niryuu/sni-each-converted huggingface dataset:
CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes  Q: Is pork a necessary ingredient for it? A: Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served  Q: Do you know if there is a vegetarian alternative to it? A: A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: That's nice to know. What version do you prefer? A: I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common  Q: Does that make it more tastier? A: I like  <sep> FOLLOWUP_Q: Any other suggestion to make it more tastier?
Output: No
CONTEXT: The 30 minute cooking time is somewhat similar to my experience with mini-cheesecakes in a muffin tin, although I would recommend checking between 20 and 25 minutes with a toothpick. In my experience mini-cheesecakes were cooked until set entirely in the middle, but if your recipe is for an NY-style cheesecake that seems to wobble a bit, things might be different.  <sep>  Q: Cheesecake Cooking Time Change with Pan Change? A: The 30 minute cooking time is somewhat similar to my experience with mini-cheesecakes in a muffin tin  Q: What other tips do you have? A: I would recommend checking between 20 and 25 minutes with a toothpick  Q: What can I use to check if it is done? A: In my experience mini-cheesecakes were cooked until set entirely in the middle  <sep> FOLLOWUP_Q: Any other recommendations?
Output: Yes
CONTEXT: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, weâve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.If you exclude the differences between individuals, using your own handâs heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees donât matter). It takes time and practice - which is usually described as âexperienceâ. I personally donât think in âdegreesâ though, but more in categories like âtoo coldâ / âshould be okâ / âtoo hotâ and a few steps in between. So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the authorâs.  <sep>  Q: How accurate is the hand technique for grilling? A: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lo  <sep> FOLLOWUP_Q: Have these technique ever been tried on the charcoal?
Output: No
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  Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again  Q: Another other advice for getting the skins to come off easily? A: put the beets in a sealed container while still hot and let them cool down that way  Q: So I should not let them cool down at all before peeling? A: peel them while they are still warm  <sep> FOLLOWUP_Q: Any other tips you could offer for cooking beets?
Output: No
CONTEXT: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like. Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless. This is called your brine and people have been using this method of preservation for millions of years.As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer.  <sep>  Q: Do you have any advice for storing green onions? A: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like  Q: How about if I want to keep them whole? A: As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer  Q: Any other advice on keeping my green onions ready to eat? A: The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless  <sep> FOLLOWUP_Q: Does the acidic solution affect the taste?
Output: Yes
CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: Ribs burned to a crisp following directions. What does "medium high" mean? A: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective  Q: If meat should not be cooked with direct heat, what is the most effective way? A: You should turn the left burner on, and put the ribs in the right side of the grill  <sep> FOLLOWUP_Q: So indirect heating would be the right way to go for cooking ribs?
Output: Yes
CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: How can I clean my filthy cast-iron frying pan? A: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  Q: Wouldn't the heat harm this cast-iron frying pan? A: Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in  Q: Can I re-season it? A: then re-season  Q: Would I clean the frying pan the same way if it were stainless steel? A: If it's stainless, just stick it in the dishwasher  <sep> FOLLOWUP_Q: Should I just throw out this cast-iron frying pan, or can it be restored?
Output: No
CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes  Q: Is pork a necessary ingredient for it? A: Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served  Q: Do you know if there is a vegetarian alternative to it? A: A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: That's nice to know. What version do you prefer? A: I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common  Q: Does that make it more tastier? A: I like  <sep> FOLLOWUP_Q: Do you happen to have the full recipe of Ma Po Doufu?
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  <sep> FOLLOWUP_Q: This was my first attempt at making a foam using soy lecithin do you think that will help?
Output: Yes
CONTEXT: The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra "eggplant" flavor. Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended.  <sep>  Q: If a recipe calls for chinese eggplant, can I use regular eggplant instead?
