanching temperatures and liquids to see what works best.  <sep>  Q: How do I store homemade potato chips? A: store them in a relatively air-tight container for a period of several days  Q: Will they stay crunchy? A: Storage will only get you so far, depending on the temperature and humidity in the storage area  Q: What other options do I have? I don't want to cook them 'to order' at my bar. A: I'd suggest blanching them after cutting  <sep> FOLLOWUP_Q: What is blanching?
Output: No
CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot  <sep> FOLLOWUP_Q: Do I foil all the pie or just the crust so It doesn't burn?
Output: No
CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Is English Breakfast Tea the same as Assam Tea?
Output: Yes
CONTEXT: Yes, nuts are very fatty, and they will eventually go rancidâ if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid  <sep> FOLLOWUP_Q: I guess i could try cooking them in a recipe for a dessert like a cake what do you think?
Output: No
CONTEXT: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.Absolutely never use raw chicken or pork meat!  <sep>  Q: Hi there###What makes the raw meat in this recipe not dangerous? A: Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens  <sep> FOLLOWUP_Q: What side dishes go with this?
Output: No
CONTEXT: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it.  <sep>  Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well? A: a couple days  Q: Thatâs awesome information to know! I figured they would go brown. A: If you're just peeling them a few hours ahead, then just hold them whereever  Q: Is there a special way to keep them after peeling? Any certain container?###Iâm assuming to keep them in the fridge? A: If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it  <sep> FOLLOWUP_Q: Is there a particular brand of sweet potatoes that are better than others?###I donât know if itâs a seasonal vegetable or not.
Output: No
CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up  <sep> FOLLOWUP_Q: Does the dough hold together better with more less butter?
Output: No
CONTEXT: Yes, nuts are very fatty, and they will eventually go rancidâ if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: es, nuts are very fatty, and they will eventually go rancid  Q: What causes them to go rancid? A: They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds  Q: How would you know that they are bad? A: they will taste very poor  <sep> FOLLOWUP_Q: How long can they be stored before they go bad?
Output: Yes
CONTEXT: Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water.  <sep>  Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? A: it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute  Q: ream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese A: creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through  <sep> FOLLOWUP_Q: ok
Output: Yes
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?
Output: Yes