niryuu/sni-each-converted huggingface dataset:
CONTEXT: By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep>  Q: What is a non-pork substitute for Italian sausage? A: I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available  Q: what seasonings should I add to match the seasonings that are commonly found in Italian sausage? A: Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep> FOLLOWUP_Q: Oh okay###any other suggestions for me?
Output: No
CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.  <sep>  Q: i cooked pesto yesterday and today i see it turned solid. do you know why? A: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge  Q: what would you do if you encounter this situation? A: you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta  <sep> FOLLOWUP_Q: do you have any recipe for pesto which i can try this weekend
Output: Yes
CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: Why do fry cooks use water to cook burgers? A: It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: Is there another reason besides cook time that they use water? A: You can also use flavored liquids to impart flavor as well  Q: What types of flavors? A: I particularly like hard cider with chicken and pork  <sep> FOLLOWUP_Q: That sounds good. Any other types for cooking burgers?
Output: No
CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes.  <sep>  Q: What are purple small Brinjals called in English? A: In Britain (and France), the large purple varieties are known as aubergines  Q: There are white and green Brinjals too. Do they have a different name? A: Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal  <sep> FOLLOWUP_Q: What is the American English word for brinjals/aubergines?
Output: Yes
CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: Is there a way to re-season a cast iron pan if I scrubbed it all off? A: You can simply season "over the top" of the existing seasoning  <sep> FOLLOWUP_Q: how would I do that?
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  Q: Can I throw my Brussels sprouts on a grill that I can hold my hand over for 1-2 seconds at 3 inches above the grill and expect similar results? A: 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  <sep> FOLLOWUP_Q: What is the difference between grilling and roasting?
Output: No
CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  <sep> FOLLOWUP_Q: Is it only crumblier after it bakes?
Output: Yes
CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops).  <sep>  Q: Where did the thin, smooth plastic spatulas go? A: The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA  Q: Why did manufacturers stop making thin, smooth plastic turner spatulas? A: The old thin utensils were made of Nylon  Q: Why is nylon a problem for manufacturing? A: For relevant references, your local government health department will have papers on PAA migration  <sep> FOLLOWUP_Q: Where, if anywhere, can I buy this style of spatula?
Output: No
CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you  Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors  Q: What else should I know about it? A: Use neckbones and feet if you make your own pork stock  <sep> FOLLOWUP_Q: Should I use soy?
Output: Yes
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. 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  Q: Do you suggest a certain method? A: 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  <sep> FOLLOWUP_Q: Does the type of lid matter?
Output: Yes
CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a "correct" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original "Coney Island" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as "funky" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating.  <sep>  Q: I have recently started using Sauerkraut for hot dogs. Is this traditionally washed?
Output: No
CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap.  <sep>  Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap  Q: Would washing dishes with soap be more efficient?### A: Technically, the important factor is whether the residues are made of something perfectly water soluble  <sep> FOLLOWUP_Q: What are some good brands of dish detergent?
Output: No
CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying? A: apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak  Q: Should salt be applied to both sides of the steak, or just one? A: I suggest about 1 tsp per side for a good ribeye  Q: Does the type of salt matter? (i.e. table salt, sea salt, etc.) A: You shouldn't coat it, but you should apply salt very liberally  <sep> FOLLOWUP_Q: Should salt be used instead of seasoning blends?
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  Q: Seems like that would take a long time. How long should I leave them in the refrigerator? A: This will, also, take a while  Q: What about room temperature? Is that an acceptable way of defrosting? A: 40 degrees F, in the safe zone  Q: The pieces are quite large. What is the rapid way of defrosting? A: in the sink under cold running water  <sep> FOLLOWUP_Q: Why can't i use hot water in the sink?
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: Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures  Q: Does this technique work on both a charcoal and propane grill? A: So in short, if you need a precise temperature, get a thermometer  <sep> FOLLOWUP_Q: Is there a baseline for the hand technique?
Output: Yes
CONTEXT: Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.  <sep>  Q: I'm trying to add moisture to gluten free muffins, should I use Date puree or Banannas?
