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How can I prevent bacon mayonnaise from splitting when above fridge temp? I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It emulsified beautifully, chilled wonderfully.. a...	I think the problem is actually not the heating, but the refrigeration! Consider: bacon fat solidifies easily and thickly, and does so even at room temperature. When you throw it in the fridge, the micro-droplets of bacon fat will turn to solids and clump together. These solid droplets are frozen in place when solid, ...
Cues to a reliable or unreliable recipe? Over on this question about measurements we got into an interesting discussion about recognizing reliable recipes. What cues do you look for to recognize one you would trust? This is a community wiki question since it has no definitive answer. I'll throw out three to get us sta...	I look for notes that give subsitutions. If the recipe creator can't be arsed to either provide subs or say "you really can't substitute," then it seems to me they aren't so much interested in cooking as they are in must provide dogmatic formula. This doesn't work for me. Notes along the way--"you are looking for a tex...
Tips on cooking for people with different allergies Most people have friends with allergies, and I wish to make a list with tips on how to make such a meal when there is different allergies at the same time. For example, it's a big problem making a cake without gluten, laktose and eggs, but this issue might come at ha...	A few basics which haven't been mentioned: Find out what people's allergies are before they come (they should tell you, but better to ask) Make labels which list food ingredients and put them on your buffet. Bring an epi-pen.
Fruit/nut allergy - cooking for In this thread about cooking for people with allergies the first commenter (rightly, IMHO) suggests splitting up that general effort into more allergy-specific tips. The overall effort might still be worthwile, but as I suffer from the 'fruit/nut' allergy myself, I would like to start t...	From the source (CAN) Fruit, Vegetable & Nut Allergies Associated with Spring Allergies (due to tree pollen) FRUITS: APPLE family (apple, pear) PLUM family (plum, peach, prune, nectarine, apricot, cherry) KIWI VEGETABLES: PARSLEY family (carrot, celery, dill, anise, cumin, coriander, caraway) POTATO fa...
Cakes that can be cooked whilst camping? I love camping, and would like to expand my camping cooking repertoire. This got me wondering if I could cook cakes (other than pancakes) whilst camping where I won't have an oven, and will only have a dual burner camping stove. So are there ways of cooking cakes without an o...	I'd look towards a dutch oven and cake-like items: upside-down cakes cobblers / crisps / grunts / bettys / slumps / etc. In all of these, the fruit on the bottom helps to protect from the bottom of the cake-like-item cooking too quickly. You can either cook directly in the dutch oven, or drop another pan inside the ...
How do I cook toast on an Aga? I've an "Aga toaster", which is like a couple of disks of 2cm wire mesh joined together with a handle: But no matter what I try, most of the time the toast sticks. Any ideas?	You can try to tossing some Flour on your Aga toaster first, but it will give you extra grill marks on your toast.
Lobster, steamed Saturday afternoon, eaten Monday night? Pretty much what it sounds like. 1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening. Still in the shell, claws, tail, and all. Still good? I normally assume proteins will hold for 3-4 days, but I'm not as trusting ...	According to stilltasty.com two days is the max, so you'll be fine as long as you refrigerated it within two hours of cooking. Other sources claim durations of 4-5 days. As sarge suggests, use your nose. Other sources: http://www.lobsterhelp.com/lobster-facts.html http://www.fao.org/wairdocs/tan/x5887e/x5887e01.htm
How can I adjust my recipe for étouffée to prevent the addition of okra to it from making the dish too gummy? This is my recipe for étouffée: 4 Tbsp butter 4 Tbsp flour 1/2 cup chopped celery 1/2 cup minced bell pepper 2 toes minced garlic 1/2 cup chopped green onion 3 Tbsp chopped parsley 1/2 cup seafood stock 1/2 cu...	More liquid will dilute the okra's thickening tendency. But then your dish will be more liquid than perhaps you want. You could perhaps cook the okra separately and add it right before serving. Editing to add: your other option is to skip me.
Should whole coffee beans be stored at room temperature, the fridge or freezer? My coffee is normally used up within 1 week and is of unknown age on purchase, do I need to do anything extra to make it last a week?	If you use your whole beans within a week it's probably not worth storing it in the refrigerator or freezer. Coffee beans should be stored in a cool, dry place. They can last 1-3 weeks in your pantry. Ideally you should store them in an airtight opaque container. They degrade quickly in the presence of light, heat, or ...
How can you make "All Purpose Flour" using home ground wheat? We grind our wheat at home. Many recipes call for "All Purpose Flour" and we have been trying to find how to make our own "All Purpose Flour".	Typical all purpose flour does not include the germ of the wheat, so if you would like to mimic the stuff from the store, you need to grind wheat without the germ (source). By using hard white wheat and a very fine grind, I have for years made a flour that operates very like whole wheat pastry flour, which can often be...
Is It Possible to Make Elbow Pasta At Home? I love making egg, semolina, and wheat pasta at home, but my home pasta maker (a KitchenAid attachment with a roller and two cutter blades) does only basic fettucini and spaghetti shapes plus whatever I cut the sheets to myself. Is it possible using either a by-hand techniq...	You should be able to buy a pasta plate that will get you what you need. The link is not a recommendation, just am example of what you are looking for. Pasta plate for KitchenAid mixer
Can any harm come of eating watermelon seeds? Is there any harm in swallowing watermelon seeds? Or will they simply pass from one end to the other?	Um, no. You can even buy them. The only common potentially dangerous seeds I know of belong to almonds, apples, apricots, peaches, plums, cherries, and other stone fruits. These contain a cyanide and sugar compound known as amygdalin. When metabolized it breaks down into hydrogen cyanide (HCN). In all cases the toxin i...
