Why is it so rare in the US to get kidney bean poisoning?

As the question you linked to says, canned beans are cooked thoroughly, so there's no issue. Pretty much the point of canned food is that it's ready to eat; if something required further cooking it would absolutely say on the label. (And given that people eat canned kidney beans without thorough extra cooking all the time, including in salads, clearly they're safe.) Ready-to-eat canned goods are presumably far more popular than anything else, so, most people aren't at risk at all.
It's also not a terribly likely issue with dried beans; it takes ten minutes at boiling to make them safe. Most people end up boiling when they cook beans, since it's usually easier to boil than it is to manage to hold a temperature below boiling that's still sufficient to cook. You have to deliberately get your stove to the right setting to hold below boiling, while if you err on the high side it'll boil. And seeing boiling liquid is a natural indicator of "this is cooking" that a lot of people will naively look for.
The main source of issues is slow cookers; warnings say not to use them at all, because they don't get hot enough, but in fact a lot of slow cookers do end up at a low boil anyway, so a slow cooker isn't actually a guarantee of poisoning even for someone unaware. (This isn't a guarantee, please don't try it!)
So kidney bean poisoning is a combination of several unlikely things: someone has to decide to cook dry beans themselves, they have to pick kidney beans over more popular varieties, they have to have not been warned, they have to have a slow cooker, it has to be one that doesn't end up boiling, and they have to decide to use it. Estimate what you like for the odds, but it's going to come out a lot lower than the 1/50 you guessed in your question.
As for how likely it is, the Bad Bug Book doesn't actually have specifics:

Reports of this syndrome in the United States are anecdotal and have not been formally published.
Several outbreaks have been associated with beans cooked in slow cookers
(i.e., countertop appliances that cook foods at low temperatures for several hours) or in casseroles that had not reached an internal temperature high enough to destroy the glycoprotein lectin.

So it does happen, just not terribly frequently, and it may be underreported since the symptoms are pretty generic.


Why did my Sourdough starter stopped rising?

My mom had a sour dough mixture active for years and years kept in the frig. and used on a strict weekly schedule. It would be new to me to leave it out of the frig.. Finicky perhaps until you get the feel for it. Makes good coffee cake and pancakes also.


What are the options when looking for gluten free chapati?

I use ivory teff tortillas from La Tortilla Factory as a gluten-free substitute for chapati. They are sometimes available at my local grocery store, but I've also bought them online. They are similar in texture and mouthfeel to wheat chapatis. When heated on a griddle, they brown and puff up just like the real stuff, and they then taste delicious with a little ghee. I don't miss wheat chapatis at all since I discovered these. They are much closer to wheat chapatis than gluten-free sandwich bread is to the genuine article. They freeze well and also keep in the refrigerator for several weeks.

If you're interested in making a gluten free Indian roti, I would suggest not trying to make something that approximates chapati. Instead, make some traditional preparation that uses other flours. For example, there's bhakri, which can be made with any of various flours like jowar (sorghum), bajri (finger millet), or even rice flour.

Or there's one of my all time personal favorite foods, a multigrain flatbread called thalipeeth. Most recipes online include wheat as one of the ingredients, but you can just leave it out and increase the amount of the other flours proportionately. There's also a sabudana (sago) version which is a lot simpler as it just uses whatever flour you have lying around in addition to sago.

Finally, the site Spice Up The Curry has a section on Indian Breads that includes recipes for rotis made with exotic flours such as rajgira (amaranth), singhara (water chestnut), and kuttu (buckwheat). I've never made any of those, so YMMV. In general I've had good success with recipes from that site, though.


Reduce the liquid first before adding the cheese. My favorite recipe is to reduce heavy cream by half and then add in plenty of grated Parmesan. Some people add Romano, butter, and/or nutmeg as well.


I think you over-kneaded and over-proofed your dough. When using a pre-ferment you are supposed to use it as an ingredient in your dough, mixing it in before kneading. Kneading is not a great way of combining a ferment into a dough, you'd have to work it so much to get it mixed you are likely to end up with too much gluten development and a dense result.

5-6 hours is a lot of time to rise a dough at room temperature, and what has probably happened is that the yeast exhausted the available sugars and died, which collapses the dough.

Slow rising and pre-ferments do improve the flavor of dough when done correctly. The most important concept in slow rising is temperature control. Yeast at room temperature will eat sugar and produce CO2 at a much higher rate than they will at refrigerator temperature. A slower rise leads to more flavor, but you can't just proof it for longer as your yeast will end up dying as explained above - if you want a long rise you must lower the temperature. When I want a slow rise I will proof my dough in the fridge overnight.

Pre-fermenting is a method I use and I like the result, but it's not some sort of magic process that turns bland dough into amazing dough. You'll get a bit more flavor and better structure, however you need to start with a recipe which will be tasty without it. Pre-ferments aren't sourdough starters.

I would say try fermenting your pre-ferment in the fridge overnight instead of 3 hours room temperature, then mix it in with the water for the rest of the dough before adding the flour and other ingredients. Knead it and proof it until it doubles to triples in size, then shape it and let it rise again. Once it's risen well slash it and bake it immediately. Don't slash and then rise again- the slash is to help the bread open up in the oven.

It's also possible your bread couldn't expand once in the oven, try putting a pan of water in the oven for the first half of the bake, it will keep the crust from hardening too quickly.


Is water on the outside of an electric kettle dangerous?

Kettles often drip a bit when they pour, and that runs down the outside. So a kettle has to be designed for a little water on the outside (though clearly not for a complete soaking).

If you have a shiny kettle and like to keep it that way, limescale will be increased by getting it wet more often, but that's the only real harm, and anyway is easily fixed.

I prefer to turn the tap off before removing the kettle though, because it's convenient the way my kitchen is laid out. Otherwise I get a bit of splashing near the sink that I might not want.


What is the proper term for real oil vs. flavoured oil?

Chilli oil has at least touched chillies (or chilli extract). Pizza oil on the other hand is neither made from pressed pizzas nor flavoured with pizza extract.

English isn't logical. French isn't either, but at least it would use Huile de pépins de raisin, huile (aromatisée) au piment fort (or more commonly huile pimentée or huile piquant) and huile pour pizza, i.e. oil of, (flavoured) with, or  for something.


There are cultured soy and coconut milk products (generally sold with yogurt) which can be used as a sour cream substitute; it's frequently advisable to add a little extra vinegar or lemon juice as these products don't generally provide as much kick as real sour cream.


I see several problems here. First, the recipe only has 3 yolks per cup of liquid, that's the bare minimum for thickening and does not produce a really thick custard like the one expected in creme brulee. Second, it is a stirred custard, not a baked one, which is a method for producing pourable or at least creamy custards, not "spadeable" ones where you can take out a piece with your spoon without the sides slowly flowing to partially fill the hole. Third, it does not give you a temperature, but suggests you to use time and a visual clue ("coats metal spoon") and that clue is also consistent with a liquid custard like creme anglaise, not a thick one like creme brulee.

The best thing to do is to pick a different recipe for next time - one which uses more yolks and directs you to oven bake the custard in a water bath. Aim for 83-85 Celsius internal temperature (under 80 it will stay too soft, over 90 it will go grainy, so if you don't have a thermometer, it is very difficult to get it right). It will take several hours, that's normal.

For this batch, I wouldn't bother reprocessing it in any way. It is edible as it is, use it in whatever calls for a custard sauce. It's easiest and ensures that you won't run into additional trouble.

If you really insist on trying to make creme brulee out of this one batch, add more yolks and bake in the oven in a water bath until proper internal temperature.


What are some savory banana applications?

Fresh fried Indian style banana chips are incredible with just salt.

http://cuisineindia.wordpress.com/2008/06/09/banana-chips/

However, I have had some from Kerela that were spiced with pepper as well, they were quite tasty. It could be a lot of fun to play with Indian and Thai spices.

I could see these in the role of a garnish, or as an alternative to potato chips or fries.


It is possible, but only if you have the right type of crock-pot. Most crock-pots are not designed for searing and as such do not get hot enough, quickly enough to sear the meat properly. You also run the risk of cracking the ceramic pot due to uneven heating/cooling as you add the meat.

There are specific models of crock pot with a sear function. If you were to try, I would recommend that you get one of these.


I did a little research and found this page which has a modified sugar syrup recipe for a substitute.

In case the link breaks:

Ingredients:

2 cups sugar
3/4 cup water
1/4 tsp. cream of tartar (spelling corrected by me)
dash of salt

Directions:

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.


Eggwash/Milkwash on Partially Baked Quickbread?

Arlo, assuming you're talking about relatively dense quickbreads such as zucchini, pumpkin or banana bread or the like, I have not had any trouble with collapsing.  I use egg or egg white wash sometimes(*) around the time I do my first toothpick test and it comes out just a bit wet.  So, call it maybe 7-8 minutes before it's finally done. I've not tried a milk wash.

Honestly, while this does give it a nice sheen, these breads are so dark already that it doesn't really do anything for the color.

For a sweet bread like banana etc, you can also get a nicer looking top by evenly sprinkling fairly large crystal sugar across the top of the dough (batter) before it goes in.

(*) If I'm presenting to non-family members like at a work potluck.  For the kids, who cares?  Haha.


Fresh cream versus butter and buttermilk

Yes, for two reasons. First, baking involves much more complex chemistry than other cooking, and can be sensitive to things like the the precise way in which things are mixed. Creaming butter and sugar, for example, is not just about combining the ingredients but about developing a texture. Things like development of protein strands and air bubbles and emulsions are vital.

Secondly, the "buttermilk" that remains from making butter isn't likely to be much like the buttermilk in your recipe. When a baking recipe calls for buttermilk, they probably mean cultured buttermilk, which is the leftover stuff with cultures added to it and allowed to ferment like yogurt.


2 hours would be pretty tight,but doable. The problem is you'd get not very much nutrition--the soaking helps you digest. Better off preparing for the next day to whether you're thinking of


Is it safe to eat an apple cooked inside poultry?

