niryuu/sni-each-converted huggingface dataset:
CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  Q: What will be diminished? A: Some of the volatile flavors  <sep> FOLLOWUP_Q: Is there a better way to use up my mint leaves before they all die off?
Output: No
CONTEXT: Basically, you can refreeze the raspberries.When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. That being said, if you are using frozen raspberries in the first place, you are obviously not looking for a perfectly intact raspberry, you are using them for some other purpose. Therefor, refreezing is no big deal. I recently answered another question about freezing and refreezing, and how it is basically a myth that it renders the refrozen product inedible. Any time you freeze you know that you are not going to get 'exactly' the same product when you thaw it, and the same goes with refreezing, there is always a 'slight' degredation of the product with each successive freeze (do you like my liberal usage of quotes?) You won't poison yourself or anything like that, you should have no worries.That being said, what are you doing with the berries? Certainly a refrozen raspberry should be no worse that a raspberry frozen once.  <sep>  Q: Can I re-freeze fruit? A: f you refreeze, you can be sure that the raspberries will freeze into a giant block  <sep> FOLLOWUP_Q: I had let them thaw but have put them in the fridge since I realised my mistake. Am I able to refreeze the berries or should I find some immediate use for them?
Output: Yes
CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to "play it by ear". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were "hydration", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as "hydration" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  Q: Would sour cream count as a liquid? A: you can start by calculating all the liquid and fat ingredients as if they were "hydration  Q: Would eggs count as hydration? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc  <sep> FOLLOWUP_Q: How do you tell if the dough is hydrated enough?
Output: Yes
CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  <sep> FOLLOWUP_Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off?
Output: Yes
CONTEXT: I'm going with an electric slicer. The item I envisioned does not exist.Update: The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. ;~)  <sep>  Q: what type of slicer is best? A: I'm going with an electric slicer  <sep> FOLLOWUP_Q: how does the electric slicer work?
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: The name 'eggplant' is used in the US, Canada  <sep> FOLLOWUP_Q: do you know any good recipes?
Output: No
CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes.  <sep>  Q: How should baked potatoes be reheated ? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating  <sep> FOLLOWUP_Q: Which is better, microwave or oven?
Output: No
CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)  <sep>  Q: Does it matter if I substitute butter for oil in baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil  Q: okay because I want that buttery taste, will adding more butter instead of oil give me that buttery taste? A: If you are going to use the same amount of oil, then it will not make any difference other than the taste  <sep> FOLLOWUP_Q: will it make a difference with the consistency of the muffin?
Output: Yes
CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: What do I do about rodent droppings on cast-iron frying pan
Output: Yes
CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the "spent" starter each time you feed.  <sep>  Q: How do I add flour to sour culture ? A: Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions  <sep> FOLLOWUP_Q: do you have any other tips on how I can add the flour to the sour culture ?
Output: Yes
CONTEXT: For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I have tried this, and it really does make a difference in the final texture. I typically cut it into cubes, soak it for about 10-15 minutes, then drain it and proceeded as normal for the recipe.  <sep>  Q: How to keep baked seitan from being too tough? A: I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it  Q: How long should I soak it? A: I typically cut it into cubes, soak it for about 10-15 minutes  Q: What do you do after you soak it/ A: drain it and proceeded as normal for the recipe  <sep> FOLLOWUP_Q: What temperature do you bake it at?
Output: No
CONTEXT: Store cocoa powder in a dark, cool, dry place, sealed against vermin. Dark and cool both slow the process by which volatiles (i.e., flavor) degrade. That said, don't keep it in the fridge or freezer unless sealed airtight, because both types of chill-chests are relatively humid environments. Humidity promotes mold, even on cocoa.By the way, for future reference: When buying cocoa powder, note the manufacturer's suggested use-by date. Cocoa powder should last about three years, properly stored. If the use-by date is much less than that, look for another container.  <sep>  Q: How to best store cocoa powder?
Output: Yes
CONTEXT: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible.  <sep>  Q: What are these white 'bits' in my nutella A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion  Q: Do the white bits indicate that it's unsafe to eat? A: I wager you can convince yourself this nutella is right edible.  Q: Would you eat it with these white bits? A: Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together  <sep> FOLLOWUP_Q: What kind of nuts would be producing this fat?
