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: Would butter work as a substitute?
Output: Yes
CONTEXT: There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes to suit the local palate, and sometimes because of costs, hence people calling American Lea & Perrins a "knockoff."I've had both, and can assure you that once you've mixed it into a casserole or marinade you won't really miss anything. If you're striving for needlessly authentic British flavor you could always add a little malt vinegar to whatever you're cooking!  <sep>  Q: Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? A: There is some difference between the flavor  Q: What is the difference in flavor? A: it's fairly insignificant  Q: Is it true that the US uses distilled white vinegar and the UK uses malt vinegar? A: authentic British flavor you could always add a little malt vinegar  <sep> FOLLOWUP_Q: So, they can be used interchangeably?
Output: No
CONTEXT: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies. This is analogous to the mortar behind facade bricks in building a wall.You could also put a drop of icing underneath the bottom, but that probably is not necessary.Update: I just noticed in the photo you can actually see some of the icing between the cookies, showing this is exactly how the show case cake in the photo was done.  <sep>  Q: What is the best way to stick chocolate wafer sticks on a mudcake? A: Coat the outside of the cake with a moderate layer of icing to bind the stick cookies  Q: How should the wafers be applied to get the best decorative result? A: You could also put a drop of icing underneath the bottom, but that probably is not necessary  <sep> FOLLOWUP_Q: Is there anything else to help the sticks stay in place?
Output: Yes
CONTEXT: A bunch of spinach usually weighs something like 250-500 grams. My best guess is that something like half that is the stems, which can easily be as long as the leaves. So very roughly, I'd say a bunch is 125-250 grams. Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems.Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach,Â but that of course won't cause you any problems. (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.)In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want!  <sep>  Q: How much is a bunch of spinach?
Output: Yes
CONTEXT: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small.  <sep>  Q: How to add pistachios in a white chocolate mudcake A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s  Q: can you tell me anymore about pistachios? A: Don't cut the pistachios in more than half or they will be too small  <sep> FOLLOWUP_Q: anything else?
Output: Yes
CONTEXT: Here's a quote from the short section "Stir-Fry" in the Gargantuan work "Modernist Cuisine": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry ("bao" in thai - I think), the hotter the better. But there's also non-professional "chow" stir-fry, which is, in "Modernist Cuisine"s words, more like a "covered saute". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours.  <sep>  Q: What gas output required for home stir frying? A: up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h  Q: My bbq has a 12000btu output side burner, will this be ok A: domestic gas burners [...] 6,000-14,000 BTU/h  Q: What is the optimum output to use without getting into the professional output range? A: 6,000-14,000 BTU/h  <sep> FOLLOWUP_Q: what is the best way to clean my steel wok
Output: No
CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205Â°F/95Â°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much  Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205Â°F/95Â°C. Once the pudding has got to that point and has thickened, stop stirring  Q: I've already doubled the corn starch, should I try adding even more corn starch? A: Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening  Q: I am cooking it on hotplates, do you think that could be the problem? A: I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience  <sep> FOLLOWUP_Q: Where would I get a double boiler?
Output: No
CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: Can I make fudge with regular milk? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  Q: would condensed milk change the flavor? A: give you a nice, caramelly flavor  Q: How would it change the texture? A: Save a little time. Since it has less water to begin with there will be less to boil off  Q: thanks a lot, are there any other suggestions? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration  <sep> FOLLOWUP_Q: How much chocolate should I put in the sugar syrup?
Output: No
CONTEXT: I agree with yossarian, if I question it, I chuck it. Although in this case, the salmon probably will not harm you, it might just taste bad. Loss of moisture (freezer burn), taking on of flavours, etc. I wouldn't eat it because it wouldn't taste great. My father-in-law would eat it, because you don't throw out food (his rule). Bottom line, if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you. It's just a matter of palate. But rest assured, it won't taste great.  <sep>  Q: Can I still eat this fish?### I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them? A: if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you  <sep> FOLLOWUP_Q: So I can still eat these?
Output: Yes
CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So "leaving out" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The more light hits your fat, the sooner it goes rancid  <sep> FOLLOWUP_Q: If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid?
