niryuu/sni-each-converted huggingface dataset:
CONTEXT: Eggs are already 3/4 water anyway!By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100Â°C (212Â°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before settingThe amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more waterAdding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this processBONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop  <sep>  Q: Why is water often added to the eggs when making omelettes?###Hello? A: This keeps the cooking temperature to less than 100Â°C (212Â°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting  <sep> FOLLOWUP_Q: Doesn't that make it too wet?
Output: Yes
CONTEXT: You need to ferment in a cool place, so you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C.Vegetables turn soft if it's too hot. Taste and feel is important here. Soft vegetables are the biggest problem if it's too hot. On the 3rd day it is good to place in the fridge to slow the fermenting, if you can. Crocks may be wrapped in burlap, palm dry, & kept wet in a cool shade place with breeze. Cloudy days are a big help. Place a plate on top of crock to keep insects dirt out. So it can be done with care. I'm in the South Phillipines, and it seems to work on the shady side of the house under the second floor A.C., where dripwater hits a wrapped crock, along with the breeze in the monsoon season.  <sep>  Q: Hi there, I've got a question about pickles A: You need to ferment  Q: I'm living in a tropical region, and I've heard that warm temperatures are not conducive to pickling, is there a way I can still ferment pickles in the heat? A: you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C  <sep> FOLLOWUP_Q: What is the ideal temperature for fermenting?
Output: Yes
CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.  <sep>  Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really  <sep> FOLLOWUP_Q: Is there any objective way to determine when it's properly cooked?
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 would I add garlic flavor to yogurt? A: 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  Q: What other flavors would be easy to use? A: The commonest flavours are mint or chilli  <sep> FOLLOWUP_Q: What would I serve with those flavors?
Output: Yes
CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the "stuff" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name "semifreddo" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen  Q: Okay. Can you elaborate? A: The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much  <sep> FOLLOWUP_Q: hmmm. okay###So any suggestions for me
Output: No
CONTEXT: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well. It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air.In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra.Its harder to tell from the description, but you may also be over baking the quiche. You want to cook it until the center just barely jiggles, about 180 F / 82 C.  <sep>  Q: Why is my quiche always coming out rubbery? A: It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air  Q: I have been whisking them before hand, should I not be doing that? A: In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra  Q: Ok thank you.###Are there any fillings that would cause this problem? A: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well  <sep> FOLLOWUP_Q: I can just do cheese trials! Do you have any advice on cooking times?
Output: Yes
CONTEXT: I have only seen it used in dahl dishes, presumably because of it's claimed digestive properties. Asafoetida is incredibly pungent; anything more than a pinch seems too much and unpleasant.I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense. It makes your mouth water quite intensely and seems to stimulate the savory tatse buds (umami). This is lovely when done subtley and kept in the background.Therefore, I suspect you could add small pinches to all kinds of savoury food.  <sep>  Q: In which kind of food items can Asafoetida be used? A: I have only seen it used in dahl dishes  Q: What exactly is Asafoetida? A: I think of it as a flavour-enhancer, a natural, Indian MSG rather than a spice in the normal sense  Q: Can I use it as a main ingredient? A: This is lovely when done subtley and kept in the background  Q: Are there any medical benefits? A: it's claimed digestive properties  <sep> FOLLOWUP_Q: How does this add to the food taste?
Output: Yes
CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter  Q: I see, but is there such thing as a "foodservice-grade" electric carving knife. For roast not deli meat. A: its uniformity and speed cannot compare to the slicer  <sep> FOLLOWUP_Q: It's possible that they just go by another name (e.g. foodservice immersion blenders are often called "power mixers"?
