Which plastic wrap is okay for oven use?

The plastic actually does not reach 300°F in the oven.

According to a forum post at Cheftalk, the dish beneath the plastic releases steam, which cools the saran wrap to 212° F, which is still below the melting point.

However, you should not just use saran wrap. Saran wrap easily shreds, and there are special foils for heating food which are usually refered to as reynolon. These are stronger and more resistant against releasing chemicals into the food. Check the forum thread above for more information.


The scum on the top of the tea is due to hard water (ie calcium carbonate) deposits combining with the tea and reacting with oxygen, this article has some more details if you are looking for them. I live in a hard water area and I use brita filters to get rid of some of the hardness, I know when the filter needs changing when the hard water scum comes back.


Grind coffee with a blade grinder for a moka pot?

Yes, you can, as long as it's a decent quality blade grinder.  It's how I fill my moka pot, which I've been using 5 days a week for the last 4 years.

You can't do actual espresso in a blade grinder (it's not possible to get the grind consistent and fine enough).  But moka pots are a lot more flexible in the grind of coffee that they will accept.  Just grind it almost as fine as you can -- this takes about 30-40 seconds of grinding in mine -- and put it in the basket.


Dangers associated with sous-vide temperature and time

Toss it. That's right in the middle of the danger zone, and hasn't been at a high enough temperature to impede bacterial growth. Not worth the risk.


I have some cranberry juice that developed some dark spots under the lid, is it still considered safe to drink?

Probably corrosion at pinholes in the internal coating ( lacquer type ) and not hazardous. However , I would not take the chance for a couple dollars can of juice.


How can chicken offal be cooked to be as tender as possible?

With every (edible) part of an animal, you should consider the former duty of the piece of meat at hand. This will influence the internal structure and thus the best method to prepare it.

So throwing all chicken offal into one pot at the same time is probably not the wisest idea.

Lets "dissect" what we are dealing with here:

Liver and kidneys
Basically no muscle fibers, just a very tender large gland. Keep in mind that there are no fibrous parts that "melt down" during a long cooking process, just tender stuff that gets very hard and dry when overcooked. So short is the key here - a quick sear in a hot pan and you are good to go. Depending on your personal preference, slightly pink or "just not pink any more" would be a good point to serve.
Note that especially for organs from larger animals careful preparation is important: remove all hard parts like "vessels" and excess fat and wash kidneys well or soak them for half an hour to an hour. Some suggest soaking in milk.
Hearts and stomachs
Just the opposite - a hardworking muscle, garnished with a good amount of collagen. Here, you need time to break down the collagen. When you heat heart or gizzard, first the muscle parts toughen up, then the collagen breaks down and the piece gets tender again. Braising is a common method to acchieve good results.
For chicken hearts, sources vary between 15 and 25 minutes braising after roasting/frying them in your pan. It may depend on the quality of meat at hand, where your personal "just right" is. Larger animals' hearts may need much longer, a very old cook book of mine suggests 1.5 hours for beef hearts.
Chicken gizzards are even tougher than hearts: did you notice the white lump of collagenous fibers on each side when cleaning them? Give it time to get tender. It may take from thirty minutes to over an hour - sources vary.


While it may be possible to refine the exact tools when we know how the stove is structured, the main approach is always going to be physical labour.  You need to scrape/chip/peel it off.  If you're lucky, there was a layer of grease that stopped it sticking too badly.

On a glass-ceramic top you can use a scraper (a glass-scraper like a razor blade in a handle was actually supplied with mine when I fitted one, but this may not be tough enough). On the solid disc type you might be best using a screwdriver or an old paring knife.  Be careful of your hand and eyes of course.

When dealing with a similar case (a friend put a plastic tray in an oven and we only realised he'd done it when we smelt it) it proved best to wait for it to go completely cold, at which point it would chip or peel; when still warm it tended to smear and stick.  That was stainless steel wire shelves and a cast iron base so a wire brush was useful for the last bits in fiddly places.  You may not be able to use one on (all of) your stove.  You really do need to get it all off before you get it hot again.


Fully cooked ham left out for 10 hours, is it still safe to eat?

Welcome to Seasoned Advice!

Chances are, yes it's probably fine, but I would suggest you take some precautions.

Please consider how long your ham may have been in the temperature "danger zone".

This post is a superb explanation of what this means and what it entails:

https://cooking.stackexchange.com/a/34671/30873

If in doubt, play it safe. Again, from my experience, it likely is fine, but don't take any chances if you have any reason to think it is not.


I suggest to measure by weight as you'll never go wrong.

Otherwise, I use your second method which is to scoop then use a knifed to rid of excess flour.

Flour is so fluffy and needs to be compacted (somewhat) to get a true cup, therefore measuring by weight always guarantees the same amount of flour.


Equivalent tomato products: paste, sauce, puree, diced, whole

You can get a decent idea just from nutrition labels. Tomatoes are the only ingredient, so pretty much all the numbers on the nutrition label are proportional to the amount of tomatoes in the can. Calories have the most granularity, so:

peeled whole tomatoes: 0.21 calories/gram
diced tomatoes: 0.21 calories/gram
tomato sauce: 0.33 calories/gram
crushed tomatoes (aka puree): 0.41 calories/gram
tomato paste: 0.91 calories/gram

No big surprises there; whole/diced tomatoes have plenty of water in the can, then sauce, crushed/puree, and paste are in order of thickness.

I'm sure it varies plenty by brand, but it doesn't sound like you need a lot of precision (it's not like the recipes specify a brand either), so hopefully that's good enough.

That said, I would probably focus more on just finding recipes you like. You can always adjust the amount of meat and other ingredients to suit your preference, no matter what recipe you start with, but a sauce made with diced tomatoes is never going to come out the same as one made with crushed tomatoes, even if it the same amount of raw tomato went into it.


Absolutely. Look to chiles en nogada, or chiles relleno, for a common example of something similar. Poblanos are admittedly a much firmer and more flavorful pepper, but you can definitely stuff bell peppers with the same process.

By charring the peppers first - either directly on a flame (e.g. on a gas stove or grill) or under a broiler, you can quickly blacken the skin, making it easy to remove. Doing this quickly enough can help avoid making the flesh of the pepper too soft and fragile.

You can then (carefully) stuff the pepper with the filling of your choice, and finish in the oven. If you're really good, you can get it all in through the top where you remove the stem, but it's much easier to split it down the side in just one place, and carefully tuck it back together after stuffing. I've often seen stuffed bell peppers sitting upright, with the top removed; if you've roasted them first you'll probably have better luck with them whole, lying on their sides.


The amount of tea you use won't affect the flavor of tea adversely; the way you brew it will. This also depends on what kind of tea you're making (black, oolong, green, white, herbal). Greater quantities of tannins are released in higher-temperature water, which makes the tea more bitter.

TL;DR: If you follow the instructions for brewing temperature and time, you should be able to more or less add as much tea as you want.

Black teas are brewed with boiling water, typically for 2-3 minutes. Green, white and oolong teas are usually brewed at lower temp (180 F) for 3-4 minutes, and herbal teas at just below boiling for anywhere from 4-8 minutes.

I've found that I can easily more than double the amount of tea leaves I use, brew it at the recommended temperature for the recommended time (most tea packages should have instructions), and store the 2x concentrated tea in my refrigerator. Upton Tea has a great guide to tea for water temps and amounts. They also have instructions for hot and cold brewing iced tea - they recommend double or tripling the leaf quantity when hot brewing, then diluting to taste. (I buy a lot of my teas from here, and their instructions have never steered me wrong.)

If you're looking for even more information about preparation of and descriptions / histories of different types of tea, I recommend the Harney & Sons Guide to Tea.


I believe bacon warps when cooked largely because the different stripes (fat and meat) respond differently to being cooked - the fat doesn't contract as much. So I think that thicker bacon will tend to warp less, because it has more structure and can't curl about as easily, and often higher quality bacon is thicker. But if you got really amazing thinly sliced bacon, I can't imagine it not curling when cooked.

(Disclaimer: It's been a long while since I cooked bacon; I eat little meat and cook less, so I could be wrong.)


Would refrigeration lengthen shelf life for this water sweetener?

The most likely answer here is that the flavor compounds either degrade (oxidize) or evaporate over time in an opened container. Refrigeration is unlikely to change this a lot as the rate of evaporation is dependent on the diffusion gradient A large gradient = faster diffusion, which would be determined by the head-space in the opened bottle.

Oxidation processes are dependent on the amount of substance to be oxidized and the amount of available oxygen, though there also things like free-radicals which can oxidize one molecule and then move on to the next. Temperature might slow this a little, but probably not so much that you would notice greatly.


Can I make French onion soup with red onions instead of white?

While I've never seen it done, a quick review of several popular French Onion Soup Recipes either do not specify the type of onion or specifically allow for it.
So the answer to your question would be 'yes you can'. The food police will not come busting through your door for making "French Onion Soup" with red onions.

Now, the next question is "Will anybody like the results?"

You should probably start with a simple substitution of the red onions and follow the same recipe. (The linked recipe doesn't distinguish between red or yellow onions in amounts or process)


How to make homemade ice cream with a chocolate swirl

When I've done this in the past, I did two things differently.

I used more of a fudge sauce that would thicken and get somewhat firmer when cold.  Like a fudge sauce or such.  Syrup just mixes too easy.
Mixing a swirl into a deeper container like the churning tub proved somewhat diffcult.  As I tried to swirl, it would mix instead.  Instead, I spread the ice cream in a large cake pan, poured the fudge over, swirled in a bit with the knife and then set it in the freezer for about 1 hour.  Then when everything was pretty firm, I scooped it up into the final container in as large of sections as possible.  It worked great.


How to make a strong cup of milk tea without boiling it much?

As a general rule for tea, milk tea or otherwise... You can make it "stronger" a few ways. Increase the amount of tea, increase the steep time, increase amount of tea or raise the temp.

I would suggest trying it in that order.

