niryuu/sni-each-converted huggingface dataset:
I brew coffee using a french press. After I've pressed it, how can I make it chill fast?I've tried pouring it into a wider container (larger surface area) and putting it in the freezer. This is not optimal since I don't want to thaw the contents in the freezer. Also, this takes some time and risks spilling the coffee.When it is cold enough I put some ice cubes in a drinking thermos, pour in the coffee, close the lid and shake it. This part of the process works well because the ice "only" transfers the cold to the coffee and not the surroundings. I guess I could use crushed ice instead for greater effect?Is there a better/quicker way of making iced coffee?
Output: How can I chill ice coffee quickly?
I have moved into a house with a nice Wolf-range griddle, and I would like to know what the primary advantages of the griddle are over a cast-iron skillet, including, is there anything I can do with a griddle that can not be done with a skillet?I have found that the primary downside to using the griddle is the time it takes to heat up, so when cooking for one, I would choose the skillet. The primary advantage of the griddle is that it provides a larger, easier cooking space. Am I missing other major advantages of having a griddle?
Output: What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?
The black tea is sold in a crumbled form. I am yet to see a brand, where I live, selling black tea as whole leaves.I want to know why is that so? Does crumbled leaves have effect on taste which whole leaves don't have?This issue is only with the black tea, not with the green tea.What's the deal here?
Output: Why is black tea sold in crumbled form?
Is white vinegar, aka the stuff just labelled as "vinegar" in the US and which I use for cleaning my kettle, the same as "White wine vinegar", which I have purchased on accident a time or two? If not, what is white vinegar made of?
Output: Is white vinegar the same as White Wine vinegar?
I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My host offered me some eggs from local people, they were superb -- thick yellow, good smelling and tasted good. How can I know before buying that I am buying a quality egg? I like to eat eggs on the morning so I find the bad eggs very irritating, the are like paper -- not nutritious at all. For cooking, I am unsure whether they matter but I want to buy now only quality healthy eggs. How can I find such eggs? I feel there is no point to save a few cents to buy rubbish, eggs are very cheap protein source although I paid a bit more for healthy quality eggs.
Output: How can I detect bad-fed or fast-fed chicken eggs before buying?
I'd like to make an exhaustive list of the various animals whose milk humans drink. Here's the ones I can think of:humancowgoatsheepcamelyakbuffalodonkey/assAny others? If so, where?
Output: What mammals' milks are drunk by humans?
I am trying to improve the taste of this gluten free challah recipe. The texture seems right, but I am trying to add more flavor. I am wondering what ingredients I have the freedom to modify. For example,Can I increase the butter without altering the chemistry? Will this add to taste?Can I increase the salt? Why is there so little to begin with?Any other suggestions are welcome!
Output: How to improve the flavor of gluten free challah bread?
After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style 100% whole grain bread. Unfortunately my first loaf reminded me of the total flops I used to make before reading through BBA and using its recipes. It was like a bread brick. I ended up deciding that croutons were the only suitable use. Since then I've made more recipes from the book, but always using his "transitional" variant of half bread flour, half wheat flour. These have risen and proofed perfectly.The technique from Whole Grain Breads involves pre-doughs. Flour, a very small amount of yeast, and water make up one dough ball that is placed in the refrigerator overnight. More flour, salt, and water are left as another dough ball on the counter overnight. Both enzyme activity and the rise in the fridge contribute to the texture and taste of the resulting bread, at least as far as I understand the theory. The next day the final dough is formed, allowed to rise once and proof once, and bake.With my first loaf I attempted a free-standing boule. I know that surface tension is critical to getting a boule to rise up and not out, but I am pretty sure that my surface tension on the boule was correct. For the transitional loaves since I've used a loaf pan and a sandwich shape, which may have helped them to rise. I've also done transitional pitas which seemed to puff up just fine during rising, even during proofing as small boules before rolling out.I don't want to try the 100% whole grain recipe again without knowing that it will work. I know that some bakers add vital wheat gluten to 100% whole grain recipes to ensure that they rise, but it seems like Reinhart's recipes should work without the additional gluten. Any other ideas for what may have gone wrong?
