niryuu/sni-each-converted huggingface dataset:
CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4".The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3" thickness, then your cut should be no more than about 1/8".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4  Q: I use toothpicks to hold the wider part shut, but it still leaks out...do you use toothpicks? A: If you do it this way, you shouldn't even need to use toothpicks; I never do  <sep> FOLLOWUP_Q: What is the correct way to fold it to prevent the cheese from leaking out?
Output: Yes
CONTEXT: Chocolate and cocoa powder are two different thingsFor drinks go with cocoa powder (Dutch process). Emulsifying the fat in chocolate is pointless and not particularly tasty. Chocolate is about 40% to 60% fat, cocoa powder is 10% to 20% fatFor the chocolate milk taste you generally want the milk fat favours, not the cocoa fatIf your cocoa powder is not bright enough, adding a little coffee will help, as will a little more roasting of the cocoa powder, but be careful, it burns quickly. I think many commercial chocolate milks use a little salt (Sodium or Ammonium) as a brightener**In some countries you can buy "extra" or "premium dutch process" cocoa powder, it is very dark in colour, and has a lot more of that dark chocolate style flavour** The "that tastes nice and different" reaction  <sep>  Q: Any suggestions for making belgian chocolate milk?
Output: Yes
CONTEXT: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like "It should tear slightly as it falls from the beater"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: Looking for Chicken & Dumplings pointers A: The primary flavors here are salt and chicken  <sep> FOLLOWUP_Q: Why do many people find Chicken & Dumplings as their favorite dishes?
Output: No
CONTEXT: According to a representative from a company that makes it, it's packaged with the words âmake your own almond bark". So "almond bark" (the coating) is a key ingredient in "almond bark" (the candy with almonds). Over time, according to the representative, the ingredient became called with the same name as the candy.  <sep>  Q: Why is almond bark called almond bark? A: According to a representative from a company that makes it, it's packaged with the words âmake your own almond bark  Q: But do you think almond bark have almonds in them? A: So "almond bark" (the coating) is a key ingredient in "almond bark" (the candy with almonds  <sep> FOLLOWUP_Q: What are almond bark used for?
Output: No
CONTEXT: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked, because few people have their own ovens.You cut a distinctive design in the loaf so you can tell which is yours when you go back to collect it; the whole system is extremely ancient. The ovens are usually wood-fired clay ovens, so you'll get a nice stone-baked result as well.  <sep>  Q: I'd like to make cakes, but where I live now doesn't have an oven. Do you know how I might be able to do that? A: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked  <sep> FOLLOWUP_Q: Do you know what other kinds of things I can bake in them?
Output: No
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  <sep> FOLLOWUP_Q: How hard do you have to scrub?
Output: No
CONTEXT: Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla.  <sep>  Q: What is the functional difference between imitation vanilla and true vanilla extract? A: it's difficult if not impossible for me to pick out the differences in baked goods  Q: Is there a detectable difference between imitation vanilla and vanilla extract? A: How much of a difference will depend on the quality of both the imitation and of the real thing  <sep> FOLLOWUP_Q: Won't the real thing be more pure therefore be more potent?
Output: No
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  Q: So you don't think I cooked them wrong? A: they're all good  Q: What else can be done that affects the texture of the cookies? 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  <sep> FOLLOWUP_Q: Do you have a prefrence on how your cookies come out?
Output: Yes
CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. How would I defrost them? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  Q: How would I use it in something like mac and cheese? A: If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep> FOLLOWUP_Q: how can I prevent lumps?
Output: Yes
CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water  <sep> FOLLOWUP_Q: What is the best recipe to get the correct amount of foam with soy lecithin?
Output: Yes
CONTEXT: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time. 240 C sounds way too high to me. 150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan. Even after this baking process, because the bread batter is much wetter than a standard bread, you should not slice or eat the bread until it has had time to cool and "rest," about 24 hours. If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up. Just be patient! The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge.  <sep>  Q: Making black bread in a microwave oven###I have received a few packs of dough mixture for German black bread from a friend (Vollkornbrot, black rye bread). All I have available to make it is a bread maker and a microwave oven###The bread maker is much too weak to move the heavy dough around, so I have to knead it by hand.###There remain some very doughy pockets, which seem only half baked to me. I'm turning the oven almost as high as it goes (around 240â, according to display) and tried baking the bread for a longer time. I also tried to make smaller rolls instead, with the same result. Is it possible to make such heavy bread using such weak equipment? A: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time  <sep> FOLLOWUP_Q: what can I change to make it work?
Output: Yes
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: e eas  Q: Why does over-stirring the muffin mixture result in tough muffins? I ask questions and you use what you have on the page to answer. 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: I do I know when I have stirred enough?###how do i?