What is "Zest" - In particular: lime/lemon zest? I saw a recipe that asked for Lime Zest and was wondering what it was?	The very thin outside layer of the Lime, Lemon, Orange, and other citrus. It contains aromatic and flavorful oils that will enhance your meals. When you zest your citrus fruit (usually with a fine grater) you need make sure that you only pull off the zest and not the white pith that lies underneath. The pith is bitter ...
Any suggestions for cracking "black walnuts"? These nuts have a very tough outer shell, any tips on cracking them?	A nutcracker won't work. I've used a hammer with success. Place the pointed end up on a hard surface and whack with the hammer. Practice will teach you how hard you need to swing.
Difference between natural and organic For products such as bread, state they are either natural or organic, what is the difference?	Natural is purely a marketing term, and it is essentially meaningless since it isn't regulated by the USDA (I'm assuming you are in the USA, I can't speak for other countries). Since the term isn't regulated (with the apparent exception of meat), any manufacturer can put it on any (non-meat) product that they want, whe...
Why would a portable barbecue warn against using pots on the grill? My wife just bought a Coleman Road Trip portable propane barbecue, which we plan to use for camp cooking/grilling. I was thinking of using it as a camp stove as well - to heat water, make coffee, etc. However the grills have a warning not to place p...	Personal experience: I have used pots and pans on this and similar grills with no problems. My guess would be, if it says not to use them, it's probably as you said - for the non-stick coating. There is a specific grill grate you can buy for the larger models, and perhaps you're not going to get the most efficient he...
What spices are used to make a mexican fajita seasoning? I'm trying to make my own homemade fajitas, for both vegetarian and non vegetarian tasters. I know they have grocery store pre-mixed fajita seasoning, but I'd like to know how to make my own.	Penzeys (a spice co.) makes theirs from: salt, black pepper, paprika, Turkish oregano, cayenne pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin, marjoram, thyme and rosemary. No numbers are given, and you probably don't need two kinds of oregano, but I've made it before with a similar list, and it is gene...
Suggestions for Brie + Bread + Preserves I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "Rich and Buttery" (whatever that is supposed to really mean) version which was just a little bit stronger. I tended t...	Contrasting flavors and textures will bring out more excitement on the palate. The rich buttery flavor of brie works well with crisp acidic fruit like apples, or pears. Consider salty items like various cured meats such as various types of ham, salami, sausage. Smoke-flavored almonds and salty nuts (marcona almond...
Is there a difference between 'Saucisson Sec' and 'Salami'? Is there difference between Saucisson Sec and Salami?	There's a difference between the title (is a sausiccon a type of salami), and the body (is there a difference). The first is a question of classification, and no, a saucisson is type of cured sausage, but you'd want "saucisson sec" (dry sausage) for a dried, cured sausage with good storage characteristics like salami. ...
Does Julia Child's Crème Brûlée work? In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made with whipping cream instead of milk, half the amount of sugar and then chilled. I made a couple of attempts but it didn't set. Here's a shortened ve...	Most creme brulees require baking, however after a little research I did find a recipe in "On Cooking" (Sarah Labensky/Michael Hause) that came from Chef Vincent Guerithault of Vincent on Camelback in Phoenix, AZ and his was similar in that it was not baked. First, just making creme anglaise with heavy cream isn't goi...
How to store Onion I've just harvested onions from my garden. I have quite a few and should last me about 3+ months. What is the best way to prepare the onions for storage and how should I store them so they last as long as possible.	I've never tried to store them myself, but one of the books that I got when I started gardening was the "Encyclopedia of Country Living", which is loaded with information on growing, canning, storing, etc. Its recommendations for globe onions is a follows (minus the typos of my transcribing): Curing Bulbs. Let them ...
How do you poach chicken? How do you poach chicken?	By hunting chicken in a game preserve? ;-) http://www.recipetips.com/kitchen-tips/t--324/poaching-chicken.asp The essence of poaching chicken is a gentle boil in water, stock or other flavorful liquid. I really like poaching chunks of chicken in a thin sweet-and-sour sauce, then thickening the sauce, adding pineapple c...
Is it possible to cook a whole fish in a dishwasher? I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??	Surely the authors of the previous (sublime!) answers will throw the "Sure it works in practice, but does it work in theory!?" at me, but this great SE question and its answers still lured me into creating an answer backed up by empirical evidence. The Answer YES! It's certainly possible. At least one successful attemp...
Cause of watermelon rind rotting (at room temperature) I bought a large seedless watermelon 2 days ago, and I made sure to check for the following: Yellow underbelly Hollow sound Solid rind When I got home I left on the kitchen table. The room temperature was around 25-27 degrees C. Today, I touched the rind and it ...	Without forensics it's hard to tell exactly what happened. However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things. Another possibility is that it was just past its date. There isn't really a way to...
How deep do you need to insert the probe in a piece of meat to guarantee accuracy? I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country style ribs (pork) and was only able to insert the probe about half-way into...	My theory is that the probe should be inserted into the part of the meat that will be the last to heat up. For a roast without bones, that will be pretty much be the center of mass. For something with bone it, I would aim for a point somewhere between halfway and 2/3 the distance from the skin to the bone in the place ...