Output: Yes
CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say "chocolate and pear cake". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition.  <sep>  Q: I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two layers, sandwiching a layer of pear pieces pre-cooked in rum.### My question is: what are the holes due to? A: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump  Q: Uneven division of batter? A: What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump  Q: How can this be prevented A: folding the whites very gently, and generally erring on the side of too little whisking  <sep> FOLLOWUP_Q: how do you fold the whites?
Output: No
CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: What is the best way for cooling melted sugar quickly?
Output: No
CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them  Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work  Q: Is there a way to prevent this altogether? A: mixing dry ingredients first  <sep> FOLLOWUP_Q: I usually do that, but are small enough lumps still a concern?
Output: No
CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: Substitute for Palm Sugar###What is typically the best substitute for palm sugar?###I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff. Honey, granulated sugar, maple syrup are others I've tried but they don't seem as effective as the main two I use.
Output: Yes
CONTEXT: I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream.  <sep>  Q: Can ruined whipped cream be rescued? A: whipped  <sep> FOLLOWUP_Q: Is there a way to fix whipped cream after over whipping?
Output: Yes
CONTEXT: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the worldEspecially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  <sep>  Q: Is sweet-tasting raw kale normal?
Output: Yes
CONTEXT: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to âburnâ at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpret the burning to mean that those milk solids (sugars and proteins) get a chance to contribute to the Maillard reaction that gives caramel (and its grained cousin the fudge) its great and rich flavor. Given how unique and varied the flavors arising from butter are, I would not want to miss their contribution by adding them after the heat is gone.  <sep>  Q: Butter usage in fudge? A: I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture  Q: I have a number of questions relating to fudge. Thank you in advance for your help. A: The reason is that butter has milk solids that are said to âburnâ at low temperatures  <sep> FOLLOWUP_Q: My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix?
Output: Yes
CONTEXT: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil? A: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing  <sep> FOLLOWUP_Q: I read that it was be stored for up to 3 months, is that true?
Output: Yes
CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds "fussy" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to "slime-out", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  <sep> FOLLOWUP_Q: What is the best way to keep them fresh longer?
Output: Yes
CONTEXT: Adding herbs directly to baked goods usually results in very strong flavours. Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues.  <sep>  Q: When would one infuse flavor into sugar for baking?
Output: Yes
CONTEXT: The rest period hydrates the starches in flour, giving the dough a firmer and more workable texture (there is some very minor gluten development, but its mostly the expansion of the starch bundles with water). In many cookies, the flavors will also mature and improve, especially with cocoa in the recipe.In many recipes, the cooling from refrigeration is itself part of the point--doughs may be easier to roll and cut when they are cool due to chilling of the fat. Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops.For example, linzer cookie dough is very frangible, and the chilling and hydration make rolling and cutting much easier.Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough, although obviously not in your case.If the major effect is chilling in your recipe, by flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly. You mentioned this is a high fat recipe--if that fat is butter (as it so often is with cookies), that may help.  <sep>  Q: What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? A: Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough  Q: Is that true for high fat cookies too? A: Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops  Q: I am using a high fat recipe and 4 hours did not make the do workable, why is that? A: flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly  <sep> FOLLOWUP_Q: So, if I flatten the dough that will speed up the chilling process?
Output: Yes
CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: How do I repair the seasoning on a cast iron pan? A: You can simply season "over the top" of the existing seasoning  Q: Even if there are parts that are shiny and silvery? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again  Q: Do I need to restrip it first? A: This will fill in the "holes" in your seasoning and you'll be able to use the pan again  Q: Any other tips you can give me? A: sand down" the seasoning without completely removing it  Q: How do I do that? A: by scrubbing the bottom of the pan with a mixture of course salt and oil  <sep> FOLLOWUP_Q: Any specific type of oil?
Output: Yes
CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the curl down? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough  Q: Anything I can do so it doesn't curl? A: The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon  Q: How can I keep the bacon more flat? A: The fat will eventually reduce  <sep> FOLLOWUP_Q: Can I slow the fat from reducing down?