They are not safe. An apple used in this manner is an aromatic, not to be eaten. I often use a combination of apple, cinnamon, rosemary and onion inside my bird. This stuff does not reach the necessary temperature to kill the little beasties that will hurt you. If it does, then you'll have one dry bird.


Using white vinegar in all types of cooking

If the vinegar is labelled as a food/kitchen use product, even if it is a highly concentrated version, it is perfectly safe to use. A few exceptions: Do not use with bare copper utensils. Do not serve 10% and higher concentrations undiluted (use common sense here, very strong vinegars will not be very palatable anyway). Do not mix a lot of vinegar into food having a lot of baking powder or baking soda (not a food safety issue but you will make a mess!).

Anything below this line is about using acid in cooking in general.

Strong acids and bases in the cooking medium will have a textural effect on cooked food, depending on what you cook - for example, green vegetables tend to cook to a a less fresh color when cooked in acid, while they will stay very green but go too soft if cooked in a basic/akaline environment. Potatoes can end up with an unpleasant, too firm texture if the cooking water is very acidic. Cauliflower and fruits are known to oxidise less if there is acid, which is usually a good thing.

Also, some alteration of nutrient contents (which can be "good" or "bad" depending on what you cook and what nutrients you want in your food) is indeed possible, since extreme pH (both acidic and basic) chemicals react with stuff and catalyse other reactions - note that such effects have NOTHING to do with often mentioned health theories about basic/acid foods!


What are speed ovens (combo microwave / oven) good or not good at?

Microwaves are fine for veggies and for reheating most leftovers.

They are notoriously bad at anything having to do with bread, or anything crunchy. Nothing will make a nice crispy coating go soggy faster than a microwave.

Some people like them for rice, I do not. I think they ruin rice.

You can quickly achieve an edible potato, but it won't have that fluffy interior or crispy skin of baked. By cooking a potato until almost done in the microwave, and then finishing it in the oven, you can get (most of) the best of both worlds. It won't be quite as good as a fully baked potato, but it'll be pretty close. I would think a combo oven would be a good choice there.


Can I flavor powdered sugar with vanilla beans or citrus zest?

Disclaimer: I never made real macarons, but we have a very similar christmas cookie here in Germany (Swabia). Same ingredients, same method, just unfilled.

Reading your recipe, I can't see where you might run into a problem. What you are potentially adding is a trace amount of liquid and fat. That could affect the stiffening your egg whites if added in the beginning (so if using your recipe flavoring the sugar - which I would usually do - is out).
But when adding together with the almonds, that shouldn't matter at all. Almonds contain so much fat, that a hypothetical drop of essential oil extracted from the lemon zest is virtually unmeassurable and the water content of almonds can be so different from one batch to another that the flavoured sugar wouldn't matter either.

Just make sure that your powdered sugar is dry and lump-free again when using.

Btw.: Rose petals in sugar work great, too (but you'd have to wait a few months to give it a try...).


Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?

I have done several sushi dinners at home: a lot of fun and also a giant saving! One thing that you need to consider is the amount of fish, sushi recipes call for small amounts and so, even if you are preparing straight sashimi, I found that as 'little' as two pound of fish will 'force feed' a team of 6-8 hungry adults. Wish sushi grade fish you obviously don't want to do it wrong and get sick, so I suggest you stay away from home sanitized cuts. The problem is not only the extended frozen period, but also the way the fish has been handled from the moment it's caught. After searching and talking to the best restaurants in San Diego, I found that http://www.catalinaop.com is one of the best suppliers available. I was lucky enough to be able to swing by their warehouse and avoid the shipping cost, but they offer next day delivery at a reasonable price. The quality and variety is outstanding and they are specialists that will answer every single question! Make it special! :)

Hope it helps :)


I am making momos at home and want to store them too

The first recipe I found online says steam, then cool, then fry. What they don't say - and I think they should - is that they should be cooled without touching each other (and in fact touching as little as possible). I'd cool them on a rack but you might be able to use paper towel (it might stick).

If you're storing them for a little while after that and want to pack them together, a dusting of flour after they're cool should help. They should be dry to the touch by this point but the dough will still be a little sticky. Alternatively you could possibly brush them with oil before storage.


Why does milk curdle after being boiled with ginger?

If you want to prevent the milk from curdling when adding ginger, you have to boil the ginger or at least add it to boiling milk.

Ginger protease (the curdling agent in fresh ginger) is rapidly destroyed at temperatures above 70°C. It does not matter if the milk has been boiled in advance if you add ginger to cold or room-tempered milk, it will still curdle.


Consistently getting cannoli shells off their molds easily

Sometimes the simplest solutions are the best. I've found that simply increasing the amount of oil on the molds makes the shells slip off cleanly every time.

There needs to be a visibly thick layer of oil on the parts of the mold that the sheet touches. I've taken to using pourable vegetable (canola) oil rather than spray. I have the molds in a pan, pour the oil over them, and then take care to roll each mold in the oil to coat it thoroughly before wrapping a sheet around it.

It's surprising to me that so much oil is required when the thing is about to be submerged in oil, but it does make a considerable difference, and doesn't seem to affect the texture of the shell.


What reasons are there for a stove's burner plug to burn out?

There is virtually nothing you could do to cause an electric element to fail.  The element is completely sealed and it plugs into a receptacle in the stove that is made to accept it.  When they do fail it is due to age and usage. They can wear out by using them.  Putting a pot on and off the burner over and over for YEARS can wear through the surface and cause a short at the burner.  YEARS LIKE 10 OR 20.  If you really meant to say "plug" then the wear and tear would happen when removing the burners to clean the drip pan. Again, over years.  You can't use a stove without this happening. Things wear out.


Is there a way to safely can pesto sauce?

I've never seen canned pesto, nor do I know if there is a way to do it safely. I will propose an alternate solution. Have you thought about freezing it? I've had pesto given to me as a gift before, but it was made as normal then frozen in a canning jar. It worked great.

Did some more digging and eventually came across this, from the National Center for Home Food Preservation. In summary, the oil and herb mixture is too low of an acid to prevent development of nasty bacteria.

See similar questions regarding storing/canning stuff in oil for more about why it might be dangerous:
 - Garlic Infused Oil
 - Peppers and Oil


All coco's are created different. If it is too young then definitely sour.I like them from our trees with 1/4 of spoon meet in them...a treat after you drink them. so I think you want a medium aged coco.


From a scientific standpoint they are not closely related.  They aren't even in the same order.  Beets are order Caryophyllales and Turnips are order Brassicales.


Olive oil is extremely bitter - has it gone rancid?

Good EEVO from young olive trees will have a green tinged yellow colour, be astringent or peppery tasting (astringent is different from bitter, as in lemons are bitter, spearmint is astringent)

The astringent taste is a mater of preference. In my experience most people don't like it

Olive oil that has gone rancid is yellow, smells more like peanut oil or just like old grease, and tastes bitter

Oil from Dec 2012 would most likely be rancid by now, unless it was stored in light and air proof containers


how to get the salty taste out of your cupcake

Could it be a combination of salt and baking powder. Sometimes people can't put their finger on it so the say salt when it is too much baking powder.


How to make lactose free mashed potatoes

By "cream" do you mean "milk?" If you are lactose intolerant, I suggest some margarine and either sour cream or yogurt.  If you have a lactose allergy, still margarine, more alternate dairy products, and some kind of spice mix, like an Italian seasoning.


How much salt do potatoes absorb when being boiled?

From the linked question on pasta absorption, When cooking pasta in salted water how much of the salt is absorbed?, which basically says "the more salt you put in, the more will be absorbed".

However, one thing I've always thought to be true is that if you don't put enough in when cooking, you seem to have to add a whole lot more afterwards to lift the flavour to desired levels than you would have if you'd added it whilst cooking.
So the overall cooked vs table-added levels may in fact be lower if you add it early.

As it's cropped up in another answer - if you boil them with no salt whatsoever, the smell & flavour are really quite different & no amount of salt added after mashing can properly rescue them.
I can smell when someone's forgotten to salt boiling potatoes. My partner at one time wanted to believe it was because I can smell salt… erm, no. I don't think anyone can smell salt, but the potatoes smell completely different.

Late edit: The accepted answer on Ways to learn to season food correctly? would appear to agree with the statement that salting early is different to salting late - but I'd love to see some really solid evidence as to actually how that affects something as simple as boiled potatoes. All I have right now is 30 years of just knowing it makes a difference.


Should i fridge my expiring meal bars by best used by date?

The expiration date on dry goods is an indication of quality, rather than safety.  Closet or fridge...in this case probably doesn't matter.


What cuts of meat are preferable when you want to avoid drying out?

1) Chicken is a tough meat to cook right, in that it dries out very easily. A few too many minutes of cooking and you can go from a deliciously juicy piece of chicken to a dry and chalky piece of chicken.

If you're newer to cooking chicken, I highly recommend using a meat thermometer and taking the meat off the heat about 5-10 degrees before the final temperature is reached, as the meat will continue to rise in internal temperature during the resting period.

For cuts of chicken, it doesn't really matter. I personally like chicken breast, which is white meat and is lower in fat. But chicken thighs (dark meat) are also great, and tend to be juicier by default because of a higher fat content. The entire chicken is great!

Start with some known chicken recipes, which include cooking times and spice/marinade combinations. Once you try a few, you'll get an idea of how to experiment on your own.

Chicken Breast Recipes

2) It will depend how you intend to cook and eat the meat. If you just want a piece of beef, you're going to usually want what's traditionally considered a steak. This will be a NY Strip, Rib Eye, Tenderloin (Filet Mignon), Porterhouse, and many more. Stay away from Chuck (stew beef), Round, Flank, Sirloin etc. These cuts are tougher and require more than just grilling or baking to become enjoyable (although can be very enjoyable when marinated, or slow cooked).

