niryuu/sni-each-converted huggingface dataset:
CONTEXT: The bundt pans come in 6 cups, 10 cups, 12 cups. I'd go with the middle size as most recipes call for a 10 cup pan. Non-stick is best, though I always give it a spray anyway. They are usually made of cast aluminum. I've had no problem with those. As a beginner, stick to a simpler pattern than one with a lot of nooks and crannies.  <sep>  Q: How do you choose a Bundt cake pan? A: Non-stick is best  Q: Are there different non stick materials? A: They are usually made of cast aluminum  Q: Do they come in different sizes? A: The bundt pans come in 6 cups, 10 cups, 12 cups  Q: Which is the most common? A: most recipes call for a 10 cup pan  Q: What is the best brand to buy? A: As a beginner, stick to a simpler pattern  <sep> FOLLOWUP_Q: What is the diameter of a 10 cup pan?
Output: No
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  Q: Hello?###What are the additional risks? A: 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  <sep> FOLLOWUP_Q: If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?
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: Okay, what does the sauce that goes with this include?
Output: No
CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: What is the minimum internal temperature for chicken? A: the 100-120F range  <sep> FOLLOWUP_Q: Why do I need to hit a minimum temperature?
Output: Yes
CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary.  <sep>  Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them  Q: I want to keep the flavor, but how do I remove or offset the actual heat? A: It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe  Q: Will using vodka make the chilis alcoholic? A: Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary  Q: Would injecting them with oil or vodka make them soggy? A: experimentation would be necessary  <sep> FOLLOWUP_Q: Is there an alternative to chilis I could use?
Output: No
CONTEXT: I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120Â°C would probably leave it undercooked, and if you cook at a higher temperature, you'll be missing the point - steaming for a long time lets it cook slowly and more evenly. You could work out how to cook it hotter and faster, but it wouldn't be a steamed pudding anymore, it'd be a "normal" pudding.If you want to do it in the oven, you should use a water bath to keep it from getting too hot - put the vessel with the pudding into a larger vessel, and add water to come most of the way up the sides of the pudding. Then you can increase the temperature of the oven, perhaps to 150-175Â°C, without overheating the pudding. But I doubt you'll be able to get the cooking time very much less than the original cooking time with steam without significantly changing the results.Finally (thanks Elendil), steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid environment, so it might still be drier than desired. Covering tightly, and possibly adding a tiny bit more liquid, might help with that.  <sep>  Q: Is it okay to bake caramel pudding rather than steaming it? A: steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid  Q: What if i put a pan of water in the oven? A: adding a tiny bit more liquid, might help with that  Q: What temperature do you recommend? A: you can increase the temperature of the oven, perhaps to 150-175Â°C  Q: Would the time be more or less than if ###I### steamed it? A: steamed pudding takes on the order of a couple hours of steaming  Q: So If i bake it instead would I cut the time in half? A: Doing it in the oven won't be any faster  <sep> FOLLOWUP_Q: Would I keep the ingredients, particularly the moisture, the same?
Output: No
CONTEXT: You're comparing different quantities. A serving of cream (per your label) is a tablespoon. You're comparing that to 1 cup (or 16 tablespoons) of milk. The percentage that you're seeing is not what percentage of your dairy product is fat, but the percentage of the recommended daily amount of that nutrient found in a single serving. % Daily Value is figured using 2000 total calories per person, per day.From @Jefromi in comments: "And a tablespoon of cream is 15g, so with 5g of fat, that's indeed about 33%, right in the expected range. Similarly the milk is 8g of fat out of about 237g, or 3.4%, what you'd expect for whole milk."  <sep>  Q: Is my heavy cream not actually heavy cream?
Output: No
CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want.  <sep>  Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base  <sep> FOLLOWUP_Q: Could I put chilli as a seasoning?
Output: Yes
CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test.  <sep>  Q: Does polenta go off'? A: it can go bad  <sep> FOLLOWUP_Q: How can I tell if it's bad?