Increase the amount of tea. More leaves, means more stuff extracted.
Increase the steep time. This should work, as essentially you're allowing more time for the water/milk to extract the flavours from the leaves. However the potential downside is over-steeping, which could result in more of the bitter tannins tastes coming out of the leaves. Since Milk Tea has a large quantity of milk and usually is a stronger tea to balance, this might be what you're looking for.
Raise the temperature. This might result in more "flavours" coming out, but generally, they're not the flavours you want. Most of the pleasant flavours of tea dissolve at a lower temperature than the tannins. Again, as milk tea is generally a stronger drink, that may be what you want. But I'd try this last, as you could also lose the other flavours in the tea.

Also, not entirely clear from your question, but it appears that you're adding the tea to the cold liquid? I'd probably heat the milk/water to about 80-90C before adding the tea. If for no other reason, than making it more predictable/repeatable as to how long to steep for.


Top of my sourdough starter has gone grey

Gray discoloration is normal and nothing to worry about. If you see orange or pink then your starter should be thrown away.


"Filled with nuts" and "edges are sealed" - this is normal to happen with such a food. The filling produces steam, which blows up the pie. You should use less filling and pierce it in a place or two before frying, so you'll have less steam, and what is in there will escape.


Cutting boards: What are some general tips on purchasing and using a cutting board?

Besides the material itself, there are lots of other factors --

Surface : There are smooth plastic cutting boards, and there are rougher ones.  I prefer the rougher ones, as smooth means things are slipping all over the place and its can be dangerous.  Plastic will roughen up with use, but cuts and nicks in plastic boards means more places for germs.  For those thin plastic cutting mats, they're so lightweight that you have to worry about both the food sliding, and the mat itself sliding.

Thickness : Those 'butcher block' wooden boards look great, but I don't like them for two reasons: I'm short, and it raises the surface that I'm cutting at; they're heavier, and I like being able to pick up my cutting board to take to my stove, as my cutting area is near my sink, not my stove.

Size : Large enough to hold the amount of food you tend to prep at one time, and not so overly large that it's a pain to move / clean / etc.  I like about 18" x 24" (45cm x 60cm), but if you're cooking for one in a small apartment, that might be a little large.  (although, one of my apartments was small enough that I used a large board, so I could span the sink, as there was all of maybe 30" (75cm) of counter space.

All this being said -- I use wood for all vegetables, and plastic cutting mats for meats and poultry, just because it saves me time sanitizing everything between cutting.  (although, I typically try to cut all of the vegetables first, then the meat, just to save on cleaning a knife).

Part of the complaint against wood is that it's very hard to get germs out once they get into wood -- but research has shown that if you clean the surface, wood cutting boards are unlikely to transfer germs to other food, and a well-maintained wooden cutting board will self-heal and continues to be safe over time, whereas plastic can't be simply wiped down once it starts developed scratches from use.  To sanitize wood boards, use half a lemon, and coarse salt (I use kosher salt), and use the cut side to scrub the board.  Rinse, let it dry, and give it some food-grade mineral oil every few months, depending on how humid your area is.  If it's looking sad, you can always sand it down, re-sanitize it and re-oil it.


Being a treeless island with a harsh climate, there are few natural ingredients that are specific to Iceland that are not available on mainland Europe.  Some exceptions include puffin and whale meat, however, it is likely illegal to import those into your home country.  Iceland does have some amazing quality lamb and dairy goods (e.g., skyr), however, it might also be difficult to take those home.  With that said, there are a number of prepared foods that are unique to Iceland and are difficult to find elsewhere:

Hákarl: dried putrified shark;
Harðfiskur: dried fish;
Brennivín: liquor, similar to akvavit; and
Tópas and Opal: licorice/menthol liquors.

The makers of Opal also make a candy of the same name that tastes just like the liquor.  It's great for getting the children hooked on the flavor from a young age ;-)

While you are in Reykjavík, make sure to get some hot dogs at Bæjarins Beztu Pylsur; they are perhaps the best I have had anywhere in the world.  I am not sure if they sell their raw sausages, but if they do, that would definitely be something I would want to take home if I were there again.


What is enzyme-modifed butterfat?
According to the United States Food and Drug Administration:

(a) Enzyme-modified refined beef fat, enzyme-modified butterfat, and enzyme-modified steam-rendered chicken fat are prepared from refined beef fat; butterfat or milkfat; and steam-rendered chicken fat, respectively, with enzymes that are generally recognized as safe (GRAS). Enzyme-modified milk powder may be prepared with GRAS enzymes from reconstituted milk powder, whole milk, condensed or concentrated whole milk, evaporated milk, or milk powder. The lipolysis is maintained at a temperature that is optimal for the action of the enzyme until appropriate acid development is attained. The enzymes are then inactivated. The resulting product is concentrated or dried.

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1287
That probably doesn't offer much that you don't already know.  It says that enzymne-modified butterfat is made from butterfat or milkfat and enzymes, which are themselves derived from dairy products.
What is an enzyme?
An enzyme is a protein that acts as a catalyst, accelerating chemical reactions.

Enzymes accelerate the rates of such reactions by well over a million-fold, so reactions that would take years in the absence of catalysis can occur in fractions of seconds if catalyzed by the appropriate enzyme. Cells contain thousands of different enzymes, and their activities determine which of the many possible chemical reactions actually take place within the cell.

https://www.ncbi.nlm.nih.gov/books/NBK9921/
Like all catalysts, they are not consumed or changed by the reaction they facilitate.
Should there be enzymes in my food?
Yes! As stated above, cells contain thousands of enzymes, so there's no avoiding them.  But most of those enzymes are not doing anything interesting in your food.  However, sometimes we need specific enzymes to make the food we eat.  For instance, in order to make cheese, we need to add rennet.  Rennet is a group of enzymes, including, most importantly, chymosin, which is the enzyme that causes the milk to curdle.  Some cheese also relies on the enzyme lipase, which causes fat to break down and release fatty acids.  These fatty acids are partly responsible for the flavor (and texture) of most blue cheeses, feta cheese and others.
How do enzymes enhance flavor?
To avoid a long discussion of what flavor is, let's just say that it has to do with your nose and mouth reacting to certain compounds in a food.  As discussed above, enzymes can catalyze the reactions that produce flavorful compounds.  They can also produce compounds that make already present flavors more noticeable (like how adding salt to food not only makes it taste salty, but also brings out the other flavors).
Examples
DuPont, an American chemicals company, makes a variety of enzymes that can be used to improve cheese flavor and make it easier to produce.  For example, KM450 Lipase is supposed to reduce bitterness, reduce ripening time and modify the flavor intensity of mature goat cheese.  Savorase® ARP is meant to improve the flavor of Swiss or Italian-type enzyme modified cheese, while Savorase® CHC is to be used for Cheddar flavor enzyme modified cheese.
https://www.dupontnutritionandbiosciences.com/products/natural-flavor-enzymes.html


How Do I make My Casserole (with Noodles) Less Dry?

First, you might want to try parboiling (cooking about halfway) the pasta to remove some of the starch and help the pasta absorb some water before combining it with the liquid in your casserole.

Second, if you didn't already, I would rinse the pasta before cooking it in a casserole. Because it is mostly flour, pasta obviously contains a lot of starch, a lot of which gets transferred to its cooking liquid. If that cooking liquid is your casserole, then the starch will combine with the liquid and thicken everything as if you were adding flour to it.

Third, I would cover the casserole to prevent liquid from evaporating during cooking. If your casserole depends on a browned top, just crank up the temperature for the first few minutes and place your casserole on the top rack close to the burner, then after 5-10 minutes, reduce the temperature to the recipe temp and cover with foil.

And of course, you can always add more liquid! This may not be ideal, so I would try the first three techniques above, and only add liquid as a last resort.


What happens when chocolate is overheated further than 50C/120F?

What you get is something like a Hershey chocolate bar:

To someone who's only ever had Belgian or Swiss high-quality chocolate his entire life, and tries a Hershey Chocolate bar late in life, it'll taste "burnt" and not nice at all, whereas if that's what you grew up with, it'll taste "normal"...

As you're wondering why, you seem to have grown up with that taste, so you don't see what all the fuss is about, whereas any Belgian or Swiss national will not like your product (and why Hershey is not very popular in that region).

There is no way to fix overheated chocolate to the chocolate connoisseur except to throw it away and start anew.


Would baking chocolate with baileys/kalhua cook out the alcohol?

With your plans, you have encoutered some questions and problems. Let's tackle one after another:

Alcohol boiling off
Although often repeated and assumed due to the lower boiling point of alcohol vs. water, alcohol will not boil off completely. Even after a long boil not only traces, but a significant amount of alcohol remains. There is a question and a bunch of answers here on Seasoned Advice discussing this. However, loosing some of the alcohol won't be a problem, the taste should remain (mostly) unchanged, unless the heat is so high that sugars - and both Baileys and Kaluha are sweet - start to caramelize. Your chocolate wouldn't fare well at high temperatures as well, so that's not the route to go anyway.
Alcohol / liquor and chocolate
Those two are unlikely to mix as long as the chocolate remains solid. Even after the chocolate has melted, you'd have to stir to incorporate the Baileys and be at risk of the chocolate "seizing", that is, getting lumpy. If you were thinking along the lines of whiskey truffles etc., those are made with heated chocolate + cream + liquor, then left to cool and solidify.
Soaking the "cake" or in this case the Graham crackers (as suggested by another answer)
Typically, one would expect additional liquor to be added to the baked goods, because they are "willing" to soak it up. Now as Skillet S'mores use the crackers to scoop up the soft chocolate-marshmallow mix, soggy crackers won't do. Unless you are planning to divide the crackers into individual serving bowls and spooning the mixture on top (or baking in individual cups with a soaked cracker base), that is not the way to go.

So what?

You want the alcohol to go into the chocolate. The only feasible way is to gently(!) melt the chocolate, either in the skillet (don't burn!) or in a bain marie (a bowl set over hot water). Use dry utensils and stir carefully, do not let small drops of water get into the chocolate. If possible, gently heat your alcohol, too. Add enough liquid to prevent seizing, that means go for at least one tablespoon per two ounces of chocolate, possibly more. If you feel that's too much alcohol, add some cream. Stir well.