Output: Why didn't my 100% whole wheat bread proof?
I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this. I bought Pork Shabu-Shabu from the local international market and it was delicious and tender. The worker in the meat department said it was pork shoulder so that's why I am choosing that. Chicken breast is the only thing I can think of that would have enough meat for slicing with a slicer and give good size once cut "paper" thin. Are my choices correct? What type of cut should I use for beef?
Output: Mongolian BBQ Meat Cuts?
In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available.Normally the pot was stored in the fridge overnight.Food items added were sometimes plate leftovers from fellow flat (share house) mates, who would in turn be eating the soup, too.Most days other ingredients would be fresh(ish) vegetables, beans, grains, and fresh meat products sourced from the local butcher as money allowed.Brussels sprouts where banned, and so were strong spices (you added those to your bowl before serving).Also, for irony, a large (cleaned) stone is always left in the pot.Fresh bread was sometimes baked in the oven while cracked bones were browning, but the oven was often an electrical and environmental death trap.The pot kept going till the summer holidays, and no one got food poisoning in my time, or from any student stories I have ever heard.This sort of activity is recorded in history as being a popular resource-saving idea.Are there any real food safety implications with this method of cooking? And have any actual studies of this technique ever been published?I still recommend this money-saving idea to current students, not keen on bad practices being continued though.
Output: Never ending soup; is it actually safe?
I understand that food cooks differently in a double-boiler than when cooked "directly" - but don't know why that is.How does utilizing a double-boiler change how food cooks?
Output: Why does food cook differently in a double-boiler?
What are some alternatives to using acetate strips? I'm not interested in a specific application here, so feel free to give ideas for all types of techniques. Under what culinary circumstances, if any, can they be substituted with a silpat? Parchment paper? Other types of plastic?
Output: Alternatives to acetate?
I have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in? I normally bake 2 loafs. Can I use the same bowl? I have a friend that told me it is to big and my bread wont rise correctly. I love her to death, but she really doesn't know everything like she thinks she does. I'm still new at bread making.
Output: What size bowl for bread
Recently my cousin started to make yogurt. She told me that she puts diced, fresh fruit (strawberries, peaches) into the inoculated milk (pasteurized or sterilized, I don't know. 1) and then let this set in the oven at ~50°C for some hours. After this, she puts the yogurt into the fridge. She makes enough yogurt for ten days; on the tenth day she takes the last yogurt portion and makes some new. At the first thought I couldn't imagine that fresh fruits stay safe for ten days (I wouldn't eat cut fruits that stayed for ten days in the fridge!). But after some pondering I wondered if it's safe after all because the milk and the fruits are going to be cultured and undesired bacteria are going to be eliminated. I think freshly diced fruit only contain bacteria on the surface. 1 I saw a really big jug of milk. She lives in Georgia, US. I don't know what's the common treatment of milk there.
Output: Soon-to-be cultured milk with fresh fruit safe for consumption?
I have a popcorn machine that produces popcorn without using fat. It basically blows hot air over the kernels, and after 2 minutes they start popping.You're not supposed to add any flavoring agent (salt, sugar, ...) in the machines as it's not made for that. So when I want to add flavor, I spray water onto the popcorn right after it has popped, and then scatter the flavoring agent. This works relatively well.The downside: the popcorn can become damp (I solve this by leaving the machine on, which blows hot air over the popcorn)you can waste some flavoring agent (not all of it sticks to the popcorn, some of it falls on the bottom of the bowl)The upside:no fat used, healthier and your fingers will be less "greasy"Any other ideas how to flavor your popcorn using no fat or a minimal amount of fat?
Output: How do I flavor popcorn with a minimal amount of fat?
My attempts at Meringue-making are driving me a tiny but crazy...No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/gummy-like consistency when bitten into (this is really the best way I can explain it).I am currently working with 50-60 grams of granulated sugar per eggwhite (depending on what size of egg I have), a slightly heaped teaspoon (not the measuring-kind, just a regular, european teaspoon) of cornstarch per eggwhite.I add a pinch of salt to my eggwhites before whipping them up, then slowly add the sugar. Temperature-variation of the eggwhites did not seem to do much about the chewiness-Problem.I have tried drying between 70 and 100 decrees Celsius (most recipes seem to call for 80).How do I get them to dry all the way through without burning them? I SUSPECT the fact that I seem unable to get them all dried out is the actual problem!EDIT: For size: I usually strongly heap a teaspoon (mostly because the whole issue with a piping bag seems futile to me if the texture does strange things anyway...). They are not overly large, I'd say, and I even have the chewyness-issue when I make very very flat ones.