Output: No
CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case.  <sep>  Q: What can I use instead of clam juice? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute  Q: will the fish sauce have a similar flavor and/or consistency contribution to the recipe? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more  Q: I'm cooking for somebody who doesn't eat shellfish so is the fish sause safe ? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case  <sep> FOLLOWUP_Q: can ###can I omti the sugar ?
Output: No
CONTEXT: You cooked it at too low a temperature. Sous vide is intended for meat where you want the protein to remain tender. It shouldn't have any sinews. Think chicken breasts, or the long filet along the spine of a pig. This meat gets nicely cooked at 60-65Â°C (depends on the animal), and tough and dry above that. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. This happens at about 70Â°C at least, and takes hours. Since the muscle fibres are already toughened at that temperature, there is no reason to hold it low; you can put it at full boil in a normal pot and cook it there, you just have to wait long enough. In theory, you could do it in a sous vide bath too, but you won't get any of the benefits sous vide gives to tender meat.  <sep>  Q: My sous vide chicken is tough and stringy - did I cook it too long, or too little? A: You cooked it at too low a temperature  Q: What temperature should I cook chicken breast at? A: This meat gets nicely cooked at 60-65Â°C  <sep> FOLLOWUP_Q: Do you know how long to cook two chicken breasts at that temperature?
Output: No
CONTEXT: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand.Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk and chill if you wish. Then cut the coconut in half. Scoop out the meat. It should be firm but soft. Place that on a plate or eat with your hands.When harvesting, after dropping a bunch of coconuts, you select the ones whose outer hull is 1/3 to 1/4 brown. Those you sell locally. The green ones you take to the road to sell to the waiting trucks. Those are for shipment. All extra coconuts should be saved for making coconut rum. The outer and inner hulls are saved for cooking and coconut charcoal. Any that drop from the tree and split open go into the rum also, or can be used as pig fodder.  <sep>  Q: My last coconut tasted like soap--how do I avoid this? A: Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand  Q: Should I look for a particular size coconut? A: should be heavy and 2/3 full of milk or more  <sep> FOLLOWUP_Q: What other color can a coconut be but brown?
Output: Yes
CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: What do I do about rodent droppings on cast-iron frying pan A: f it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  Q: Baking it in the oven for a couple of hours is probably a safe way to sterilize it. 350F seems okay. Is it high enough? A: woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business  <sep> FOLLOWUP_Q: Is there anything else I should know about rodent droppings and cast iron?
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: How can I reproduce a "gamey" flavor? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  Q: Are there any spices or "liquid smoke"-style flavor enhancers that could be comparable? A: marinade is never going to deliver the quality that venison has to deliver  Q: Are there other meats besides venison you can recommend that offer a game flavor? A: 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  <sep> FOLLOWUP_Q: What would be the correct temperature to age it myself?
Output: No
CONTEXT: The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï, and presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  <sep>  Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï  Q: Can I make a deep dish pizza with it? A: presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep  Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  Q: How much of the crust mix should I use in the pan? A: At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep  <sep> FOLLOWUP_Q: What crust mix do you recommend?
Output: No
CONTEXT: They're commonly called squash blossoms in English - as you might guess, this is because it doesn't matter too much what kind of squash they're from. They'll most commonly be from smaller summer squash plants (e.g. zucchini) though, since they produce many small squash instead of a few large squash (like pumpkins), so you can get more blossoms for your trouble.  <sep>  Q: What variety of squash produces "flor de calabaza"? A: this is because it doesn't matter too much what kind of squash they're from  Q: How would I use it in a soup? Is there a specific cooking method? A: They'll most commonly be from smaller summer squash plants (e.g. zucchini  <sep> FOLLOWUP_Q: That's okay. What spices and seasoning go well with said squashes?
Output: No
CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: can i make Ma Po Doufu without Pork A: A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: Would the dish work with chicken/beef? A: I've seen it with pork (most common) or beef (sometimes  Q: can i make this wihout any type of meat? A: some vegetables like peas  <sep> FOLLOWUP_Q: do i have to make this with tofu?