Pour chocolate into pre-warmed skillet (if not already there), cover with marshmallows, broil until marshmallows start to melt and bubble, enjoy!


What is the best way to store loose tea to maintain its freshness?

Tea needs to be kept away from heat, light, air, and moisture. The best way to store tea is at room temperature in an opaque, airtight container.

Your container should not be plastic, because odors from previous uses (even if its only been used solely for tea) could contaminate your current tea.

Do not store tea in the freezer or refrigerator. Opening and closing of the door causes rapid humidity changes that cause moisture to seep into the container and degrade the flavor of the tea.

Some cheap tea containers can be found here: http://www.specialtybottle.com/teatincontainersmi.aspx

Personally, I would go for one with a twist or latching cover rather than a slip cover, just to ensure that it's airtight.

References

http://www.uptontea.com/shopcart/information/INFOstoring.asp
http://www.teavana.com/tea-info/tea-storage-for-loose-leaf-teas
http://www.teavivre.com/info/proper-storage-of-tea/
http://verdanttea.com/how-to-store-tea/


Coconut Water from White vs Brown Coconuts

Phew, too long for a comment.

The liquid of (young?) coconuts is sterile and can even be used for transfusions. The abstract of the linked article doesn't say anything about the sterility of older coconuts. I assume that the older coconuts (esperically the peeled ones) are not sterile anymore. This not very trustworthy looking website (this article is written by someone who sells coconut-related products...) says the liquid of older coconuts tastes sour.

If I search for "brown coconut juice sour" (both in English and in German) I get results (of ...well, not very trustworthy websites, too) that say the juice ferments if stored for too long. 1 Then, the highest rated answer on Yahoo Answers makes sense:

  The longer a coconut stays and ages on the palm, the stronger and sharper its flavor gets...pick it early at the right age, but store it for an awfully long time, the flavor fades OR if it's a high-sugar variety, then it turns sour fast.

If I search for "brown coconut juice sour ferment" I get (among many, many results about coconut juice-based kefir) an article of the Cincinnati Herald by Timothy Moore:

  The fruit itself has a very short life span and likewise must not come into contact with oxygen for too long. Fermentation will begin and the coconut and water will taste sour and smell. It will attract bacteria and complications will arise after it is digested.

  The commercialization of coconut water prevents it from fermenting and souring as quickly as the natural fruit.[...]

  If you are shopping for a coconut, don’t be afraid to ask how long the fruit was transported or how old the coconut is? In some cases, ask if you can open the coconut to be on the safe side. You don’t want to leave the store with a bad coconut.

On the one hand I would to take this article with a pinch of salt since the description of the author at the end of the article sound quite sensationalistic - on the other hand this explaination sounds plausible.

1 "Bei zu langer Lagerung wird das Kokoswasser sauer oder gärt." Translation: The coconut juice turns sour or even ferments if stored fo too long. Source.


Where can I find black cocoa powder (a.k.a. black onyx cocoa powder) in the UK?

I have prevosly purchaced this via a uk retailer on Amazon

But currently out of stock.

I am aware that these guys

http://www.savoryspiceshop.com/spices/cocoa-black-onyx.html

Sell internationally, but you have to phone to order, not place the sale online.  I guess so they can get the shipping right.  But to stress I've never used them


Why did my almonds burn instead of caramelizing?

Right off the top of my head, I would have to say that it had to do with the toasting OR the size of the nut. If you toasted the halves longer than you normally would, if they were a darker brown color, then it would take less time for them to burn. Then you mentioned Whole cashews vs. halved almonds. The thickness of the individual pieces is also going to affect how fast they cook through (and then burn). Then there's the fact that your hazelnuts (also thicker than halved almonds) turned out ok.

If you REALLY REALLY want to make this recipe with almonds, I'd almost suggest not toasting them at all...or very, very lightly.


Recipe calls for a heaping teaspoon of a liquid ingredient

Obviously you can't "heap" a liquid.

What helps is if you remember that in cooking measurements are not set in stone. The amount given in a recipe can basically always be tweaked to your liking - a tablespoon need not be the "perfect" amount, but should be a good starting point. E.g. the siracha: some like their dish hotter, some less so.

In your case I'd interpret "heaping" as "generous" or "a bit more than". (The opposite of "scant", where you'd fill the spoon not quite full.)

I'd start with a spoonful and add more to taste, if necessary.


Can I still use my Worcestershire sauce?

Lea & Perrins Worcestershire is shelf stable.  As long as it's been in the cupboard with the cap on, it is safe.  The flavor may have degraded, but it won't make you sick.


How do you get the flavor out of dried peppers?

In some recipes (eg chinese kung bao, some thai and south indian soups), you score the peppers or cut them into coarse pieces, so cooking oil or a broth with some fat or alcohol content can enter and exit the inside while the peppers are sauteed/stir fired with the rest of the food. This tends to dissolve a lot of heat into the liquids without too strong a pepper aroma.

In others (a lot of thai and goan recipes), the peppers are mashed, sometimes with other spices and aromatics, in a mortar and pestle.

In both cases, you have to decide whether to soak the peppers in very warm but not boiling water beforehand. Also, you can shake the seeds out or leave them in. Look at specific recipes for guidance there.

Oh, and a warning: sauteing dried chili can liberate a surprising amount of capsaicin into the air - if you are dealing with, say, a dozen dried thai chili, it can happen that you find yourself coughing violently in a corner. Ventilate well, and if you feel like you are getting overwhelmed, make sure the kitchen is safe and grab some fresh air ASAP.

Oh... and if you are going the first route, it is inadvisable to put any other ingredient in the dish that has the same color as the dried chili. They won't be THAT hot anymore when cooked out, but still not exactly mild, AND many varieties are texturally and flavour-wise unpleasant if accidentally eaten whole.


I'm posting this as an answer even though I really have very little experience, just some vague stuff I've picked up along the way.

The pith is all about bitterness. Bitter is a big part of the flavor profile of marmalade. So, how much pith you want to use is very subjective. How bitter do you like it? That's the difference in recipes.

Personally, I like maybe 3mm of pith still on the peel that stays in the marmalade.

I can see no benefit at all to using the pips.


Can cinnamon rolls be frozen after they are shaped?

I would use parchment or wax paper and then aluminum foil wrapped tightly around the pan when freezing. Do not freeze more than 2 weeks in a regular freezer as they may develop freezer burn taste. Then, instead of letting them come to room temp, I would warm them in an oven for 15-20 minutes and then ice/frost them.


The carrots and potatoes need a longer roasting than the other vegetables. Also, roasting onion keeps it with a relatively "raw" flavor; if you want your onion to taste cooked and lose its sharpness, you should sweat it in oil on a stove before roasting in the case of eating the stuff roasted. If you are going to cook this stuff to a soup, don't roast the onion at all, just sweat it in the pot and then add the roasted vegetables to cook the soup.

Generally, roasting time for nonstarchy vegetables isn't that long. I would start with just the carrots and potatoes (carrots are not starchy, but they are woody and need a long time for the cell walls to break apart and soften; potatoes need some time roasting after the internal temperature has reached 70°C because of the starch). The garlic can also use a long roast, but I would cut it very fine and sweat it together with the onion. That depends on whether you prefer garlic-flavored oil infusing your soup or roasted cloves to bite on.

After the potatoes and carrots have been in the oven (tossed with a little oil) for 25-30 minutes (preferably covered, so they half cook, half roast in their own steam), I would add the tender vegetables (if you want to put the sweated onion in, that's the time for it too). Remove the cover to let the vegetables roast nicely. Then leave in the oven for another 25-30 minutes or until tender.

You won't get the strong roasted flavors of, say, a pepper roasted directly on a flame, but you will have some nicely cooked veggies. You can then cook them up for a very short time in a broth to make a soup (under a minute), or use them in other ways, for example as a side dish, or extending the recipe to become a casserole.

The two-step addition of the vegetables is important, because the tender vegetables like sweet peppers and zucchini become mushy when overcooked and dry when overroasted.

If you want to add spices, add them in the beginning, mixed with the oil. Dried herbs can also be added at the beginning, to have time to rehydrate a bit. Don't add fresh herbs at the beginning, they will wilt. Add them 3-4 min before the final dish (i.e. the soup) is ready.


Is a jug of milk left out for 12 hours at room temperature safe to drink?

Dairy is something of a special case because the natural bacteria in dairy products will tend to outcompete any interlopers...In short you're more likely to end up with a kind of redneck buttermilk (from the action of natural Lactococcus lactis or Lactobacillus bulgaricus) than something that is toxic to you. So unless the milk was already contaminated with something not normally native to dairy, you should be fine. The taste will likely have gone substantially off though.

Note: we are assuming that the milk was pasteurized. Raw milk is prone to contamination with things like listeria and e. coli, and those would certainly cause you some upset.


Minimum procedure for sterilizing mason jars for canning

Washing them in hot water is most certainly not enough. Sterilization via boiling under pressure is guaranteed to kill every harmful pathogen, particularly Clostridium botulinum, the beastie responsible for botulism. The "hot" water from your tap is not enough to kill the spores. C botulinum spores must be heated to 250 F for at least three minutes to guarantee they are killed.

Please do not compromise here under any circumstance. Canning requires sterilization, not sanitization. Botulism can paralyze and kill you.


I wouldnt't do a starch-based "paste" (it will be a pudding) because it will have a completely wrong texture, way too creamy.

My first choice would be a bean paste. Make it with white beans instead of azuki to get a color more suggestive of marzipan, and add more sugar than usual to distract from the bean taste. A close second, if this is compatible with the allergy, would be chestnut paste.

If these are not acceptable, you can also try a semolina pudding cooked in water, not milk. Some prebrowning as clurect suggests for his roux will help too. But this will not come very close.


How can I make melted chocolate set faster?

Modifying the chocolate mixture will be more delicate and time consuming than just keeping the bananas cool. If it were me, I would just look into that. Not too cool, mind you, or that would obviously affect the banana, but certainly cooler than the ambient outside temperature. In Arrested Development, it was a FROZEN banana stand. The chocolate would set very quickly in that case.