Well done meat isn't always tough - I highly suspect it was the cut of meat you were trying to prepare in your other question. Although, most people will find well done meat less enjoyable than, say, medium-rare or similar. This is preference though - so eat what you find most enjoyable. (although if you have not tried a medium-rare NY Strip or Porterhouse, I recommend it!)

3) This entirely depends on how you cook the meat and what cut of meat you start with. Things like Chuck are usually cheaper than NY Strip, because they are tougher to start with, and contain more connective tissue that must be broken down before it can be enjoyed. For example, Sirloin is usually a bit tougher than a NY Strip, however if marinaded and slow cooked properly, it can be turned into a delicate, tender and delicious Tri-Tip! Same goes for Flank, which when marinated properly can be turned into delicious carne asada for "street tacos".

For more tips on how to prepare and cook your meat, see your other question: What am I doing wrong when cooking meat?

If you have the ability to find it, I highly recommend watching some episodes of Alton Brown's Good Eats tv show. It's fantastic, and doesn't just explain how to cook something - it explains the why reasoning behind cooking things a certain way. This will equip you with the knowledge necessary to experiment on your own without a recipe!


The theory is unlikely.  The interior of dough rarely gets more than a few degrees above boiling, and it usually "stalls" for a significant amount of time in the 210-212F range.  The only way to go above that is to dry the dough out completely, resulting in a cracker-like consistency.

That's the reason why the crust has a different texture, color, etc. than the interior.  The crust is the portion of the bread which actually reaches temperatures significantly higher than boiling.  That allows other types of chemical (and thus flavor) reactions to happen, like the Maillard reaction and caramelization.

Another way to think about this is that 212F is boiling at sea level, and bread dough contains a lot of water, and the large interior "surface area" surrounding each bubble means there is a huge amount of surface area for water to evaporate.  So, if you heat water to 212F, it will evaporate, and it will leave all of those interior bubble surfaces at 212F.  Until the dough dries out enough to slow that moisture production significantly, the interior will maintain a temperature of roughly 212F.

Furthermore, even if you somehow did create pressure inside the dough to raise the temperature inside significantly above boiling, it would exert significant pressure on every surface of the loaf, and it would burst at any location.  Achieving even a few extra degrees of temperature would require significant extra pressure to be continuously exerted on the entire exterior of the loaf.  So, "deep frying the crumb" would be really difficult to achieve, and would you want that?  (Think of a hushpuppy or something that's deep fried dough -- would you really want the interior to be all crustlike and dried out?)

Regarding the flip -- I've never done it, but I assume it must just be for the shape and perhaps the coloring/crust consistency.  Dimpling on focaccia is done for similar reasons: on thin dough, if you have giant holes, it can create areas that might expand and become misshapen or burnt or mess up the consistency.  I've never dimpled to deliberately deflate the dough or decrease oven spring.  I do it to ensure a relatively consistent loaf during baking.

Focaccia can have enough oil on the surface so that it effectively does "fry" a bit, and if you have excess oil in the pan and flip it partway through the bake, you will effectively panfry the crust.  If your pan isn't that oily, I'm guessing it's only about the shape.  (I also don't know why you'd like to limit focaccia's oven spring -- I've gotten the most compliments on mine when I've accidentally let it rise a little too far, resulting in something that was thicker than typical but a truly amazing tender interior.)

But the interior?  You can only get the "fried" texture and flavor by raising the temperature significantly above boiling and getting rid of most of the moisture.  But then you end up with an interior that tastes like a cracker (i.e., all crust).  If you don't get rid of the moisture but raise the pressure, you end up with something that is sticky and bagel-like, not typical desired focaccia characteristics.  (Don't believe me?  Try baking bread in a pressure cooker -- which requires excess steam -- and see what happens.)


Bircher muesli: how to make oats soak liquid

I've never made this, but have seen it on display in Switzerland breakfast buffets. I would think you may get a more absorbent oat flake if you were to try the par-cooked variety (quick oats).


How to keep a chocolate fondue in a liquid form?

You can either maintain the heat level through a heat source served with the food at the table or you can add a neutral-tasting oil to the chocolate mixture such as canola(rape seed) or vegetable oil.  Adding another fat will also help in preventing scorching of the chocolate.

Also the addition of some dairy to create a chocolate "sauce" can be a solution as well, but remember that fondue is about heating(and even cooking) food.  A cold bowl of chocolate, even if it is liquid at room temperature, probably isn't going to be as enjoyable for your guests.


Is/are there any difference(s) in batter from French and Italian macaron methods?

I'm not sure how I missed this answer before I posted the question, it wasn't a very difficult thing to Google... Anyway, here seem to be the differences between the results of the two methods:

French

Softer/chewier
Less sweet
Less stable
Smaller feet

Italian

Crispier/more powdery
Sweeter
Larger feet
Much more stable

As far as I can tell the smooth, matte, fancy looking macarons seen across the internet are the Italian method (I'm guessing that the syrup helps with the shell). The French method is less steps, but I will definitely need to give the Italian method a shot!

Sources:

Love and Macarons
Indulge with Mimi


What type of yoghurt should I use for making curry?

I think for Indian recipes you should in general look for an unstrained, set yoghurt. There are other factors that determine the final taste and texture of the yoghurt (the bacteria, the type of milk, length of fermentation, …) but you may not have much choice w.r.t. other factors than these two:

Production process: Set yoghurt is yoghurt that's made the traditional way, it's fermented in the pot that it's sold in. Stirred yoghurt on the other hand is fermented before being packaged; it's a more industrialized production process which is cheaper, but results in a more sour, thinner yoghurt. Stirred yoghurt has a smooth, pourable consistency; whereas set yoghurt is firmer. I got a bit confused when I was using stirred yoghurt the first time I tried making raita and the recipe told me to whisk the yoghurt till it was smooth. The pretty sour taste of the yoghurt also didn't go well with the spices, and the juice from the cucumbers made the already-thin yoghurt too watery. You could try fixing both problems by straining the yoghurt a bit and adding sugar, but it's better and easier to just buy set yoghurt. The yoghurt's packaging might say explicitly what type of yoghurt it is, but if it doesn't or you don't understand the language: avoid yoghurt that comes in “milk carton”-like containers, that most definitely means it's stirred yoghurt. A plastic pot doesn't mean it's set yoghurt though, but it's a better bet.

Thickness: Strained yoghurt (like “Greek-style yoghurt” in Europe and the USA) is yoghurt from which the whey has been removed. It's pretty thick and sometimes also referred to as “yoghurt cheese.” In India it's used for example in the dessert Shrikhand, but if a recipe doesn't specify that you should strain the yoghurt, you should assume it's unstrained or briefly strained. Wikipedia says: “In south Asia, regular unstrained yoghurt (dahi), made from cow or water buffalo milk, is often sold in disposable clay pots. Kept for a couple of hours in its clay pot, some of the water evaporates through the clay's pores. But true strained yoghurt (chakka) is made by draining dahi in a cloth.” Should you really only find strained yoghurt, you can probably just thin it back with water or milk.

I should maybe add I don't have first-hand experience with what yoghurt from India tastes like, but I've observed that the ethnic shops in my area and one Indian take-away where I could peer into the kitchen all sell/use the exact same brand of yoghurt, which is an unstrained, set yoghurt with a mild (not too sour) taste.


Are fresh, raw cashews different from store-bought?

Nuts can go rancid. I've also had stale nuts, pecans or peanuts that were exposed to too much humidity. This adversely affects the texture. They need to be fresher than that.

Cashews, however, are in a slightly different boat. See Anacardium occidentale L.

Cashews have a toxin in their shells that resembles poison ivy. When harvested, cashews are roasted in their shells to reduce the toxin and make the shells brittle and easy to remove.

If these cashews were harvested by an amateur this process might have not been done correctly and you may be reacting to the toxin.


Yes, I would say this is completely normal. It is how paper acts when in contact with liquids.
If you don't like the effect, don't use baking paper under the cookies.


I have the brand of juicer (Champion) mentioned by the OP in comments.  It's a rather unusual design that isn't used by most other companies.  They are somewhat notorious for producing a lot of foam.  I bought it perhaps 15 years ago, but rarely use it for this reason.  (It still has other uses other than juicing.)

Anyhow, the solution I found to this problem was simply to strain the juice through a fine-mesh sieve.  It won't go quickly and will get clogged with the pulp, so you'll need to a take a spoon or something and stir it around to force the juice through.  It takes a long time, but it's effective because the bubbles dissipate when they go through the sieve.  Given the construction of these types of juicers, I would generally just place a bowl underneath and a large sieve in the bowl to catch the juice coming out.  After finishing juicing, you can turn off the machine and then spend 5 minutes stirring and straining to get rid of the foam.

I have seen others on the internet mention success using a French press to do a similar straining action to destroy the foam.  I tried it once but it didn't seem to work as well (perhaps the stirring action within the sieve also assists with the foam).  Nevertheless, it still made an improvement.


What does the "bagel" setting on toasters do?

Unfortunately, the function depends on the manufacturer.

While turning off a set of elements may be common, another option is that the setting may just increase the cook time.  Bagels are thicker and have more mass than sliced bread, so a longer toast time is necessary to have a similar level of toasting.

In particular there are Cuisinart toasters where the bagel button only lengthens the time of the toasting and does not change the pattern.

From Cuisinart PDF manual

  Bagel button

  The bagel feature adds extra time to the toasting cycle
  to allow for thicker breads. You may also use the bagel button for
  English muffins and other thick breads.


Can I add uncooked noodles directly to soup?

similar to what julio said, the main reason is that typical wheat-based noodles release a lot of starch into the water, which changes the consistency of the soup. the starches can add a dirty colour to the water, but more than that, they can also thicken the soup undesirably (think of making a roux). Finally, if there are leftovers, the noodles can sometimes become completely water logged, making eating it the next day a bit of a soggy experience.

That said, with all these considerations there are times when you might add the noodles directly in-- non-starchy noodles (eg. like rice noodles) seem to do ok. also parboiling regular pasta before hand seems to help a lot with the starch and can still help you achieve the flavour integration you mentioned.