Output: No
CONTEXT: Fill a clean bowl with cold water. Place in sink. Place fish in bowl under the tap. Turn on cold water so that it slowly trickles into the bowl. This is safe in the short term, or just until the fish is thawed. Of course, a firmer fleshed fish will handle this better than, say, a skate wing or some thin flounder. A plastic bag is basically irrelevant for safety. It will not keep you from getting sick if the fish remains in the danger zone for enough time...that is, unless your fish is floating in contaminated water, which is probably unlikely in your situation.  <sep>  Q: Can i Defrost Fish without Bag A: A plastic bag is basically irrelevant for safety  Q: So is it safe to place the frozen fish directly under running water? A: This is safe in the short term, or just until the fish is thawed  <sep> FOLLOWUP_Q: Should I cook the fish immediately after it is thawed?
Output: No
CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed.  <sep>  Q: Can I Use cloves in stocks/broths? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate  Q: Do you think cloves would go good in a turkey stock? A: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor  Q: Do you think cloves could replace peppercorns in stock recipes? A: Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines  <sep> FOLLOWUP_Q: Would it be okay to put cloves in a ham and bean soup?
Output: No
CONTEXT: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much. Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again.A bit of experimentation will be necessary to get the right results, I think: perhaps pour some of the mixture into the tin as is, then knock the air out of the remaining mixture and compare the results.  <sep>  Q: How do I stop my brownies from rising?###I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, too much.###This rising is also not quite uniform for all the brownies. Some are flatter than others. The result tastes fine, but is not dense like other brownies. A: Well, if air is the only raising agent, simply add less of it by not beating the mixture as much  Q: Other than maybe air that I beat in, there are no rising agents. How do I stop the brownies rising to get denser brownies? A: Failing that, beat as normal, then give the mixing bowl a couple of (careful) bangs on the counter top to knock the air out it again  <sep> FOLLOWUP_Q: How do I make sure I dont overdo it?
Output: Yes
CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: How can I reduce baking time for a frozen pot pie? A: bringing it out of the freezer an hour and a half before baking say  <sep> FOLLOWUP_Q: can I par bake it?
Output: No
CONTEXT: There's always the delight of botulism, which thrives in the anaerobic environment provided by vacuum packing. Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish. With this in mind, I would not expect vacuum packing to extend the life of a fish much. It will reduce freezer burn though!  <sep>  Q: How long can I keep thawed vacuum-packed fish in the fridge?
Output: No
CONTEXT: A bunch of spinach usually weighs something like 250-500 grams. My best guess is that something like half that is the stems, which can easily be as long as the leaves. So very roughly, I'd say a bunch is 125-250 grams. Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems.Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach,Â but that of course won't cause you any problems. (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.)In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want!  <sep>  Q: How much is a bunch of spinach? A: A bunch of spinach usually weighs something like 250-500 grams  Q: Doesn't that seem like a lot to put in a smoothie? A: Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems  <sep> FOLLOWUP_Q: So is 250 grams a 1/2 bunch or full bunch?
Output: Yes
CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup  Q: Is there something I can add that is a common pantry item? A: you can 'invert' the sugar by adding some acid  <sep> FOLLOWUP_Q: Can I freeze simple syrup?
Output: No
CONTEXT: Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water.  <sep>  Q: Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? A: it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute  <sep> FOLLOWUP_Q: ream Sauce 1 quart heavy cream 1 head garlic, roasted 1/2 teaspoon pepper 2 teaspoons salt 1 cup parmesan cheese
Output: Yes
CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being "impossible to pour" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can you give me advice on making brownies? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  <sep> FOLLOWUP_Q: Do you have any advice when using plain flour?
Output: No
CONTEXT: The trick is not storage, but washing. These types of dishes soak up loads of water if you dip them in. I wash these types of dishes in an empty sink and then try them right away. I would also never put them into the dishwasher. If they get too damp you need to dry them our, the best way I've found is to warm an oven, turn it off, and then to put the dishes in leaving the door cracked open. The heat will drive the moisture out and the open door will allow the moisture to escape. As for storage a dry cupboard should do just fine.  <sep>  Q: How to store clay dishes? A: The trick is not storage, but washing. These types of dishes soak up loads of water if you dip them in  <sep> FOLLOWUP_Q: How can I prevent mold in storage of these dishes?