How does substituting yogurt into a cake change the texture and why can it be used?

I am always reminded of a quotation from one of the early episodes of "Two Fat Ladies" the BBC cooking show that yogurt is NOT a substitute for cream. I found that if I needed to address the dietary concerns of a guest, I found it easier to cook recipes that called for yogurt as a base rather than experimenting with an existing recipe that required cream or cheese.

The recipes often depend of the fat content of cream or creamed cheese to provide moisture to your baking etc.

If we are talking about baked deserts, there are a wonderful range of Indian desserts that start with a yogurt dairy base instead of needing cream and milk.

I find that a useful dessert is https://en.wikipedia.org/wiki/Shrikhand


Super tiny bugs in store bought raspberries

Its probably pretty natural for there to be tiny little bugs in the fruit. One thing you can do is soak them in a bath of cold water, lemon juice and maybe a splash of white vinegar, but not too much as you don't want them to take on that vinegar taste. You can spray them down with baking soda and lemon mixed with water as well. This will help draw the bugs out.


It's almost certainly made up. A user who has edited nothing else on Wikipedia added it in this revision. There has been a lot of other vandalism in the full history, some of it caught and reverted, some not.

Cigars were added in this revision by an anonymous user, and someone helpfully capitalized it (rather than reverting, sigh) in this revision.

Without any sources cited, it's pretty difficult to tell whose version of the five-course meal this was supposed to be, but for what it's worth, before the "sauce" and "cigars" vandalism, the courses were soup, fish, main course, dessert, and cheese, which sounds pretty sane to me.


How to infuse flavors into steamed vegetables?

To set expectations here, you aren't going to infuse flavors into the middle of steamed vegetables and fungi, you may get some flavor penetration on the outside, but the best bet for flavored vegetables is to coat the outside with the flavor.

When you put flavorings into water for steaming food most of the flavor stays in the water rather than getting onto the food, it's a waste of good ingredients to be honest.

Many of the flavors you are working with are oil soluble, so your best bet would be to infuse the flavors in oil then mix with the food after steaming. A tablespoon or two of vegetable oil on low heat would be enough, you could add the garlic, pepper and ginger to the oil and cook it slowly to extract the flavors, then discard the solids. The oil could be drizzled on the vegetables. You could also go for a higher temperature method, sauteing the garlic, pepper and ginger for a short time in oil before adding your steamed vegetables to the pan and sauteing them with the flavored oil. I've used both methods, slightly preferring the second one because I like the extra flavors you get from the maillard reactions.


Do any non-commercial gas range models offer linear burner response?

This must be a regional "feature". I have 3 different cookers / hobs, and all of them are linear. Ikea (hob), Smeg (hob), Bertazzoni (cooker).


Which Korean dishes are typically hottest?

I found ojingeo bokkeum (오징어볶음), which is squid stir-fried in a chilli sauce, to be pretty intense, especially as a jeongol (전골) or stew, where it's both hot (as in spicy) and hot (as in temperature). The sweetness of the stew does nothing to lessen the intensity of the dish.

Also ridiculously spicy is buldak (불닭), which is again a stir-fry of chicken in a chilli sauce, with tteok (떡) or rice cake.


Undercooked center of a cheesecake baked at altitude

You should not need major adjustments to cook a cheesecake at high altitude. However, you are correct that the baking time may be slightly longer. The best way to account for this is to check for doneness with a thermometer: make sure the center reads 145°F. This is a fool-proof way to check the cheesecake is set, regardless of altitude, oven temperature, pan dimensions, or almost any other factor. This is further explained in a Serious Eats Article:

An instant-read digital thermometer is the easiest and most reliable way to test a cheesecake. Insert the probe into the very center of the cheesecake, to a depth of about two inches, and hold the thermometer as steady as you can while giving the readout time to stabilize. This cheesecake is done when it hits an internal temperature of 145°F (63°C), as carryover cooking will push it about 10° higher as it sits.

The primary mechanism by which a cheesecake "cooks" is the coagulation of eggs. Since this starts to occur at about 145°F, and your bain-marie will be at 195°F, it is plenty hot to set the cheesecake. It may take slightly longer than in my 212°F sea-level water bath, but it should suffice. (You could even cook at cheesecake in much colder water; see this Anova recipe that cooks it at 176°F using an immersion circulator.)
This Denver Post cooking column concurs: "Cheesecakes do not need any altitude adjustments to the ingredients." Dever is at 5,280 feet, and they suggest baking an hour at 325°F. This might be a good place to start, but I would still use a thermometer.
Finally, it could be that your cheesecake it completely cooked, but not adequetly cooled. When you take it out of the oven, the middle should be slightly wobbly. It will further solidify as it cools. Be sure to cool completely for the best texture; overnight in the refrigerator would be perfect.


Is it safe to eat venison tartare from an animal that was harvested in the wild?

If you really want to eat that raw, freezing the meat at -4 deg F (-20°C) or lower for 30 days or more should kill most if not all the types of parasites found in deer.

Different parasites die at different temperatures, for example:

Anisakiasis (fish worms) can be treated at -4°F (-20°C) or below for 7 days (total time).
Trichinellosis (pork worms) treated by freezing pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.
Venison -4°F (-20°C) or below for 4 days.


Can I add seasoning to the beurre manie?

Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).

Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.


What kind of pan is this? (photo) How would you use it?

It looks possible that the two pieces don't actually go together. The patent referred to is number 625702, for an enameled chafing dish with a domed lid. (It's kind of hard to tell, but I think the innovation being claimed is the lip/indentation which allows the handle to be attached without damaging the enamel.)

The patent does mention the inventor's desire to apply the patent to other dishes, not just ones of the chafing variety, but the enameled piece you have greatly resembles the enameled portion of the dish in the patent drawing.


You will need to have a Turkish coffee pot, a spoon, sugar and coffee that has been ground to a fine powder.  Although most people use the Arabica beans, it really doesn't matter what kind of coffee you use.  However, it should be a medium roast, because you will actually roast it again while making it. You can get the Turkish coffee in several different ways:

A. Purchase a special Turkish Grinder (regular electric grinders with blades spinning at a high speed will NOT do the job) and grind the coffee yourself.  We do have these available at our store if you are interested.

B. Grind it at your local grocery store!  Yes, that's right.  You may not have noticed, but most grinders (99.9%) at your local grocery store in the U.S. have a Turkish coffee setting!  Just select the "Turkish Coffee" setting and grind your beans.

C. Buy it ready made from Turkish Coffee World.  We sell it in our store but you can also find it at most Mediterranean stores if you live in a big city.

Preparation

Measure the amount of cold water you will need.
Place your pot of water on the stove and turn the heat to medium-high (just until the water heats up).
Add about 1-2 heaping tea spoons (or 1 tablespoon) of coffee per demitasse cup (3 oz).  Do not stir it yet. Just let the coffee "float" on the surface because if you stir it now you might cause it to clump up.
Add sugar to taste. Do not stir it yet, Let the water warm up little bit as above.
When the coffee starts to sink into the water and the water is warm enough to dissolve your sugar,  stir it several times and then turn down the heat to low.  You should stir it several times, up until it your brew starts to foam (you can also vigorously move your spoon side to side to encourage to start the foaming).
When you see the bubble "ring" forming on the surface, turn down the heat a little bit more or move your pot away from the heat source. Pay attention to the bubbles that are forming at this stage. Bubbles should be very small in size.
From this point on watch your coffee carefully.  Do not let the temperature get hot enough to start boiling. (NEVER LET IT BOIL - many instructions on how to make Turkish coffee use the term "boiling" but this is totally inaccurate) The key idea here is to let the coffee build a thick froth and that occurs approximately around 158 F or 70 C (i.e., much cooler than the boiling point of water which is 212 F or 100 C at standard pressure.  If your brew comes to a boil, you will not have any foam because it will simply evaporate!).
Keep it at the "foaming" stage as long as you can without letting it come to a boil.  You might even gently stir your brew a little bit at this stage.  The more froth, the better it will taste. Also your coffee must be fresh or it will not foam as well. If your brew gets too hot and begins to "rise", then move it away from the heat or just turn it down.  You are almost done.  Repeat this process until your foam has "raised" and "cooled" at the most couple of times (NOT 3-4 times like some instructions. Even once is enough).  Then pour in to your cups (quickly at first to get out the foam, then slowly) while making sure that each cup has equal amount of foam!  If you are serving several cups then you might be better off spooning the foam into each cup.


Do pies baked in disposable pans turn out okay?

Yes, they turn out just fine.

As with any pie pan, if it isn't the pan you use every single time, you need to be aware that the surface on the bottom of the pan, and the material it is made of, will be a factors in the browning rate and cooking time of your pie, so keep alert. Even expensive high quality pans will behave differently from each other in the oven if, say, one of them is glass, and another may have a black metal surface, or maybe another has a shiny reflective finish.

The fact that a pie pan is an inexpensive disposable one is not relevant. It would behave just like a fancy name-brand pan that was lightweight and shiny.


What can I use in place of shiitake mushrooms?

While shiitake mushrooms do have a distinct and identifiable flavor, the reason dried skiitake mushrooms are added in broth and stock making is for the umami.  The flavor of umami is the result of the glutimates available in dried mushrooms (as well as other ingredients).  While shiitake mushrooms contain a lot of glutimates, any other dried (or even fresh, though you will need more) mushrooms are a suitable substitute.  Barring that, you could use other ingredients high in glutimates, such as tomato, or the rind of an aged cheese, like parmesan.  Alternately you can add a sprinkle of MSG, as that is simply the sodium salt of the glutamic acid that is naturally occurring in the ingredients mentioned.  Don't go too heavy on the MSG, though, as your broth will take on the flavor of dashi...unless, of course, you are making dashi.


Can I freeze dried rice noodles after they've been rehydrated?

As a Professor who teaches Asian Cuisines, I can assure you that rice noodles cannot be frozen. If you were to freeze them that would disintegrate immediately after hitting the water.
If you do have extra rice noodles consider using them in a noodle salad. There are many wonderful rice noodles salads that you can make with little effort.


What's the difference between soup meat and stew meat?