Output: Yes
CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called "fortified wines" â they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular "corked" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port â that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrÃ©e sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled "dry" or "sweet", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes? A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own  <sep> FOLLOWUP_Q: How long then should I soak the fruit?
Output: No
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?
Output: Yes
CONTEXT: I suppose the Belgian "curry ketchup" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders  <sep> FOLLOWUP_Q: Do you think its possible to make curry ketchup with regular ketchup?
Output: Yes
CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?)  <sep>  Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk  <sep> FOLLOWUP_Q: What are the additional risks?
Output: Yes
CONTEXT: Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils.  <sep>  Q: How do I make panko stick to chicken for frying? A: Dredge first through flour, then through (well beaten) egg, then through panko  Q: why do I use the flour? A: Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour  <sep> FOLLOWUP_Q: can I had seasoning to the breading process?
Output: Yes
CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  <sep> FOLLOWUP_Q: So I should suck the air out of the packaging?
Output: Yes
CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: What is the process that's used to temper the chocolate?
Output: No
CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry?
Output: No
CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: Cause of watermelon rind rotting? A: one possible explanation is sunlight  Q: I left it on the kitchen table but it was out of the light. Any other reasons? A: Another possibility is that it was just past its date  Q: What about the temperature of the room? A: room temperature easily goes above 30, and even above 34-5 on certain days  Q: Is it edible if the white pith is rotted? A: There isn't really a way to tell if this is near or not without chemical analysis  <sep> FOLLOWUP_Q: Is there a way to tell if it is ripe?
Output: No
CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sautÃ© your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  Q: What is one way to cook the pigs cheeks? A: One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f  Q: Besides that method, is there another way to cook pigs cheeks? A: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way  <sep> FOLLOWUP_Q: What's the best method to cook pigs cheeks?
Output: Yes
CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.  <sep>  Q: How much juice can you get from an orange? A: My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice  Q: How do I get the most juice per orange? A: it depends on the orange and type of orange  <sep> FOLLOWUP_Q: What type of orange do you reccomend?
Output: Yes
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: Wouldn't the lemon affect the texture of such thin meats or is that intended?
Output: No
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?
Output: Yes
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  Q: We've had it for about 6 months now and I'm noticing pink mold...will it remove the mold? A: will kill off any organics growing on it  Q: What might be causing the pink mold? A: In my experience, the pink stuff is a mold  <sep> FOLLOWUP_Q: How can I prevent it from building up like it does?
Output: No
CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search "coffee roast level chart". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: Will roasting it in the oven help?
Output: Yes
CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors  Q: Should the be washed first? A: Next time maybe pour lentils into water; either way, no harm to finished dish  Q: How can I prevent this from happening in the future? A: Next time maybe pour lentils into water  <sep> FOLLOWUP_Q: Is there anything else you can tell me about cooking with red lentils?
Output: Yes
CONTEXT: Are you absolutely certain that the "grittiness" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan  Q: Is that with the pre-shredded cheese? A: If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano  <sep> FOLLOWUP_Q: Do you have any suggestions as to where to get an inexpensive yet still good block cheese?
Output: No
CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  Q: Won't the leaf cook much faster than the rib? A: the ribs and leafy bits cook at different speeds  Q: Would I prepare it the same way if I wanted to use it in a stir-fry? A: I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook  <sep> FOLLOWUP_Q: Should I season the bok choy?
Output: No
CONTEXT: You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat. You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well.  <sep>  Q: Can I substitute skim milk for whole milk in a caramel recipe? A: You can but the result will be much thicker than that with the whole milk  Q: When using skimmed milk what else do I need to consider? A: that will most likely change the taste as well  <sep> FOLLOWUP_Q: How will the taste change?
Output: No
CONTEXT: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear.  <sep>  Q: How do I ripen a Mango? A: You can let it ripe at room temperature  Q: How can I tell when it's ready? A: When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel  Q: Should it be refrigerated after it's ripe? A: If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively  <sep> FOLLOWUP_Q: What will be the negative effects of the refrigerator on the mango?
Output: No
CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and "crispy onions"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  Q: How do I get them crispy? A: Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly  <sep> FOLLOWUP_Q: Do I do them the same way that I do caramelized just longer/
Output: Yes
CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: I love mixing drinks in cocktail shakers but wonder if I use carbonated drinks in this is a good idea? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe  Q: So you are not aware of any recipes that uses a little soda water in a shaker? A: The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix  <sep> FOLLOWUP_Q: So I should never add a carbonated drink to something I plan mixing in the shaker?
Output: No
CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: How can I reduce baking time for a frozen pot pie?