Output: How to prevent Meringue from turning chewy/gummy-like?
I have an enameled cast iron dutch oven. I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though.Part OneSo, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium? If I do this, will the oil evaporate -- I thought I experienced that once?Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?I'm asking this question because I don't want to ruin my le creuset french oven.Part TwoAnd how do you know when the oil is hot enough? This recipe says until it is almost smoking, but how do you know when it is about to smoke? And don't all oils have different smoke points. This recipe calls for vegetable oil, which I assume can be canola.
Output: When to heat oil in dutch oven?
I've always learnt that you add the wet ingredients to the dry ones.Looking at some recipes:"Combine the dry ingredients, the flour ... Add the other wet ingredients, melted butter ...""Pour wet ingredients into dry and mix until just combined""Mix dry ingredients together, Mix wet ingredients together, and Combine wet and dry together and bake!""Make a well in the dry ingredients and then pour the wet ingredients into the well and mix"Is there a reason to always add wet to dry and not the other way around?Are there any types of recipes that , in fact, reverse the order?
Output: Order of combining wet and dry ingredients when baking
In student canteen one of dishes I'd frequently order were soy steaks in corn flakes. I remember them well to this day, because the soy comprised maybe half the volume - the small pieces of soy were crumbed in a thick layer of corn flakes, holding firmly, and forming some kind of fluffy, crunchy crust.I tried to repeat this a few times, following various recipes about different foodstuffs crumbed in corn flakes. I never got this effect.Firstly, most of recipes call for corn flakes smashed/ground into small pieces. These had predominantly regular sized corn flakes. Then, full-sized corn flakes simply don't hold - I cover the piece of soy in egg, then crumb it in corn flakes, and most of the corn flakes fall off, either at once, or upon placing in hot oil. For the life of me, I can't get more of it stuck. I believe I'm missing some ingredients, and the technique might be different than what I'm trying, but I don't know what should it be. So, how do I achieve a thick layer of corn flakes breading?This is pretty much the look I'm striving for.
Output: thick, crunchy, fluffy corn flakes breading
I have an open bottle of lemon juice that I've been keeping in the fridge. I just took it out to dress a salad and it fizzed like soda when I opened the bottle and smells like... took me a minute to place it... yeast. What's going on? Should I throw it out?
Output: Why is my lemon juice fizzing and smelling like yeast?
I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?
Output: Can I re-use rice if it has been used for blind baking?
Some recipes call for stiff mashed potatoes, e.g. to help well formed shapes as in this recipe:http://www.tasteofhome.com/recipes/crunch-swiss-and-ham-appetizersShould I just boil the potatoes, mash way too much, and add no butter nor milk?
Output: How to make stiff mashed potatoes?
I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started flaking. I've used it almost every day and while it is fairly non stick (I can fry eggs in it) I never managed to get a smooth surface on it. Here's a photo of how the surface looks . While the surface might look like it's flaking, I do not see flakes in the food or when I'm cleaning it. Do you suggest I sand it and reseason it, or will the surface eventually smoothen out if I just keep using it?
Output: Getting a cast iron skillet surface smooth
What is the difference between pink salt and more typical coarse salt (e.g. sea salt)?I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is it used differently, etc.Since there may be more than one kind of pink salt, I'm talking specifically about "Himalayan Pink Salt".
Output: Pink salt vs regular salt
Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go.This week, the supermarket was out of the chicken we normally buy, so we decided to mix it up and try sirloin.If we try the same thing with the sirloin (putting it on the pizza raw and cooking it at 425 for 30 minutes) will it be safe to eat? Will it get tough and flavorless being in that long? Would it be a better idea to pan-fry the sirloin and then put it on the pizza after we pull it out of the oven?EDITTook Navajo Dreamchild's advice. Ended up using a marinade with pineapple and soy sauce (who says pineapple's not allowed on pizza). Sauteed the sirloin to just about medium rare and then threw it onto the almost done pizza with a little more cheese before putting it back in the oven to finish.I wish I'd taken a picture to post here, but it was all gone before we knew it. Absolutely delicious--thank you for the help!