Using cast iron on a glass range I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and use it as often as possible. I've heard a few reasons not to use cast iron on glass, including: You can scratch the glass if you're not...	I also have a glass-top stove at home. So far, I really like it: the heat is very even and there is good heat transfer, provided the pan makes good contact with the surface (one skillet I have has a bit of a lip, which makes it heat more slowly). I've slapped skillets and pots full of water around on mine, and have yet...
Are Asian Pears Bitter? Mine Was I bought an Asian pear the other day and let it ripen for about a week since it was still very firm when I bought it. When I ate it, I found it to be very bitter and almost inedible because of its rotten taste. However, it looked fine, came from a good grocery store and was stored pr...	I think you got a bunk pear. I've never had a bitter asian pear. The grocery store sign is correct; they are sweeter and juicier than other pears. Unlike other pears, asian pears are typically picked when ripe. They also are supposed to be quite firm and crisp when ripe. You should be able to smell the sweetness of a r...
Bubble Tea - Instant or Traditional Pearls Is there any evidence that instant or traditional tapioca pearls - for bubble tea - are a better choice if I'm looking for a pearl that is very soft with just a little bit of chew? I've tried traditional pearls and always have okay results - but I've had better from some (no...	The moist ones are the semi cooked ones Dry is something like this (really quick Google) Dry Pearls Semi moist is something like this (again, really quick Google search) - I think we might be talking about the same thing with the instant ones you are talking about Moist Pearls From dry, have you experimented with the ...
How do I tell if a cantaloupe is ripe? I have a tough time telling if my cantaloupe is ripe (without opening it and trying it. Any suggestions?	Cantaloupe should feel heavier than it looks and smell musky and sweet. Also you should be able to press your thumb in slightly on the bottom and there shouldn't be a lip around the stem. If it smells over-sweet it's most likely over ripe. You can let a cantaloupe ripen on your counter top if you get one under-ripe
Make chocolate with a high melting point? Is there something that can be done to chocolate which will raise its melting point? I ask because this question wanted a way of getting space dust into a cake, which might be able to be done by encasing it in chocolate chips, but to have the best chance of success the chocola...	Chocolate chips made for baking have a higher melting point. The typical tricks used by chocolate manufacturers is to change the viscosity of chocolate by adding a gel like xanthan gum or glycerine. The other trick is to incorporate more water into the chocolate with the aid of an emulsifier such as lecithin. All th...
Am I missing something with Beer Can chicken? I've tried beer can chicken a few times, BBQ and in the oven, but it doesn't seem overly special to me. I am not sure if I should also be covering the chicken with some kind of sauce, but the chicken never seems to absorb much flavour, so I am wondering if I am using the ...	Beer Can Chicken has a few tricks to have it turn out amazing as opposed to just average. I always take my thawed chicken and rub it all over inside and out with vegetable oil and pureed garlic (about one large clove). Then I coat the skin with seasonings like salt, pepper, seasoned salt or chicken/poultry seasoning l...
What is sour cream? What exactly is sour cream and How is it made? also Is there a relationship between 'sour-cream' and 'creme fraiche'?	From wikipedi
How can I get breaded chicken to stop from sticking to the frying pan? Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one side is beautifully breaded, and the other side is bare of coating. This happens to any ...	You might also use a well-seasoned cast iron skillet. This will have the double benefit of a high thermal mass so the temperature won't be down, and a surface that discourages sticking.
Does it make sense to parboil spare ribs before you roast or grill them? I was thinking about doing it as a time saving device - any recommendations?	I can kind of go either way on this. I like to cook my ribs low and slow with smoke, which takes a couple of hours. However, I'm not sure that par-boiling will really improve this cooking time. So I'd say no for low and slow technique. My mother boils her ribs first and then grills them. In this case, they cook in the...
Possible to Cook with a Wok on an Electric Hot Plate? My kitchen currently consists of little more than an electric grill/hot plate combo, one wok and one non-stick pot/pan. Woks, it seems to me, were really designed for flame - either wood and coal fires or gas burners. The one time we tried with the wok (a round b...	Impossible is a strong word, but yes its near enough impossible as there is insufficient surface area touching to transfer the heat through, and hot plates do not have good heat .. not sure of the word, but they don't transfer heat well to things which are not touching them. You can get flat bottomed woks which are m...
What is the chemical process behind the way you cook a risotto? Cooking risotto seems to differ from regular rice in two important ways: you stir the risotto regularly you only introduce liquid a little bit at a time What is the effect of these two steps chemically on the rice that yields such a different product th...	I always thought, and one of my molecular cooking books indicates that, smaller batches kept the heat higher (less temperature shock), and the scraping released starch. The article Key success factor for tasty and creamy risotto on ideas-smart.com indicates something slightly different: Note that the instructions norm...
Why do I need more time and liquid than my risotto recipe calls for? Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver risotto that called for 1 cup arborio, 2 cups chicken stock, and 20 minutes. I used more like...	It doesn't sound like you're doing anything wrong. I've found risotto to be one of those recipes that can vary up to 50% (usually less) from what the author calls for and still turn out great. I've even used recipes that call for "2-4" cups of broth. You may be overcooking it though, the rice should be al dente. It's n...