Output: Yes
CONTEXT: Yes it will probably be safe, but it might not be very good. Keep in mind if a sweet potato is cooked properly it doesn't need any seasoning at all. Bake it until it's dark on the outer layer of flesh and the potato will be so sweet you'll wonder why you don't cook it that way all the time.  <sep>  Q: Can cinnamon spoil?
Output: No
CONTEXT: I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then roll each individual piece in turbinado sugar(I have used white sugar too.) To store I place it in a plastic bag with a little extra sugar to prevent the pieces from sticking to each other. I also keep the syrup tightly sealed in the freezer, the syrup is great for cocktails, or as a remedy for an upset stomach. I have also peeled leftover ginger and stored it in a tightly sealed container inside my freezer. This is convienent because when you need ginger, you can easily grate the frozen ginger for your recipe. Generally you can store it frozen for at least a good three months. Hope this helps.  <sep>  Q: What to do with ginger leftover from ginger ale production? A: I have used excess ginger by candying  Q: So, there is usage for those leftovers, how? A: I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely  <sep> FOLLOWUP_Q: How much candy can you make from say half a pound of the pulp of ginger?
Output: No
CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried.  <sep>  Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so  <sep> FOLLOWUP_Q: But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly...I wonder why this is different?
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  Q: Is the water the only component, or are there others? A: Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily  Q: What else can you tell me about the science of it? A: 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> FOLLOWUP_Q: Can the marshmallow caramelize in the microwave?
Output: No
CONTEXT: I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120Â°C would probably leave it undercooked, and if you cook at a higher temperature, you'll be missing the point - steaming for a long time lets it cook slowly and more evenly. You could work out how to cook it hotter and faster, but it wouldn't be a steamed pudding anymore, it'd be a "normal" pudding.If you want to do it in the oven, you should use a water bath to keep it from getting too hot - put the vessel with the pudding into a larger vessel, and add water to come most of the way up the sides of the pudding. Then you can increase the temperature of the oven, perhaps to 150-175Â°C, without overheating the pudding. But I doubt you'll be able to get the cooking time very much less than the original cooking time with steam without significantly changing the results.Finally (thanks Elendil), steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid environment, so it might still be drier than desired. Covering tightly, and possibly adding a tiny bit more liquid, might help with that.  <sep>  Q: Is it okay to bake caramel pudding rather than steaming it? A: steaming helps keep the pudding moist, and an oven even with a water bath is not a terribly humid  Q: What if i put a pan of water in the oven? A: adding a tiny bit more liquid, might help with that  Q: What temperature do you recommend? A: you can increase the temperature of the oven, perhaps to 150-175Â°C  Q: Would the time be more or less than if ###I### steamed it? A: steamed pudding takes on the order of a couple hours of steaming  <sep> FOLLOWUP_Q: So If i bake it instead would I cut the time in half?
Output: Yes
CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available? A: the plant is up and running again as of January 2012  Q: Where exactly is it located? A: New Brunswick, Canada  Q: Do you know exactly what companie?###companies*? A: I've been buying at Sobeys  Q: Do you get good ones over there? A: I too grew up with it for making the best fish cakes  Q: Have you ever tried its chowder? A: we have not been able to buy it for over a year now  <sep> FOLLOWUP_Q: Do you know or are you aware of any other locations that might have them?
Output: No
CONTEXT: I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it.  <sep>  Q: have you untwist a salt shaker before? A: I always submerged mine in warm water and, bare handed, worked the cap until it came free  Q: I can try that but is there a better way? A: The water should dissolve the salt with the help of the mechanical action  Q: Hmm, would it be a good idea to use pliers to pry it open? A: You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is binding it  <sep> FOLLOWUP_Q: Will that work quicker than soaking in water?
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?
Output: Yes
CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good.  <sep>  Q: Can I use olive oil to infuse with chili? A: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work  <sep> FOLLOWUP_Q: Is there a difference in flavor with different oils?