Depending on what kind of stock pot or soup pot you intend to use, you can just brown the bones right in the bottom of the pot. I don't think my mom ever put bones in the oven to make soup.

Put a little oil in the bottom of the pot and brown the bones like you would sautee meat over medium high heat. When you've got the desired browning done, just pour in the water you will use to make the stock and boil the bones in the water like you would normally do.


Where can I source Mexican chilies in the UK?

Mex Grocer has an excellent selection: http://www.mexgrocer.co.uk/. I've ordered chillies once from them in the past with success.


In regards to the general question, our brains are wired to like fats; they are compact sources of energy. However, too much fat in a given dish can feel unpleasant in the mouth, and acid washes that away (in terms of perception, the same way that adding sugars changes the perception of how acidic something is). I believe (by which I mean this is what I think, with no evidentiary basis whatsoever) this is a learned response, but I could very well be wrong.

The pairing of acids with fish, however, does have a scientific basis. According to the bible:

"Acid conditions cause heavy-smelling aldehydes, which accentuate the fishiness of TMA, to react with water molecules and become nonvolatile, so that lighter alcohols dominate the aroma."

(2004 edition, p. 238, hardcover)


What can be used instead of cheese to help a grilled sandwich stay together?

If you find roasted sweet potato to be a strong flavour, that makes things harder. Mixed roast vegetables, including some roast sweet potato or squash can work well, and the flavour of one vegetable doesn't dominate.

A rather thick hummus is also good (it softens a little on warming). In fact, roast veg and hummus is probably the vegan panini I see the most. Peanut butter should work, but I find that when heated it can become unpleasantly sticky (depending on brand; other nut butters that start stiffer may be better).

All these options have their own flavour, but so does cheese, even if very mild. The trick is to work with it, not against it.


I would sear first, both to begin flavor development and to kill any bacteria on the surface of the meat.  Bag with or without herbs and a small amount of liquid.  Cook sous vide for 18 - 36 hours at 165F/74C for well-done/traditional braise texture.  Then before serving, I would have a very hot oven ready.  Carefully remove from bag (it will be very tender), pat dry, and finish in hot oven to finish browning.

At the end of the day, you just may prefer roasted/braised to sous vide.  It's just another tool/technique.


Why mixing hot syrup (sugar + water) into yolks in sabayon?

For sabayon, you have to cook the eggs to hold the foam. Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath. This looks like an alternative method for heating the yolks, similar to the Italian method for meringue.

I haven't used it, so cannot tell you how much it differs. If it behaves like Italian meringue, it will probably produce a slightly more stable foam, but with less volume, and will taste sweeter.


Looking for a way to make a cone shaped cookie

With the stipulation that you will need a cone form to roll the cookies on, I think the ideal cookie base for your application is the tuile.  You would have to adjust the flavorings, probably.  You can find many recipes by googling, such as this one from King Arthur Flour.

Here is an example of ginger-molasses tuiles recipe.

Tuiles are malleable when they are hot, and can be draped over a form, or rolled around a mold or form.  When they are cool, they are very crunchy and thin and hold their shape well.

See also:  How do you make Paillets Feuilletine?

This is an application very similar to the tuile, although much more caramlized.  That may or may not fit with your vision for the cookie you want.


What are the ingredients that make vegan meat taste like real meat?

The meaty taste is Umami. It is the flavour of monosodium glutamate, in the same way that salty is the flavour of salt.

Both mushrooms and tomatoes of the right variety are quite rich in it, as is yeast extract. You can also just buy the stuff commercially.

Don't worry about the stigma attached to it, it's not actually toxic or anything.


Will dry roasting a chuck come out tender?

Roasting is, by definition, "dry."  Beef chuck can certainly be roasted, and your plan sounds reasonable. It can also be smoked, at an even lower temp.  There are plenty of recipes online.  Whichever your preference, I would measure temperature, rather than rely on time.  I will also add, the texture will certainly be different from a braised chuck, if that is what you are used to.


How to Convert Blueberry Muffin Recipe to Vanilla Muffin Recipe

Blueberries are mostly water (~74%) and your recipe calls for a pint of them. Blueberries are roughly spherical, so they will pack into a container with a density of around 64%.

The recipe comes from a site in the US, so a pint is, presumably, ~473ml. One thing I don't know is how much liquid blueberries transfer to the batter while they are cooking. If they transfer somewhere between 25% and 75% of their water content, then you are looking to replace between 56ml and 168ml of liquid (i.e. roughly between a quarter and three quarters of a US cup).

Since there is already milk in the recipe, you might just as well add extra milk.


browning meat in Dutch oven--why doesn't it work for me?

A few things that I would suggest for browning in general, some of which moscafj has already hinted at:

Dry your meat: Any surface moisture has to be evaporated, cooling down the meat and the pot.  A dry piece of meat will brown more easily.  For grilling, many people use paper towels, but for stews you can also roll the chunks in flour so it later acts as a thickner ... but if you do this make sure to shake off any loose flour before adding it to your pot.

Work in small batches. You want to have a bit of space around each piece of meat so that any moisture given off can quickly evaporate, rather than pooling and cooling off the pan. (if you're not using flour).  Generally I try for at least 1cm (about 1/2 an inch) gap between the various chunks when browning meat.

Be patient. Browning takes a little bit of time.  If the food sticks, just leave it alone.  This is a sign that the proteins are starting to change.  Once they're fully browned, they'll release their hold.  (this is a useful test for if it's browned in a large pot, as you can't easily see under it ... just wait until you can prod it from the side and see if it releases ... but don't push too hard, as you can end up ripping the crust that's starting to form and leave that stuck to the pot;  if this happens, deglaze before your next batch, and save the liquid (to add back to the stew later).

But specifically for a dutch oven:

If you have a fan near your stove, use it.  The high-sides of a dutch oven prevent the moisture from escaping easily, leaving you with steamed meat.  If you don't have a fan, you may want to leave a little more space between your chunks of meat.

If you're crunched for time, it's often quicker to brown large batches of meat chunks under the broiler (grill / top heat) of your oven, rather than in a dutch oven, but you need to keep a closer eye on it.


You have bascially two options:

Bring water to a boil. Put noodles into the pot and wait until noodles are done. In my experience this methods is quite difficult to handle because you can't be really certain about the cooking time (except you have done this often enough) since overcooking leads pretty fast to mush. I have the impression that thick noodles also tend to be undercooked in the middle while the outside is already too soft.
Unlike italian pasta surface starch is not desired since it causes an unpleasant slimy mouthfeel especially on rice vermicelli. Rinse the noodles thoroughly to remove the starch. The easiest way remove the starch is to dump the noodles into a clean water bath and then agitate the whole batch until the water doesn't get more cloudy. Shake the noodles to remove excess water.
Soak the rice noodles in warm water until the noodles are soft (one hour as a guideline, YMMV). Cold water is okay, you will have to soak them for a longer time. The noodles will not be as soft / chewy as cooked but rather can be bent to a certain extent until they break. When soft, remove the noodles from the water. (Optional: You can store the hydrated noodles in a closed container in a cool place until you need them.)
If the noodles end up in a soup or in cold dishes: Cook them for about 15 seconds (just as a guideline; duration might differ) in boiling water (not broth!). The noodles are done if they don't break if bent (maybe leave the noodles in the water for a few more seconds according to your taste). Don't overcrowd the pot. If you have a small pot (~20cm diameter) cook only one portion per batch. I recommend you to use a blanching colander if you are going to make more than one batch of noodles. Otherwise you will have mushy bits of noodles floating in the water. If you don't use the noodles immediately (like in cold dishes), rinse the noodles thoroughly. Optionally, you can oil the noodles in addition.
If you are going to stir-fry the noodles: Just put the soaked noodles directly into the hot pan and stir. Don't add too less oil (or sauce) or you'll end with a ball of noodles (I least I do, my parents do better).


How to stop sweet/sugary dressings from ruining a baking dish?

You could cover the baking tray with a sheet of parchment paper.


Baking more than 1 cut of meat at same time?

Probably not, unless they are lying so close to each other that they are touching. That would lead to a longer cooking time.


Why do my homemade tortillas turn hard at first but then become soft?

It's because the moisture is distributing throughout the tortilla. Same thing happens to bread when it's baked. The crust is hard but there is still a lot of moisture inside which will moisten and soften the crust. Your tortillas will also pick up moisture from the air when left out.


Can I make a pineapple upside down cheesecake in a springform pan?

It depends on the pan. If you assemble your pan and put some water in it, does the water leak out? If not, you're certainly fine. If it leaks slowly, then you're probably fine (but put some foil under it when you bake it). If it leaks quickly, then you've got a problem.


How do I speed up the preparation time for chocolate chip cookies?

Preheat while doing other things. That's not a step that should take any effective time.

Don't measure so obsessively. Unless these need to be immaculate cookies, just accept a little variety. Scoop roughly with a spoon, or just your hands, and form into balls with your hands if necessary. If you desperately want precision, you could use a cookie dough scoop. But 56±3g sounds kind of over the top to me. Given that you said this is the main time sink, I'd suggest loosening up a bit.

Are you filling your cookie sheets fully? Do they fill your oven? Following a recipe's instructions to the letter, baking only 9 per sheet, is obviously the wrong thing to do if your cookies or baking sheets aren't the same sizes as those in the recipe. Note also that if you have many cookies per sheet, you can often fit more by tiling in triangles instead of squares.

And finally, reconsider your recipe. I'm sure this one is great, but keep in mind that most standard chocolate chip cookie recipes bake at 350F or 375F, and times more in the 8-12 minute range. If your recipe gives you exactly the cookies you want, and others don't, then stick with it, but if you're unnecessarily sticking to a recipe, try something else.

Edit: one more thought! Chilling the dough is probably important to your recipe, but you could measure/scoop while it's warmer and easier to work with, then chill in balls, and do the final forming once chilled.