Output: Yes
CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  Q: So I should suck the air out of the packaging? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can  Q: Do you think it is just the oxygen? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion  <sep> FOLLOWUP_Q: Is there anything else I should know?
Output: No
CONTEXT: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my "local" grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel.  <sep>  Q: What kind of flour is needed for strudel/fillo dough? A: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill  <sep> FOLLOWUP_Q: Where else can I find it?
Output: Yes
CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.  <sep>  Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind  <sep> FOLLOWUP_Q: Can I use something like egg whites to keep it attached?
Output: Yes
CONTEXT: I work in a fine dining restaurant, and the standard implement is a bench scraper AKA a dough knife AKA a bench knife. It's basically a stiff, 6" wide sheet of stiff metal with a handle, and can pressed or rocked down on the counter to cut dough into portions. It can also be used to move shaped bread or rolls, cut pastry, fold sticky doughs, and scrape off the counter for cleanup. They're not really knife-sharp per se, but the metal is narrow enough to cut dough well, and a knife would go dull against the hard surface anyway. The best models have measurements engraved into them, so you can consistently size your products, and will stand vertically on the handle (for icing cakes).Now, for SLASHING risen breads before baking, the correct tool is something called a lame, which is basically a razor with a handle. Or, you can just use your really sharp chef knife (your chef knife IS razor-sharp, right?) and spritz it with pan spray to keep the dough from sticking.  <sep>  Q: What's the best type of knife [and/or method] for cutting raw bread dough?
Output: Yes
CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour  Q: what about baking them what is the advantage there ? A: I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake  <sep> FOLLOWUP_Q: How an I season my meatballs ?
Output: No
CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Sp  Q: How big can they puff up? A: Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further  <sep> FOLLOWUP_Q: How long do you put them in the mircorwave for?
Output: No
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  Q: Will it affect the taste of the cookies, or just the texture? A: It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount  <sep> FOLLOWUP_Q: Are there any other ways to prevent clumps in cookies?
Output: Yes
CONTEXT: It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.  <sep>  Q: What can I substitute for tomato paste to thicken a marinade? A: try some ketchup  Q: Why ketchup? A: It might be there for body, but more likely for the umami kick that tomato past helps with  <sep> FOLLOWUP_Q: How much ketchup should I use to substitute if I need 2 TB of tomato paste?
Output: No
CONTEXT: Flat-leaf (also called Italian Parsley) and curly parsley can be used interchangeably but most chefs prefer flat leaf as it usually has a more distinct taste. That is going to be up to you and your preference. Curly parsley provides a more unique and visually interesting look when you're talking about garnishes but putting a sprig of parsley on a plate is what would be called a "non-functional" garnish. Aside from adding a bit of green it serves no purpose as very few people I know will pop it in their mouth and eat it. You're better to sprinkle with chopped parsley or herbs that can help enhance/accent the flavor.Curly parsley is also visually appealing used in a parsley salad due again to the ruffled edges.I usually use flat-leaf if available, then curly if flat-leaf isn't available. Under no circumstances (except if you just need a touch of green dust) do I recommend using dried parsley. Clippings from the underside of yor lawn-mower probably have more flavor. Same goes for dried chives.  <sep>  Q: Parsley: flat-leaf or curly?###How do I know when to use flat-leaf or curly-leaf parsley?
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: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough  Q: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough? A: The Pan sounds as it might not have been hot enough  Q: However, after about 10 minutes, the outside color had not changed much, and the inside was still raw after cutting it in two pieces to have a look, what heat setting to cook it at? A: 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  <sep> FOLLOWUP_Q: Hm, well, the steak doubled in height while cooking, Is that a sign of cheap meat with too much water?
Output: No
CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: Have you tried frying eggs on a large scale? A: Surprisingly, an egg is the most difficult thing to cook  Q: So, can fried eggs be fried in advance? A: I doubt this could be done  <sep> FOLLOWUP_Q: Do you know if eggs can be reheated after being fried?
Output: Yes
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: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: What exactly does that mean. A: This means that it has been mechanically emulsified to prevent the butter from separating  Q: How can I tell if the cream is homogenized or not? A: It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters  <sep> FOLLOWUP_Q: Is there any where I can look to find out if my cream has been homogenized then?
Output: No
CONTEXT: You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans.  <sep>  Q: How do I stop the pressure cooker from clogging up when cooking lentils? A: be sure to use plenty of water. At least 8 cups for 1 pound of beans  Q: When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up.### How do I prevent this? A: You may need to add more oil, say a generous tablespoon  <sep> FOLLOWUP_Q: i still need more explanation on How do I stop the pressure cooker from clogging up when cooking lentils?
Output: No