Output: Yes
CONTEXT: I think you've answered your question yourself. You use the bean itself to make vanilla sugar, so obviously there is much flavour in it as well and not just in the seeds.My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid.  <sep>  Q: Is there really a difference by throwing the vanilla pod in as well? A: My experience is that you get much more flavour out of the pod if you let it simmer in warm milk/fluid  <sep> FOLLOWUP_Q: can the pod be reused?
Output: No
CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made "properly".It's title is "Tea -- Preparation of liquor for use in sensory tests"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content?
Output: Yes
CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  Q: Is there any sign of BPA just from looking at the inside of the can? A: The plastic liner looks plastic'y in all cases, it's very hard to tel  Q: Why is BPA even used in cans? A: The whole reason it's there is to stop the contents 'eating' the can  <sep> FOLLOWUP_Q: Are there cans that don't have BPA?
Output: No
CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  Q: So yes or no? A: If yo  Q: What is something I can do with frozen caramelised onions besides eat them? A: If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead  Q: Can I save the frozen caramelised onions for later use to throw in soups? A: If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead  <sep> FOLLOWUP_Q: How long can I save it for? Caramelised onions seem easier to make in large batches.
Output: No
CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How to reheat a baked potato? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  Q: Which do you think does better? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application  <sep> FOLLOWUP_Q: Which way of using the potatoes again do you like best?
Output: Yes
CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  Q: Are they interchangable? A: Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content  Q: Are there any other differences? A: Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content  <sep> FOLLOWUP_Q: What dishes are best for the risotto vs the paella?
Output: No
CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet?
Output: Yes
CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: Do you have any other suggestions for cooking or baking with fruit?
Output: No
CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith.  <sep>  Q: How edible/palatable are crabapples? A: Some crabs are better tasting than others  Q: Are the edible? A: Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with  <sep> FOLLOWUP_Q: Are they dangerous to eat?
Output: No
CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: What is the best way to freeze turkey breasts to use later? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag  Q: Will the texture and taste of the turkey still be good after freezing then thawing? A: For short term freezing they should be just fine as far as texture and taste are concerned  <sep> FOLLOWUP_Q: What is the best way to thaw the turkey breasts?
Output: No
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?
Output: Yes
CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: If you freeze sliced turkey, how does that affects its texture? A: For short term freezing they should be just fine as far as texture and taste are concerned  <sep> FOLLOWUP_Q: Is it better to freeze individual slices, or to freeze slices together?
Output: No
CONTEXT: This is going to depend on how long you want to keep it for. If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight.If you've used e.g., buttercream frosting, you'll need to refrigerate or freeze it, unless you're serving immediately after frosting. Some fillings may also require refrigeration.If you're storing short term, up to maybe a week, refrigerate it.If you're going to be storing it long-term (more than a few days, up to three months), you'll need to tightly wrap it once its cooled, and freeze it. After more than 3â4 months, flavor will be lost, but it'll still be safe to eat, as long as its stayed at 0Â°F/-17Â°C or below.  <sep>  Q: Should a Pound Cake be stored in the fridge or the freezer? A: This is going to depend on how long you want to keep it for  Q: After I cook it should I place it in the refrigerator or the freezer? A: If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight  <sep> FOLLOWUP_Q: Is it safe to keep at room temperature?
Output: Yes
CONTEXT: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product. The blend may be for textural reasons; potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a "chunkier" texture.I probably wouldn't try to use pure starch as it will brown and burn very easily, but you probably don't even need all three ingredients. Personally, I'd start with a 50/50 blend of potato starch and rice flour and adjust from there. You could use tapioca starch instead of potato if it's easier for you to find locally, but definitely keep rice flour in the mix.  <sep>  Q: Any ideas what ratio of flour, potato startch and rice flour would be optimal for getting a crispy wing? A: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product  Q: What else helps with creating a crispy wing? A: potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a "chunkier" texture  <sep> FOLLOWUP_Q: What are the steps for dredging?