And another, having seen your comment: given that you increased the baking time upon filling up the oven more, and are using insulated pans, you might actually want to increase the temperature to 350-375F and see if you can get back down to the 15-18 minute baking time. They may end up closer to the originally-intended consistency!


It's hard to know exactly why your sauce failed, but I can think of two main reasons-- first, your heat was too high; and second, you added the butter too fast.  The use of goat's milk butter should not be a problem, and the amount was fine.  Next time, here are a few things to try, if you haven't already:

When adding the butter, drizzle it in with the smallest stream you can, while whisking as vigorously as you can.  The rate of addition is critical; going too fast will overwhelm the process of creating an emulsion.  It is easier to do with two people, until you are comfortable with the technique.
Keep the heat down.  You need the water to give off enough heat so that the butter stays melted, but not much more.  For that, the water can be just short of a simmer (60-80C/140-176F).  If your water is boiling, you may never be able to keep an emulsion.
In fixing a broken sauce, technique matters.  Be sure the extra yolk is well beaten before adding the broken sauce.  Next, drizzle in a little buttter to start the emulsion.  Then, as before, drizzle the broken sauce into the yolk very slowly.
Try adding a little water, say, 1-2 tbsp.  Too high a proportion of fat to water will overwhelm the emulsion.  I don't think your recipe is clearly out of proportion, but the amount of water is low enough to suggest it might be tricky to keep the emulsion stable.


How should I organize my fruits for storage?

Anything that outgasses ethylene should be kept away from other items (both fruits and vegetables), in a well-ventelated area, if possible.

Apples and bananas are the two most common culprits, but the list is much longer.  Subzero has a list of etylene producers and ethylene sensitive items, which I'm reproducing below in case of link rot:

Ethylene producing foods

apples
apricots
avocados
ripening bananas
cantaloupe
cherimoyas
figs
honeydew
kiwifruit
mamey sapote
mangoes
mangosteen
nectarines
papayas
passion fruit
peaches
pears
persimmons
plantains
plums
prunes
quince
tomatoes

Ethylene sensitive foods

unripe bananas
green beans
Belgian endive
broccoli
Brussels sprouts
cabbage
carrots
cauliflower
chard
cucumbers
eggplant
leafy greens
lettuce
okra
parsley
peas
peppers
spinach
squash
sweet potatoes
watercress
watermelon


How do I cook with Salsola (land seaweed)?

Salsola soda can be eaten raw or sautéed quickly - as a very rough rule of thumb, think “spinach”.

If you are looking for recipes, it’s helpful to know that in Italian cuisine it’s called

  Agretti or
  Barba di frate

If you search for one of these names plus “recipe”, you should find enough recipes to work from there.


Lay them out in a single layer in a pan and freeze until they are solid and then transfer to a labelled freezer bag. I freeze fruits and veggies in my chest freezer because it is so much colder than the little freezer in the house. Speed is the key- the faster you can freeze them the less damage there will be.

When I garden I freeze a lot of peppers and okra that last for years without losing (too much) quality.

Root vegetables I don't bother to freeze unless they are cooked into something. Potatoes, onions, garlic, carrots, etc. are so cheap and last so long not frozen that I don't bother.

Raw potatoes in particular are a nightmare when frozen. Gray and rubbery. Avoid at all costs. shudder

Leafy vegetables like lettuces will not be recognizable when frozen. Spinach is the only one that would be reasonable as it is so meaty- but, I'm sure you've seen frozen spinach, it isn't pretty.


It sounds like a stray sugar crystal fell into the mix--that's all it takes to kick off the crystallization you noticed. Ensure there is no undissolved sugar on the sides of the pan by wiping with a wet paper towel. Do so early though so you don't risk knocking them in at a susceptible point.


How does one peel and puree chick peas with a food mill for hummus?

Grinding the chickpeas before cooking kind of defeats the purpose. To use a food mill to its best, you shouldn't do any grinding before you cook the chickpeas.

After you cook them, they will be more accepting of grinding or other techniques. Cook them low and slow just as you would any other bean. When they are tender (and cool enough to handle), put them in the food mill. My food mill only has one coarseness, so I assume that is about medium. So, cook your chickpeas and then use a food mill with the medium blade to remove the skins and proceed with your recipe.


You can make make Bearnaise with normal butter. The version with clarified butter has a more subtle and, some say, refined taste. I think the missing milk solids negatively impact on taste, which is why I always use regular butter.


Is it possible to make hoop cheese out of acid-precipated milk curds?

I have also not tasted hoop cheese. All descriptions of it that I can find describe it as unsalted, pressed cottage cheese.

While you can definitely press out extra liquid from acid set cheeses, the proteins are not as firmly set and the texture is going to be very different.

I think you will find that using rennet is not much more difficult and opens a wide variety of cheese experiments.

Junket also provides quite a few recipes and I have had success with many of them:
http://www.junketdesserts.com/cheeserecipes.aspx
This recipe for cottage cheese uses the bacteria in (fresh) buttermilk to acidify the milk. Then with the addition of rennet a curd forms that is much firmer than what you get with acid alone.

Making their cottage cheese recipe and pressing it into a hoop should be easy enough for you. I use the end cap of 6" PVC pipe with holes drilled in it as my mold and bungee cords for the press.

For an excellent page on home cheese production in general check out this page:
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm


What is the difference between pot roasting and braising?

Pot Roasting = Braising

This more recent document from the same association, Cattlemen's Beef Board and National Cattlemen's Beef, supports this by using them interchangeably: 3 Simple Steps For Braising/Pot Roasting Beef

I was trying to figure out what the document from your question may have been implying by the cuts the different cooking techniques were recommended for. And I'd guess, because Pot Roasting is applied to more connective heavy cuts, that braising would be a shorter cooking time. That's my best guess.


Can I rely on smell to tell if rendered animal fat is bad?

You can smell and taste rancidity.  That is the primary way to identify it.  Rancid fat isn't necessarily unsafe, though there is some concern about rancid foods in our diet over time.  Given that we don't deal with health issues, that's about as far as I think I can go.


What is the proper technique for making fried rice?

Did you let the rice totally cool down before trying to fry it? I always cook the rice the day before and keep it in the fridge overnight.


Does chocolate syrup need to be refrigerated?

It is likely that prior to use there is minimal likelihood of the ingredients separating as the transport and shelf storage of the item is likely considered controlled. Once in a home kitchen, the problem is not with spoilage (there are plenty of preservatives in it), but that storage fluctuations and use may throw the emulsifiers.

Although I am inclined to dismiss the need for refrigerating it, the is likely that across a few million units, a less stable batch may make its way into a hot and then cold and hot and then cold kitchen and the contents would separate.

For big brands, a major focus is to ensure consistency among products in spite of quality or diverse ingredients; hence watery domestic beer (U.S.), Lay's potato chips, and refrigerated chocolate syrup that is harder to use than when stored at room temp.


Can you boil vegetables along with eggs?

Yes, you can do this. Be aware that:

if you add lots of cool items to boiling water it will take longer to start boiling again, which may impact cooking time a little.
I can imagine vegetables with very strong colour (beetroot) or flavour (garlic?) might diffuse through the eggshell and give you a pink or slightly garlicky egg.


In the world of home appliances, a cooktop with an oven in a common cabinet is called a "Range".
This is a Kenmore Gas Range model # 911.7359180
Sears model #'s usually don't have - dashes/hyphens in them.
There are only 3 or 4 parts that can fail.

Basic Gas Oven Troubleshooting:

Check the power, needs to be plugged in, standard 110vac outlet.
Check the Igniter, it's the most common oven part that fails. Does it glow?

NO = replace igniter $25
YES = can you smell/detect gas from oven pilot or burner? = replace igniter.
YES = but no gas smelled/detected. = bad gas valve.

May have 1 valve, combination safety & control OR
2 valves, separate safety & control.
Gas Valves start around $100.

CAUTION! If you are unsure of what you are doing, Hire a Professional!
You and yours could die if repaired improperly.
www.appliancerepair.net  has a good general online guide covering all types of appliances. Ovens are at:  http://www.appliancerepair.net/oven-repair-6.html


What are the preservatives in protein bars?

TL;DR: They may not need preservatives, relying on dryness and the preserving capabilities of sugar

All are rather dry, and similar foods like biscuits and flapjack (UK meanings; I guess the American terms would be crisp cookies and granola bars) keep almost indefinitely in an airtight container, even if home made. And the processed products are much better sealed than most people can do at home; the air sealed inside can also be of controlled low humidity even if the composition isn't modified (which it probably isn't in this case).

The ingredients are generally very stable when dry. This is only a very limited guide to the stability of the final product.

Many protein bars, and the related examples I mentioned above contain lots of sugar, which is a preservative in quantity, especially if there's very little water. You can estimate the water content by adding together the weights on the nutrition label and subtracting from the total weight. The exact approach varies as different countries use different subcategories.

Some bars may be heat treated, either after packing or simply hot packed in controlled conditions.

How the ones that claim to be cold pressed and contain only natural ingredients (and no sugar) keep so well is another matter.  They often use a source of sugar that they can call something else (dried concentrated apple juice for example).

The protein bars I used to buy were based on whey powder and oats, and had a stated shelf life ("best before") of just under a year after purchase. They don't list anything as a preservative and aren't as sugary as some I've had, but they do list antioxidant (tocopherols) which has a limited preservative effect.  I suspect they put a nominal year on rather than test for longer. I recently ate one that was over 3 years past this date and it was just as unpalatable as ever. This isn't a suggestion, but an indication that the already long shelf life is cautious.

I have a few different protein/energy bars that I use when cycling.  These are the water contents calculated from the 100-(fat+carbs+fibre+protein+salt+minerals):

13% (Quest as edited into the question, not available here)
12% (Trek Protein flapjack original)
12% (USN Nature's energy bar)
14% (Body Me Cacao mint organic protein bar)
19% (Trek berry energy)

I suspect the last is higher because it contains date pieces, and dried dates seem to be over 20% water.