Output: No
CONTEXT: As commented by SAJ14SAJ, you can dust the apple pieces with some of the cake mix. There is no need to change the proportions asked for by the cake mix box. You also do not need to cook the apples ahead, but you can slice them quite thinly or cut in small pieces to ensure that they are cooked enough.  <sep>  Q: I'm using a spice cake mix. I know how to keep the apple bits evenly spaced by using flour, should I increase the liquid because of the flour? A: There is no need to change the proportions asked for by the cake mix box  Q: Should I cook the apples (at least partially) before dusting and adding or will the cook enough when baking the cake? A: do not need to cook the apples ahead  Q: could I use some of the dry cake mix instead of flour on the apples? A: you can dust the apple pieces with some of the cake mix  <sep> FOLLOWUP_Q: Should I dust the nuts with cake mix if I decide to use them?
Output: No
CONTEXT: This is going to depend on how long you want to keep it for. If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight.If you've used e.g., buttercream frosting, you'll need to refrigerate or freeze it, unless you're serving immediately after frosting. Some fillings may also require refrigeration.If you're storing short term, up to maybe a week, refrigerate it.If you're going to be storing it long-term (more than a few days, up to three months), you'll need to tightly wrap it once its cooled, and freeze it. After more than 3â4 months, flavor will be lost, but it'll still be safe to eat, as long as its stayed at 0Â°F/-17Â°C or below.  <sep>  Q: Should a Pound Cake be stored in the fridge or the freezer? A: This is going to depend on how long you want to keep it for  Q: How long will it stay good in a refrigerator? A: If you're storing short term, up to maybe a week, refrigerate it  <sep> FOLLOWUP_Q: How long will it last in the freezer?
Output: Yes
CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction  <sep> FOLLOWUP_Q: What are the circumstances where you would choose one method over the other?
Output: Yes
CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: What is the best way to freeze turkey breasts to use later? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag  <sep> FOLLOWUP_Q: Will the texture and taste of the turkey still be good after freezing then thawing?
Output: Yes
CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does the rum offer to the recipe? I ask because I'm not sure I want to buy a whole bottle of dark rum just for one recipe.
Output: Yes
CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: To answer your main question, you can bake very just about any type of fish  Q: Which fish has the most flavor? A: So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there  <sep> FOLLOWUP_Q: Which fish pairs with white wine the best?
Output: No
CONTEXT: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef  Q: How does it differ from hickory, apple-tree or pecan? A: Pecan and hickory are stronger than apple, but milder than mesquite  Q: What would you pair with hickory? A: great for pork or poultry, and work just fine with beef  <sep> FOLLOWUP_Q: What would you pair with Apple-tree
Output: Yes
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: How can I make my pudding thicker?###How much corn starch do you recommend using? A: Cornstarch starts thickening at about 205Â°F/95Â°C  Q: Okay, do you think that if I use an electric beater that would help? A: 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  Q: Ok any advice on avoiding burning the pudding? 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: What do you do to prevent your pudding from being too thick?
Output: No
CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: do you know anything about Salt stick dough and shaping?
Output: Yes
CONTEXT: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once. Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse.Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue.  <sep>  Q: What caused my meringue to fall after adding cocoa? A: Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse  Q: When do I add it? A: add the cocoa powder to the liquid egg whites, and then whisk it all together at once  <sep> FOLLOWUP_Q: What amount of cocoa powder?
Output: No
CONTEXT: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out.  <sep>  Q: Can I make my chips crunchy again after they have gone soggy? A: eco  <sep> FOLLOWUP_Q: For how long does it need to use in the Microwave?
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  Q: What advice can you give me on temperature and size? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  Q: do you have any other tips or advice A: 340Â°F-360Â°F seems to be the temperature used by many recipes for fritters  <sep> FOLLOWUP_Q: how long should I fry the fritters for for best results?
Output: No
CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: What are some general tips on purchasing and using a cutting board? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  Q: What are the pros and cons of wood vs plastic cutting boards? A: The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board  <sep> FOLLOWUP_Q: What are the benefits of an end-grain wood cutting board?
Output: No
CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor).  <sep>  Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute  <sep> FOLLOWUP_Q: What can it do similarly?
Output: Yes
CONTEXT: This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish.  <sep>  Q: How can I emulsify cod liver oil, or otherwise mask its taste? A: It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard  Q: Is there a way for me to make a similar product at home from raw cod liver oil? A: Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender  <sep> FOLLOWUP_Q: Do you have any other suggestions for how I can consume cod liver oil without having to taste it, or it giving me bad breath?