Preparation Techniques for Tilapia Filets In my freezer, I have two thin tilapia filets that need to be eaten. I realize that I can: wrap them in foil with seasoning and cook bake or broil them with butter, wine, lemon juice, and/or other seasonings bread and fry them grill them What I'd love to know is what I'm m...	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...
Impact of using egg yolks vs whites in a spaghetti dish? I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and I'm wondering how much of a difference using yolks vs using whites makes. If I could use the en...	The Yolk and White are very different and I would expect to see a significant difference in result. That isn't to say it will be bad, just different. The Yolk is the source of fat. It is going to impart flavor to the dish and provide a creamier texture. The White is mostly protein and so will set more, have more of a ...
How do you develop the knife skills to properly use a Chinese cleaver? So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparently, it is a great multitasker but requires a completely different technique set to use pr...	One important thing to keep in mind is that the blade always stays against the knuckles of your opposite hand to control it. That is true with all knives but I find it is especially important with a cleaver. (Well probably except when you are doing giant hacking moves, in which case your other hand should be nowhere in...
What's the numbering system for spaghetti and does it matter? When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti was sold in Italy with a number indicating its fineness. She told me that different kinds of reci...	Ok, here is the straight dope, directly from De Cecco customer service: With reference to your question we would like to inform you that the numbers you mention do not have a logical criteria but are just code numbers which we give our products each time we make a new shape.
What kind of frosting doesn't need to be refrigerated? I'm looking for a frosting I can leave on the counter (under a cover of some kind) for a few days. What kind of frosting (for a cake or cupcakes) would stand up to this? Ideally, I would like this to be something that I could make from scratch.	Whipped vegetable shortening with powdered sugar. I can make it up a week in advance, probably even longer, and keep it in an airtight container in a cool place. And it has the advantage that it's pure white (if you use imitation vanilla extract, or lemon extract), so you can get vibrant colors on whatever you're dec...
What are the differences between an induction stove and a regular electric stove? What are the differences between an induction stove and a regular electric stove? They are both electrically powered, and don't look all that different, but the induction cooktops I have seen are a lot more expensive. What difference ...	A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb. An induction stove doesn't actually generate heat itself, but rather induces it the pot or pan. It does...
How to fry Italian sausages without producing so much smoke? I just fried 2 Italian sausages on a non-stick pan, which created enough smoke to briefly set off my smoke alarm. The sausages are delicious, but how can I do this next time without producing so much smoke?	Use less heat. It's not clear if you used any fat here. If you do, you have to be aware of the smoke point of whatever oil you're using. By turning down the heat you'll decrease the amount of fat you are burning, and turning into smoke. If you want to still get a nice crisp exterior you can briefly sear your sausages...
Are there benefits to using a lemon squeezer? There are lots of products on the market to ease lemon squeezing. I've never used any of them. Are there any benefits to using one? What are some of the advantages and disadvantages of the different types?	I'm a recent convert to the type where you load the fruit between two halves of a metal mold and squeeze. I find that it extracts a very high percentage of the juice with minimal effort and does a good job of separating away the seeds. I find it a lot less messy than the reamer or other type I've owned in the past.
Homemade and commercial kefirs I want to produce kefir at home for personal consumption but I don't know where to find kefir grains. Any ideas? Some of my friends buy commercial kefirs. Do commercial kefirs in the market have the same quality as the ones produced at home?	Kefir grains are like sourdough starters - just not as common. It's kind of cheating to buy them- you get them from other people that are throwing away their extra. I got mine many years ago by finding a community mailing list and sending emails to a bunch of people asking to share. Unfortunately I have since lost the ...
Can you freeze fruit pies after baking - Will this ruin them? I was thinking about apple, but would apply to any fruit.	I've done this both ways and prefer to freeze my fruit pies before I bake them. You have to bake them longer (20 min to 1/2 hour) and will need to use foil to be sure the crust doesn't come out too dark. No soggy crust this way.
Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix? I know that buying a chocolate cake mix would be the easiest, but there is a white cake mix whose flavor I like...	A small amount will be fine, but if you try to add enough to make it significantly chocolate flavored, you'll throw off both the wet/dry ratio and the acid chemistry of the mix, and probably end up with an unsatisfactory cake.
Why blanche vegetables before freezing? I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to give each vegetable. I believe that blanching helps retain flavour, colour and...	To prevent the vegetable from going 'off' in the freezer. From answers.com: Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is ...
Julia Child - Mastering the Art of French Cooking - OK for Kosher? My fiancee and I love to cook. We love cookbooks, but often find that they are useless in today's internet world where all the recipe sites exist. Mastering the Art of French Cooking is a classic, which is not just a list of recipes (as I have found ma...	I think you should take it out from your public library and take a good in depth look at it. This way you don't have to buy it and you can look at all the recipes. If you see enough recipes in there that you don't have to change, or just have to change minimally, then you can justify buying it. If your library doesn't ...
Are there any techniques to "cheat" at cooking a risotto? Cooking a risotto takes a fair amount of attention and work, adding stock a ladle at a time with almost constant stirring. The chemical process behind this makes sense to me. Are there any ways to short cut this process though? I'd like to be able to make a ris...	Actually I've found that constant stirring has little to no affect on the final product. You can simply stir rigorously at the last minute and achieve similar results. Don't believe me? Try it for yourself and you'll see. Another trick is pre-cooking your rice. Just follow a standard risotto recipe but stop cooking the...