Stew meat is usually a piece of meat that is tough when cooked quickly, but becomes tender over a longer cooking period.  Examples, Beef - Brisket, Cheek, Chuck Steak; Pork - Brisket, Shoulder (aka Butt).

Soup Meat can be a flavoursome cut which is between the quick and slow cook cuts to give flavour and remain a good eating texture.  Example, Chicken - Thigh.


Preparation Techniques for Tilapia Filets

I've found two good things to do with this fish (I dislike it broiled/baked): fish curry or soup, and fish tacos. I find the fish too bland to really do much on its own, but it serves as a decent base to the different pepper sauces that i put on tacos.

For curries, the Indian state of Goa has some good ideas on what to do with fish, as do the Thais. You can find many recipes in different books and the internet. Talapia will generally sub in for whatever whitefish they call for, although it has a bit less flavor than most.

My personal favorite fish soup is the Hungarian halászlé. I don't have a good recipe--I usually make it up as I go along--but google should find you some.


How to prevent large rice noodle from curling?

I ate those kind of noodles as you showed once many, many years ago and IIRC those noodles taste like dried Pho noodles and have the same texture. To stir-fry your noodles I suggest to soak them in cold or at maximum luke warm water first1 and then stir-fry the softened noodles. Due to pre-soaking, hopefully there should be no uneven hydration and thus, no curling.2 I've seen many people preparing Pho, Hu Tieu or sti-fried Pho that way without any curly noodles.
Depending on how thick your noodles are you might have to blanch the noodles before stir-frying.

1 For 30 minutes? I never paid attention to the time. They don't get mushy if soaked longer.

2 YMMV: Another advantage: You might be able to prepare the noodles beforehand, so no blanching directly before stir-frying or having sticky noodles if not fried immediately.


You could look into making flatbread, which often (though not always) gets its name through being unleavened, and thus, flat (yes, I am oversimplifying here). Common examples are tortillas or roti.


Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?

Batter for pancakes is often nicer if it is left in the fridge for a few hours. I'd make them fresh tonight with the batter you're making for the couple you want now. Enjoy!


A lot of cheeses are naturally brined (feta, for example), and marinating cheese is not much different.  For the best effect:

Pick a porous cheese
Cut off the edges if the cheese has a skin
Cut into smaller pieces to increase the penetration
Press it dry with towels (or paper towels)
You can inject the cheese to get more flavour in it
Marinate in flavours that compliment the cheese
Let the cheese soak for at least 4 hours (more for less porous cheeses)

If the cheese is really wet (like feta), add weights to the drying process (like a pot or heavy plate), and let it drain until the surface feels dry.

Note that many cheeses are already salty, so balance your marinade with this in mind.


You probably can't achieve the size and uniformity of classic granulated sugar at home, not without finding some special equipment. But if you are OK with other crystal sizes, it is very simple.

All you have to do is to search for recipes for rock candy. It is nothing but re-crystalized sugar. Also considered to be the easiest candy to make, you'll find it in many "cooking with children" books and blogs.

The one problem may be that you are not crystalizing sugar, but a combination of fruit juice and sugar. If the juice has enough acid to invert your sugar, it might not crystalize well. You'll have to try and see.


Which kinds of rice can replace Uzbek devsira?

Surely this will make your Plov unauthentic, but in practice any medium-grained rice will be an acceptable substitute. If you find the correct spices (or close enough; cumin gives most of the flavour anyway), and some nice fat lamb, you should be able to make a delicious dish.
Even if the article on TripAdvisor mentions fermented and aged rice, this is a rarity; in most cases ordinary non-aged rice is used.


Can potato gnocchi dough be overworked or simply break?

Your second suggestion sounds like the most likely option. As long as you had a sufficient layer of flour, it worked, but once it was wetted through, they started sticking and fell apart. This is usual for many wet and tender doughs.

Overkneading is practically unheard of in potato based doughs. In bread, you can get overkneading when you knead so much that the gluten breaks apart. It requires a well developed gluten network, which you then overstress mechanically. I have never heard of it happening during hand kneading, and even in a machine, you have to go really far to overknead. Potatoes don't contain gluten, and the wheat flour added is not sufficient for a gluten mesh to form, so there is none present to break apart.

If it happens again, you can try kneading and forming the gnocchi in a wide shallow bowl full of flour. It will make the dough a bit harder, but you won't experience sticking.


Is it safe to leave cooked poultry at room temperature overnight?

Time for a safety lesson.

When you are dealing with food products that can spoil, what you are concerned about is the Danger Zone, which is the temperature range at which bacteria multiplies fastest. While specific numbers will vary, a decent rule of thumb is 4-60 degrees Celsius. What that means is any food prone to spoilage must be kept out of that temperature range, and if it is going to be within that temperature range, it must be for less than four hours, aggregated across the product's lifetime. What this also means is that when you are chilling hot food you need to do so as fast as possible, in order to minimize the time spent in the Danger Zone.

Foods that are dangerous are the ones you would expect: anything which requires refrigeration. Potatoes, for example, are perfectly safe to keep at room temperature when raw, but must be refrigerated once cooked. (Perhaps a poor example, as potatoes fare better when kept below room temp but above fridge temp, but you catch my drift I hope). So we're talking about raw meats, most dairy (very hard cheeses may be kept at room temp with no ill effects other than possible softening), many vegetables and fruits, that sort of thing. Eggs and butter can be considered a somewhat special case; eggs can be kept at room temp with few problems (and in fact eggs used to be kept right out on kitchen counters, in the shell of course, not after they have been cracked), while butter can generally be kept at room temperature for a few days before the fats will start to become rancid (anecdata: we never kept butter in the fridge when I was a kid, except for butter my mother needed for baking, where the temperature is a matter of physics in the recipe, and not health. Never had any problems.) Harder vegetables--potatoes, carrots, parsnips--can generally be kept at room temp without problems, as can many fruits--apples, oranges (all thick-rind citrus really), bananas, and so on.

So. According to the food safety experts, you absolutely should not leave even cooked poultry out overnight, as any bacterial contamination will be severe after a few hours. In real terms, unless you are very young/old or immunocompromised in some way (e.g. leukemia, chemotherapy, HIV/AIDS, etc) you're probably going to be okay. I am a professional chef, and at home I'm pretty lackadaisical about expiry dates, how long most things have been sitting out, etc. In the context of work, however, I am extremely anal about rapid chilling/heating and keeping food safe, and I will always advise other people to be cautious with their food; what I choose to do with my own body is my concern. When In Doubt, Throw It Out is always good advice; there's a reason it was stencilled across the inside of the walk-in refrigerator door at one restaurant I worked at.

You should also bear in mind that much of the time bacterial contamination is not detectable by the eye, nose, or tongue until it has become severe. Even when contamination is not detectable with our senses, serious illness can occur (see, for example, recent outbreaks of E. coli, listeria, and salmonella, none of which can be detected with eyes/nose/tongue). So the 'smell test,' while in use by almost everyone who cooks food, is really not all that reliable as a gauge for spoilage; taste and smell can definitively say that a given product has gone bad, but it cannot say that a given product is definitively okay to eat.

(As a side note on food safety, if cheese has gone mouldy, don't trim off the mouldy bits. Just throw it out. While much of the time any such mould will be entirely harmless, it's not worth taking the chance over, especially given that if mold has bloomed on the surface of the cheese, spores will be present on the entire surface, with penetration into the cheese itself. Seriously, just toss it, and re-examine how you store your cheese and/or how much you're buying at a time).

Even easier to remember: keep hot food hot (above 60C) and cold food cold (below 4C). Make things hot as fast as possible, and cold as fast as possible.

(Note that I am a cooking professional, not a medical professional, and nothing here should be construed as medical advice. Always err on the side of caution.)


Pickle Accompanying Hotdogs, Burgers, Sandwiches in the US

Yes, you eat the pickle, if you like pickles - plenty of people do. You certainly won't get a pickle everywhere, but it's pretty common in deli/sandwich/burger type places.

I could be wrong, but I doubt there's any specific origin, and if there is, I expect it's pretty unremarkable - just someone who happened to do it first. Lots of cultures make one kind of pickle or another (or a dozen), and eat them as condiments/accompaniments. It's not surprising; it's one of the easiest and oldest ways to preserve food. Pickled cucumbers have existed for a long time in Europe too, so it's not surprising they're common in the US. The dill pickle spear is just by far one of the most common ones in the US, along with slices (often sweeter, called bread and butter pickles). The fact that they're the same everywhere is presumably just a product the industrialization of food production, like everything else we eat across the country.


Stick a thermometer in the stuffing; when the stuffing is at 160F, you're done. Since heat radiates inwards from the outside, you don't want the very middle of the dish (where the stuffing is) to be any colder than needed to kill salmonella. Estimate a bit longer than an unstuffed turkey.


What does it mean when chia seeds are bitter?

This might be the reason that last bunch were nasty bitter: they can go rancid. I smelled them: OFF! http://www.chiaseedspot.com/do-chia-seeds-go-rancid/

I purchased from bulk and consumed just now.  Yuck!!! I've NEVER had chia with any bitter chemical taste before, and now I must discard a big bag of it bought at a Smart & Final' Superstore's bulk section, on sale at a good price, but sold at 1/2 the normal price because  being so substandard in truth. Wish I had tasted it first, because I didn't save the receipt. :(


My bread recipe book isn't linear with its ingredients?

Mine has only 2 sizes but also has some nonlinearity. You see it with the water as well (in yours and mine). Things like the rate of temperature change, and therefore the rate of rising, will depend on the total quantity, and some change in the proportions of the ingredients will offset that. Yeast multiplies, and a pseudo-sourdough with very little yeast to start with relies on slowly but surely growing the yeast (if you take it to extremes you end up with a true sourdough from wild yeast, with a tiny bit of cultured yeast). So you probably don't have a typo, and can trust the recipe, at least to start with.

Feel free to experiment; you may prefer the result. I use around 1/3 the stated salt and 1/2 the sugar, for example. The rise and texture aren't very different, but I used to find the bread tasted salty (then sweet if I didn't also reduce the sugar).