Output: No
CONTEXT: Technically, this is "buttermilk" - the milk left over from churning butter.Of course, this is sweet buttermilk, so it won't really work for most recipes calling for buttermilk (they assume the cultured version, which is acidic, and has that purpose in recipes).For sweet buttermilk, you can just drink it. You can use it in cooking, much like milk - perhaps closer to skimmed milk, since much of the fat (butter) has been removed. You could maybe make cheese with it, if you want, though it will be a lower fat cheese.You can take your chances making cultured buttermilk the old fashioned way (leave it until it's "soured"), if you don't mind the risk. You can culture your own buttermilk - I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit), or else you can find the actual culture used (look for places with cheesemaking cultures as a starting point and refine your search from there). The last may only be worthwhile if you're planning to make buttermilk regularly, otherwise it's a lot of effort for a one-time product.  <sep>  Q: What to do with leftover cream after churning butter? A: You can use it in cooking  Q: What could I make with it?###Anything besides cheese?###Is it basically just milk? A: You can culture your own buttermilk  Q: Is butter milk just a buttery milk that you just drink? A: Technically, this is "buttermilk" - the milk left over from churning butter  Q: How do you do that? A: I've had success taking regular store bought buttermilk, and adding a glug of that to milk to culture it (or pouring milk into the freshly emptied bottle and letting it sit  <sep> FOLLOWUP_Q: How long do you let it sit?
Output: No
CONTEXT: You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....  <sep>  Q: Is it better to bake with unhulled sesame seeds or hulled seeds?
Output: Yes
CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: When I'm cooking, should I heat the pot first or is it okay to heat it up with food already in it? A: t off  <sep> FOLLOWUP_Q: If I'm making a fresh pot of soup, should I heat the pot first?
Output: Yes
CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds "fussy" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to "slime-out", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  Q: What is the best way to keep them fresh longer? A: Removing the rubber band etc. prevents damage where it would cut into the veg  Q: Where should I keep them (in the fridge, out on the counter, in a bag)? A: store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator  Q: Do you have any other suggestions? A: If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to "slime-out", wash the remainder right before using - & it's fine  <sep> FOLLOWUP_Q: Is the slime dangerous to my health?
Output: Yes
CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Sugar and yeast proportion while making sweet bread A: If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster  <sep> FOLLOWUP_Q: Should I decrease the amount of yeast used?
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: Can I use carbonated drinks in cocktail shakers? A: bartenders do not shake carbonated beverages  Q: I see bar tenders shake drinks with carbonated beverages in them all the time. Is there a trick to shaking a cocktail with carbonated ingredients without it becoming a high school science project? 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  <sep> FOLLOWUP_Q: Even if I just use a splash of soda will it still explode?
Output: No
CONTEXT: What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto).However, it may be simpler to add a liquid smoke-type product directly; at least the main brands are actually smoke distillates (and not artificial flavorings or similar) and thus should be effectively identical to this process, but quicker.  <sep>  Q: Could you smoke a sauce? A: You will need to make sure that some actual condensation occurs  Q: Can I just let it simmer on the barbecue and have wood chips in water to provide smoke? A: it may be simpler to add a liquid smoke-type product directly  Q: Should I keep the lid of the pot on or off? A: having a lid  <sep> FOLLOWUP_Q: Would it be better just to roast the peppers before I try to make a pepper sauce?
Output: No
CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly? A: pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced  <sep> FOLLOWUP_Q: That does not seem to answer my question so I will move on. Do you have to steam vegetables differently than meat?
Output: No
CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: What are some ideas to use cloves? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate  <sep> FOLLOWUP_Q: Would that create a different/unique taste profile compared to whole peppercorns?
Output: No
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  <sep> FOLLOWUP_Q: Should I put them in small bags?
Output: No
CONTEXT: The key difference from my perspective is cleaning. Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list.Also, depending on the texture of the cloth, more food will almost certainly stick to the cloth, unless it's sealed with something, in which case what is it sealed with? And how is it sealing the fiberglass in?I use the kind with a thin grid of fibers inside the silicone. It adds more stability and lets the overall thickness be thinner for better heat transmission, compared to a plain silicone silpat. As long as I don't use it as a cutting board, the fiberglass stays safely inside. It does add a very slight grid texture to the bottom of loaves, but it's barely noticeable and doesn't look bad at all.The pyramid kind, which would reduce food contact and increase drainage and airflow, sounds like it would be good for specific applications, but not something I'd make a batch of cookies on.  <sep>  Q: What are the differences between cloth, fiberglass and silicone baking mats? A: Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list  <sep> FOLLOWUP_Q: What would you use the cloth one for?