Output: Baking Sirloin in Oven on Pizza?
What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
Output: How to cook eye of round roast?
I'd like to try my hand at baking my own bread. Do I need a bread maker to get decent bread? Are there any advantages to using a bread maker vs. my normal oven?
Output: Do I need a bread maker?
I am experimenting with a home pasta maker, and after all the fun comes the cleaning up.My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every time I shake it, and they of course contain raw egg .On the instructions, it clearly says not to wash it with water.What's the best practice in this case (besides disassembling the thing)?
Output: How do I clean a pasta maker?
Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
Output: What is the 'best' flour to use for brownies?
I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?
Output: Crepes sliding off crepe maker base
I like my tea sweet, and generally add several cubes of white sugar. Teavana sells rock sugar, which it claims is somehow "better" while being vague on what that means. Is it sweeter? Less sweet? Somehow interacts with the tea leaves differently? Interesting, you're meant to brew it with the leaves, presumably sweetening the whole pot rather than doing it to taste for individuals, which sounds annoying. Is that just marketing or does that have some benefit?
Output: What difference would using Rock Sugar make in tea?
So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of using pre-mixed seasoning packets to flavor the ground beef.However, after a particularly tired night where I reneged on that and used a packet that I had leftover sitting in the pantry, I realized just how much flavor it managed to impart into the beef comparative to what I normally get out of my manually done spice blends.Typically speaking, I use a blend of:Chili PowderChipotle PowderCuminMustard PowderFreshly Cracked Black PepperTouch of SaltCinnamon (just a touch for somesweetness)I brown the beef, drain off the fat, and then get it back in the pan to simmer in a mix of red wine vinegar and water for volume. When about half of the liquid is gone, I then add the spice mix.Generally I get the heat just right with the chili/chipotle, but it's not quite salty enough and the cumin flavor doesn't seem to really impart itself enough to the point I'd like. Likewise, there's only a hint of the vinegar flavor, which isn't necessarily a bad thing when all of the other flavors are weak, but if the other flavors came more to life, I'd expect the vinegar flavor to be at least a bit bolder as well.Is there an ingredient I'm missing for this type of cooking that aids in making those flavors really stick to the beef? Or is this possibly just a case of "add more X"? Possibly a technique / timing issue? Alternatively, is there a spice out there that you could recommend as a stronger version of any of said ingredients? I'd really like to NOT overload the salt levels, and I'd also prefer to keep straining off the fat from the browning process.Thanks in advance!edit: Thank you all for the suggestions! I'm making them again tonight and will be trying a combination of Bob's and Mrs. Garden's answers. Going to be adding Worcestire Sauce, replacing water with Beef Stock, upping the amount of Cumin and using some fresh minced garlic towards the end of the simmer (and maybe some onion powder as well). I'll update when the verdict is out.edit 2: The fresh garlic and extra cumin definitely brought out some more flavor, and the Worcestershire definitely gave a bit more punch than I would have thought it could possibly do. The flavor was fantastic, albeit a bit overpowering, but that I'll attribute that to having to readjust the amounts of everything with the new ingredients / ratios. Thank you all for your suggestions again.
Output: Help with ground beef seasoning: flavors are weak
The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften a bit and release their flavor, but they retained a bit of an unpleasant crunch, in the end.Do I need to grind or crush them first, or can they be used whole if you treat them right?
Output: How is one meant to treat fenugreek seeds?
I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the Five-spiced duck breasts with honey and soy recipe.My concern is that having not cooked duck breasts before (yes, I know, shameful! =) and having picked the recipe based on the fact that it sounds good and appears to have fairly detailed instructions, my inexperience in handling duck could result in a poor end result. So:Are there any tips, things to look out for or techniques when cooking duck breast to obtain a great outcome?Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?