Ziploc vacuumed bags expand in sous vide

Believe it or not, veggies just happen to contain a lot of air.  Even under vacuum this is a fairly common occurrence when cooking veggies low temp.  You can add oil or other liquid to the bag, it will help, but air pockets will still likely develop.  I usually add weights to the bag or bleed the air out by lifting a corner of the bag and resealing by displacing the air as it happens.


How does the caramel in creme caramel stay liquid?

There is not supposed to be liquid caramel sauce in creme caramel. You pour the custard on top of the caramel to bake it, and in the oven, the custard dissolves the caramel. Since the whole package is not being disturbed, the dissolved caramel doesn't mix in the whole custard, instead you end up with a bottom of caramel-tasting custard and upper layers of custard without caramel. You get a tiny bit of exudation that lets you separate the custard from the baking pan and lets the surface feel slimy, but that's it. If you have a noticeable puddle of brown liquid on the bottom, you have overbaked your custard to the point where liquid separated out of the mixture and flowed down onto the caramel.

If you enjoy this state of the dessert (very firm, somewhat grainy custard shot through with channels, sitting in a puddle of caramel liquid), then you can go for it, but there is no reason to add any water to the caramel. Instead, just bake it to a higher internal temperature, about 90 to 93 C should be enough .

Adding water beforehand won't accomplish anything and will indeed probably be harmful for this kind of result. If you put dissolved caramel on the bottom of the pan, it will mix up too much with the custard, not leaving enough caramel for the whey to dissolve when it exudes. So you will have a thicker, but less concentrated, caramel tasting layer, sitting in a liquid that has a less caramely taste.


Why can't I get that grilled taste from my outdoor grill?

Based on your updated question, the major factor is that your fire simply is not hot enough to produce the charring and browning reactions you desire.

A steakhouse salamander (think of a broiler—grill in British parlance—which has flames on both the top and the bottom, to cook both sides at once) can be up to to 1000°F and the elements are mere inches from the steak on both sides.

Gas grills have a maximum amount of heat they can produce.  The only thing you (may) be able to adjust is the distance to the flame.  The major cooking modality in a grill is infrared thermal radiation.   This decreases per the square of the distance, so the closer your food is to the burner, the faster it will cook (within reasonable limits).

Other than that, you may need new equipment if this is in fact the root cause of your issue.


How to efficiently remove the food particles stuck in the scrubbing pad?

I put the hot water tap on an extremely slow trickle to wet the pad.
Then squeeze dishwasher detergent + baking soda to work up a sud on the pad.
Then squeeze and "massage" the pad as best you could under the slow hot trickle.

My actual motivation has always been remove the stale stink from the pad. Somehow, the side effects are that the food particles are also dislodged from the pad by the suds.

This must be due to surface tension mitigation and anti-static effects of the suds (disengaging the attraction of food particles from the pad bristles) plus the washing action of the slow hot trickle. If the water is too hot, you might have to put on kitchen gloves.


Gnocchi shaped?  I am pretty sure they are  Turdilli! .

It's a traditional Calabrian recipe:

They are deep-fried:

And hot-soaked in honey too:

Same biscotti, slightly different shapes:

Bear in mind that fried cookies soaked in honey are a traditional treat for carnival and Christmas seasons all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :

Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.
In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!

At left with figs syrup, at right with honey:

A full blown italian fritti feast:

Turdilli recipes in Italian

Turdilli recipes in English

Video: Making Turdilli

A shop near my house sells turdilli (hold your envy)


How should cooked pork shoulder be stored in the freezer?

I don't see a strong reason to wait for the meat to cool completely before vacuum sealing it.  In fact, by waiting, you're likely to let more flavor and moisture escape unless you've already put it in a well-sealed container.

The only reason to wait would be if you were vacuum sealing very large packages, which might take very long to cool down in the center.  But if your packages are a reasonably small size and/or flat enough to cool quickly, it's probably fine to seal early.

I would strongly recommend cooling and chilling before freezing, however.  Please do NOT cool outside of a refrigerator unless you are using an ice bath or something like a cooler as recommended by Sean Hart.  (That is, do NOT just cool on the counter.)  If you can't do that, the refrigerator is fine for cooling thin or flat packages -- just don't put hot food in touch with perishable food inside the fridge, and don't stack packages (you want to maximize air circulation).

It's important to chill before freezing because the rate of freezing is important for preserving the best quality in meat.  If it takes a long time for meat to freeze, larger ice crystals will form during the process, which create a number of problems (more chance for "freezer burn," meat loses more juice and tastes drier when reheated, etc.).  So chill the meat well, and then place in freezer.  Again, try not to stack packages or place them too close together when freezing, since you want them to freeze as quickly as possible.  (Depending on the size of the freezer and how much meat you're freezing, it may also make sense to freeze in batches, since adding too much food at once to a freezer may make it less efficient and less able to freeze quickly.)

As for the last question of whether or not to sauce, I think that's more of a personal preference question.  I could see potential advantages if you remove air more efficiently if you add a little sauce, not only for the sealing process, but in the freezer where having more leftover air in a package tends to encourage "freezer burn" and can create quality issues.  But it really depends on whether the vacuum sealing can work efficiently even without the sauce.


Well, a bacterium, of course... But there are quite a few bacteria which will thicken the ferment (some of them benign and some harmful). Without in-depth testing it would be impossible to know which ones were in your sample. (If I had to guess I'd say acetobacter.)


How do I properly freeze and reheat a cooked, marinated steak?

I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist.

When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture.


Bacteria contamination inside a thermos bottle

The assumption that it was sterile is wrong. Standard cooking leads to a reduction of bacteria to about log6, so 1 in 100 000 survives. Afterwards, these bacteria multiply exponentially in your soup, potentially achieving levels at which people can get sick.

Your logic will apply to canning. But it is known that the "fill the cooked food into an airtight closing container" is an unsafe canning method even for high acid foods, and a thermos bottle is not guaranteed to be closed airtight. If you want to can soup, you have to follow safe canning procedures, which include a restriction of the ingredients you can use, a restriction in the liquid/solid ratio, the prescription of proper containers, and a sufficiently long sterilization step in a pressure canner.


Overcooked yogurt : what did I actually do?

Short answer:

That is well above the 130°F (55°C) at which the bacteria will die.
You over coagulated your milk proteins and made cheese.

Long answer:

After scalding and cooling, yogurt is kept warm to incubate the bacteria. The bacteria munch on lactose in the milk and produce lactic acid. The acid denatures the milk protein, causing protein molecules to unravel and then tangle up with each other trapping water and other milk molecules.

By heating the milk further, those tangled proteins then started to tighten up. They squeezed out a bunch of the water and became more solid and dense.

This is how acid set cheeses like paneer, or queso fresco are made- except they use lemon juice or vinegar for the acid instead of lactic acid.
This is also very similar to some ricotta preparations that are made from rennet-produced cheese whey. In this case the lactic acid from the cheese fermentation is enough to denature the leftover, water soluble, milk proteins when the milk is heated.

If your fermentation didn't go off, and from your description of the smell it sounds like it is good, then you could use this as a mild, fresh cheese. Yogurt cheese is used for frozen yogurt but this won't work for you if your proteins tightened up so much that they aren't creamy anymore.

Personally I'd just eat it on a cracker with a little jam.


Should I close the vessel while soaking nuts?

It doesn't really matter much one way or the other, if you do it on the counter. Oj16 is making the case for preventing an insect getting in - at least where I live, this basically never happens. The other concerns in that answer are for me misplaced - some dust will fall in, but it is the same dust I breathe when I walk around in the kitchen, and if it is present in large enough amount to be a concern, something should be done about the kitchen, not about the beans! And putting a lid on something never made it pathogen-free, the bacteria were there before you put the lid and will start happily multiplying once you give them the moisture.
If you do it in the fridge, a lid can prevent smell contamination. Nuts are neither likely to give off much smell (to contaminate other foods) nor are they very "soaking" of other smells the way milk is. So, you can cover them as a kind of best practice, but if you don't, it's unlikely that you will notice much difference.


Troubleshooting a soufflé that collapses during baking

There are two likely causes of soufflé problems.

1) Egg foam. Be sure that you're whipping them to peaks (soft peaks, as I recall) when you first whip them.  Then, when adding the 2 mixtures together in 3rds, be sure that you're properly folding in the whites; this is a very specific technique, and easy to over-do.

2) Oven heat.  Use an oven thermometer to check your oven's temp - it's probably wrong.  Put some extra mass in that oven (like a baking stone or brick) to reduce wild temperature swings during baking.

But, as in the linked questions in the comments, all soufflés fall to some degree.


The answer from zerobane provides some reasonable suggestions for working around a few common problems. Of course, they require you to know you're going to have problems ahead of time, which is a problem if you're using a "tried and true" recipe that fails infrequently... So ideally, you find a way to identify these problems before you start making your pie, and adjust the recipe as needed.
Water content
To gauge the water content, macerate your rhubarb ahead of time:

Cut the stalks into small pieces
Mix well with sugar - most pie recipes call for a rather large amount of sugar in the filling, so add it all now.
Refrigerate for several hours.

The sugar will draw out moisture from the rhubarb, allowing you to estimate how much thickener you'll need before you start cooking. Which thickener you use will depend on the style of pie you're aiming to make. You could also pour off some of the juice at this stage, but this will tend to reduce the rhubarb flavor.
Pectin content
The other variable here is pectin. A high pectin fruit (like the granny smith apples zerobane suggested) will - when mixed with sugar - happily thicken its own juices. Pectin levels in rhubarb vary, but generally it is fairly low compared to self-jelling fruits such as apples or oranges so you'll generally always add some additional thickener or (if you're making a jam) additional pectin; adding apples accomplishes the latter, while tapioca flour / clearjel / corn starch accomplish the former. Note that if you opt to add grated apples, you can press the juice out of them first (press them into a sieve or wrap in a towel and squeeze) - this'll increase their ability to thicken the rhubarb juice.
If you were hoping to depend heavily on pectin to thicken the filling, you could estimate that ahead of time too. But for a pie filling this is probably overkill; as zerobane suggests, simply pre-cooking the filling (with thickener adjusted based on the liquid released during maceration) will quickly tell you if additional assistance is needed. To add additional starch-based thickener to the hot filling, first mix it into a small amount of water (or fruit juice, or reserved rhubarb juice) and then slowly pour it into the filling while stirring; then simmer for a few minutes until the filling reaches the consistency of gravy - remove from heat, pour into a pie shell, and bake to finish.