Output: No
CONTEXT: The main purpose of beating an egg is to "denature" the protein within the egg. Proteins are long chains of amino acids and they have lots of internal chemical bonds, which hold them together into tightly contained units. When a protein is denatured, those internal bonds break and the amino acid chains unravel and become elongated. At the same time, atoms that were previously bonded (as part of the internal bonds I mentioned) become available to bond with other molecules. When an egg is heated to 40 degrees celsius, its protein chains become denatured and elongate, which allows chemical reactions to occur. The egg changes from a liquid solution of protein into a solid mass.A similar thing happens with you beat an egg. The physical act of beating causes the protein strands to stretch, thereby causing the protein to denature (the internal bonds are broken as a result of the application of physical force). So, rather than the protein chains being bound up into tight balls, they become long strands. This is similar to gluten when it is developed. These strands form structures that allow the trapping of air, which results in a lighter texture. Beating eggs is not just about mixing. It's about changing the structure of the eggs to produce a physical effect. To read more about this, see "The Science of Cooking" by Peter Barham.  <sep>  Q: What does beating eggs actually do (chemically speaking)? A: The main purpose of beating an egg is to "denature" the protein within the egg  <sep> FOLLOWUP_Q: If it's going to be mixed anyways (as in dough) is it really necessary to do beforehand?
Output: Yes
CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: The name 'eggplant' is used in the US, Canada  <sep> FOLLOWUP_Q: what are the white and green ones called?
Output: No
CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice for a salad recipe? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  <sep> FOLLOWUP_Q: Is this a good substitution incase of a shellfish allergy?
Output: No
CONTEXT: Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing.The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer).So yes, it should be fine. Remember: when it was brewed, the whiskey was probably held at different stages for long periods in a stainless steel vat.  <sep>  Q: Whiskey inside a metal flask for a month. Safe for drinking? A: The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel  <sep> FOLLOWUP_Q: Does it need refrigerated?
Output: No
CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340Â°F-360Â°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  <sep> FOLLOWUP_Q: Will they still have a crispy outside?
Output: Yes
CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting.  <sep>  Q: Carrot Pie: custard or stew?
Output: Yes
CONTEXT: For the same reason that fast food burgers are often dry :) When beef hits high heat, the juices go in the opposite direction. This is why when pan-frying a steak, you know it's close to medium rare once you see the juices start to come through the top. The fat in burgers does the same thing, it moves away from the heat source, and back into the rest of the meat. That's just what happens when meat cooks and constricts. Many fast food joints use a double grill (you pull an inverted flat top down on top of the burger on the flat top). Whoops, there goes practically everything moist in the 3 or so minutes they cook them.Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once, but with a more gentle heat, the fat (and some juices) come out instead of going to hide on the other side of the patty that isn't on a heat source.  <sep>  Q: Adding water to a pan-fried burger
Output: No
CONTEXT: Sure you can. It will not taste salty, but it also will not taste bland, it will have a "seasoned" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of "It's not good yet" - it can come from "not enough seasoning" or from "not enough salt", in the second case adding more MSG won't help.  <sep>  Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty, but it also will not taste bland, it will have a "seasoned" taste  <sep> FOLLOWUP_Q: Are there any health issues associated with it?
Output: No
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: I am looking for ways to displace liquids while cooking any ideas? A: 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  Q: Will that affect the cooking time of a recipe? A: Just put it there, again fill with some water, and fill the sauce around it  <sep> FOLLOWUP_Q: Will the sauce stick to the side of the jars and be wasted?
Output: Yes
CONTEXT: Brining is great to begin with. Use a bone-in, skin on chicken breast. Once it's done you can remove the skin and carve off the bone if you like.Also, set up 2 heat zones in your grill (either by banking your coals or by turning off a gas burner). Brown it for a few minutes over the hot zone, then transfer to the cooler zone to finish cooking, until temp comes to 165-170 degrees.Then remove from heat and wait at least 5 minutes to slice.  <sep>  Q: How do you keep chicken breast juicy when grilling? A: Brining is great to begin with  <sep> FOLLOWUP_Q: wouldn't that result in a salty taste?
Output: No
CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality  <sep> FOLLOWUP_Q: Am I hurting the flavor at all?
Output: Yes