Output: Cooking duck breasts
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone.In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed crystal sugar to yolks. What is the point of using hot syrup instead of sugar?
Output: Why mixing hot syrup (sugar + water) into yolks in sabayon?
I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?
Output: What natural emulsifier can I use for almond milk?
I am smoking baby back ribs using an electric vertical smoker.Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two hours? Will I get the same result as if I continued to add wood chips, given that the ribs are unlikely to absorb appreciable amounts of additional smoke? In other words, does the smoke serve a useful purpose once the meat is saturated with smoke flavor?Note that I am not asking about changing the cooking method (e.g. transferring to an oven or grill) or temperature, nor am I asking about meat other than ribs. All I am curious about is if I stop adding wood chips after two hours in the smoker, but continuing to smoke for the full duration.I have been smoking ribs (and other meat) for years, but I have always added smoke chips up until an hour before finishing. I am curious if I am literally burning money by wasting wood chips.Related question: How much time do I need to achieve a smokey flavor in bbq? Please note that this question is different because I am specifically not switching cooking methods, nor am I asking when smoking is more effective.
Output: Smoking without wood chips
Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered chocolate?EDIT: I think the question might be a little unclear. To clarify, I have a block of tempered chocolate; I use this to make cordials (must be tempered) and ganache (doesn't matter). Are there any uses for it where I'd have to untemper the chocolate first?
Output: Are there any situations where untempered chocolate is better than tempered?
Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon?
Output: Are there a better ways to crush biscuits/cookies than a rolling pin?
When making a peanut butter based sauce, how can I loosen the peanut butter and even out the consistency ? I tried adding a bit of hot water and mixing them, but even after simmering for a while in the pan with frequent stirring I still found clumps of peanut butter.
Output: How to loosen peanut butter in a sauce
I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a frying iron pan. Can this remove the seasoning? I'm thinking into buying a stainless steel pan for this.
Output: Deglaze in iron pan
I make up several burger patties in advance with peppers, onions, and spices.I use wax paper to separate them.If I put them in the freezer they separate fine. If I just refrigerate they stick to the wax paper. I don't want to coat the wax paper with oil. How can I refrigerate the patties so they will easily separate?
Output: Refrigerate and separate patties
Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is not green onion.Could someone clear this up for me? Is Escallion the same as scallions (green onions)? And can Escallion be replaced by onion in a recipe?
Output: Can Escallion be replaced by onion?
Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to be one of the most common stabilizing ingredients in a lot of hot sauces, is this the most natural and effective way to keep a sauce from separating? Also what is the best way to incorporate it into the sauce. Is xanthan gum frowned upon for people who are looking for an all natural sauce and is it alway necessary to use a stabilizing agent? Thank you guy
Output: Using xanthan gum
What is the best/easiest method to peel peaches?
Output: How to peel peaches?
I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?
Output: Frying Eggs—Sticking to the Pan
Is there any way to tell if fish is infected/subjected to ciguatera.I understand that if you ingest fish that is infected with ciguatera you run the risk of becoming violently ill, and that subsequent ingestions will make you even more ill. Therefore is there any way to tell if a fish has ciguatera?I ask as I know not to eat certain fishes that I have caught in the tropics, but still do not know enough about the subject.
Output: How to tell if fish is subjected to Ciguatera?
I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the flour mixture because I do not want just to throw it away. I also added a tablespoon of salt and a tablespoon of baking powder and around of 1 1/2 cups of water. Is the mixture still good for flour tortillas?
Output: What to do when too much shortening is added to flour?
There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor? If not, how quickly do they lose flavor, and what causes the degradation? Are there any ways to store the nuts to preserve the flavor of freshly toasted? Would freezing and/or vacuum sealing do the trick?
Output: Do toasted nuts quickly lose flavor?
I'm trying to learn to fillet and skin fish, and getting conflicting advice.Most sources say that the boning/filleting knife should be quite sharp. But when an instructor showed me how to skin a trout fillet, the knife wasn't particularly sharp, and the technique seemed akin to scraping the flesh off the skin in one pass. I've even seen some information on-line by a surgeon who got good results with the "blunt dissection" approach, skinning a fillet with the handle of a table spoon. I haven't bought a boning/filleting knife yet, but in experiments my chef's knife (I know, too thick and stiff) tends to cut right through the skin.I'm coming to the conclusion that a knife for this purpose should be only moderately sharp. (Part of the problem may be standards-- I hone my own knives, and I don't call a knife sharp unless I can shave the hairs off my wrist with it.) Am I on the right track?