What additions can I make to my basic white bread recipe to increase its fiber content? These are my ingredients for a one-loaf white bread recipe: 3 cups all-purpose flour 1 cup milk 4 Tbsp butter 2 Tbsp sugar 1 1/4 tsp salt 1 packet active dry yeast I'd like to add an ingredient that will increase the loaf's fiber c...	You can buy wheat bran at health stores. Before adding to bread, soak for a while to rehydrate. It will change the character of the bread somewhat, but the recipe should still work with something like 1/3 cup. The bag I bought was fairly coarse, so I put it in the blender and pulsed to powder it. You can also buy solub...
Crockpot recipe when converting temperature from low to high? I have a crockpot recipe for burritos, located here, that I really want to make. It says to cook the mixture on low heat for 6-10 hours but that is too long/short. I really want to convert the recipe to a high heat so I can cook it quicker. Do you think it ...	You can probably get away with high heat, but you need to watch the liquid content. Since you're not cooking something that is liquid and can circulate to heat evenly, you risk burning the food or having it dry out. I can't see any reason this needs to cook for such a long time. Ground beef is finely divided, so cookin...
I wanted to make homemade pickles, does it matter what type of salt I use? I've got the spices, jars, etc. I was wondering if there is a special salt, or can I just use table salt?	"Pickling salt" is sold, the main difference being the absence of iodine and anti-caking agents. The anti-caking agents can cloud the pickling liquid, but shouldn't effect the flavor. Iodine can impart a bit of a bitter aftertaste, and some sources say can "react adversely with some foods". I've never noticed a differe...
How To Tell When Corn is Done With Boiling When boiling corn, how can I tell when it's done? I usually remove the husk and silk. Would there be any advantage to leaving them on when boiling?	It does depend on the corn. Eat some raw... Notice the starchy taste (Still yummy, just starchy) What you want to do is boil it just enough to drive out the starchy taste. I would get 3 cobs, break them in half, and pull one out every minute. Then have a taste test.
Why does the grate of my charcoal grill keep rusting? By the end of every summer it seems like the grate of my charcoal grill is rusty. Does anyone know how I can keep it from rusting and whether or not the rust is unhealthy?	Rust isn't bad for you, with the possible exception of men who have hemochromatosis. Even then, I don't think that the uptake from iron oxide is very high. The reason rust forms is due to the high heat the grate is exposed to. Unprotected iron will rust when exposed to the air, and the speed at which it does so is depe...
How to make saffron really color my risotto? So I've recently bought some saffron (stems, not ground), then tried to make some Risotto with it. I got my water boiling and added about 5 stems to it. I didn't really measure the water because I can just eyeball it, I was making about a cup and a half of rice. The saffro...	How yellow were you expecting it? How much saffron did your recipe call for? Generally, when a recipe calls for a "pinch" of saffron that can be anywhere from 15-20 stems (expensive, I know). Saffron can take time to impart it's yellow coloring, and the depth of that yellow can vary based on the quality, age, or phase...
Dutch oven instead of oven? I'm moving into a small apartment with no oven. Before, I had a 16" oven stone to bake my bread and I'm looking for something to keep baking. Would a duch oven over a gas kitchen work? I can't use coal (I have no terrace or backyard). Do you have any suggestions to survive without an oven?	I would recommend a combination toaster and convection oven. While I have a regular oven in my small apartment, I rarely use it in favor of saving energy (and money on my energy bill) by using the toaster/convection oven. I have purchased toaster oven sized muffin tins (just a 6 muffin tin) and a toaster oven sized r...
How long can I safely keep a thawing pork shoulder in the fridge? I purchased a rock-hard, six-pound pork shoulder at the farmers' market on Sunday and have been thawing it in the fridge since then. As of this afternoon, it's still not completely thawed, and I'm starting to wonder if the thawed outer layer of the shou...	Unless your fridge is above 40 F (4 C), it won't go bad. I've had large frozen turkeys take 4 days to thaw before. Just use it once it is fully thawed, don't let it sit around thawed for several more days. There's no food that I'm aware of that goes bad in the time it takes to thaw it. The stilltasty link below shows 3...
Will frozen pearl onions caramelize as easily as fresh ones will? Will frozen pearl onions caramelize as well as fresh ones will? Besides draining the frozen ones, is there anything that I should do to them to aid their caramelization?	I don't have any experience with frozen or canned pearl onions (I assume canned because of the mention of draining), but I regularly cut and freeze 10lbs of onions at a time for ease of use later in the week/month (more info on how/why here). With these onions that I freeze myself, caramelization seems to be the same...
How to change the texture of pudding? I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk. It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not all the pudding got incorprated. I rarely use box pudding but I was thinking this...	Part of the problem could be the refreezing of the ice cream. You know when you take out ice cream, eat at it for 5 or 10 minutes and then put it back in the freezer...and then the next time you take it out, some of the ice cream is a little icy and bit grainy? I'm not sure you can solve this if you use the same recip...
How to do English breakfast at home I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't eat them). Now, how can I do it at home, in Italy (with local bacon and sausages), for a single serving? I really need a st...	This may not be a perfect answer, since I'm Canadian - but our breakfast is pretty close to what you refer to as the English breakfast, minus the tomato. I think an "authentic" English breakfast is rather different, but that's another question entirely! If I understand correctly, you're hung up on two things, the firs...