You can't convert moisture content to water activity in a simple way, as it depends on the amount of soluble material (in our case salt and sugar).  However we can consider an analogous product: dried fruit. Raisins contain < 19% water by weight, with dates and prunes higher.  These have a water activity of ~0.6, enough to stop mould proliferation.  These protein bars have a similar water percentage to dried fruit and a comparable sugar contents, so may be expected to have a similar water activity.


The orange in orange beef is actually a dried tangerine peel.  It is called Chen pi in mandarin, which literally is "aged peel or skin".  陳皮.  This is typically used in Traditional Chinese medicine to help keep desolve fats and oils.  I think it is what makes the dish, and gives it that intense orange taste that orange juice doesn't have.


How to proof croissants in the hot weather?

30C is a good temp for proofing. Proofing overnight in fridge allows for greater flavour development in breads (or any yeasted dough), but they still need to be proofed further at room temp before bake. Croissants I have never seen proofed in the fridge - not saying it can't be done, but I've never seen it. The only time you should be truly concerned about a hot kitchen (in my opinion) is when you're working with chocolate. Because breads and yeasted things rise best between 27C and 38C with the optimum temperature being 35C. Check out this link for more info http://www.theartisan.net/dough_fermentation_and_temperature.htm

Good Luck! Croissants are a labour, but a delicious one!


A roux is a stable mixture (an emulsion) of fat and water held together by an emulsifier such as starch.

So you could try any number of flours from grains that contain starch such as potato, rice, barley, buckwheat, etc.

As far as the Maillard Reaction taste and color that you'd like to substitude, potato and barley (IMO) are the better bets.  The note on arrowroot may be that it doesn't brown through the Maillard reaction.

An approach I would suggest is to use more than one flour/emulsifier and try to achieve consistency and taste by varying two or more ingredients as opposed to a direct single substitute.  This may also mean that you'd likely have to the color/taste/browning first and then bind it to achieve the final result.

Have a look at Bob's Red Mill's list of flours and experiment.  A little bit of Hazelnut flour and you might never look back at an ordinary wheat flour roux again.


Probably the best advice is to look up a recipe that doesn't need yeast to begin with (searching "cinnamon roll without yeast" got me a bunch of recipes), or you can try looking for "quick" versions of cinnamon rolls - quick-bread is, well, quicker to make because chemical leaveners are faster than using yeast, so again you should be able to find recipes that don't rely on yeast among those labeled "quick", "fast", and so on.

It will be a lot, a lot easier to find a recipe with an alternative leavening, and even taking the time to find a good one that suits your needs, rather than trying to come up with an alternate leavening agent, and substitute it into your recipe, without risking unpleasant changes to your recipe when the substitution doesn't act like the recipe expects.

Alternately, you could, well, go out and buy yeast, or else grow your own yeast with a sourdough starter and look for cinnamon roll recipes that will work with a sourdough, um, dough - though that will take a lot more time than going out to buy yeast.


Why did my salmon turn brown when I steamed it?

Most sources recommend anywhere between 5-10 minutes to steam a piece of salmon.
Bonappetit.com says:

Although oily fish can be easier to execute when steaming compared to white fish because of the fat content, you have to avoid overcooking it, since the bloodline between the flesh and the skin can let off a metallic flavor.

The most likely answer would seem to be that, in steaming for 20 minutes, you massively overcooked the fish.


Enameled cast iron vs stainless steel for acids

Enameled cast iron usually means porcelain enamel, a type of glass. It's resistant to both acidic and alkaline foods. It is fine to cook and even store tomato sauces, etc. in enameled cast iron.

Stainless steel is also resistant to acidic foods, but not as much as porcelain enamel. Storing tomato sauce in it may eventually discolor the pot.

Both stainless and enameled iron are perfectly good options for cooking with acids. Whether you need a stainless pan depends on what cooking you're doing. In brief, cast iron has very slow heat response (e.g., you raise or lower the burner, it takes a while for the pan to cool or heat); stainless is much faster. That's a drawback too, iron gives a very nice steady heat, perfect for braising.

Stainless is also almost always lighter. I have a 12 qt stainless stock pot, its several pounds. My enameled iron dutch oven, at less than half the capacity, is closer to 15 lbs.


Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice?

My guess is that your vegetables contain water. So in total there is more water than when you only cook rice. If you steam them, the water is released, so it's like you put more than 2:1 water in the cooker. Try reducing the amount of water a bit, until the rice is no longer soggy.


Two different substances here.
Non-diastatic malt powder is mostly used for flavor.
Diastatic malt contains the diastase enzyme used to promote more of the starches to be broken down into sugars that yeasts can use as food. Too much Diastatic malt will make your bread come out gummy inside. For flours that do not have barley malt already incorporated in them (i.e rye flours) a recommended amounts of diastatic malt powder is less than 2.0% of the total flour weight.


Black mold, regardless of what type it is, is not good news. It is almost always introduced by contact with contaminated skin. Your best bet is to trim the outside one inch from the entire cheese, ensuring that your hands are covered with latex or nitrile gloves that have been disinfected with bleach and then allowed to air-dry. Between each cut, clean and sterilize your knife to ensure that there is no chance of contamination by spores picked up during the previous cut. Re-salt to create a new rind, or apply some wax as a sterile seal. Ensure that the location in which you age your cheese is completely sterile before setting any cheese on it again, and do not re-use any cloths or paper wraps you may have employed before, even if they were used on a different cheese. If the black mold regrows after you have taken all of these measures and precautions, it means that there are spores in the cheese itself. If that is the case, I would recommend that you discard the cheese and start again.


I have certainly seen red come off when drying strawberries I've grown myself. But I don't normally dry them (I don't even wash them unless they're dirty).


Why does my pizza crust turn out too hard?

Possible problems:

You have too little water in the dough (you said that it felt OK, though)
You baked it for too long at too low a temperature (likely).
You let it proof for too long or too high a temperature (sounds like this may not be the case if you followed the directions and had it in the fridge).
You kneaded it too much (likely).

I'd suggest making sure the hydration is correct according to your recipe, kneading 10-12 minutes, then cooking it on a pizza stone or baking steel in a really hot oven so it cooks as quickly as possible. Let us know if this solved your problem.


Milk vs. Dark vs. Semi-sweet vs. Bitter-sweet chocolate?

Milk chocolate is unique in that it contains a significant quantity milk, either in the powdered, liquid, or condensed form.

Dark chocolate is a category of chocolate that includes semisweet and bittersweet chocolate. The US FDA actually does classify dark chocolate as anything containing 35% or more cacao (liquor or butter). In practice, semisweet chocolate is typically much sweeter, and contains about 50% sugar. Bittersweet chocolate, on the other hand, typically contains about 33% sugar. Some dark chocolates may contain small amounts of milk, but not enough to be called milk chocolate.

Source: http://en.wikipedia.org/wiki/Types_of_chocolate


Which breeds of pigs are suitable for bacons?

There is no hog that is a required breed for bacon, and you can make bacon out of just about any hog. Bacon is just a cured, smoked pork belly. They used to use Heritage breed hogs, like the Tamworth hog, to make bacon, but today they use a mixed breed hog to cover a more broad demand of different pig products. It's likely that you'll still find bacon made out of this breed of hog, but a larger brand is likely to use mixed breed which create a good balance of meat qualities in the loin, belly, ribs, and hind quarter.

Many claim that Tamworth and similar breeds produce better bacon, but I personally cannot vouch. I have never compared the 2, and I'm generally uncertain what breed of hog I'm eating most of the time.

For more reading you can see here.


Exactly which kind of cardamom should I use in pho (phở)?

In phở soup, we use thảo quả, or Lanxangia tsao-ko, formerly known as Amomum tsaoko. Thảo quả trees are grown in Northern Vietnam, Laos, and in Yunnam China (known as 草果).
We call Black cardamom (Amomum subulatum) as đậu khấu thơm. Black cardamom trees are grown in India, Nepal, Burma, Tibet, Yunnam. Black cardamom trees are not native to Vietnam, and their pods are not used in phở traditonally.
We call green cardamom (Elettaria cardamomum) as bạch đậu khấu. Like black cardamom, it's not used in phở, either.


Is there an alternative to cornstarch when used to thicken a pie filling

There are several alternatives, but the most common I know of are tapioca flour and arrowroot powder/flour.

That said, most cornstarch substitutes aren't appropriate for pies, because they break down under high heat.  The only substitutes for corn starch that I'd use in a pie are potato starch and tapioca.  Tapioca powder can be hard to find in some areas though; I usually get it at Asian grocery stores.


Dishwasher with side brackets for on top shelf: what are they for?

They are for holding wine glasses upside down by the stem, safely, so they don't fall over and break during the washing cycle.


Serious Eats published a great article on how to cook, sear, and season their perfect steak!
TL;DR Salt your steak and rest it on a wire-rack for 40+ minutes (ideally in a fridge overnight) before searing. If you can't do that, your next best bet is to salt immediately before searing.
If you're curious to know the science behind it, here's what happens after you salt your steak (assuming it's 1.5+ inches thick):

Within 3-4 minutes, the salt draws out liquid from the meat. At this point, you don't want to sear your steak because evaporating liquid inhibits the Maillard reaction, which forms that coveted crust around your steak.
After 10-15 minutes, the salty brine formed around the steak breaks down the muscle fibers of the beef and starts to work its way back into the meat (!!)
After 40 minutes, most of the liquid has worked its way back into the meat, yielding more deeply seasoned meat, and a drier exterior that's ready to sear.

You may notice that your steak appears to be slightly darker after resting it overnight -- this is normal! As it works its way into the meat, the salt actually dissolves the proteins in the meat; dissolved proteins reflect light differently than whole proteins.
The steak might also appear to be dry from the outside. Again, totally normal. Resting a steak in the fridge overnight will cause it to lose ~5% of its moisture, but this is negligible when you consider that you drive off 20%+ of a steak's moisture when you sear it.
Good luck!