Output: Yes
CONTEXT: Yes, you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own, and starchy water will too, so the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling over, and more stable temperature when you add the milk.) You'll also probably want to be more careful about stirring the first time; if the heat is a little higher than you realize, you will start accumulating a layer on the bottom of the pan.If you want them to cook faster and have less potential boiling over to worry about, you can always presoak in milk beforehand. I've done this overnight in the fridge, which was enough to let me make (admittedly slightly chewy) steel-cut oats in the microwave the next morning.  <sep>  Q: Steel Cut Oats: cooking in milk vs. water###Most of the recipes I've seen (including Good Eats) recommend simmering the oats in 4 cups of liquid for 1 cup of oats. Alton Brown recommends 3 cups of water for ~25 mins and then (1/2 cup of milk + 1/2 cup of buttermilk) for ~10 mins.###However, I would like to do away with water entirely (just curious). Could I just simmer 1 cup of oats in 4 cups of milk for ~40mins? A: you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own  Q: is the first ~25mins of simmering in water designed to maximize water absorption? A: the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling over  Q: Also, if anyone has cooked oats mostly in milk before, I'd like to hear their opinion as well###Thank you A: If you want them to cook faster and have less potential boiling over to worry about, you can always presoak in milk beforehand  Q: That sounds helpful. Thanks for the tip A: I've done this overnight in the fridge, which was enough to let me make (admittedly slightly chewy) steel-cut oats in the microwave the next morning  Q: Okay. Anything else that I should know A: You'll also probably want to be more careful about stirring the first time; if the heat is a little higher than you realize, you will start accumulating a layer on the bottom of the pan  <sep> FOLLOWUP_Q: okay. Thank you!###Appreciate it
Output: Yes
CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  <sep> FOLLOWUP_Q: Seems like that would take a long time. How long should I leave them in the refrigerator?
Output: Yes
CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.)  <sep>  Q: How do I cook small fish in water without overcooking? A: removing it from the water as soon as it's done  Q: Is the 1 inch thick should be simmered for no more than 10 minutes true? A: Tiny fish like you mention will probably be done in only a minute or two, similar to small  Q: Does that include sardines and anchovies? A: The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky  Q: How do I check them? A: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell  <sep> FOLLOWUP_Q: How do I tell if its overdone?
Output: No
CONTEXT: I'm specifically answering your question "Is it okay to use a microwave in convection mode without the turntable?" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the "convention only" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable? A: Yes  Q: Even if my microwave doens't have a stop turntable button? A: There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven  Q: So can I remove it altogether and use just an oven rack ? A: You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep> FOLLOWUP_Q: How can I avoid that?
Output: No
CONTEXT: I tried freezing tzatziki sauce but wasn't happy with it when thawed as it seemed to separate easily and even when mixed thoroughly it seemed to have a different, more watery texture than when fresh.What I do now if I have cucumbers I need to use is to prepare and process them exactly as I would for fresh tzatziki sauce. I freeze the processed cucumber in 1/2 or 1 cup containers and thaw to make fresh tzatziki sauce. Works great and the added bonus is that it doesn't take up as much room in the freezer.  <sep>  Q: Can I freeze Tzatziki sauce?
Output: Yes
CONTEXT: This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.  <sep>  Q: gas range hack for greater power output: does it work?
Output: Yes
CONTEXT: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts. Those cuts will be tender, flavorful, and without pockets of fat or gristle to mar the appearance of your dish.I don't recommend round because I simply don't like its flavor. Using round in this application might be one of the best applications to use up round, but for the best possible beef bowl, I'd go with the sirloin or tenderloin.TIP: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted. Partially frozen meat is much easier to neatly and thinly slice. For this application, thin even slices really are important, they make for a much nicer presentation.  <sep>  Q: What cut of beef can I use to make "sukiyaki beef"? A: Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts  <sep> FOLLOWUP_Q: I happen to have a rump roast in my freezer. Will that work?
Output: Yes
CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: What do I do about rodent droppings on cast-iron frying pan A: f it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  <sep> FOLLOWUP_Q: Bleach dissolved in water, soaked for ~5 minutes, will kill everything rodent-specific. But what will that do to my cast iron?
Output: No
CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam  Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea  <sep> FOLLOWUP_Q: What temp should I heat the water too for a good brew?