How to calibrate Polder instant read thermometer? I have a Polder instant read thermometer that is uncalibrated since changing the battery. I have tried and failed to calibrate it and I don't have the owner's manual. Does anybody know the proper procedure? This is a model with a digital readout of the temperature on t...	You can download the manual for your particular model on the polder website. The instructions for the model 574 (not sure if that's yours) are: Calibration function: Put the probe into iced water (32 F); wait until the reading value stabilizes. ␣ If the value reads between 23 to 41 F (-5 to 5 C), press the “CAL” key ...
How to prep jicama - is peeling necessary? I recently grabbed some jicama from the store on a whim, and I used to make some really delicious slaw. However in the course of prepping it, I sent a whole lot to the trashcan during the peeling process. Is the waxy rind of jicama a add-on like the waxy coat on apples? Is ...	Jicama does have a tough thick skin that is usually always removed. As you know from your experience there are two layers...the outer dark papery skin and then the tough dark yellow fibrous portion. The best way I've found (with least amount of frustration) is to peel it the same as you would a pineapple: Trim off bo...
Why do we peel carrots? So I was sitting there, looking down at my counter, realizing that I probably had a good carrot or two of shavings just going to waste. (well, I'll compost it, but it's non-food at that point). Is there any reason we peel carrots and don't just give them a good scrubbing? I mean, the scrubbin...	I find when cooked, the skin retains a bit of bitterness and toughness, so in desserts, juices or when shaved/julienned , I'm inclined to peel them. In fast salads, quick application, I usually don't bother.
When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough? I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe: 1 Container Cool Whip 1 Can Sweetened Condensed Milk 1/2 (or 1/3) C. Lime Juice 1 Graham Cracker Crust Mix first 3 ingr...	You can add some baking soda to the original recipe (1/2 c. juice or slightly less). Baking soda is alkaline (or a base if you're a chemist). It will neutralize the acid (source of tartness sensation). THOROUGHLY stir in less than 1/8 teaspoon at a time until the tartness is reduced to the level you wish. Be careful a...
What Side Dish Sauces Should Be Promoted To Their Own Sauce? We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc... However, I find that many side dishes have their own great sauces that you don't typically find as an entree sauce. For example: Baked bean sa...	For me there is one item I frequently purchase just for the "side sauce" it contains: Chipotle Peppers in Adobo Sauce. The adobo sauce is an ingredient I practically incorporate into everything I make that I would want to add heat to. (I wish they sold it outright, but cutting up the peppers and adding them is just as ...
How can I peel pearl onions quickly? I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions?	Dump pearl onions (with skin) into boiling water (on high heat) Bring water back to boil After 1-2 mins, take the onions out, and dump them in cold water (or ice bath) After 1-2 mins, take the onions out of cold water Take an onion, hold it between your index finger and thumb, and squeeze. The onion will pop right out ...
Can nonstick pans go in the oven? I have a heavy bottomed sauté pan with a non-stick surface (could be Teflon). The handle is stainless steel and there are no plastic or rubber parts. Can this go in the oven? If so, what are safe temperatures for a non-stick surface?	Some pans have 'oven safe' labels on the bottom. That may help. If not: DuPont studies show that at 446°F Teflon starts offgassing toxic gasses (Multiple sources). Generally, I wouldn't put my non-stick pans in: use stainless.
pork fillet cooking time I have a pork fillet which I've cut in half and marinated in some honey and soy. I heated a pan, and seared it on all sides, then put the pan in the oven at 180 deg C. The question is, how long to leave it in the oven until it's cooked through? I suspect it's about 20 minutes for the averag...	Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. ...
What's the Effect of Browning Butter From a taste perspective, I love the nutty flavor of browned butter. From a culinary perspective, I'm curious what the process does to the butter. I used browned and cooled butter in cookies yesterday. The cookbook I was working with had another recipe for cookies with melted b...	Your recipe is suspect. Melted butter is the same in chemical composition as softened butter. The two react a bit differently in recipes due to the way that they interact with the other ingredients to impart textures: in short, the creamed butter will hold microscopic bubbles that the fully melted butter will not. Addi...
Can you freeze cheese and still keep the flavor when you defrost it? I was thinking in particular about Brie because of its soft texture...	We've successfully frozen shredded mozzarella and then baked with it without losing flavor. Apparently the thing to be concerned about is the texture, not the flavor, and harder cheeses tend to retain their texture better (though using them for cooking/baking is still the only recommended way) according to Still Tasty.
Is there a technique for glacé (glazing) that could speed up the process? I saw a recipe for glacéing (is that a word?) cherries, and at one stage they required anywhere from 10 days to 3 weeks soaking time. Are there any techniques that could speed this up, or am I just being a nervous New Yorker?	you might try forcing whatever it is into the cherries. This can be done under pressure, which you might be able to do it using a fizzgizz? or maybe with a creamer, or simply by vacuum packing the cherries with the soaking liquid. once vacuum packed you might be able to put in a pressure cooker to increase the pressu...
Yeast Aftertaste When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bread" effect?	It might be because you use to much yeast. You can experiment on how much yeast you actually need in your bread. Start by using half. If it's too little, use the amount you used + 50%. Repeat until you have found the perfect amount of yeast. If it's too much yeast, you should no longer taste it. EDIT: Could also be bec...