Hygiene-wise, need to clean grill/broiling tray after each use?

For the grate in an outdoor grill, I think you can feel safe not cleaning it, but only under the following condition: Before each use, you heat the grill to a temperature in excess of 250 degrees (F) for at least 15 minutes. Gotta heat it up to make sure you kill everything that might have got onto it since you last used it.

Since you really ought to heat the grate up pretty seriously before trying to cook on it anyway, this is almost a no-effort thing.

In terms of extending the life of your grate, it's good to give it a good burn-off AFTER cooking if you're not going to clean it outright. Burning off will make sure there aren't any wet or corrosive things still left on the grate.

As to the broiler pan, I would never let that one go unwashed. Unlike a grill grate, you don't preheat it, so you don't have a chance to kill the beasties that might have grown up in whatever you left on it from last time. If you cooked a steak yesterday and didn't wash the pan, the grease and juices have had 24 hours to attract and breed bacteria and whatever by the time you use it today. Then you pull it out, plop another steak right on your bacteria colony, and broil. What's exposed to the heat directly may get hot enough to kill germs, but what's directly under your steak almost definitely will NOT.

Will you get sick if you don't clean your stuff? Maybe not--it's your life. But please, please, please, don't be so casual about cleaning if you're cooking for ANYBODY else. And really, cleaning a broiler pan isn't that hard. You can man up and just do it.


Despite the myths (and some here will disagree with me), the large flavor molecules in brines do not penetrate into meats more than a milimeter or two at the surface.   This is not the same with the salt, which will slowly migrate throughout the body of the cut.

Marinades can add flavor, but it is again a surface treatment, mostly from the marinade literally sticking to the surface of the meat.  Mops are the same idea.

As you have mentioned, you can inject a liquid into the meat, and then it is inside, but it will not penetrate past where it is injected.

Therefore, your best plan, depending on what the star ingredient you must use is, is to find a way to get it more intensely applied to the surface of the meat.

Depending on what you have, this may be to:

Incorporate it into your dry rub
Incorporate it into your mop; for liquids, possibly reducing it first (for example, an ale) to intensify the flavor without the bulk from the liquid
Reduce it and inject it, knowing that the flavor will pretty much stay where it is injected
Rules permitting, incorporate it into your sauce (again, possibly reducing it for intensity)

The more bulk of the substance you can get to adhere to the meat, or inject into the meat, through these methods, the more powerful the affect will be.

Since taste is closely related to aroma, I would suggest sticking to exterior treatments such as rubs and mops, where the aroma will trigger the taste perception more directly.


How to efficiently shred a lot of cabbage?

There is a kraut cutter, a wooden board about 2 ft long with a diagonal blade.  We used all the time when I was a child. We laid it on a large pot.  You cut heads of cabbage in half and push it over the blade flat side down.  Try google or an old fashioned hard ware.


The main difference to the linked question is that we are talking about chopped nuts (pecans or almonds isn't much of a difference, the same principle applies) and only a small amount.

You could fire up your oven, but chopped nuts tend to dry and burn much quicker and for a tiny amount like 1/4 cup, heating up the oven sounds like overkill. You can use the oven method described here, but need to watch like a hawk to prevent scorching them. But for a small amount, a pan is just fine.

So get a small frying pan (non-stick would be good here but not mandatory) and heat it on medium heat on the stove. Do not add oil or anything else.
Add the copped nuts and keep stirring or flipping until they are fragrant and some start getting darker. Use your nose and eyes to determine when they are done.
As soon as your nuts have reached the desired roasting stage, remove them from the pan and pour them on a cool plate.


Why does my butter icing melt so quickly?

Many frostings incorporate more than butter as the fat in the icing. I recently made ones using shortening, coconut butter, and coconut milk solids. These three are all fats that have higher melting points and are more reliable at higher temperatures in comparison to butter.

If you wish to retain as much of the butter mouthfeel as possible, you might consider switching to a buttercream mixture that splices in shortening or even margarine as both are more workable at room temperature. You might also try some of the other variations on buttercream.

Best practices for icing or frosting in any case are all over the web;

This extensive article has a real gem to be wary of; keep the butter around 65-70 to ensure you aren't dipping too low or hot. There's plenty of additional information and a listing of strengths and weaknesses of the varieties.
Here is a run-down of how to frost the cake itself.

As alluded to in the comments, don't put meltable frosting/icing on a hot cake.
If you are going to keep the frosting in the heat and sunlight, you are definitely going to want to add some shortening or coconut butter in there; that's why it's called Decorator's icing, they put shortening in it so it can hang out at summer weddings.


how does the poaching eggs recipe scale for different sizes of egg?

As stated above in various comments it is a complicated question. I do have some info.

First read khymos I think that the formula they have answers the question :-)
They have a answer in a graph but it is only displayed for a very small range of chicken eggs.

This page in Norwegian gives you a online tool to manipulate the size of the egg and get the cooking time, but it only handles 12 to 17 cm circumference, translation here for the terms here if you need it


Can I make a gluten free sourdough bread?

I’m generally using millet (a gluten-free grain) flour for sourdough starters for various fermentation applications. Simply my starter recipe for millet sourdough is as follows:

Mix 50 g of millet flour and 50 ml water in a very clean glass cup. Cover the glass using a piece of paper towel or cheesecloth. Give it some time to ferment for 1-2 days (or until you see get a bubbly texture in the  mixture) at room temperature.
You can directly use this as your sourdough starter.

In order to get your dough to rise, you need to use some thickeners to replace the gluten. One of the most popular choices is using Xhantan Gum, but Locust Bean Gum is sometimes used as well.


How can I increase the extraction of gelatin and minerals from bones into my stock?

In terms of commercial food processing, there are more efficient ways to extract gelatin than slow-simmering the bones, generally by treating the organic matter with a strong acid prior to boiling, then using commercial evaporation and filtering equipment which is far more efficient than anything a home or even restaurant cook has access to.

According to Gelatin Food Science (see the "Gelatin Manufacture" section) it can also be first treated with a strong base solution before acidifying it, which lowers the isoionic point.  It's kind of difficult to explain exactly what that is if you don't have a background in organic chemistry; technically speaking it's a relationship between pH and electrical charge - but applied to extraction it refers to the pH at which the solubility of a protein (such as gelatin) is the lowest.  Lowering this is a good thing in extraction, because it means that the gelatin will be easier to filter out in an acidic solution.

Thus I have to point out the question is actually a bit contradictory; if your goal is the extraction of gelatin then you want to decrease the solubility.

But I think this is all going to be beside the point anyway, because none of this applies to stock making; the goal in food processing is to extract the pure gelatin, not to get a flavourful stock.  When making a stock you definitely don't want to use an acid solution, it's going to ruin the flavour.

Realistically, when it comes to stock-making, especially at home, the only way you're going to be able to extract more gelatin is to simmer it longer.  That's it.  When the bones break without any resistance, that means you've denatured all the collagen and you've got all the gelatin you're going to get.  I wouldn't worry about solubility because typically in stock-making you're already using more than enough water to dissolve all the gelatin that you could possibly hope to extract.


How long can blended onions stay relatively fresh?

In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle.

Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.

Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.

There is a well known marinade working with onions, garlic etc: Bulgogi marinade.


How to make a brittler, harder chocolate coating?

You'll want to temper the melted chocolate.  This means holding it at 88° F (31° C) while it cools until it is completely hardened, then finally allowing it to return to room temperature (or lower) afterward.

If you temper the chocolate this way, it will be much harder and last indefinitely at room temperature.

The easiest way to temper chocolate is the "seed method", which means adding a piece of solid (never-melted) chocolate to the fully-melted chocolate after removing it from the heat source and stirring thoroughly until the temperature reaches 88° F / 31° C, and then keeping it at that temperature until you're ready to use it.

(Note that this is for dark chocolate; for temperatures for other types of chocolate and for a more detailed guide to tempering, I suggest you check out the tempering page at Cooking for Engineers.)

The technical explanation for this is that the temperature at which melted chocolate hardens determines its final consistency as a solid.  If chocolate hardens at room temperature, it ends up forming a very weak crystalline structure that begins to melt at even the slightest rise in temperature (i.e. in your hand).  Allowing it to solidify at the highest possible temperature below the actual melting point ensures that it forms a denser crystalline structure and will not melt at room temperature.


Yeast does not eat or use salt.  Salt inhibits or retards the growth of yeast and too much salt can severely impact its ability to leaven or even kill it. ( all though modern commercial yeast is more resilient than naturally cultivated yeasts like in sourdough's )

Salt has an effect on gluten, it does not aid in gluten formation but it does ad strength to the gluten after it is developed thereby allow the dough to hold more of the carbon dioxide produced by the yeast.

Yeast feeds on carbohydrates and sugars to produce carbon dioxide.

We use salt to enhance flavor.

wikipedia page on yeast

king Arthur page on salt


What is the difference using plastic or bronze mould for pasta maker?

I don't know how robust the plastic mould for your machine will be, I have had issues with plastic parts breaking on Philips kitchen appliances (always outside of warranty, naturally), so I can't really comment on that. However, depending on the type of pasta you intend to extrude may have a bearing on your choice. The bronze dies were traditionally used for the harder "higher quality" durum semolina pasta that has much more "tooth bite", hence using metal rather than plastic due to the stresses involved. Nowadays, manufacturers use Teflon dies as they are cheaper, but this results in a smooth pasta.
If you are intending on making dense pasta such as penne or conchiglie, semolina flour and a bronze die would be a good choice. If you are looking to make a finer pasta such as vermicelli or spaghetti, the use of 00 flour and a plastic mould would probably be fine.
I would also consider the amount of use the pasta maker will be exposed to. If you are only occasionally going to be making fresh pasta, a brass mould is probably overkill. If you are going to be making penne regularly with semolina rather than 00 flour, the bronze die is probably a better long term investment.
https://www.epicurious.com/ingredients/what-is-bronze-cut-pasta-and-is-it-worth-it-article
https://fabulouspasta.com/guide/best-pasta-flour/


How to prolong the life of chillies in a refrigerator?