Output: No
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? A: 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  <sep> FOLLOWUP_Q: I had it during my honeymoon in Amsterdam and Brugges. Both places served it for breakfast.
Output: No
CONTEXT: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes. I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook.  <sep>  Q: How can I get thinner pancakes? A: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe  Q: How much milk should I be using? A: I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like  Q: How many eggs should I use, if any? A: This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes  <sep> FOLLOWUP_Q: Should I include baking powder in my recipe?
Output: No
CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: I thought maybe if they were still hot it might be better, or should I let them cool?
Output: Yes
CONTEXT: You don't need to defrost it, you can add cold roux directly to a boiling liquid. To avoid lumps from the roux, most cooks suggest you either add cold roux to a hot sauce, or cold liquid to hot roux. If you heat the roux gradually with the liquid you may get lumps, and don't get a good impression of how much thickening is going on until it heats fully.  <sep>  Q: What is the right way to defrost roux? A: You don't need to defrost it, you can add cold roux directly to a boiling liquid  <sep> FOLLOWUP_Q: The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating.
Output: Yes
CONTEXT: Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and fermented. They will be tart to very tart and even bitter, but when blended with other juices add what many people consider a very refreshing bite to the juice. Candied crabs and apple butter are commonly made with them and they can be used for jams other applications especially mixed with other apples to increase tartness.There are a wide variations of varieties, just as with full size apples, and some will seem better than other. If they are wild seedling trees rather than grafter varieties, the quality of the fruit may be hit and miss, and even some of the cultivated named varieties may be astringent, especially some which are marketed for their hard cider characteristics where the astringency is desirable. If the particular ones you have will work will be mostly dependent on your tastes and the variety, and how willing you are to work with the smaller fruit. Even the sweetest crabs are likely to have a lot more tartness than a granny smith.  <sep>  Q: How edible/palatable are crabapples? A: Some crabs are better tasting than others  <sep> FOLLOWUP_Q: Can crabapples be used to make apple bread?
Output: No
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 slice  <sep> FOLLOWUP_Q: Why are electric knives not used?
Output: No
CONTEXT: You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder.  <sep>  Q: Which type of onion for homemade onion rings? A: You can use any onion variety you want; it depends on your tastes (and availability  Q: Do you prefer red onions or sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder  Q: Are the textures the same when they are fried? A: are not as astringent and have a softer  Q: The red onions are softer then the sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste  <sep> FOLLOWUP_Q: Is it better to batter the onions before you fry them?
Output: No
CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK.  <sep>  Q: Why is cream curdled in my coffee?
Output: Yes
CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: Why are my sushi rolls opening up?
Output: Yes
CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in Wheat and potato breads? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  Q: Do they effect anything else in the breads? A: It prevents the dough from getting too elastic, which controls texture  Q: Does it effect the flavor? A: it does contribute to flavor as well  Q: Is there a chemical reasoning behind how it works in bread? A: It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size  <sep> FOLLOWUP_Q: How much would I use in a standard recipe?
Output: No
CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder in bread making? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: What if I do not have heavy cream? A: I would just use your skim dry milk and not worry about it  <sep> FOLLOWUP_Q: What effect does the dairy have on the bread?