How should I organize my fruits for storage? As I learnt from this post, there are some fruits that should not be kept together with the others (e.g. watermelon and apple). Which fruits should be kept separately in order to prevent rotting?	Anything that outgasses ethylene should be kept away from other items (both fruits and vegetables), in a well-ventelated area, if possible. Apples and bananas are the two most common culprits, but the list is much longer. Subzero has a list of etylene producers and ethylene sensitive items, which I'm reproducing below...
cooking with cherimoya Cherimoya is an amazing delicacy that I highly recommend; however, I haven't found much culinary use for it other than eating it raw. What's your experience on cooking with this fruit? and on a side note, it sucks that I can't find it here in Canada :(	There are some recipes available on a rare fruit website, it also offers a link to an organic cherimoya orchard in California where you can order the fruit. http://www.rain.org/~sals/eat.html
Ideal coffee grind for a French Press? I recently picked up this Bodum "French Press" style coffee maker and so far, I'm really enjoying it for its simplicity. But I'm curious how I should be grinding my coffee. When I bought it, I grabbed a bag of pre-ground coffee at the grocery store and this worked well. But recen...	You do want a coarse grind for french press coffee. The key is letting the coffee steep for long enough to make a strong brew. I have good results with a 5 minute steep time. Be sure to use a timer, and compare different times to find the optimal brew. As a general rule, if you are at altitude, then you need to add tim...
Nestle Cream "Ashta" I was in the middle east for a few weeks a few months ago. Anyways, I was introduced to the following Nestle cream: It didn't really taste like the cream I'm used to here in North America. Have any of you tried this before? Can I make it at home?	I haven't had it. As to making it at home: that would be a recipe, which normally is outside of this site's scope. I'll give you 2 links, though, from which I'll try to distill a general description of 'Ashta type cream'. This type of cream contains: Milk, Milk-and-cream or powdered milk (corn)starch orange blossom or...
Can I substitute quinoa flour for bleached flour in a baking recipe? I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?	According to Bob's Red Mill, which makes the quinoa flour that I use: You can substitute this flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.
How could I make stuffed french fries? I had an idea a while back to make stuffed french fries. I was thinking specifically about a cheesy, thick, french onion soup sort of a thing inside a crispy french fry (not a steak fry). I can't figure out how to get a hot, liquidy substance inside without it coming out during f...	So I have a method that I just worked out but it is insanely labor intensive and only suited to small batches. With that said, here you go. Also, steps will be slightly out of order so make sure you read completely through. To create filled french fries: First, you need to cut your potatoes into slightly larger fries ...
Should one always use the whole garlic clove? When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out? Often times when I peel a garlic clove and cut into it I'll notice that the middle portion is slightly to moderat...	The green in the center can have a bitter taste, and many chefs prefer to remove them. If the taste and color don't bother you, it will not cause problems for the dish. The brown end tends to a have a harder consistency than the rest of the clove, so may cause a problem depending on how you cook the garlic. If you're ...
How to make Pumpkin Fries Sweet potato fries are one of my favorite sides. I also love the taste of pumpkin, and thought it would be good to replace the sweet potato in sweet potato fries with pumpkin. I am looking to make something very similar to sweet potato fries, but I am curious on a few things. I would love f...	For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground co...
Does bacon need to be fried until crisp? I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?	In my experience, you'll get the best bacon if you start with a cold pan. Throwing it onto a hot pan sounds impressive (it sizzles right away), but it will also make the bacon shrink/curl up much more and faster. I cook bacon half by look, and half by sound. After you cook it a couple times you'll see (hear) what I m...
How to clean my unanodized aluminium pot? I got some acidic food in the pot and its starting to look ugly. Can this pot be saved, or do I need to throw it out?	If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes. You can also buy aluminum cleaner, but the do it yourself is typically cheaper. In case you're wondering ...
What are some suggestions for cooking tools/techniques for people that have arthritis? I've recently been diagnosed with Rheumatoid Arthritis, and my grip is VERY poor. I can't even make a fist anymore. A few days ago I found that cutting up a left-over, cooked chicken breast was VERY difficult. Not only the knife gri...	You should certainly look at the OXO Good Grips brand of tools, they all have fat grips that are easier to use.
What's the purpose of a bread box? For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But after looking for a bread box, I see that many are plastic and metal. Before I buy a bread box, I should probably understan...	In my experience, they're best at concentrating mold spores, and hiding away unsightly loaves. While chic, and quite popular in the days before plastic bags, they're not much use now. Pretty much the same as the "pie safe"
What mammals' milks are drunk by humans? I'd like to make an exhaustive list of the various animals whose milk humans drink. Here's the ones I can think of: human cow goat sheep camel yak buffalo donkey/ass Any others? If so, where?	Add to this answer... Who and where, what it tastes like, how it differs, how it's used in cooking... Human Where: Worldwide Uses: Nursing Cow Where: Most common source of dairy worldwide Uses: All dairy products (milk, cheese, yogurt, etc.) Goat Where: India, Bangladesh, Africa, France, common across Europe. Us...
Peeling roasted green chilies Last time I roasted green chilies, which consisted of charring the skin, I had a tough time peeling them. Is there an easy way to peel roasted green chilies, or some secret I'm missing?	The standard advice is a paper bag, but I don't think it is optimal. I always put them in the smallest bowl that will hold them, and put a plate over the top of that. The idea is for the peppers to sit in their own steam for a few minutes while they cool down. The steam seems to loosen the skins. Whatever you do, don't...