Output: No
CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that.  <sep>  Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps  Q: How do I evenly distribute it in the dough? A: mixing in a small amount of liquid is an easy way to make sure it all breaks up  <sep> FOLLOWUP_Q: Does it increase the amount of leavening that occurs?
Output: No
CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread? A: It's typically a problem with large pockets of air in the dough before you bake it  <sep> FOLLOWUP_Q: I am making cinnamon swirl bread and how can i avoid this?
Output: Yes
CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: Are there any drawbacks to using this method? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What steps do I need to take to make sure this does not happen? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting  Q: Would the gravy made by this method be sub par compared to gravy made other ways? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  <sep> FOLLOWUP_Q: Do I need to cook it on a different temperature using this method?
Output: No
CONTEXT: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content. Some have supposed medicinal effect for headaches, such as cedar. My advice is to look up "tea" or "infusion" with each type of needle you want to try so you can avoid a poisonous concoction. As for white pine, I have made delicious tea for breakfast and for the canteen with it while camping and have survived so far. It goes quite well with wild mint.  <sep>  Q: What are the safety considerations in making pine needle tea?
Output: Yes
CONTEXT: I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat. But in the real world, it is possible to bend some of those rules and get by unscathed. But you have to be smart about it--not all rules safely bend as far as others.What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place).How hot was your kitchen?How long did they sit out?And then of course it comes down also to how long and how hot you're cooking things. You might well be able to kill off germs in things that aren't outright spoiled. Pizza isn't that long-cooking, so there's risk there.Ultimately, you have to be the arbiter of safety. Check the USDA website about food safety and follow every rule if you want to feel certain.  <sep>  Q: I left homemade pizza out overnight, is it still good?
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  Q: Is there a way to know when it is fully cooked? A: 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> FOLLOWUP_Q: What is your favorite meat to use?
Output: No
CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Would a fruit cocktail flavoured cake work? A: Orange and lemon cakes are classics  Q: What other idea do you have on baking cakes? A: I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set  Q: Do you have any idea on baking Cinderella princess cake? A: Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake  Q: What can I do to layers of cake to make it taste fruity? A: there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set  <sep> FOLLOWUP_Q: Which types of fruits do you think i can add to form the rainbow color?
Output: Yes
CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid  <sep> FOLLOWUP_Q: What techniques can be used to develop these flavors?
Output: Yes
CONTEXT: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal. You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it.  <sep>  Q: How do I pound chicken (or other meat) without making a mess?
Output: Yes
CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  <sep> FOLLOWUP_Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results.
Output: Yes
CONTEXT: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).When I was in college, I tried a few things. I can get pretty decent results just hitting it with my cutting board. (with it between saran wrap).Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal. You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it.  <sep>  Q: If I need to pound chicken, what's the best way to do it that isn't messy? A: Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan  Q: Does the meat ever stick to the clingwrap? A: When I was in college, I tried  Q: What are other good methods? A: I can get pretty decent results just hitting it with my cutting board  <sep> FOLLOWUP_Q: Do you lay anything over the meat when you hit it with the cutting board?
Output: Yes
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: 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  Q: Which type is easier to clean? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  <sep> FOLLOWUP_Q: Which material is best when it comes to food safety?
Output: No
CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time.  <sep>  Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again  Q: What temperature do I need to bring it to for it to become honeycomb? A: I would suggest just eating it as a toffee like candy  Q: Should i throw the badly cooked honeycomb away? A: chalk it up to experience and watch the temperature more closely next time  <sep> FOLLOWUP_Q: What type of sugar is best for making honeycomb?
Output: No
CONTEXT: It sounds like the one you got may not have been of good quality. I don't remember them being terribly expensive ($40?), so I'd take yours back. If you get a good one, it should last you for years and years, so don't be afraid to invest a little. Your new one should NOT be splintering. And don't put your new one in the dishwasher.  <sep>  Q: Why is my bamboo cutting board shedding splinters?
Output: Yes
CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2Â°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?
Output: No
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: Is there any way to add the gamey flavor of venison to other foods I enjoy?
Output: Yes
CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Do you know the name of small emulsified breakfast sausages served in Dutch countries?
Output: Yes