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  <sep> FOLLOWUP_Q: Is it edible if the white pith is rotted?
Output: Yes
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: oil temperature is too high or your fritters are too large  <sep> FOLLOWUP_Q: What advice can you give me on temperature and size?
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? A: 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  <sep> FOLLOWUP_Q: Should I go for 6% or so fat content, or should I go with whole fat milk and a little cream?
Output: Yes
CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How can you make turkey juicier?
Output: Yes
CONTEXT: I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then roll each individual piece in turbinado sugar(I have used white sugar too.) To store I place it in a plastic bag with a little extra sugar to prevent the pieces from sticking to each other. I also keep the syrup tightly sealed in the freezer, the syrup is great for cocktails, or as a remedy for an upset stomach. I have also peeled leftover ginger and stored it in a tightly sealed container inside my freezer. This is convienent because when you need ginger, you can easily grate the frozen ginger for your recipe. Generally you can store it frozen for at least a good three months. Hope this helps.  <sep>  Q: What to do with ginger leftover from ginger ale production? A: I have used excess ginger by candying it  Q: some kind of candy? A: I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely  <sep> FOLLOWUP_Q: Is that it?
Output: Yes
CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns in recipes? A: I'd assume that the whole vs. cracked isn't going to be helpful in removing them  Q: Why not crack them to use less? A: Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  <sep> FOLLOWUP_Q: Can you tell me what you mean by surface area with the peppercorns?
Output: Yes
CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: How do you add moisture to gluten free, egg free muffins? A: Increasing the amount of yogurt and/or banana mash should work best  <sep> FOLLOWUP_Q: What about increasing the amount of butter?
Output: No
CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: How should I cook it then? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What should I put in the pan to fry it? A: I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however  <sep> FOLLOWUP_Q: what liquid should I add?
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  Q: can you tell me more about it? A: 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  <sep> FOLLOWUP_Q: Thanks .. any other hints?
Output: Yes
CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: what criteria go into choosing a paring knife specifically for work in the air? A: Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle  <sep> FOLLOWUP_Q: What other tips can you provide me with for choosing a knife?
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  Q: You said I could find recipes online? A: de o  <sep> FOLLOWUP_Q: What would be the most trusted sites to check recipes?
Output: No
CONTEXT: If you have a gas stove, you need a hood to send the exhaust outside. One that recirculates is not sufficient.In my experience, the recirculator hoods work OK if you're not doing a lot of cooking. If you do, however, you'll end up with a nasty, greasy dusty coating on everything in your kitchen. I wouldn't bother with a recirculation hood if you ever cook things that involve grease or smoke. For someone who mostly heats up processed foods, it's probably good enough.  <sep>  Q: Are recirculation extractor hoods good? A: In my experience, the recirculator hoods work OK if you're not doing a lot of cooking  <sep> FOLLOWUP_Q: How good are they?
Output: Yes
CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: Can you tell me how to make a cake mix less sweet? A: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake  Q: Are there any cake mixes that are less sweet out of the box? A: You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them  Q: Can I add lime to cut down on the sweetness? A: I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening  <sep> FOLLOWUP_Q: Are there any sour things that you think might work best?
Output: Yes
CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I fix Sushi rolls opening up? A: I assume you're making normal maki (nori side out) and not California rolls  Q: Oh yea, Can you suggest how i can make them? A: Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last  Q: What can I do to complete the process? A: If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together  Q: Will this stop it from opening up when taking them with chopsticks? A: it should help it stick together  <sep> FOLLOWUP_Q: Do you have any additional suggestion on making Sushi rolls?
Output: No
CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue.  <sep>  Q: Is there a good reason to use glass rather than plastic for refrigerator pickles? A: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic  Q: Is there anything else I should keep in mind? A: is if you we going to can your pickles for extended shelf life  <sep> FOLLOWUP_Q: Is there anything else that would help me?