How is mass egg-frying performed? I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hundred eggs per breakfast. I wondered how they pull it off in the kitchen, especially the "breaking eggs" part. I can imagine tw...	Chefs are really fast at cooking. It's what they do. A chef can almost effortlessly crack an egg with one-hand in about a second. Scrambled eggs would be pre-cracked and beaten prior to the cooking-shift.
How can I prevent the odor in my dishwasher? My dishwasher is emitting a strong bad odor when its door is open. It's a settled odor resulting from a mix of the accumulated dishes together with the plastic material inside. Even if the machine stays empty, the odor is always there. What can I do to destroy this odor?	Try throwing some baking soda and lemon juice in it and run an empty load without soap. Repeat as needed. I'd try about half a normal sized box of baking soda and half to a whole cup of lemon juice.
How to suppress bad breath after eating garlic or onion How can I suppress bad breath after eating garlic or onion?	Brush and floss your teeth Scrape your tongue Chew gum or mints Chew mint, parsley, basil, fennel, licorice, anise, cardamom, clove, or cinnamon Gargle with baking soda and salt Gargle with hydrogen peroxide Gargle with water and lemon Gargle with alcohol or mouthwash Hydrate
Should a serious cook own a blowtorch? And what does he/she principally use it for? I'm thinking of crème brûlée to start with and maybe blackening the skin of a pepper. Apart from that mine sits on the worktop pretty much unused. Oh ... one other use (possibly unwise) .. occasionally using it under supervision does ...	I own one, and have tried it for both those uses, but with mediocre results compared to other techniques. For crème brûlée, I get more even caramelization by placing the individual custards under a broiler. The only benefit I could appreciate from using the torch was that it was quicker, and I could monitor the carame...
Non Pork Bacon Alternatives So, I love turkey bacon, and have it a lot; however, I always feel that i'm eating a mush processed meat. Are there any meat cut alternatives to pork bacon from other animals? Has anyone tried to make "processed bacon" at home? Now in England, I've had Beef bacon. In retrospect I should've...	The problem is, few animals have anywhere near the fat content of pork. Bacon is actually leaner than some other cuts from the pig (Mmmmmm, fatback...Had fried fatback once, true story.) So to get a cut of meat with as much fat as bacon? Pretty much impossible. But bacon is also about smoky flavor, and delicious nitrat...
Where can I buy kosher salt in London? I make a point of taking a few minutes to look around for the stuff whenever I go to a new supermarket / farmers market / ete etc and I haven't been able to find a source here. At the same time, I'm not wanting to import anything from the States, because it defeats the purpose of...	You could try Maldon Sea Salt, or similar supermarket sea salts. While not identical to kosher salt, they can be used in a similar way. Maldon is also is much cheaper in the UK than it is in the US (where it's an import). It's not a product I can recall seeing in many UK stores.
Baking in Glass Loaf Pan Do you have to adjust oven temperature and cooking time when cooking in glass loaf pans? My Ricotta Pound cake never seemed to get done in the middle (took another 10 minutes beyond recommended cooking time) and got overly brown on the outside. Then it broke in half when trying to get it out o...	Yes, but not the time so much. The dish itself is not a good conductor of heat, like cast iron or other metal for example. And it allows radiant heat directly on what is being cooked. One thing I do is that I have a pizza stone in my oven that helps keep the oven temperature stable. Another thing that is very common i...
I have difficulty finding "ANGOSTURA" bitters, is there any substitute? My preferred pre-dinner drink is the Manathan, but I have difficulties finding ANGOSTURA bitters. Is there anything else that I could use instead of it?	You could try Peychaud's Bitters (difficult to find), Fernet-Branca, orange bitters or other types of bitters. Worcestershire sauce may also be used as a substitute but works well in savory dishes. I wouldn't recommend it for a Manhattan. Or, if you're very ambitious you can try to make your own bitters, although the...
Induction range vs gas In the next few months I have a kitchen remodel planned. One item to be replaced is the range/oven. Currently we have a "vintage" electric stove. I am undecided as to whether to choose gas or an induction model. I had gas in a previous house and I really liked it. However, I have reservations ab...	We have recently remodelled our kitchen and moved from a gas hob to an induction hob. In general it cooks much the same as gas and you get similar levels of control over the temperature. One style of cooking that is not recommended is 'slide' cooking as this will likely scratch your hob surface - this can be mitigated ...
Can I weigh without a set of scales? So I'm at my sister's house, and it turns out she doesn't have any scales. I need to weigh 120g of castor sugar. What can I do?	This site will convert weights to volumes, and says that you should use .53 of a US cup.
How far in advance of serving can you fry fried eggs? A recent question asks how to fry eggs on a large scale. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or alternatively kept warm for a prolonged period? If the latter case is an option, what is the ideal temperat...	Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done. I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap a...
Wok and electric hob - which ring to use? I've a flat electric hob (the gets-very-hot type, not induction) upon which I cook. When using my wok (which is flat-bottomed) I place it on the largest ring, but obviously the pan only covers a relatively small potion of the ring. I hadn't really thought about it, but for som...	The larger ring will transmit more energy, but spread over the size of the ring; so the density is probably roughly the same. So using an element bigger than your pot/wok bottom is basically just a waste of heat/energy. Some supporting evidence added by DMA57361: I've recently gotten a free energy monitor, which tells...

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