Output: How sharp should a filleting knife be?
I am making a recipe today that is basically fried mashed potato bites:Take cold mashed potatoes and mix in a whole egg.Form a little ball of potato around a little cube of cheese.Coat in an egg wash and bread crumbs to make a crust.Pan-fry the mashed potato ball until crispy.Bake for a few minutes to finish.However there is an issue that I did not consider until just now, a few hours before dinner: a guest is allergic to egg yolks. If it were just one egg per four cups of potatoes to help bind them or a little egg wash he might be okay, but the recipe as written has too many yolks. Based on experience, this will cause an allergic reaction.What can I do to get the same binding effect in the recipe with fewer or no egg yolks?Is there something I can substitute? So far my Google-fu brings up many alternatives... for brushing on top of bread, not breading and frying.Could I dilute the egg yolks and still have enough of an effect? For example, if I make a double portion and use one full egg plus the white from a second egg for both mixing in as well as the egg wash. That would likely be dilute enough not to trigger an allergic reaction, but would there be enough yolk to get the job done?There are no other dietary restrictions relevant to this question.The recipe: Loaded Cheese-Stuffed Mashed Potato BallsFour cups of cold mashed potatoes mixed with another cup of toppings and one egg, and another egg used as an egg wash.
Output: Egg wash with no yolks or reduced yolks
I'm going to be grilling some asparagus which I have never done before. How long should I be having them on the grill so that they're not all mushy and soft? Is there something I should be doing to them beforehand to help them retain their crunchyness?
Output: How long to cook asparagus on a BBQ?
I don't have a measuring glass. I just have a tablespoon (15 ml). Can 1 tea spoon be considered half of 1 table spoon?
Output: Does 1 tea spoon correspond to half table spoon?
I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and olive oil for a few minutes, then added the chicken until it was no longer pink. I then added the chicken stock, brought it to a rolling boil, and turned it down to simmer for about an hour. The result was really tasty soup with really dry chicken pieces. It was even drier when reheated the next day. Is there a way to avoid this? I'm making another pot tonight using boneless skinless chicken thighs and want to make sure I don't make the same mistake (whatever that may be)!
Output: How to prevent dry chicken in soup?
I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right. Some of the few recipes i’ve found place them in a bath of ~65-70°C for some 30-120minutes. This feels a bit short for my taste, as i’m not sure whether the breastmeat will reach the desired temperature at its core in such a short time. So the time-temperature for this cut in sousvide would be one point i’m interested in.Furthermore, i’ve often heard that poultry especially contracts muscle fibers when “temperature shocked”. So i guess i’d start the bath with cold water and cold meat, to get a slow heat-up.The last question is for sauces which could go well with it. The meat itself should be way more aromatic than many other poultry meats. Due to this i’m not sure if using the liquid from the sous-vide-bag as a base for sauces (i.e. fruity riesling butter sauce with caramelized onions and some mushroom bits? Maybe others?) is a good idea. On the other hand, if not using the meat-juices there’s pretty little base you can make a sauce of … right?
Output: How to set up the sous vide bath for guineafowl breasts?
Is there a rule of thumb for the weight or cut? I'd prefer to err on the side of well-done, as I want to serve it to my toddler.
Output: How long should Lamb leg steaks be cooked for?
I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top if it doesn't. However, I also read that it shouldn't be disturbed for a fairly long period of time. I am a bit confused. Should I check on the progress after a few days, or not?
Output: How long should I wait before I lift the lid of my sauerkraut crock?
For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure:cut tofu into piecescover with waterbring to boildrainmash with potato mashersqueeze out water by wrapping in towel and twistingadd to tomato sauceHow does boiling affect the change in the texture of the tofu?
Output: How does boiling impact the texture of tofu?