Per Still Tasty, the shelf life of chili peppers is only going to be about a week.  You were probably simply unlucky in having them turn more quickly than that.

In general, this type of chili is not eaten raw, and featured for its texture, so freezing should in fact be a very good option, despite slight degradation in texture that may occur.

Depending on your planned use, you may also consider making refrigerator pickles which will allow them to last several weeks or more refrigerated, but will give them of course and acidic and pickled flavor.


Home-school science curriculum using cooking

Those sound like fairly specific and advanced topics for the age range provided.  These standard guidelines might help you with a way to think about how to approach this. With some knowledge about what kids should learn at various levels, you can determine how kitchen experiences could meet those needs.
I don't know if this question will remain open.  In fact, you might get better answers here by posing a question like: How can I use the making of ice cream to illustrate the concept of states of matter?
Anyhow....I think you need to begin more broadly at first, then drill down with the help of curriculum guides.
Concepts that could be addressed in the kitchen:
The scientific process
Observation
State of matter
Chemical reactions
Mass, volume, forms of measurement
Acids and bases
basic math
fractions
conversions


Are the bubbles in the sourdough starter caused by yeast cultures?

The answer is actually both! Yes, the bubbles are caused by the yeast, they are converting sugar to carbon dioxide, among other things. Its also an indicator that the yeast colony is multiplying. So, technically, there is (more) yeast forming.


There's so much heat around a turkey deep-fryer I wouldn't see how light or medium snow would affect your cooking. Any snow is going to melt and probably evaporate before it comes into contact with any hot oil, and any that makes contact will be gone in a flash. I've barbequed in 20 below and in snow, all that it really means is that you need more heat.

My main concern would be wind, not snow. Wind will blow much of your heat away, and a really stiff wind could blow the whole rig over which would ruin your day. You want to set up the frying rig in a spot that is out of the wind. Light and medium snow really isn't an issue.


How accurate is the hand technique for grilling?

While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, we’ve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.

If you exclude the differences between individuals, using your own hand’s heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees don’t matter). It takes time and practice - which is usually described as “experience”. I personally don’t think in “degrees” though, but more in categories like “too cold” / “should be ok” / “too hot” and a few steps in between.

So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.

Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the author’s.


Have you tried using a marshmallow recipe that is only made from gelatin and cooked sugar syrup (sugar, water, and light corn syrup to soft ball stage, 240 degrees F)?

I have made various piped marshmallows that will hold swirly shapes using this type of marshmallow recipe.  It is a bit more stable than the egg based recipes. The most important thing is to make sure that the marshmallow mixture is whipped to a nice fluffy, shiny, smooth stage (about 7-10 minutes on high speed) and piped very quickly into whatever form you want before it sets up using a large round tip.  Timing is of utmost importance here and you may lose some marshmallow during this process at home.

I would also recommend piping onto a silpat (silicone) lined sheet tray or a piece of wax paper that has been lightly dusted with a mixture of cornstarch and confectioner's sugar.


Should I use dried or fresh chilli/ginger in chai tea?

It depends on how they are dried.  Though if they're properly dehydrated or freeze-dried then you're just rehydrating them in the tea and they'll taste ok.

Ginger: I prefer fresh ginger and find that there are some taste notes that aren't present in the dried tea, it makes more pleasant with fresh ginger, but it's more work.

Chili: While I haven't tried fresh chili in tea, I'd imagine dried would work better and you wouldn't get interference from oils in the chili.  Also maybe easier to control the amount.


Is it worth putting potato skins in chicken stock?

I personally would not put potato skins in my chicken stock. The flavor does not complement the other elements, and the starches you will get will cloud the stock and make it a bit grainy.


Can I use sprinkling of sugar in pie pan before the crust?

I'd be afraid of the sugar caramelizing and burning on the bottom with the direct and increased heat from the glass or metal pan you are baking in, combined with any trapped moisture coming off of the dough, you will likely end up with a burnt caramel on the bottom, trapping your pie in the pan. [long story short, it depends on the moisture of the dough, the oven heat and baking time, etc]. I wouldn't recommend it.

it works on top because the excess moisture has somewhere to go, and is probably in or just above the oven temperature as opposed to the scenario listed above.

to achieve a crispier bottom crust, perhaps brush the bottom of the pan lightly with melted butter, essentially "frying" the dough as it bakes, or possibly increase the amount of sugar in the actual dough. Alternatively, maybe start off at a really high temperature with your pan on the lowest possible rack to encourage quicker baking/browning.


creaming butter vs adding to flour in cakes

As Jason Sandeman already said in his answer, adding the butter to mixed dry ingredients (including things other than sugar) is called the "two step" or "two stage" method.  Many professional bakers recently have advocated using it to produce more a more tender crumb with a velvety consistency.

In terms of food science, the difference is primarily due to gluten production.  In a typical creaming method recipe, the butter and sugar are combined to create bubbles, and those bubbles are stabilized by alternating additions of flour and liquid, which form gluten strands to support the bubbles.  The cake rises high due to big bubbles and a support structure.

When the flour is combined with the fat first, the fat envelops many of the flour particles, inhibiting their ability to interact with liquid when added later.  Thus, less gluten is formed.  Bubble formation is also inhibited somewhat (and bubbles are smaller sized).  That means an exceptionally tender cake with a fine crumb, but which won't rise quite as high or be as "light."

The reason it's called the "two stage" method is to differentiate it from a "single stage" mix (or a "quick mix"), where all ingredients are just thrown together, as in a boxed cake mix.  (I believe the "two stage" method was originally developed in the 1940s or 50s, when boxed mixes were first becoming popular.)  The problem with the "single stage" method is that it will fail with "high ratio" cakes, i.e., those having a significant amount of sugar compared to flour.  In that case, a "single stage" mix won't allow the moisture to dissolve the sugar granules fully, resulting in a somewhat "crunchy" or "mealy" sugary texture (like a sugar cookie).

If you don't want your financiers to taste like a sugar cookie, you need to dissolve the sugar thoroughly.  And if you value tenderness over lightness, try adding the flour along with the sugar to the butter before the wet ingredients.


Why isn't glass ideal for the fermentation of sauerkraut?

SUMMARY: Glass containers are perfectly fine for fermentation.  It's usually other design aspects of the container that create fermentation problems.

Do you have any sources that actually say glass isn't a good container for fermentation?  I've never heard or read that anywhere.  The only negative thing I can say about glass is that it's usually transparent, which means you should store it in a dark place to avoid growth of microorganisms that can sometimes be fueled by light.

I assume the reason your linked question mentions that glass jars are "high maintenance" is because most people who ferment in, say, your standard Mason jar may not use airlocks or weights to keep food submerged.  If food stays on or above the surface of the liquid, it is much more likely to mold, especially if the container allows outside air to get in.  Some people therefore tend to stir or skim their fermented foods periodically, and this agitation will prevent some surface molds from forming, sometimes even with food that floats.  With a standard Mason jar, though, your only other option is to keep outside air from contaminating the container by tightening the lid, but then you have to "burp" the jar periodically to avoid pressure build-up.

"Burping" or stirring/skimming on a daily basis (or even more often) in standard jars would probably be "high-maintenance."  But these would be problems with any container material (not just glass).

Of course, neither of these situations is ideal -- what you really want to do is (1) use some sort of weight to keep the food submerged (weights in a big container or a baggie full of water in a small container are typical) and (2) have an airlock of some sort on the container.  If you try to ferment in glass jars -- or any container -- without those two things, you need to use "high-maintenance" techniques to try to prevent mold.  And even if you do the "high-maintenance" things, you may still encounter growth of bad things, so I wouldn't recommend such a setup.

I have no idea why Alton Brown uses plastic in his recipe other than the fact that it's probably the cheapest option for someone to find a container that holds five pounds of cabbage and likely comes with a good lid.  There's nothing wrong with plastic as long as it's non-reactive and doesn't leach anything into the ferment.  Most food grade plastic containers should be fine (though many people avoid them anyway in favor of more traditional glass or ceramic).

The two containers you link to both include an airlock of sorts, and both have common methods to keep food below the surface.  (The ceramic crock usually is used with weights, while the plastic container has an inner plastic lid that can be moved down to keep food down.)  The first is similar to the container recommended in your linked question, and it's those aspects which make it more desirable and requiring less maintenance.

Anyhow, if you want to read more about these issues, you might find this link interesting, which included a microscope study to look for growth of nasty things after a 28-day ferment in 18 different fermentation container setups.  Bottom line, as I said: the container material is basically irrelevant as long as it's sterile and non-reactive.  The more important things are keeping outside air out and keeping food below the surface.


Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I am afraid that it is quite hard to prepare it yourself. And you don't start from phylo dough.

Kataifi is not shredded, it is spun. You need a hot metal wheel for that. It is made from a batter which is thrown on the wheel, and because the wheel is spun, it bakes on the wheel in threads. You need not only the instruments (this wheel), but also quite a bit of experience to throw it in even threads. Kataifi makers are a popular attraction on middle-eastern markets. If you can't visit one, you have to visit an ethnic grocery store to buy the prepared kataifi noodles.


Trim the root end, then set the stalks upright in a tall glass, add a few inches of water, then stash in the fridge.

You'll want to change out the water every couple of days, or can get strange on you.

You can also cut it into shorter lengths, and store it completely submerged in water; this may be necessary to do with part of the stalks anyway, as most people don't have their fridge shelving adjusted to handle the full height of a bunch of celery.


You could pack it in dry salt for a while to suck some fluid out via osmotic pressure. Should end up with damp salt and a drier fish. I'd guess if you only packed the outside and brushed it off before grilling it might not have too much salt transfer inwards to oversalt the fish, but I have NOT tried it, just speculating on a method that should work.