Yes, certainly. Deep frying only works well in a very narrow temperature range. The optimal temperature is different for every food, but it's in the 180 to 210 Celsius range.

The needed temperature is determined by the starch type and the amount of wetness on the outside, and is chosen such that it crisps immediately (not allowing the inside to get soggy with oil) without burning immediately. The inside doneness is not controlled by changing the temperature. If you get underdone or overdone insides at the correct frying temperature, you need to change some other variable, such as the thickness of the food, the degree of parcooking, or the food temperature at the moment it hits the pan.

Because a good result is so dependent on temperature, I can strongly suggest both the use of an oil thermometer (a barbeque probe does it too, if it's rated for the temperature) and controlling the initial temeprature of the food (room temp, out of the fridge, or frozen). A good recipe will tell you the proper parameters for both.


If you check out the "Seasoned Advice Blog", @Yossarian has posted the first two parts of a three part series entitled "Three Books for Every Kitchen". In part-one he describes The New Best Recipe from Cooks Illustrated. I will direct your attention to Chapter 2: Soups. Not only will you find a rich collection of recipes, but invaluable advise on every aspect of soup making.

Part two of the series, "Ratio", also contains several lessons that will improve your soup making skills.

Not only will these two books help you with "Soups" they will enrich your overall kitchen life, in every aspect of cooking.

(note: at this point, part 3 is still pending, but I will bet it will be a winner as well)


Gravlax still red on skin side after 24h of curing

So, first, I don't think that gravlax looks that bad. Gravlax is never going to be the uniform peach/orange color that cold smoked salmon is (lox).  It just looks a little bit under-cured.

There are two things I do that are different from you, when I make Gravlax:

I cure it for a minimum of 72 hours, turning every 12 hours or so (and pressing the whole time, but that's a texture thing).
My cure includes a couple shots of aquavit.  I find that the alcohol helps the cure penetrate into the center of the salmon.

Here's my recipe.


How can you reduce the heat of a chili pepper?

In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper. Most Indian dishes, we would add a good heaping spoon of ghee before feeding little ones. This helps temper the heat but keeps the flavors alive so that the children get used to them and can gradually learn to eat hotter foods.


It's not a mistake. It's there because people like the taste of coffee in meat dishes. It adds some richness to the flavor, definitely something that works well with meat, and I doubt rattlesnake is any exception. I've had chili with coffee in it, and plenty of barbecue rubs with coffee. (I don't remember a specific recipe I've had, but for example these ribs look good.) You can find recipes for all sorts of other things, e.g. beef roast with coffee, pork tenderloin with coffee, or coffee beef jerky. You'll see dark chocolate or cocoa powder used in a lot of similar ways.

Unless you have a coffee allergy or can't get coffee, I'd try the recipe as written before you write it off. You could use instant if it's just that brewing real coffee is a pain. If you really can't use coffee, I'd try cocoa powder and water, in a ratio like hot chocolate, minus the sugar. You could also substitute milk or water or stock or any appealing liquid if you don't want to use coffee, I suppose. You'd still get a gravy, just not the same gravy, not the one the recipe author intended.

And of course, I'd give the same answer about any meat recipe with coffee in it, not just this specific snake recipe. It might be surprising if you haven't seen it before, and I guess it might not be as common outside southern US cuisine, but it's a good idea.


To me it looks like the crepe batter is sticking unevenly to the cooking surface. As the crepe cooks, steam is released from the bottom. In some areas the crepe sticks to the pan and prevents the steam from escaping; it gathers into bubbles. (As the crepe continues to cook, the surface dehydrates and proteins contract, releasing the crepe, so this doesn't necessarily lead to sticking when you attempt to flip the crepe.)
It's hard to tell from your photos, but I guess you're cooking on a cast iron skillet? Before you start cooking crepes, oil it and bring it to smoking temperature, then wipe with a dry paper towel and allow to cool to cooking temperature. Re-oil immediately before you start cooking the crepe. If there's any significant rough carbon deposits, try reseasoning.
Finally, if you like lacy crepes, try whisking the batter just before pouring it. The small bubbles are what cause the laciness, and they'll also act to release the pressure that would otherwise develop into large bubbles.


My sourdough starter has turned yellow is it still good?

Sounds like your starter has dried. Keep the starter in a cool place (fridge is too cold). Feed it every few days with flour and some water. Before adding the flour and water, discard maybe even half of the starter (best option is to bake every few days). Otherwise you'll end up with several pounds of starter... As with all food, use your senses. If it tastes and smells OK (for sourdough starter...), it's OK.
So, to save your yellow starter, add a little moisture and fresh flour and see what happens. It takes a few days for the right growth and bubbles to appear.


Peking Duck - why do they take my duck away?

In several of the restaurants I've ordered peking duck at they offer it as part of three courses. They will first present the duck and cut off slices of the skin (with only a small amount of meat), this is then used with the pancakes.

They will then take the duck away away and create a noodle dish with the remaining meat. Finally they use the everything left to make a duck soup (dishes may vary from place to place).

It's quite possible that the restaurant you went to only offers the dishes separately.


Do I have to use oil when making pie crust?

Oil is not substituted for eggs, as it has completely different properties. It is normally substituted for the solid fat.

While it is certainly possible to do it this way, it is much fussier than just using solid fat. It requires frequent trips to the refrigerator during making if you want to end up with a solid crust and not just a pap. You have to be well experienced with pie doughs to be able to recognize exactly when to put it into the refrigerator or freezer. The result is not all that different for solid fact, except for 1) taste, if you use some strongly flavored oil (like one of the toasted nut oils), and 2) bragging rights that you pulled it off.

If you are just looking for an easy recipe, use one with solid fat (butter, lard or shortening; shortening is easiest to work with but has the least taste) and adhere to the instructions. You will recognize a good pie crust recipe by following criteria:

it warns you against overmixing the butter and flour
it tells you when to refrigerate
it also mentions what kind of texture it produces (although in some cultures where only one type of crust is desired, e.g. flaky for American pies, this may be missing).
it uses reasonable ratios. This would be between 3:2 and 2:1 for flour to fat by weight, maybe a little outside this range. If it contains any other ingredients beside egg, water and sweetener, they should be in very small amounts (tablespoons or even teaspoons).
if it is sweet, it does not use normal sugar. It uses either confectioner's, or some liquid sweetener.
generally, a recipe given by weight is more trustworthy than one by volume. I have made many recipes by volume which did work, but because they are riskier, pros prefer to work by weight. With volume, you never know how well developed the recipe is before you start, and never know if you will achieve the same ratio or if mismeasurements will ruin a recipe which worked perfectly well for the author.


For slow cooker meal prep should I freeze the vegetables separately from the meat and sauce?

If you're doing a one step cook in the slow cooker, you can freeze everything together. If you want to brown any ingredients first you'll need to keep them separate. I do tend to, so I'd have a bag for any meat, a bag for veg that wants browning or softening (onions, carrots, pepperd etc.) and a bag or other container for the liquid part, with any veg that doesn't need an initial step (beans, sweetcorn, potatoes...)

Most slow cooked dishes freeze very well after cooking, so an alternative is to cook several portions at once, divide and freeze, microwaving when you want to eat them. These approaches aren't mutually exclusive of course.


Ordinary everyday bread made from flour, salt, yeast and water from a bakery should be stale by the third day. That is what happens to it naturally, unless it is packed with preservatives and kept in a polythene bag. A larger loaf will possibly stay fresher longer, but looks like your container only holds fairly small loaves and rolls (which will dry out and go stale quickest).

A "natural" or artisan-made loaf will no longer be "fresh" from the day after purchase. By day two it is best for making toast, then from day three: toast, bread crumbs, stuffing, dumplings, rissoles, bread puddings and all the other luscious food and creative uses our grandmothers had for using up the stale bread in their pantries.

A good or rather a well designed bread bin (or bread box in the USA) will be well ventilated and will allow bread to dry out without becoming mouldy. Sounds like yours is just right.


Flakiness in pastry is usually achieved by careful incorporation of butter at the correct temperature. Cold cubes of butter are cut into the flour, cold water (or milk) is added, and then the pastry is rolled out, flattening the butter pieces. These pieces act to separate layers of the flour and liquid mixture.

The butter then melts during cooking, 'setting' these layers in the dough. The outer surface of the dough dries out, which means the layers don't stick together, and so it becomes flaky.

If the butter becomes warm and soft during rolling or cutting in, it blends with the flour and liquid and so doesn't promote layer formation.

In my experience, even refrigerated shortening is usually quite soft, and may well be simply absorbing into the rest of the dough when you roll it in. You might try freezing the shortening until it reaches the same consistency as refrigerated butter and working from there. I would also use ice cold water rather than warm water as the recipe suggests.


I'm not sure whether you meant cinnamon rolls. If so: These are made of yeast-leavened dough which is quite soft. (Yeast-leavened dough is also part of toast, pizza, bagels, some kinds of donuts etc.)
In addition, it's a kind of not-so-fine puff pastry (Danish pastry): Between two layers of dough there is a layer of solid fat (like butter). I think that the fat will make the yeast-leavened dough "extra" moist.

To make a simple yeast-leavened dough you need water, (plain wheat) flour, salt and yeast. Some other pastries require sugar, fat (e.g. butter), replace water with milk, et cetera ...
The flour needs to have gluten otherwise the dough cannot hold the tiny air bubbles that the yeast produces and the dough won't be able to rise. Plain wheat flour suits perfectly for this purpose. But it has a disadvantage: If you store the pastry wrongly, the pastry will be frumpy. (1)

Just pick a nice receipe of cinnamon rolls and you'll see :D

If you want to know more about cooking and stuff: "Cooking for Geeks: Real Science, Great Hacks, and Good Food" by Jeff Potter (O'Reilly & Associates). Seems to be a nice book for geeks :D

(1) Source: "Kochen für Geeks" - somehow I could not find the chapter about yeast in the English pendant.