I like to bake, fry, cook and make salads out of dark green parts of the kale. But when I get to the middle of the kale, I don't like those whiteish bright parts, just not tasty much imo.I was thinking about blending it in a smoothie but I don't have a blender yet.Any ideas how to prepare those?
Output: What can I do with the white parts of kale?
My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk...I still have a 1 gallon container from the last milk I purchased which I can use. There's a tiny bit of milk left in there, but it will be finished by today. The only thing I'm worried about is that, even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk. Does this mean, then, that I should treat the expiration date of the combined milk as the same date printed on the old container?Should I store the milk in some other container (e.g. a pitcher)? Should I temporarily combine the two in a pitcher, then put them back in the two half gallon containers they came with? Any other ideas?
Output: Which container to use for combined milk?
Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste?Can I use my potatoes or carrots if they already has some roots...?How about when my onion is sprouting?
Output: Are vegetables poisonous if they have roots, are sprouting or are many weeks old?
While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm oven and it rose just fine. It turned out fine, I'm just glad we weren't trying to get it done for a meal. So the question is, how warm does dough need to be to rise properly?
Output: How warm must dough be in order to rise?
I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour?Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved with other fruits? The fact it only adds a small amount of liquid, or maybe the high acidity offsets that? My first idea was trying raspberries reduced as much as possible without burning, and maybe adding some lemon juice to brighten up the flavour and add acid.As a baseline, the recipe I use for the lemon curd is:2 eggs and 2 yolks200g (1 cup) sugar125g (1 stick) butterjuice of 2 lemons, zest of 1-2 (to taste)
Output: How to approach making fruit custards?
Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken.How to do it? Does it have some special methods to preserve the quality?
Output: How to stuff and/or spice the chicken BELOW the skin?
I like eating food with phyllo dough and I like preparing such food. However, phyllo dough is not easily available where I live. The only packages I can find are rather large. I usually use how much I need, then cover it as best as I can and store it air-tight in the freezer for later use. If I thaw and refreeze and rethaw some sheets, they tend to get dry.Even just working with non-frozen phyllo dough, can make your sheets dry out if you don't work quickly an/or with a wet towel.I was wondering if you could do anything to reverse this process. Is there a way to rehydrate phyllo sheets?
Output: Can you rehydrate phyllo dough?
I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution.So I would like to know how long should you brine meat for at this solution? What time with this solution should you brine per kg of meat and does this differ between poultry, fish and red meat?Just a rough estimation would be great as I don't want to over salt the food.
Output: How long should meat be brined for in a 10 percent solution?
https://cooking.stackexchange.com/a/5863/6168 If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will affect the taste of your sauces, I find pan sauces taste metallic when made in cast iron.Indian dishes often require tomatoes in most of the dishes. I am not intending to cook any tomato sauces in the Kadhai. Will I never be able to cook any Indian dishes requiring tomatoes in a well seasoned iron Kadhai (assuming I'll re-season again)?
Output: Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?
A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as DufourSo, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.htmlSecondly, how long do I have to freeze that stuff?Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming".So, what is the way to make it soft?Do I have to add warm water and crush it?Or do I have to heat it in an oven?
Output: How should I deal with "thawed frozen puff pastry"?
I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in this picture:I always cut my chicken up into small pieces so I always cut it out, but I realize that this can't really be done when baking or poaching the entire boneless skinless chicken breast.Can anyone shed some light on to what it is and whether I am wasting my time removing it? Does it dissolve when the chicken is baked?
Output: What's this white strip on the top side of my boneless skinless chicken breast?
Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans.I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions.So, I'm wondering what's the difference in the required technique when using them to cook food?
Output: Difference in technique for cooking with non-stick and standard pans?
I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another pasta dish or recipe. Alas, I do not cook at home all that often, and sometimes the stored coconut milk tastes bad, so I toss it and go to the store for a fresh carton.What is the shelf life, in a fridge, of coconut milk? Is it actually bad if it tastes bad, or could it still be used at least for some purposes? How to tell if it's about to go bad even if I can't smell anything out of line?
Output: Shelf life and Validation of Coconut Milk?
I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a conventional oven?
Output: How can I achieve the same flavor and texture as roasted garlic without an oven?