Output: No
CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu: 10 people, dinner with lovely friends at home
Output: Yes
CONTEXT: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much. Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again.A bit of experimentation will be necessary to get the right results, I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results.  <sep>  Q: How do I stop my brownies from rising?###I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, too much.###This rising is also not quite uniform for all the brownies. Some are flatter than others. The result tastes fine, but is not dense like other brownies. A: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much  Q: Other than maybe air that I beat in, there are no rising agents. How do I stop the brownies rising to get denser brownies? A: Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again  Q: How do I make sure I dont overdo it? A: A bit of experimentation will be necessary to get the right results  Q: Is there any other suggestion for me? A: I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results  <sep> FOLLOWUP_Q: That sounds helpful. Appreciate it###any other tips?
Output: No
CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Sp  Q: How big can they puff up? A: Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further  Q: Anything else you can tell me about them puffing up? A: 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  Q: Will they pop like a balloon? A: gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep> FOLLOWUP_Q: Wow I did not know that. Any other interesting facts about them?
Output: No
CONTEXT: This will work just fine. Many people will get the math wrong, but your calculations appear correct. Give it a good stir and everything should come out as expected. Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement).  <sep>  Q: Is there any way to make a cream with less calories? A: Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy  <sep> FOLLOWUP_Q: Is the double cream less in calories then the heavy cream?
Output: No
CONTEXT: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months. If basmati is not available, any long-grain rice will suffice; short-grain rice tends to be too sticky. As for technique, rinse the rice until the rinse-water runs clear. For every cup of rice, use 2 cups of water and 1/2 tsp salt. Bring the water to a boil; add the rice and salt and reduce the heat to a simmer. Cook covered until the liquid has been absorbed and the texture of the rice is tender.For additions to the rice, you have LOADS of options. You can add a pinch of saffron to the water for a vibrant yellow color and distinctive floral aroma (if you just want color, add 1/2 tsp ground turmeric). You can add chunks of peeled ginger, cracked peppercorns, whole peeled garlic cloves, whole cardamom pods, whole cloves, whole bay leaves, whole kaffir lime leaves, and/or whole stick cinnamon -- amounts and combinations are entirely up to your taste (just remember to remove any bay leaves before serving; remove the others or not as you like, but bay is inedible). You can also add cooked vegetables, such as peas, butter beans, pearl onions, and/or carrots.  <sep>  Q: What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? A: Basmati is classic. I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months  <sep> FOLLOWUP_Q: What do you like to cook with these rices ?
Output: No
CONTEXT: Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f) Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sautÃ© your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.  <sep>  Q: How should I cook pigs cheeks? A: How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking  <sep> FOLLOWUP_Q: What is one way to cook the pigs cheeks?
Output: Yes
CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to "breathe" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much.  <sep>  Q: Why are red wine glasses wider than white wine glasses? A: In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses  Q: that's interesting. What about non sparking white though? A: Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much  Q: What happens if you drink red out of a too narrow glass? A: more volatile components of the wine will be released with more wine surface exposed  <sep> FOLLOWUP_Q: does it make a difference how expensive the wine is?
Output: No
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: Carbonated drinks in cocktail shakers, any ideas ? A: bartenders do not shake carbonated beverages  <sep> FOLLOWUP_Q: So do you shake everything else and mix the carbonated beverage?
Output: Yes
CONTEXT: There are two safe ways to defrost, one more rapid than the other.First method is to defrost in the refrigerator. This keeps temperature below 40 degrees F, in the safe zone. This will, also, take a while.Second method is to defrost in the sink under cold running water. The water doesn't have to run rapidly, but it should change regularly. This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time. If you are not going to cook it immediately, then return to the refrigerator.If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.  <sep>  Q: How do you properly defrost frozen fish? A: First method is to defrost in the refrigerator  <sep> FOLLOWUP_Q: How long did you run it under the cold water?
Output: No
CONTEXT: This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of "mashing". So, if you're more looking for less effort, than necessarily for "quick".. this could be your answer :)  <sep>  Q: Is their any way I can make refried beans using kidney beans?
Output: No
CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil.  <sep>  Q: Why do people put oil/butter in pan when frying ground beef? A: The hot oil helps to transfer heat from the bottom of the pan to the meat  <sep> FOLLOWUP_Q: Does it matter if it butter?
Output: No
CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.  <sep>  Q: How can I make a smooth yogurt based dip with no clumps?