Output: No
CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass â more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature.  <sep>  Q: In what stage should the temperature of meat be taken? A: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature  Q: At what stage is that? A: For something like a beef or pork roast, the coolest point will be generally in the very center of the roast  Q: and why should this be done? A: To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature  Q: oh so its for safety purposes? A: With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier  <sep> FOLLOWUP_Q: Is there any other suggestion that would help me more?
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: Can you help me with recovering frozen vegetables from my crisper? A: I don't think there is really a way to "fix" this, once it happens  Q: Is there any way to salvage them for cooking? A: cooking does something similar to vegetables  <sep> FOLLOWUP_Q: Do you have any advice for storing veggies?
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  <sep> FOLLOWUP_Q: Where exactly is it located?
Output: Yes
CONTEXT: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan. Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it. It will sear considerably faster if you do this, which results in you having less time per batch for the fonde to burn. The second thing you have to do is keep an eye on when your pan gets back up to temperature after you put your next batch in, and quite possibly lower the heat a bit (and even perhaps add a tiny bit more fat). But there's also the possibility that 3 large batches is just going to be quite difficult using one pan, so you could use two pans, or deglaze the pan after the second batch and save it (not ideal, but better than losing all that flavor).I've never done more than two large pan fulls in a single go (I'd probably use a griddle that sits over 2 burners instead, if I had that much to sear).  <sep>  Q: Searing boeuf bourguignon###What is the best technique for searing several pans full of beef without burning it? A: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan  <sep> FOLLOWUP_Q: O.K, thank you. What is the best way to control moisture loss?
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  Q: Should I go for 6% or so fat content, or should I go with whole fat milk and a little cream? A: For 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% fat  Q: Are there any ways besides espresso powder to enhance the chocolate flavor in my drink? A: I think many commercial chocolate milks use a little salt (Sodium or Ammonium) as a brightener  <sep> FOLLOWUP_Q: Are cane sugar and honey the best way of giving the chocolate a caramely flavor?
Output: No
CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Why should I roll the meat in flour for a ragout? A: I would ignore the recipes which say coat with flour without cooking it first  Q: What would you recommend? A: use cornstarch (cornflour) instead  Q: Why would you say cornstarch instead of flour? A: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it  Q: Why will cornstarch not do the same as flour? A: Flour is a thickening agent  <sep> FOLLOWUP_Q: Is cornstarch not a thickening agent?
Output: No
CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell).  <sep>  Q: Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? A: adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker  <sep> FOLLOWUP_Q: So is there a rule or ratio by which I must decrease the yeast for every unit of sugar added?
Output: No
CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk  <sep> FOLLOWUP_Q: Would it be ok to use regular milk?
Output: No
CONTEXT: Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.  <sep>  Q: Can I add curry to the mixture and then add it to the pan? A: beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking  <sep> FOLLOWUP_Q: Can I cook some garlic and ginger in oil, then add curry, butter and flour?
Output: No
CONTEXT: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.  <sep>  Q: How to ensure that the Pancakes get cooked evenly? A: You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked  <sep> FOLLOWUP_Q: The last time I made pancakes, while they were nicely cooked on the outside,###they were still a bit "battery" in the middle.
Output: Yes
CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: How can I reproduce a "gamey" flavor? A: My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature  Q: Does that make it taste gamey? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving  Q: Are there any sauces or liquid game additives I can use? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  <sep> FOLLOWUP_Q: What about spices that could help with the gamey flavor?
Output: No
CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly? A: pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced  <sep> FOLLOWUP_Q: Are there special pots/lids available for steaming purposes?
Output: No
CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with tofu? A: I would suggest making tofu burgers  Q: Can I use uncooked crumbled extra-firm tofu for those? A: crumbled tofu  Q: What else will I need for making tofu burgers? A: another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes  <sep> FOLLOWUP_Q: How long do they take to make?