Do Asian groceries carry vital wheat gluten?

Some Asian stores do carry it as it is used to make seitan. However, there isn't a blanket yes or no answer as it is up to the individual stores. The only thing you can do is to check the stores you can get to.

It may also be called gluten flour but, if you see this, be sure to read the label to ensure that it has 75% or more protein.


What can I change about this bread recipe to lower its glycemic index?

My mother is the founder of the Glycemic Index Foundation of South Africa (http://www.gifoundation.com/), so let's see how well I've been listening to her!

Stephie is right, legume flours do lower the GI. Beans contain slow release carbohydrates which lowers the GI. Chickpea flour is the best to use here. I find you cannot sub more than 1/4 of the total flour in the recipe as it does have a slight odor - much more when the dough is raw, after cooking it's hardly noticeable.

As for fibre: Because Psylium Husk is SUPER HIGH in fibre - it's like 80 - 90% fibre - a little does go a long way. Use the powder though, as the rough husks can damage the gluten strands (same for wheat bran here... I wouldn't use more than 1/2 cup of wheat bran per loaf) during proofing. I use about 40ml of psylium husk powder per loaf of bread.

BEST way to lower the GI is also to use a longer fermentation process because it allows the living yeast organisms to break down the gluten into a more digestible form. I got this straight from my mother. Artisan Breads with a long, overnight, fermentation process is LOw GI even when white bread flour is used. Longer fermentation also adds incredible flavour, so why not! Double perks!

But well done for making your own flour. Unbleached, stone ground flour is ideal.


How to change this frosting recipe to get a thicker result?

Cream Cheese.

Whip in as much as you need to...

It won't be perfect Le Cordon Bleu, but it will be pretty good.

Bon Appetit


Pizza dough keeps breaking through plastic

Use a 'big enough' baggie or 'big enough' rigid container. Most dough recipes call for the dough proofs (rising of the dough) to be double in size.

Use a baggie or container 2-1/2 to 3 times the pre-rise size of the dough ball

Many recipes call for an oiled/grease vessel covered with cling film (plastic wrap), kitchen towel or damp kitchen towel to allow for the dough to proof/rise.

I have never encountered a yeast dough recipe or anyone's recommendation to 'wrap it in plastic' film


Why do frozen greens get fibrous and tough in the microwave?

Microwave ovens cook primarily by spinning water molecules. Frozen water is less susceptible to this affect. I would guess that with certain vegetables, as frozen water turns to a liquid, it is quickly heated to the point that it boils and evaporates. The heating is less even than cooking frozen vegetables in a pot and leads to areas that are somewhat dehydrated and fibrous.

Try cooking your frozen vegetables in a container with a lose cover and additional water. This will allow them to cook or steam from the the outside in much like in a pot.

http://en.wikipedia.org/wiki/Dielectric_heating


UK laws regarding consumption of food or beverages in a commercial kitchen?

About the only perk to being a chef is eating the fancy foods, which you have not even the dream of being able to afford on the measly less than minimum wage you get paid for slaving over rich ungrateful customers food night in night out.

No safety law I've ever heard of, probably just some over cautious owner trying to increase their bottom line by ensuring nothing is ever eaten or drank that may possibly cost them any pennies.

In one place I worked, we had to learn to shove full sandwiches in our mouths, so the boss didn't catch us eating during our 14 hour shifts (with no staff food or dinner breaks).


I have a gas oven as well, and have found that baking on the middle rack, using a pizza stone helps bread bake more evenly. Additionally, as User22259 suggested, adjusting the baking time until the internal temp of the bread reaches about 220-degrees will get you a perfect product every time.


Ceramic cup seems to be cracked internally, is it safe to use?

That is called crazing.  It is a crack or fissure in the enamel coating on the cup, not indicative of deep structural flaws.

Your cup is unlikely to fail in the sense of completely breaking due to the craze in the glaze.

On the other hand, they will stain over time, and be unsightly, and hard to wash out.

If the piece is old enough, the glaze may contain lead, which can leach due to the crazing.  In that case, the piece should definitely be discarded.

Technically, most health codes require crazed dishware to be discarded, although you can assess your tolerance for risk.


Is there an optimum (or minimum!) thickness for a steak when cooking on a BBQ?

It really depends on what temperature you'll be grilling these steaks and for how long.  You could do it with 2cm if the grill is hot enough. Honestly, the thicker the steak the better control you have over temperature changes (it takes longer to overcook a thick steak than a thin one, since more meat means more heat insulation).

Back when I followed the excellent Science & Cooking Harvard course they provided us with a tool created by MIT students for demonstrating heat diffusion through meat over time. You can use that tool to figure out steak thickness based on grill temperature, meat starting time, total time, desired doneness, flipping technique...

http://up.csail.mit.edu/science-of-cooking/home-screen.html

(According to the tool, for a 2cm steak starting at 23°C, grilling at 150°C, flipping every 30s for a total time of 3:30 you should get your steak brown on the outside and medium rare on the inside after you take it out of the grill and let it rest for a few minutes)


How important is it to roast nuts in a single layer?

If you pile them up, the nuts on the outside will burn before the nuts in the middle are properly roast. It's as simple as that.

As with most things, spreading nuts out in a single layer before roasting means that they will all roast at the same rate and brown evenly.


Grass-fed beef does certainly smell different from corn-fed beef. I haven't noticed it smelling "sweeter", but it could smell gamey, earthy, or even sulfuric if the cow got in to some wild onions or garlic. And there's plenty of variation between different types of grass and even the same grass variety from season to season.

Corn-fed beef is not going to have that because, well, there isn't much variation in animal feed corn.

Rotten meat has a distinctive smell and it's going to be the same smell in grass-fed beef.


Is there such a thing as "sweet" carrots?

Carrots get sweeter if they are left in the garden till after the ground freezes (generally under mulch to facilitate winter digging.)

Then again, I personally consider cooking carrots a good way to ruin them, as I find them far better raw.


I err.. made pan fried gnochi and it tasted like pancakes

It would be difficult to say precisely because the results that you describe are usually due to an inadvertent (and often undiscovered) mistake, but:

Not using a ricer or mill could cause you to inadvertently over-work the mixture; by the time you feel like you get the right tactile response it could very well be over-glutenous (this explains the chewy center). If your budget permits, even a cheap ricer or small mill would help (they're found for as low as $10), if not, just try mashing with a fork until fine prior to mixing with the flour and egg.
You need to be somewhat aggressive with salt, as others have pointed out. Twice as much as you think you need might seem like a lot, but try that as a general measure.
You mentioned blanching, did the water come up to a rapid boil very shortly after losing heat when you introduced them? You might want to use a higher-output burner if not. This can also be the bane of some fresh egg pasta; the water needs to be at a steady rolling boil and recover quickly. To compensate, you can use a bigger pot with more water and boil it covered, it might recover sooner. This could also be why they were a bit chewy

Those points could also be contributors to the taste you describe but the sum of the ingredients matter here, too. How old was the flour? With pasta and gnocci, I use a brand that's clearly marked with a packaged date so it can be rotated properly.

Also, did you groove them? Little grooves on the sides help the Maillard reaction so they don't need to fry as long, which keeps the oil from going pungent, and helps hold the salt a little better.

Source: I've screwed up more Gnocchi than I've gotten right. It's a labor of love, and so rewarding when they come out perfectly. Don't give up!


I would suggest you check the water content of your butter. Different brands can have widely different base water content. Based on recipes I’ve used to make croissants (try Paul Hollywood or a blogger called Joanna Cismaru ‘JoCooks’. I believe either one or both go into detail about this aspect of croissants. Preferably look for 95% butter - so less than 5% water. Good quality French butter is a good place to start. I use President brand when I want to make pastries.

I’m suggesting this because you mention that your baking tray is wet after baking, which signifies that the water content from your butter/dough is leaking out and there’s a lot of excess steam being produced which stops the pastry drying in the oven heat and result in slightly soggy heavy bakes.

Another thing that might help - it looks like you’re spreading the butter on the dough before folding? The recipe I use actually has you roll the butter to size between baking parchment then chilling until hard, this stops the butter being absorbed into the dough as much and keeps your layers more distinct. On subsequent rollings you want to work quickly so the butter doesn’t soften too much before re-chilling. Again, my recipe allows 2 hours between rolls rather than your 40 minutes.

Also you might think of repeating your lamination roll/fold/chill process a few more times. The more folds, the better the lamination.


Is it safe to mix vegetable and animal fats?

Safety, from the perspective of this site, is short term.  Will you get acutely ill if you eat something, within about 2 days?

From this perspective, there is absolutely no safety issue with mixing fats of vegetable and animal origin.  Frying a steak in vegetable oil, or sauteeing vegetables in bacon fat is perfectly safe.


Is "instant flour" worth bothering with?

Instant flour has the advantage of speed and ease.  You can pretty much always do without - but for home cooks in a hurry, it can be an easy solution.  Its used for sauces, but sometimes recommended for pastry work because of the ultra low protein content.

Normally, when adding flour to a sauce you'll need to make it into a slurry or roux and mix in correctly to avoid lumps.  Then you'll need to cook it for a bit to get rid of the 'flour taste'.

With instant flour, its just pour and stir - no clumps, no waiting.  My understanding is that this is ultra low protein flour that as been flash hydrated, cooked (possibly with steam), dehydrated, and then finely ground.  This means its pretty much 'ready' to use - it won't taste 'floury' since its already been cooked and the superfine particles are supposed to not clump.  (It may also contain some malted barley flour as a dough conditioner).

You could try (this is just an idea) making it at home by basically repeating the above process - steam cake flour, dehydrate, grind...but I don't know why you would.  If you going to do all that, just make a slurry or roux or use cake flour.

This site lays out a few interesting uses.  Using it for crepes because it will hydrate quicker.  Using it for pastry work when you can get pastry flour and you don't want the bleachness of cake flour.