I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking powder and shaved chocolate.
Output: How can I make my Hot chocolate thicker?
What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?I have traditionally always used pan but i see now some recipes recommend oven.
Output: Omelette cooked in oven or pan?
Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising.Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure how I defrost it so it also then rises correctly and cooks well.If I just leave it out uncovered it will presumably rise inconsistently because the middle will take much longer to defrost? So should I leave it in the fridge first?Or, is it better left somewhere warm through the entire defrost to help fire up the yeast?Or have I "done it wrong" and may as well dump this particular piece?
Output: Defrosting pizza dough correctly?
I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?
Output: Why is gnocchi a dumpling and not a noodle?
So im a little scared, I was cooking some italian sausage links on my cast iron skillet. I cooked them 8-10 min a side on medium , then turned to low and cooked 7-8 minutes a side.I checked the temp on the very middle and they all registered about 170 degrees (This was after they had been on low, at the very end)Anyways I ate them, tasted fine etc...But upon eating another one later, I discovered that there was still a pinkish color in the middle. (More towards the edges). It wasn't a lot....but the thing is I know this thermometer is accurate and I always use it.....Plus I cook them like this all the time. So I didn't understand why it was still a little pink on the inside. Just for reference I stuck the thermometer on the inner most part, I made doubly sure. And they were all checked and all were 170-180 after they had been cooking on low (So it was prolly a high temp earlier when they were on medium)Any ideas? Im kinda scared. For reference these were Sweet Italian Sausages (not sure if that would matter)
Output: Italian Sausage still a little pink?
I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours.What would be the best place: fridge or freezer?
Output: How to store no yeast dough
I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course.I think it saves time, oven energy, and just is more convenient because both recipes happen to require the same temperature.Is this ok / safe to do? Is it bad to bake meat with muffins?Will the flavours meld wierdly?Is there a certain arrangement the trays should be in?Notes: The chicken is covered with tin foil with some holes forked through for steam. I don't think this is a duplicate because it's related to 2 different types of dishes. One is an meat dish, the other is Muffins - instead of 2 baked goods.
Output: Can I cook 2 very different things at same time in the oven?
I know it's completely basic, but I've been reading up on alternative ways to make chicken wings (admittedly because I've been trying to find a similar recipe to Korean soy garlic chicken) and I came across this recipe from Momofukufor2.It mentions rendered chicken fat, and I'm not exactly sure what that meant. I'm familiar with twice fried wings, so is this just another way of saying "the oil you cooked the wings the first time around"?
Output: What is "rendered chicken fat"?
My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, whipped cream, and hot fudge. It's not such an extraordinary recipe, I suppose, but the hot fudge is simply not a topping we keep in our house or really have a lot of experience with. So after picking up a jar of hot fudge topping, and zapping it in the microwave, per the instructions, I experienced the obvious result that has presumably been experienced by millions before: hot fudge melts cold ice cream.Rather quickly, the sundae disintegrated into a soupy mess at the bottom of the bowl, with a rapidly decreasing scoop of ice cream bathing in the pool, and banana bits swimming about. It was not a pretty sight.What means could I take to mitigate the fudge's effect on the ice cream, or are my wife's hopes and expectations just a dream in the shadow of this bleak reality?
Output: How do I avoid hot fudge turning my ice cream into a soupy mess?
Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar?
Output: What is the best way to open a tightly fitted lid of a jar?
Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving it unfinished or burning their mouth? Ideally the method should not only be fast, but also let me reliably reach about the same temperature every time.I've thought of the following:Add additional milk - cools tea, but affects taste.Heat the water less - won't make tea as hot, but might affect how well the tea infuses.Add cool water to boiled water - would cool down a fully-infused tea, but hard to control resulting temperature.Put it in the fridge for 30 seconds or so - would cool tea, but seems like a bad idea.
Output: How can I cool tea quickly?
I use oil for cooking in the Teflon coated pan. I put the pan on a very low fire. (Simmer) Lately I have found that the onions get stuck to the bottom of the pan.How to know whether the teflon coated pan's life has reached end? Does it change colour or something else?
Output: How to know whether the teflon coated pan's life has reached end?