Output: No
CONTEXT: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker, then the pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced. Venting holes in a lid just let some steam escape so the lid doesn't bang around, having a vent hole or not wouldn't make your idli's sticky.  <sep>  Q: When lids have a space that you can open slightly on top is that for steaming? A: If a lid doesn't have a vent and the pot does not have any sort of locking mechanism like a pressure cooker  Q: Do they need to have both, a cover vent and locking mechanism, for it to be done properly? A: pressure of the steam inside will lift the lid off the pot and steam will escape. That was the "dancing" of the lid that you experienced  <sep> FOLLOWUP_Q: Can you use a pan with a lid to steam food?
Output: No
CONTEXT: I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors.Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about, and you'll notice it only once you thaw your chicken (or other food item). That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn.  <sep>  Q: Is there a way I can stop this?
Output: Yes
CONTEXT: Yes, you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference.The older the eggs get, the more evaporation that will take place (because the eggs are washed, so they don't have a protective layer).You will notice in older eggs that there's a growing pocket of air inside the egg when you break them. (for me it tends to be on the more rounded end, but I don't know if it has to do with how you orient the eggs in storage).I know that I've used eggs more than a month past the "sell by" date, and I wouldn't be surprised if I've gone two months. It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh. And maybe for hard boiled eggs if you want them pretty, as you'll end up with a void where the air pocket is.  <sep>  Q: How long can refrigerated eggs last past their date? A: I know that I've used eggs more than a month past the "sell by" date, and I wouldn't be surprised if I've gone two months  Q: Generally in the USA, can refrigerated eggs be used past their expiration date A: you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference  <sep> FOLLOWUP_Q: What are the dates typically mean?
Output: No
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  Q: Can you tell me what you mean by surface area with the peppercorns? A: the surface area  <sep> FOLLOWUP_Q: How is there a top area...isn't a peppercorn round?
Output: Yes
CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.  <sep>  Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces  Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in  Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor  Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly  <sep> FOLLOWUP_Q: Anything else in terms of getting a good flavour delivery
Output: No
CONTEXT: Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.  <sep>  Q: Can I add seasoning to the beurre manie?###I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered.
Output: No
CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  <sep> FOLLOWUP_Q: What exactly does that mean.
Output: Yes
CONTEXT: Moist salts are naturally harvested sea salts from which not all the water has been removed. They are noticeably wet, often caking up or forming more of a "slush" than a powder.Some aficionados only believe that sea salt is "real" and "natural" if it is moist. Me, I have enough humidity in the apartment.  <sep>  Q: What is a "moist" salt? A: Moist salts are naturally harvested sea salts from which not all the water has been removed  <sep> FOLLOWUP_Q: are they expensive?
Output: No
CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it?
Output: Yes
CONTEXT: Your question is slightly confusing but I'll try to answer your question.As far as I can tell McCoin brand is bags of frozen vegetables (correct me if I am wrong).If it says do not thaw and to cook from frozen, it just means you do not need to thaw it before you cook it. Thawing is the act of unfreezing something. This can be accomplished by leaving something out at room temperature to naturally thaw.So if you have frozen corn and want to put it in chili or soup, just throw the frozen corn directly in without thawing it.  <sep>  Q: Meaning of do not thaw for frozen food A: it just means you do not need to thaw it before you cook it  Q: oh okay. am i supposed to wash frozen food after opening the package or can i cook it directly? A: So if you have frozen corn and want to put it in chili or soup, just throw the frozen corn directly in without thawing it  <sep> FOLLOWUP_Q: how long do frozen food usually take to cook fully ?
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  Q: So how can I cook Japanese Style rice ? A: 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  <sep> FOLLOWUP_Q: Do You have any other tips for cooking rice ?
Output: Yes
CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: How can I utilize Tofu in a dish ? A: I would suggest making tofu burgers  <sep> FOLLOWUP_Q: How can I make Tofu Burgers ?
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: What is the Shelf life of a yogurt product? A: If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator  <sep> FOLLOWUP_Q: Is that plain yogurt or can it be mixed with other ingredients?
Output: No