Output: No
CONTEXT: These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal. You can find recipes with varying amounts of creamy things and cheese; I'm guessing the Omaha Steaks ones are on the higher end of that.If you want to try to match the shredded texture better, you can probably start with a potato croquette recipe and just bake and grate/shred the potatoes instead of mashing them.As Cindy noted, you can also find recipes by searching for "au gratin potato balls", plenty of which are mimicking the Omaha Steaks ones. I might be inclined to use a croquette recipe, because it's a more common name so it's easier to find obviously trustworthy recipes, but you'll probably be fine either way.  <sep>  Q: What are Omaha Steaks "Potatoes Au Gratin" actually? A: These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal  Q: How are they made? A: If you want to try to match the shredded texture better, you can probably start with a potato croquette recipe and just bake and grate/shred the potatoes instead of mashing them  Q: Are they baked? A: You can find recipes with varying amounts of creamy things and cheese  <sep> FOLLOWUP_Q: What temperature should you set the oven to?
Output: Yes
CONTEXT: When metal is exposed to microwave radiation, an electric potential difference can develop as the microwaves generate electric charge in parts of the metal. Flowing electricity can cause sparks as electrons migrate to places of lower potential. Solid metal is susceptible to this because its electrons are relatively loose, making it a good conductor of electricity.Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would: first because its electrons are secured in bonds with other atoms, and second, because the Ca atoms are not aggregated together but intermixed with nonconducting ones.  <sep>  Q: How come heating milk in the microwave is safe? A: Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would  <sep> FOLLOWUP_Q: How long should I heat milk?
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  <sep> FOLLOWUP_Q: Ok, what should it be cooked with if moisture causes it to be goopy?
Output: Yes
CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best  Q: Are some vegetables able to recover from crisper chill? A: I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep> FOLLOWUP_Q: If i lower the temperature of my refrigerator, would that help?
Output: No
CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.  <sep>  Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot  <sep> FOLLOWUP_Q: So how can I cook Japanese Style rice ?
Output: Yes
CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.  <sep>  Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam? A: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water  <sep> FOLLOWUP_Q: How much foam should I expect?
Output: No
CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What is the difference between cooking vegetable curries in a pressure cooker and a wok? A: In a pressure cooker, your food will cook hot  <sep> FOLLOWUP_Q: Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker?
Output: No
CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola DolcÃ© has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.  <sep>  Q: I am planing on making Gorgonzola and was wondering what the best cut of meat would be to pair it with?
Output: Yes
CONTEXT: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals to you, complimenting a piece of cake.Note that these are so-called "fortified wines" â they are distilled to a higher alcohol content. Historically, this was done to achieve a long shelf-life without preservatives, so they're more like spirits. Unlike regular "corked" wines, an opened bottle of fortified wine can last a long time, so the cork is made as a stopper that can be easily resealed.I don't think you'd get good results with a moscato or such. I also wouldn't skimp and buy a cheap (e.g.: Taylor) bottle of Port â that would be like using cheap, imitation vanilla extract! Spending $30 to get a high-quality flavor that you enjoy, is money well spent.This kind of wine typically comes in both sweet and dry variants. If you're making an entrÃ©e sauce, you probably want a dry wine. For fruitcake, be sure to select a sweet variety. Sometimes, they're not specifically labeled "dry" or "sweet", so you need to read how it's described the label, or ask your vintner for a recommendation.  <sep>  Q: Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?###The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content.### I've been using liqueur which works well. I was wondering if using a sweet wine would work A: A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own  <sep> FOLLOWUP_Q: Any other suggestions for me?
Output: Yes
CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: I want to try eating more whole grain bread but it is often to hard. Is there any way to make this softer? A: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds  <sep> FOLLOWUP_Q: Is there any other option than the microwave?
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: Are they from the same country or origin?
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  <sep> FOLLOWUP_Q: I've already doubled the corn starch, should I try adding even more corn starch?
Output: Yes
CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat  Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot  Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking. A: Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  Q: How do I avoid burning the crust whilst ensuring the middle of the pie is properly heated? A: To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly  <sep> FOLLOWUP_Q: Will using foil make the crust soggy?
Output: No