Output: Yes
CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far.  <sep>  Q: How do I grind almonds for making marzipan? A: With this particular recipe, I'd be inclined to toast them but leave the skins on  Q: How fine should the almonds be ground? A: measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar  Q: Can I grind them using a food processor or a coffee grinder that I already have in my home? A: This can be done in a food processor  Q: Is there a store-bought product that would help me get the right consistency better then a food processor? A: The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it  Q: How long should I grind the almonds (200 grams) for? A: overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far  <sep> FOLLOWUP_Q: My recipe calls for 200 grams of sugar, should I add more or less?
Output: Yes
CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: What can you substitute for wine when making homemade salami? A: The solution here is to look for another recipe, one which is safe but does not contain wine  Q: Most of the recipes I found use wine. Would citric acid work as a replacement? A: Substitution in preserved foods are generally considered unsafe  <sep> FOLLOWUP_Q: So is the wine used as a preservative?
Output: Yes
CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: I made kubideh kabobs with saffron rice for my fiance and I last night, and it was a huge success. However, my fiance wished we had some mast o khiar (yogurt-cucumber sauce) to go with it, as what we would normally get from a kabob takeout place### Now, given that this is the first time Persian food has ever been made in this house, I have concerns about any reasonably sized batch of this yogurt sauce being consumed in time. A: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that  <sep> FOLLOWUP_Q: how long might this be safely stored in a refrigerator?
Output: Yes
CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.  <sep>  Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way  <sep> FOLLOWUP_Q: The skins on mine always come out clingy, does this help with that?
Output: Yes
CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple  <sep> FOLLOWUP_Q: Will I be able to eat with a knife and fork?
Output: Yes
CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: what is the best way to store bagels?
Output: Yes
CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain.  <sep>  Q: What is the best way to infuse garlic flavor in the bland brown rice? A: I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes  Q: How much would you use for 5 tbs of uncooked rice? A: How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste  <sep> FOLLOWUP_Q: Do you have any tips to make the dish flavorful but not over powering?
Output: Yes
CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word "vinegar" derives from the Old French vin aigre, meaning "sour wine".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine?###Is there a specific smell it should or shouldn't have? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia  Q: What do you need to put into the wine to make it turn into vinegar? A: The word "vinegar" derives from the Old French vin aigre, meaning "sour wine  Q: Or do you just leave it out? A: t is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates  <sep> FOLLOWUP_Q: What can wine vinegar be used for?
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 marshmallow get so puffed up 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  Q: How big can they get? A: 1 mL of water becomes ~1.36 LITERS of vapor  Q: How hot does it have to be for them to poof up? A: gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50  <sep> FOLLOWUP_Q: How hot does it have to be to increase volume by 100%
Output: No
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: Why was there not enough foam in my garlic foam with soy lecithin? A: 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  Q: This was my first attempt at making a foam using soy lecithin do you think that will help? A: 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  Q: I used an immersion blender do you think that made a difference? A: 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> FOLLOWUP_Q: I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk anything else I should use?
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: 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  <sep> FOLLOWUP_Q: Should I separate the white stem from the leaf and eat both?
Output: No
CONTEXT: Yep, cocoa and cacao are the same thing.The 72% has sugar making up the rest of the mass. The description on amazon actually mentions that it's 27% sugar and 43.5% cocoa butter. The rest is cocoa solids, the chocolate-y stuff. As you say, that particular brand is pretty expensive; it's also pretty popular and well-regarded. Since it has plenty of sugar in it, you can use it for pretty much anything, including things like coatings, or even just eat some.The 100% is unsweetened (there's no room for any sugar in there) so it's really only usable for things like baking, where you'll add some sugar. It's unlikely to be pleasant to eat on its own.For what it's worth, usually in English you'll hear cacao only when referring to the overall cacao seeds and their use as a component of chocolate. It's not common in non-culinary contexts. For example, we'll say "cocoa powder" not "cacao powder".  <sep>  Q: Chocolate: difference between "Cocoa Mass" and "Cacao"?
Output: Yes