Output: No
CONTEXT: It is most probably crema di balsamico, a quite popular condiment, even often only used for decorative purposes. It can both be used with savory dishes, but also with sweet dishes, as in e.g. ice cream or gelato.Traditionally, crema di balsamico is made by reducing grape juice and optionally wine to the point where the sugar in the grape juice starts to caramelise and then deglaze the reduction with balsamic vinegar. Convenience products are often pepped with food colouring and thickening agents.  <sep>  Q: What's the name of the black-brown decoration sauce used in French cooking? A: crema di balsamico  <sep> FOLLOWUP_Q: What would you say gives this sauce its fine flavor
Output: No
CONTEXT: As Sobachatina said, it's cooked like many grains, and behaves very similar to rice. You could try continuing the steaming method, and if it does not get done by the time all the water has turned to steam, start it with a bit more water. Sobachatina's suggestion of a tight lid is also worth considering, but pay attention to the pot then, so you don't get it boiling over. An alternative is to use a boiling method. With or without toasting it first, add 3.5 parts of water to 1 part quinoa. Cook until soft, and put through a sieve to discard the superfluous water. The upside is that, unless you are using too high a temperature, there is no way to burn it.  <sep>  Q: How do I make fluffy(not crunchy) quinoa? A: You could try continuing the steaming method  <sep> FOLLOWUP_Q: Can you tell me how to do the steaming method?
Output: No
CONTEXT: Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my "local" grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel.  <sep>  Q: What kind of flour is needed for strudel/fillo dough? A: Your best bet is a stone ground bread flour or hard flour in the US  Q: Where in the US can I find this? A: At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market  Q: What Kind will be best for making a good strudel? A: You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel  <sep> FOLLOWUP_Q: If I was shopping outside the US would that give me more options on dough?
Output: No
CONTEXT: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.  <sep>  Q: Will meat overcook in a boiling water pot?
Output: Yes
CONTEXT: It is hard to tell from the picture, but this doesn't look like burned off seasoning, it is more like a burned on residue. If that's the case, you can try cleaning it some way. The problem is that physical cleaning methods probably won't be sufficient, chemical cleaning with alkali will damage the seasoning and chemical cleaning with acid, if the seasoning is compromised, can rust the pan a bit. So there is a high chance you will end up reseasoning. If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off with a stiff plastic brush. If it doesn't go away, or the seasoning goes away too, or if this was missing seasoning from the beginning, you have to strip and reseason. We have several questions on the topic, and the Internet is also full of suggestions. I personally prefer doing it with lye (best results, strips both old seasoning and rust), owners of self-cleaning ovens like incinerating it, and there are a list of other methods to work with.  <sep>  Q: How do I recover from overheating my cast-iron skillet? A: If this really looks and feels like a buildup and not like exposed oxidised metal, my preference would be to soak in warm, not hot, acid  Q: There is powder on it when I rub my finger over it. Can it be saved? A: n warm, not hot, acid. Vinegar or a citric acid solution should work well. Afterwards, try to scrub off  <sep> FOLLOWUP_Q: How do you reseason it?
Output: No
CONTEXT: rfusca already gave very good suggestions for the literal question from the title. However, you can also address your problem the other way round. First, cook the soup until your noodles are al dente (but will become just right while cooling at a normal speed). Take the big pot of soup off the heat. Second, take a small pot, and fill it with just one portion of soup per eater. Put it on the heat, and cook until the noodles are done. (Alternatively, put the single portions into porcelain bowls and microwave until the noodles are ready - it spares you washing an additional pot, but I wouldn't nuke a good soup for no reason). Third, eat your cooked soup portions and let the big pot of soup slowly cool on its own. Fourth, freeze the soup from the big pot. Finis. Note that from a food safety point of view, you are better off with flash cooling the soup. But what I outlined here is probably much simple and hassle-free. Plus, 2-3 liters of soup minus a portion or two should spend less than the magical 4 hours in the danger zone while cooling. If you are doing this with a very big pot of soup and feeding lots of people, you should probably prefer a rapid cooling.  <sep>  Q: How can I stop the cooking in my chicken and noodle soup?
Output: Yes
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  Q: How much salt should i use on the steak ? A: You shouldn't coat it, but you should apply salt very liberally  Q: How long before cooking should I salt it ? A: Salt it about 10-15 minutes prior  <sep> FOLLOWUP_Q: any other thing I should consider in the salting process ?
Output: Yes
CONTEXT: Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla.  <sep>  Q: What is the functional difference between imitation vanilla and true vanilla extract? A: it's difficult if not impossible for me to pick out the differences in baked goods  <sep> FOLLOWUP_Q: Is there a detectable difference between imitation vanilla and vanilla extract?
Output: Yes